The nutrients found in flaxseeds and pumpkin seeds can help create healthy estrogen levels. Use this recipe when seed cycling during the first half of your menstrual cycle (or beginning on the new moon if you’re on the pill).
Flaxseeds have lignans that can bind to estrogen, and pumpkin seeds contain fats and zinc, which are important for hormone balance. The natural sweetness of cashew butter goes great with the bitterness of ground flax and the earthy flavor of pumpkin seeds.
MAKES ABOUT 16 BALLS
SERVING SIZE: 2 BALLS
EQUIPMENT NEEDED: SPICE GRINDER, OR A BLENDER WITH A MILLING BLADE
- ¾ cup raw pumpkin seeds
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- ¼ cup toasted coconut flakes, plus extra for garnish (the garnish is optional)
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cashew butter
- 2 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- 2 tablespoons honey
- ¼ cup currants
1. Grind the pumpkin seeds and flaxseeds in a spice grinder or a blender fitted with a milling blade.
2. In a food processor fitted with the S blade, add the ground seeds, chia seeds, coconut flakes, and salt. Pulse a few times to combine.
3. In a small bowl, stir together the cashew butter, melted coconut oil, vanilla extract, and honey. Gently mix until the cashew butter has thinned and is easily spreadable.
4. Add the cashew butter mixture to the food processor. Process the mixture until it starts to clump together or form a ball. Add the currants and pulse to combine. The ingredients should stick together when pressed between your fingers.
5. Line a glass storage container or baking dish with parchment paper. Use a tablespoon to scoop the mixture into 16 equal portions and roll each portion of the “dough” between your palms into a ball.
6. If you like, roll each ball in a small bowl of the extra coconut flakes for garnishing.
7. Place the balls in the refrigerator and allow them to set overnight.