Seed Cycling Balls

This recipe is gluten-free , grain-free , egg-free , dairy-free , nightshade free , paleo, keto-friendly , vegan and nut-free

Ingredients ( serves: 16 balls )

PHASE ONE - DAYS 1 - 14

• 1 cup freshly ground organic raw pumpkin seeds

• ¾ cup almond butter (cashew or peanut or sub any other nut or seed butter)

• 1 cup freshly ground organic raw flaxseeds

• 3 tablespoons softened ghee or coconut oil

• 1 medjool date (or sub honey or maple syrup)

• ¼ cup clean high-quality vanilla protein powder or grass-fed collagen powder*

• ⅓ cup unsweetened shredded coconut

• pinch of sea salt

• 1- 3 tablespoons of water, only as needed

  
  

Optional add-ins:

• add ¼ cup mini dark chocolate chips, cacao nibs or dried cranberries

• ground cinnamon, ginger, nutmeg, cardamom, , etc

Instructions

1. In a small spice grinder or a high speed blender , grind the pumpkin and flax seeds into a fine flour (a few larger pieces are OK). You will likely need between ¾ and 1 cup of each seed. You are looking for 1 cup of each, once ground into a flour.

2. Transfer one cup of each seed flour to the bowl of your food processor.

3. Add the remaining ingredients, leaving out the water and chocolate chips, cacao nibs or cranberries if you are adding and process until a big dough ball forms. Wait to add the water, add one tablespoon at a time as needed, you may not need any.

4. Stir in chocolate chips, cacao nib or cranberries by hand.

5. Line a plate or small baking sheet with parchment paper and roll the dough into 16 equal sized balls.

6. Place the balls on the lined plate and place into the fridge to firm up.

7. Eat one ball every day.

8. Store the balls in the fridge or the freezer.

NOTES

You can also use a a plant based protein powder.If you don't have a protein powder, you can use 2 tablespoons ground chia seeds and 2 tablespoons ground hemp hearts (or ¼ cup of one of those seeds ground up)I make enough for two weeks at a time to cover the full phase (plus two extra, in case things shift). If you'd like, you can half the recipe and make basically one week at a time.

PHASE TWO - DAYS 15 - 28

• 1 cup freshly ground organic raw sunflower seeds

• 1 cup freshly ground organic raw sesame seeds

• ¾ cup almond butter (cashew or peanut or sub any other nut or seed butter)

• 3 tablespoons softened ghee or melted coconut oil

• 1 medjool date (or sub honey or maple syrup)

• ¼ cup clean high-quality vanilla protein powder or grass-fed collagen powder*

• ⅓ cup unsweetened shredded coconut

• pinch of sea salt

  
  

Optional add-ins:

• add ¼ cup mini dark chocolate chips, cacao nibs or dried cranberries

• ground cinnamon, ginger, nutmeg, cardamom, etc

Instructions

1. In a small spice grinder or a high speed blender , grind the pumpkin and flax seeds into a fine flour (a few larger pieces are OK). You will likely need between ¾ and 1 cup of each seed. You are looking for 1 cup of each, once ground into a flour.

2. Transfer one cup of each seed flour to the bowl of your food processor.

3. Add the remaining ingredients, leaving out the water and chocolate chips, cacao nibs or cranberries if you are adding and process until a big dough ball forms. Wait to add the water, add one tablespoon at a time as needed, you may not need any.

4. Stir in chocolate chips, cacao nib or cranberries by hand.

5. Line a plate or small baking sheet with parchment paper and roll the dough into 16 equal sized balls.

6. Place the balls on the lined plate and place into the fridge to firm up.

7. Eat one ball every day.

8. Store the balls in the fridge or the freezer.