Sunflower and pumpkin seeds are a very interesting source of fatty acids. Sunflower seeds are especially rich in vitamin E, a powerful antioxidant. They also contain vitamin B1 which nourishes our nervous system, which makes them ideal for students and people under stress.
Ingredients:
1/2 cup toasted sunflower seeds
1/2 cup toasted pumpkin seeds
1 cup shredded coconut
1/3 cup rice syrup
Preparation:
Grind both seeds with the coconut in a food processor.
Add the rice syrup and mix well.
Wet your hands and form small balls.
You can leave them like that or cover them with seeds powder.
If so, grind some pumpkin seeds and sunflower seeds separately and use the powder to cover them.
They last throughout the week if kept in a close container.
Ideal for snacks or to start the day with a good supply of energy!
Cook them with love…. and enjoy them!
