4 ingredients, melt in your mouth, no baking, no added sugar! And believe it or not, the recipe is hundreds of years old! (And you thought energy balls were a hip new food trend 😉)⠀
⠀
Bsaisit al kharob is actually an ancient Palestinian recipe. It uses staples from the pantry: whole wheat flour, carob molasses, sesame seeds and olive oil. It was one of the essentials travellers would pack for pilgrimage and long trips because it lasts for a long time without going bad and it is loaded with nutrients and health benefits. Both essential when you have to spend months on the road.⠀
The nuttiness of the toasted whole wheat flour, the pleasant pops of sesame seeds, the earthy sweetness of the carob and the fruity richness of the olive oil are a mix you just have to try to appreciate. Simple as the recipe may be, it packs a real flavour punch and the best part is, you can enjoy it guilt-free! There is no added sugar here. Just the natural sweetness of the carob and I promise with all the layers of flavour, you won’t miss the sugar!
Speaking of nutrition and long journeys, the second school semester starts today here in Jordan. My kids who are in grades 6 and 11 are still on the online school system. The plan is for grades 1,2 ,3 and 12 to start school in person today and for the next 2 weeks, they will assess the effects on the number of cases and positive tests. If all goes well, grades 10 and 11 will follow. Two more weeks, and grades 4 to 9 will follow. We are taking it slow and steady and we’re all hoping for the best! So in the spirit of the new semester, I am sharing one of my kids’ favorite snacks/ lunchbox treats. Do give these a try and let me know:
Did schools start where you are? Are you still doing online classes? Are you back to regular in person classes? If given a choice, which would you choose?
Carob bliss balls
1 cup whole wheat flour
1/2 toasted sesame seeds
1/3 cup olive oil
1/3 cup carob molasses
Instructions:
1. In a pot toast the flour stirring continuously till golden, transfer to a bowl
2. Create a well in the centre, add the olive oil and rub with your fingertips till the flour absorbs the oil
3. Add the carob molasses and mix till homogenous. Try rolling a tablespoon of the mix, if it is too sticky add a sprinkle of flour, if it is too crumbly, add a little molasses
4. Roll into balls, store in an airtight container.
Notes:
You can make this with other types of molasses but traditionally it is made with carob molasses
