Tahini Miso Power Balls
- Servings18 - 1 inch (2.5 cm) balls
Miso adds a “what’s that?” flavour switch-up to these sweet-savoury energy balls that can help you get through the mid-afternoon energy slump or a spirited workout. A coating of sesame seeds lends this nourishing snack a nice crunch.
Nutrition bonus
Tahini supplies a healthy mix of heart-benefitting mono- and polyunsaturated fats, as well as a range of essential nutrients including thiamine, phosphorus, and copper.
Salty, earthy, and funky, miso is a versatile ingredient made from fermented soybeans. The colour of miso will predict how it will taste (and how you can use it). Lighter shades (white and yellow) are fermented for less time, have a sweeter flavour, and are what you can use for dressings, sauces, glazes, and even desserts (yes, peanut butter miso cookies are a thing). Red miso is fermented for a longer time, giving it an earthier, more intense flavour that can elevate hearty stews and braises.
Tahini Miso Power Balls
- Servings18 - 1 inch (2.5 cm) balls
Ingredients
- 1 cup (250 mL) large-flaked old-fashioned rolled oats
- 1/2 cup (125 mL) dried apricots
- 1/2 cup (125 mL) raisins
- 1/4 cup (60 mL) tahini
- 3 Tbsp (45 mL) honey
- 2 Tbsp (30 mL) white miso
- 1 tsp (5 mL) orange or lemon zest
- 1 tsp (5 ml) ground ginger
- 3 Tbsp (45 mL) sesame seeds, preferably a mix of black and white
Nutrition
Per serving:
- calories66
- protein2g
- fat3g
- saturated fat0g
- trans fat0g
- carbohydrates10g
- sugars5g
- fibre1g
- sodium9mg
Directions
01
In food processor container, place oats and pulse until they are pulverized. Add apricots, raisins, tahini, honey, miso, orange or lemon zest, and ground ginger to container and blend until mixture sticks together when pressed between your fingers.
02
Using damp hands, roll mixture into 1 in (2.5 cm) sized balls. You should get 12 balls. Spread sesame seeds out on small plate and roll balls in seeds. Place in refrigerator to firm up.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
