• 1 cup ground poppyseed
  • 1 cup grated carrot
  • ¾ cup raisins/dates
  • 1 cup cooked millet
  • Kombu seaweed (post stamp size; optional)
  • 2 – 3 tablespoons rice syrup
  • shredded coconut
  • pinch of salt
  • 1 tablespoon mirin


  1. Infuse raisins with boiling water and leave to soak in mirin for 10 minutes.
  2. Boil poppyseed, Kombu, carrot, raisins and salt for 20-30 minutes. Amount of water needs to be checked from time to time, if more water is needed, add water left over from soaking of raisins. Stir occasionaly.
  3. Rinse millet in water.
  4. Bring to boil in twice as much water with pinch of salt.
  5. Boil until soft, approx 20 minutes. Do not stir millet while cooking.
  6. Put two mixtures together and puree with hand blender until thick paste forms. Shredded coconut may be added if mixture is not thick enough.
  7. Sweaten with rice syrup if needed.
  8. Roll mixture into balls. Roll them in roasted shredded coconut (you can add a few drops of fresh beetroot juice for colour) or in seeds or nut pieces.


  • This mixture may be used as a filling into a pie or poppyseed ‘strudel’: 2 cups wholemeal spelt flour (rice or buckwheat flour may be also added, ¼ cup oil, ½ cup water, salt.


  • This recipe is suitable for 2 years old children (because of poppyseed and coconut). If your children eat nuts and seeds, you can offer this dessert to them.