Honey and Catkin Energy Balls

by

Nutty, oaty, sweet and moorish, chuck a few of these in a blob of creme fraiche and sit on your balcony like a sanctimonious bastard knowing that you're eating tree seeds for breakfast.

When one of my fellow foragers suggested I actually eat a catkin I politely declined. I mean if you’ve ever tried to eat one raw you’ll understand. They have all the culinary appeal of a shredded Christmas card.

However she showed me a video she’d made, toasting them and eating them with yoghurt and syrup so I thought…sod it let’s give it a go. Toasting improves them immeasurably and before you know it you’ve got a perfectly serviceable nutty/oaty grain that is a great addition to breakfast.

Now I know that we’re all sick to death of #protienballs and #energyballs and the flip-flop wearing wannabe hipster dads gobbling them up in posh coffee shops but nevertheless this is what I ended up with. A little English Honey, sunflower seeds (left over from my garlic pesto adventure), brown sugar and cinnamon and you’ve got something resembling a tasty snack! 

Quick Recipe Stats

Serves : 2
Prep : 5 minutes
Cook : 15 minutes
Refrigerate 1 hour

Recipe Ingredients

  • A handful of hazel catkins, you know, enough to cover a baking tray.
  • A tablespoon of set honey
  • Half a tablespoon of sunflower seeds
  • One teaspoon of good quality brown sugar
  • Creme Fraiche
  • ground cinnamon

Let’s Get Cooking!

  1. This is super simple. Preheat the oven to 160 degrees C
  2. Spread out the catkins on a baking tray or a sheet of baking paper and toast in the oven for 15mins. You'll be able to smell them getting all toasty. When you take them out they'll be super crumbly and taste a bit like toasted oats
  3. Place the toasted catkins in a bowl with the remainder of the ingredients and mix until you have a sticky mess. Then roll out into balls about the size of a cherry or a large grape and place on a small plate.
  4. Place the balls in the fridge and leave them to firm up for a couple of h ours. Then take out and serve with a good dollop of creme fraiche sprinkled with some ground cinnamon and a few extra sunflower seeds
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