Prebiotic Balls

This vegan and gluten-free recipe is a great way to add prebiotic foods to your and your children’s diet. We all know that probiotics are very good for us. In fact, our immune system* and well being depends on those little bugs in our stomachs, among many other things.

But these bugs are also hungry and need special foods – prebiotics. This recipe is loaded with prebiotics from the top prebiotic reach foods: onion, garlic and leeks.

This is also a great way to give (aka hide) prebiotics to your children if they are picky eaters. I mean what child would eat garlic, onions or leeks? Well now they will!

*I recently wrote an post on How To Boost Your Immune System. Check it out here: https://mamaschronicles.com/how-to-boost-your-immune-system

Ingredients

4 c. Cooked green lentils
3 c. Cooked brown rice
2 Full large leeks (the whole thing)
1 Onion
3 Garlic cloves
4 tbs. coconut oil
4 tbs. grinded flax seeds
½ c. Sunflower seeds
1 tsp. grinded ginger root (Optional)
2 tbs. Cumin powder
2 tbs. Oregano powder
1 tbs. Paprika powder
1 tbs. Turmeric powder (Optional)
¼ c. coconut flour + about 1/8 c. to 1/4 c. coconut flour
1.5 tbs. Salt or to taste. If you like it salty try 2 full tbs. of salt.

Instructions

1. Rinse and soak the sunflower seeds for about 30 – 60 mins, or while you are preparing all the other stuff.
2. Preheat the oven to 375F.
3. Cut each leek into half and wash individual layer from top to bottom. Leeks have a lot of dirt in them in the first few layers. Once you stop seeing dirt as you peel and wash each layer you can wash the rest less meticulously.
4. Cut the leeks into small pieces and mince 1 clove of garlic.
5. Preheat a skillet. Add your favourite cooking oil (I use coconut oil) and saute leaks and one garlic clove until soft (for about 5 minutes).
6. Meanwhile combine all the other ingredients in the food processor except rice, sunflower seeds and coconut flour and blend.
7. Once the leeks are done (see the second picture above), add them to food processor and blend with the rest of the mixture. The consistency doesn’t need to be very smooth. In fact, I like to see small chunks of the ingredients.
8. Transfer the mixture into a large bowl and add the rest of the ingredients: sunflower seeds, and 1/4 cups of coconut flour and rice. Mix well with a spoon. The mixture will thicken. If you feel like it’s still too mushy keep adding the rest of the coconut flour until it thickens enough to form it into ball shapes.
9. Form the mixture into balls.
10. Bake for 15 minutes. Take out, flip and bake for another 15-20 minutes.
11. Take out of the oven and enjoy with salad, avocado, pasta, sweet potato, zucchini pasta, ketchup or anything else that you desire.

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Sending you love and peace!