Oat dessert balls made from pomace (e.g. carrots)

This recipe allows the use of press residues, e.g. carrot pulp, for the preparation of oat-based dessert balls.

Portion size and shelf life: We have set the portion size at 5. Decide for yourself how many of these treats you think are appropriate. The oat dessert balls will last for at least 3-4 days in the refrigerator.

Oatmeal and "cooked food"? We have labeled this recipe as "cooked food" due to the oat content, as conventional oat flakes are no longer strictly speaking "raw food" as a result of heat and steam treatment. For a raw food version, you can use oat flakes made from pre-germinated oats. The germination process used here makes the oat flakes more digestible and at the same time increases the bioavailability of their valuable ingredients.

Availability bottlenecks: We tried to get germinating (and therefore raw) seed oats or naked oats. However, at the time of our inquiries (July 2019), there were also delivery bottlenecks or no deliveries at major suppliers in Switzerland and Germany!

Nutrient profile (including carrot juice): Since we assume that you will consume the carrot juice as a drink or in some other way, the ingredients of the whole carrots are included in this recipe. According to GDA guidelines, one portion therefore covers a good ¾ of the average daily requirement of manganese. In addition, one portion covers around ⅕ of the requirement of threonine, phosphorus, copper and selenium. You can find good advice on nutrition at the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Pomace: Pomace is the predominantly solid (press) residue that arises during certain ingredient processing processes, such as juicing fruit and vegetables.

Carrots and carotenes: Carrots are popular as a low-calorie raw food and are known above all for their high carotene content. Carotenes are fat-soluble, secondary plant substances. The best-known representative is so-called beta-carotene, which gives the carotene group its name and is also an important precursor in the body's own production of retinol (vitamin A). For this reason, it is also called pro-vitamin A.

Gluten-free : For those with gluten intolerance (celiac disease), only gliadin is intolerant, not glutenin. Those affected must therefore avoid classic grains such as wheat, but can eat oatmeal to a certain extent. In this case, however, it must not only be ensured that the oats are not contaminated with wheat and other gluten-containing grains, but they must also be specially cleaned. Corresponding oats are known as gluten-free oats. available in stores.

Refine the taste: For further refinement and experimentation with the taste, cinnamon, vanilla, lucuma powder or carob powder are suitable. Fruit can also be added, but this will make the mixture more moist, which means that the oat flakes have to be increased.

Raw food: If you use sproutable (and therefore raw) seed oats or naked oats, then this recipe can also be prepared raw.