Are you looking for a tasty treat that will not only help to boost your magnesium levels, but is also a handy way to snack when on the go? Then look no further than this gluten-free cinnamon ball recipe!!!

Besides the pumpkin seeds that contain magnesium, so does the cinnamon, which also has therapeutic effects that include lowering blood sugar and cholesterol, and reducing cellular oxidation and inflammation.



100g organic gluten-free rolled oats 

100g fine almond flour

60g Nature’s Sunshine pea protein powder

100g pumpkin seeds (ground)

1.5 tbsp ground cinnamon, plus extra for coating the balls

120g organic almond butter (my favourite is made by Meridian, which is available in good supermarkets like Waitrose)

5 tbsp maple syrup or organic honey

1 tsp pure vanilla extract


1. Add the gluten-free oats to a food processor and grind into a rough flour mixture. NOTE: Don’t try this with normal oat, because the gluten will turn them into a paste, not the flour-like consistency that you need for these balls.

2. Transfer the oats to a larger mixing bowl and combine the rest of the dry ingredients — the almond flour, pea protein powder, pumpkin seeds and cinnamon — and whisk to combine.

3. Now add the almond butter, maple syrup and vanilla, and mix well into a batter. Using your fingers, divide the batter and roll in your hands into small bite-sized balls. Place each one on a baking sheet covered with baking paper, then place on a shelf in the freezer to harden.

4. To coat the balls after they harden, pour the cinnamon into sealable bag and add the balls. Seal the bag, then shake the balls to coat them.

NOTE: You could also add other ingredients, such as crumbled dark organic chocolate, ground flaxseeds or chia seeds into the mix. These delicious cinnamon balls can be stored in an airtight container in the fridge for up to 10 days or freeze for up to six months.


Love, Gaynor x


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