Matcha balls

Ingredients

For the dough:

• 3.5 dkg Grapoila golden linseed flour
• 1.5 dkg Grapoila pumpkin seed flour
• 1 dkg oat flour
• 6 cl plant-based milk
• 1 dkg powdered sugar or sweetener (honey or syrup can also be used; in this case, a bit more oat flour may be needed)
• Pinch of salt
• 1/2 tsp vanilla extract
• 1/2 tsp grated lemon zest
• optional: 3-4 g matcha powder

For the filling cream:

• 2 dkg Grapoila almond butter (pumpkin seed butter can also be used)
• 2 dkg oat flour
• 1 cl plant-based milk

Preparation

We mix the ingredients for the cream together and place it in the refrigerator. It should be thick but not hard—we can also pop it into the freezer for a few minutes to speed up the process. We knead the dough ingredients together until we get a playdough-like consistency. We take a portion of the dough, flatten it into a small circle, place a spoonful of the cream filling in the center, and carefully shape it into a ball. We store the balls in the refrigerator until serving. If you like, you can dip them in melted chocolate or place a dried cranberry or raspberry in the center of the filling.