Apricot, Cranberry, and Pistachio Vegetarian Stuffing Balls (Gluten-Free, Paleo)
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Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These Apricot, Cranberry, and Pistachio Vegetarian Stuffing Balls make for a delightful Christmas side dish packed full of delicious and nutritious ingredients.
Ingredients
Instructions
  1. Pre-heat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
  2. In a measuring jug mix together your freshly boiled water, cold water, and coconut sugar and stir until the sugar dissolves. Next, add your milk and dried active yeast. Stir then leave to one side for 10 minutes.
  3. Toast your pistachios in a dry skillet over a medium heat. Stir frequently and remove from the heat once lightly browned and fragrant. Leave to cool for 5 minutes then roughly chop by hand or in a food processor.
  4. Melt your butter in the skillet and add your minced red onion. Fry over a low to medium heat until softened then add the contents of the pan to a small mixing bowl. Add your chopped pistachios, chopped apricots, cranberries, chopped fresh herbs, and lemon zest with your cooked onion and stir together until fully combined. Set to one side until needed later. To speed things up you can do this whilst waiting for your pistachios to cool.
  5. In a large mixing bowl add your arrowroot, almond, and coconut flours, flax seed meal, milled chia seeds, mixed herbs, baking powder, xanthan gum, black pepper powder, sea salt, and garlic powder then whisk together until evenly mixed.
  6. Stir together your yeast mix then pour into your dry ingredients and mix together until fully combined. Add your eggs and stir again. Once combined stir in your onion and fruit mix then set to one side.
  7. Line a baking tray with a piece of greaseproof baking paper or a Silpat and place a small bowl of cold water nearby. Wet your hands, especially palms, generously and take around 2 tbsp of mixture. Gently roll into a ball then place onto the lined baking tray. Repeat until all of the mixture has been used up. Be sure to leave an inch of space between the balls as they will fluff up a bit.
  8. Place into the oven and cook for 15-20 minutes until golden brown and a skewer comes out hot to the touch and clean. Serve immediately or leave to cool then refrigerate in an airtight container for up to 3 days.
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/apricot-cranberry-and-pistachio-vegetarian-stuffing-balls-gluten-free-paleo/