Strawberry, Coconut and Peanut Butter Balls gluten free with low FODMAP recipe adaptations ⁣.

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On Sundays I always try to whip up a batch of snacks for the work week ahead. Preferably something that will satisfy my sweet, which is high in protein to keep hunger at bay, and not loaded with added sugars. ⁣⁣

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If you like the texture of ‘raw’ desserts - soft and best served cold  - then you’ll love these. ⁣⁣

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Strawberry, Coconut and Peanut Butter Balls | Makes 10-12 balls⁣⁣

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INGREDIENTS ⁣⁣

1 cups frozen strawberries ⁣⁣

1 tbsp honey (use maple syrup or rice malt syrup for low FODMAP)

1 cup oats (gluten free oats for coeliac - unless you have successfully completed reintroduction of regular oats followed by a scope)⁣⁣

½ cup sunflower seeds⁣⁣

1/3 cup peanut butter⁣⁣

1/2 cup coconut flour (use almond meal for low FODMAP or even better Natural Evolution Green Banana Flour - visit https://www.naturalevolutionfoods.com.au/order/baking/ultimate-gluten-free-baking-flour/ - for a low FODMAP prebiotic hit)⁣⁣

Desiccated coconut for rolling⁣⁣

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DIRECTIONS⁣⁣

Place all ingredients in a food processor and process until well combined and mixture is able to hold together. ⁣⁣

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Shape into balls and roll over desiccated coconut to coat. ⁣⁣

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Place in the freezer for at least 1 hour then store in the fridge for up to 1 week.⁣

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It’s very important to stress that I absolutely eat cake and chocolate when I feel like it - no food should ever be off limits!