Yes!! It’s sooo nearly Christmas! Well I know it’s not officially even December yet but my house if full of beautiful festive fragrance as I am immersed in preparations for my Masterclass & Supper on Sunday! And it feels great! We will most definitely be enjoying these delicious stuffing balls with our supper! I love stuffing.. so bad. I could eat it in sandwiches, on anything, by itself, with all sorts… it’s the best! And this recipe really is champion! You can use this base recipe also to make festive crackers – trust me. It works on every universal level!
Makes 12 – 20 balls
- 1 white onion finely chopped
- 4 medjool dates (stoned and roughly chopped.
- 1 cup soaked buckwheat (soaked in filtered water overnight and rinsed and soaked and rinsed for a further 12 hours)
- 1 cup soaked sunflower seed mix (soaked in filtered water for 4 hours and rinsed)
- ½ cup organic oats (not soaked)
- 1/3 cup soaked linseed (just one hour soak is fine. Just cover the seeds in water. Not too much)
- 10 fresh sage leaves (chopped or cut finely)
- 1 heaped tspn capers
- 1 tspn dried sage
pinch salt & pepper to taste
You will need:
- Food Processor
- Dehydrator or oven
Start with the onions in the food processor. Pulse to break down (don’t over blend or you will puree it) Add all other ingredients slowly. Leave the mix chunky or as fine as you like it. Use an ice-cream scoop to make flat balls or use your hand to make round balls. Dehydrate on 42 overnight or for 9 hours, until dried but not too crispy (unless you like them crispy!) If using an oven dry for up to 4 hours on 50 (or lowest setting) with the oven door ajar.
Serve with Christmas dinner – or just get them in your face asap and get ready to make your next batch! If you are making crackers with this mix spread the mixture evenly (not too thin around 1/4 inch) on to teflex sheets and follow your dehydrator instructions – usually around 14 hours on 41 works brilliantly.
Keeping it juicy & raw
Bring your food to life!