December 01, 2016

Raw, Glutenfree, Sugarfree GOLDEN sweets

We have a tradidional Christmas sweet in Denmark being “havregrunskugler” – which is small balls with ingredients as oatmeal, sugar, cacao etc. – so with that one in mind we tried to make this other version being a glutenfree and no-sugar version; my kids of 4 and 6 years old helped to decide which ingredients to mix to get these.

We love bee pollen and use the fresh one, which is soft (not crunchy) and we keep it in the freezer. I was explained that the bee pollen can be either fresh or dried – if it is fresh it should be kept in the freezer and eaten directly from there or kept in smaller portions in the fridge to be eaten in a few days. The dried bee pollen can be kept in a dry cool place, is crunchy and will have a longer expiry date.

Ingredients Preparation time: 10 min.

2 spoons of nutbutter, made from hazelnuts (about two handfuls of raw hazelnuts).

2 spoons millet flakes

1 spoon carob

1 teaspoon vanilla powder

1 spoon grated zest of organic, un-waxed orange

1-2 spoon bee pollen for coating


1. make the nutbutter by blending the hazelnuts thoroughly, stop a few times to scrape down from the sides. Blend for about 1-2 minutes and then you will have the right sticky nutbutter.

2. mix all ingredients well together

3. roll the small balls with the hands (about 1 teaspoon per ball) and roll them around in a bowl of bee pollen – or in coconut flour, crushed almonds etc. to add the coating.

4. keep them in the fridge and eat within 3-4 days (if not eaten before that!).

Bee pollen should be eaten in smaller amounts since it is a very nutrient dense superfood, therefore recomendably not more than 1 – 2 teaspoons a day for adults and maybe less for children. (for more interesting information about bee pollen, check how Sarah explains it here:

These delicious balls can also be rolled coconut flour, crushed almonds or the like.

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