Whoooooey, what a trip! No spoilers on it yet, I am waiting on the group to send me all the pictures – then a post will come! Can not wait to share the goodness of Israel, it was a trip of a lifetime and I will for sure be going back again!
With that said, hello medjool dates! I will take them for breakfast, lunch, dinner or a snack! These babies were everywhere in Tel Aviv so I sure got my fix in & still have my cravings going strong for them. Hope you enjoy!
First step is to “pop” some amaranth:
- Grab a skillet (no oil), put on high & add 1T amaranth grains for 15-20seconds (until they pop). Remove popped amaranth & continue this process until you have 1C popped amaranth.
- There is no #2…just know that all the grains do not have to pop, so don’t be nervous of such an easy process!
Then, to make the banana bread balls:
- In a food processor add: 1 banana, 3/4C pitted dates, 1/2C popped amaranth (half of what you popped), 1/2C walnuts, 1/4C ground sesame seeds, 2t cinnamon, 1/2t nutmeg & salt to taste
- Blend until mixture is consistent (~1 to 5 minutes, dependent on your texture preference)
- Remove blend & put on a clean surface
- Roll out mini banana bread balls with your hands (roughly the size of a ping pong ball)
- Dip the banana bread balls into the other 1/2C popped amaranth & set aside
I placed the banana brad balls in a zip-lock baggie & stuck in the freezer. You can eat them right out of the freezer too – they are perfectly chewy, no thawing required! Hope you enjoy these tasty bites!Nutritional Info Per Ball (Makes 14): 95 calories – 4.5 grams of fat – 13 carbs – 2 grams of protein
Continue reading for ingredient list…