1 cup each of millet and quinoa
1 cup sweet potato, grated
1 tbls ginger, grated
1 tbls umeboshi vinegar
½ cup tahini, hulled
1 tbls tamari, or to taste
1 cup coriander leaves, finely chopped
1/3 cup each of black and white sesame seeds
Place the grains in a pot and wash. Then add 4 ½ cups water and bring to the boil. Drop to a simmer with the lid half on. Once water has been absorbed, put the lid on and turn off the heat. Allow the grains to keep coking in it’s own steam, for at least 10 minutes.
In a bowl mix all of the ingredients together apart from the sesame seeds and oil. Refrigerate overnight if possible.
Roll into balls the size of a walnut then roll half in white seeds and the other half in the black seeds.
Oil a baking tray with olive oil then roll the balls around to coat in the oil. Bake at 180C for 15 minutes or until golden. You may want to turn them once to ensure an even colour.
Makes about 12 balls