Ingredients
- 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
Directions
- Infuse raisins with boiling water and leave to soak in mirin for 10 minutes.
- 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.
- Rinse millet in water.
- Bring to boil in twice as much water with pinch of salt.
- Boil until soft, approx 20 minutes. Do not stir millet while cooking.
- Put two mixtures together and puree with hand blender until thick paste forms. Shredded coconut may be added if mixture is not thick enough.
- Sweaten with rice syrup if needed.
- 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.
Practical
- 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.
Children
- 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.
