BLACK SESAME BALLS RECIPES

Name: Black Sesame Protein Bites
Prep time: 10 min
Yield: 5
Cuisine: American
Ingredients: 2 Tbsp unsweetened applesauce; 1/4 cup vanilla protein powder*; 2-3 Tbsp coconut flour; 3 Tbsp ground black sesame seeds; 1 Tbsp granulated sugar of choice**; 2 Tbsp melted white chocolate chips (or candy melts)

BLACK SESAME PROTEIN BALLS (HEALTHY 5-INGREDIENT ENERGY ...

Black Sesame Protein Balls (Healthy 5-Ingredient Energy ... image

makes 5 protein balls

Provided by All Purpose Veggies

Categories Snack

Prep Time 10 minutes

Yield 5

Number Of Ingredients 6

Ingredients

2 Tbsp unsweetened applesauce
1/4 cup vanilla protein powder*
2-3 Tbsp coconut flour
3 Tbsp ground black sesame seeds
1 Tbsp granulated sugar of choice**
2 Tbsp melted white chocolate chips (or candy melts)

Steps:

Mix all ingredients together in a bowl. Add more coconut flour if the dough is too soft, add a teaspoon or more of water or milk of choice if the dough is too thick*
Roll the dough into tablespoon sized balls, and refrigerate 15 minutes to help set
Melt white chocolate chips by microwaving them in 15 second blasts. Drizzle onto the protein balls. Sprinkle sesame seeds on top

Nutrition Facts : Calories 63 kcal, CarbohydrateContent 5 g, ProteinContent 5 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 11 mg, SodiumContent 20 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

BLACK-SESAME SALMON BALLS RECIPE - GRACE PARISI | FOOD & WINE

Black-Sesame Salmon Balls Recipe - Grace Parisi | Food & Wine image

The sesame seeds on these wasabi-spiked salmon balls are unexpectedly high in calcium. More Salmon Recipes

Provided by Grace Parisi

Total Time 1 hours 0 minutes

Yield Makes 2 dozen salmon balls

Number Of Ingredients 12

Ingredients

1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/4 cup plus 2 tablespoons finely chopped water chestnuts
1 large egg white
2 tablespoons cornstarch
1 teaspoon wasabi powder
4 small scallions, white and light green parts only, thinly sliced
2 1/2 teaspoons finely grated ginger
Kosher salt and freshly ground pepper
1/2 cup black sesame seeds
2 tablespoons unseasoned rice vinegar
1/4 cup low-sodium soy sauce
1/2 teaspoon Asian sesame oil

Steps:

Spread the salmon cubes on a plate and freeze for 15 minutes. Transfer the salmon to a food processor. Add the water chestnuts, egg white, cornstarch, wasabi powder, three-fourths of the scallions, 1 1/2 teaspoons of the ginger, 2 teaspoons of kosher salt and a pinch of pepper. Pulse 4 or 5 times, until the salmon is chopped and the mixture just comes together. Transfer to a bowl.
Spread the sesame seeds on a plate. Scoop the salmon mixture into mounds of 2 tablespoons each and roll into 24 balls. Roll the balls in the seeds and transfer to 2 glass pie plates. Set one of the plates in a large steamer. Steam the salmon balls over boiling water until firm, about 6 minutes. Repeat with the remaining salmon balls.
Meanwhile, in a bowl, combine the vinegar, soy sauce and sesame oil with the remaining scallions and ginger. Serve the salmon balls with the dipping sauce.

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