Paleo Sticky Rice Balls
Paleo Sticky Rice Balls requires around 45 minutes from start to finish. For 61 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 204 calories. This recipe serves 8. This recipe is liked by 12 foodies and cooks. If you have vanilla, tapioca flour, ghee, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by A Girl Worth saving. It is a good option if you're following a gluten free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so outstanding. Try Sticky Rice Balls with Sausage and Dried Shrimp, No-Bake Sticky Toffee Balls, and Purple Tai Rice Cooker Sticky Rice for similar recipes.
Preparation duration: 15 minutes
Cooking duration: 30 minutes
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1 cup of chia seeds
½ cup of coconut shreds
¼ cup of ghee
¼ maple syrup
¼ tsp sea salt
½ cup od mashed sweet potato
½ cup of tapioca flour
1 tsp vanilla
½ cup of water
Cooking instruction summary:
In a sauce pan combine the water, ghee, vanilla, maple syrup and sea saltBring to a boil.Remove from the stove and add the tapioca flour.Mix until you have a paste. Then add in the mashed sweet potato and coconut shreds.Mix until you have your "rice" dough.Pinch off a walnut sized piece and roll into a ball then coat with the chia seeds.Place in the fridge for 30 minutes to firm up and then enjoy.
Step by step:
1. In a sauce pan combine the water, ghee, vanilla, maple syrup and sea salt
2. Bring to a boil.
3. Remove from the stove and add the tapioca flour.
4. Mix until you have a paste. Then add in the mashed sweet potato and coconut shreds.
5. Mix until you have your "rice" dough.Pinch off a walnut sized piece and roll into a ball then coat with the chia seeds.
6. Place in the fridge for 30 minutes to firm up and then enjoy.