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Energy Ball Recipes

Posted on 29 November 2023

Nutritious snacks to help balance hormones, during both your first and second halves of your cycle. These energy ball recipes are easy to make and store. And totally delicious too!

You can double the quantity to save time as they store so well.

Find out how seed cycling can help you balance your hormones here.

Flax and Pumpkin Balls

This energy ball recipe is great for the first half of your cycle as the nutrients in the flax and pumpkin seeds help balance create healthy oestrogen levels. Note that they still contain sugar (honey and currants), so only have x2 per portion! These are also great for hungry children needing a snack.

Makes around 16 balls

  • 3/4 cup pumpkin seeds
  • 1/4 cup flax seds
  • 1 tbsp chia seeds
  • 1/4 cup toasted coconut flakes (toast raw flakes in pan until golden)
  • 1/2 tsp salt
  • 1/4 cup cashew butter
  • 2 tbsp melted coconut oil, melted (odourless if want less coconut-y)
  • 1/2 tsp vanilla extract
  • 2 tbsp honey
  • 1/4 cup currants
  1. Whizz the pumpkin and flax seeds in nutribullet or similar strong grinder
  2. In a food processor with an ‘s’ blade, add the ground seeds, chia seeds, coconut flakes and salt. Whizz to combine
  3. Melt the coconut oil in a small pan (melts at 25’C), then add cashew butter, vanilla and honey and stir to combine and thin.
  4. Add this liquid to the food processor. Whizz
  5. Add the currants and whizz a little more.
  6. Everything should now have clumped together. So take it all out and portion into tablespoon size balls, rolling into balls as you go. Lay out on a parchment-lined baking tray.
  7. Leave to harden in the fridge and store in fridge or freezer (can eat direct from freezer).

Sunflower Lemon Cookies

This energy ball recipe is brilliant for the second half of your cycle as the nutrients in the sunflower and sesame seeds help balance create healthy progesterone levels. Note that they still contain sugar (maple syrup), so only have x2 per portion! These are also great for hungry children needing a snack.

Makes around 24 cookies (serving size = 2)

  • 1 cup sunflower seeds
  • 1/4 sesame seeds
  • 1/2 cup toasted coconut flakes (toast raw flakes in pan until golden)
  • 1/2 tsp ground cardamom – mine weren’t ground very well/ at all!
  • 1.5 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tsp lemon zest
  • 1/2 cup raw tahini (100% sesame)
  • 1 tbsp melted coconut oil (odourless if want less coconut-y)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 rose water – I didn’t have any, but the original recipe uses it
  1. Grind sunflower and sesame seeds in nutribullet or similar strong grinder
  2. In a food processor with an ‘s’ blade, add the ground seeds, coconut flakes, cardamom, cinnamon and salt. Whizz to combine
  3. Melt the coconut oil in a small pan (melts at 25’C), then add tahini, vanilla and maple syrup and stir to combine and thin.
  4. Add this liquid to the food processor. Whizz
  5. Everything should now have clumped together. So take it all out and portion into tablespoon size balls, shaping into cookie shapes as you go. Lay out on a parchment-lined baking tray.
  6. Leave to harden in the fridge and store in fridge or freezer (can eat direct from freezer).

Recipes are taken from Dr Jolene Brighten.

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