An easy-to-make nutritional powerhouse that can provide an energy boost!
Place all the ingredients (except for the shredded coconut, wheat germ and oats) until the mixture becomes a paste.
Transfer the mixture into a mixing bowl and add in the wheat germ and oats. Mix fully incorporated.
Form into small balls (approximately 12 g each) and coat them with shredded coconut.
Arrange on serving platter and serve.
Raisin Paste is made by extruding raisins through a fine mesh screen. This paste can be used to add visual appeal and flavour to many products. Applications include bakery, bread, cereals, condiments, confectionery, dairy and snacks.
The texture of raisin paste can be controlled by using different grinding conditions. A very fine and smooth product can be obtained, as well as a coarser paste. Raisin paste can be blended with other liquid materials such as fruit juices, alcohol, dairy, vinegars, etc.
Store raisin paste at temperatures between 15°C and 21°C. Do not expose to air for extended periods. Provide cold storage and protection from insects for extended storage.
Prepare the California Raisin Paste ahead of time.
Toast wheat germ, oats and shredded coconut to obtain a deeper nutty flavour.
Use an ice cream scoop (#70) for easy handling.
Keeping your hands moist while rolling the balls will prevent the paste from sticking.
Almonds can be substituted with any nut variety to vary the flavour profile.
Any flavour of jam can be used.
Ingredients
Directions
Place all the ingredients (except for the shredded coconut, wheat germ and oats) until the mixture becomes a paste.
Transfer the mixture into a mixing bowl and add in the wheat germ and oats. Mix fully incorporated.
Form into small balls (approximately 12 g each) and coat them with shredded coconut.
Arrange on serving platter and serve.
Raisin Paste is made by extruding raisins through a fine mesh screen. This paste can be used to add visual appeal and flavour to many products. Applications include bakery, bread, cereals, condiments, confectionery, dairy and snacks.
The texture of raisin paste can be controlled by using different grinding conditions. A very fine and smooth product can be obtained, as well as a coarser paste. Raisin paste can be blended with other liquid materials such as fruit juices, alcohol, dairy, vinegars, etc.
Store raisin paste at temperatures between 15°C and 21°C. Do not expose to air for extended periods. Provide cold storage and protection from insects for extended storage.
Prepare the California Raisin Paste ahead of time.
Toast wheat germ, oats and shredded coconut to obtain a deeper nutty flavour.
Use an ice cream scoop (#70) for easy handling.
Keeping your hands moist while rolling the balls will prevent the paste from sticking.
Almonds can be substituted with any nut variety to vary the flavour profile.
Any flavour of jam can be used.