White's Oats


Coconut, Raspberry and Lemon Balls

  • 10 Minutes
  • Makes 12
  • 100g Whites Organic Jumbo or Speedicook Oats
  • 60g of any 3 seed mix (we used pumpkin, sunflower and linseed)
  • 30g ground almonds
  • 50g unsweetened peanut butter (without palm oil)
  • 25g honey 1/2 teaspoon vanilla extract
  • 40g frozen raspberries
  • The juice and zest of a lemon
  • 75g desiccated coconut
  • Preheat oven to 180oC (Fan 160oC) Gas mark 4.
  • Place the oats, seed mix, almonds, peanut butter, honey, vanilla, raspberries, lemon zest and half of the lemon juice into a food processor and blend until the mixture is finely chopped and begins to form a dough.
  • Remove the dough from the processor onto a clean dry work surface and roll into 12 equal size balls (roughly 26g).
  • Sprinkle coconut into an oven tray and lightly toast in a hot oven for a few minutes until golden.
  • Dip the balls into remaining lemon juice before rolling in toasted coconut.
  • Store in an airtight container.