Hereʼs an inspiring recipe to help vary your breakfast grains (read wheat!) and obtain a nutritious, high fibre, low-glycaemic, delicious start to the day.

Rice balls

• 3 cups cooked brown rice (sticky as possible)
• 1/2 cup toasted sesame seeds
• 1 tsp grated ginger
• 1tsp mirin
• 1 tsp umeboshi vinegar

In large bowl mix together the rice ball ingredients. Form the mix into 12 small balls and set aside on platter in the fridge for
20 minutes to help them hold their shape.

Using a pastry brush, gently brush each ball with light olive oil and place on hot baking
tin in an oven on high.

Turn once during cooking to ensure all sides are browned. Takes about 20 minutes.

Spoon out about a quarter of berry jam onto the small serving plate, place three rice balls on top and drizzle with a little honey
and sprinkle with toasted unhulled sesame seeds.

Berry “jam”

• 1 punnet of blackberries
• I punnet of raspberries
• Squeeze of lemon
• Enough water to cover
• A little rice milk can be added at the end to sweeten/moisten if
• desired

Place berries, lemon, water in saucepan, heat on high temperature for few minutes then simmer until a jam like consistency is obtained
(a little unrefined sugar may be added if absolutely necessary).

Topping

Unrefined honey or rice malt
2 tablespoons toasted unhulled sesame seeds
Serves 4

Warning. These balls are addictive. No responsibility taken for over consumption!