This Valentines Day I wanted to create something special for my partner, a healthy treat to enjoy with a good cup of coffee or tea at work… My recipe was inspired by Speltbolletje that we stumbled upon in December at an open air morning market while on vacation in Amsterdam– a local woman waiting beside me said they were the Best item made by the Best baker at the market. Her guidance was great, the Speltbolletje were delicious!
I could translate the words on the signs, and then guess how to create my own… Here’s my first attempt. YUM! These are a good texture and sweet with the dried fruit, so delicious with dark coffee for breakfast, or tea for an afternoon pick-me-up. I think all I’d do differently next time is swap out a little of the dates for more walnuts, and double or triple the recipe. To make a less sweet version, I think I’ll try using some juicy fresh orange instead of the banana, reduce the maple syrup by half, add more walnuts and also sunflower seeds?
- 1 c spelt flour
- 1/2 c rolled oats
- 1 t baking soda
- 1/2 t baking powder
- 1/8 t sea salt
- 1 t cinnamon
- 1/4 t each nutmeg, coriander and allspice
- 3 T butter
- 1 T coconut oil
- 1 1/2 T maple syrup
- 1 egg
- 1/2 banana, mashed
- generous 1/3 c dried black Mission figs, chopped
- 1/4 c dried Turkish apricots, chopped
- scant 1/4 c dried Medjool dates, chopped
- 1/4 c yellow raisins
- scant 1/4 c walnuts, chopped
- about 2/3 c raw pumpkin seeds
Preheat oven to 350F. Melt butter and coconut oil over low heat, then add maple syrup, let cool a bit. Combine flour, oats, and spices, stir together well. Beat egg, add mashed banana, then beat together well with melted butter, coconut oil and maple syrup. Add in flour mixture and mix briefly and gently, then add all chopped fruit and walnuts. Stir together well, but stir as little as possible. Lightly butter a baking sheet. Shape dough into a ball in your hand, then roll in pumpkin seeds pressing firmly enough that the pumpkin seeds will stay in place after baking. I baked for 10 minutes, rotated my pan, then baked for another 5 minutes– and the balls then passed my first toothpick test. My taster ball was delicious right out of the oven! This recipe made 10, each ball about 2 1/4-2 1/2 inch in size.