7 comments on “Great Balls of Awesome: Guest Post by Moss

  1. Interesting stuff; thanks! .. are flax seeds the same as linseeds? And chia seeds.. hard to get here in the UK, does it matter if they are dark or light? Are there any similar alternatives?

  2. Moss’s internet connection is being wonky, so she sent this response through me:

    Hi Jerry! Flax and linseed are indeed the same. (To the best of my knowledge, at least) Both brown and golden flax contain the same great omega-3 fatty acids, the only one that lacks them and should be avoided is a yellow flax called solin/linola.

    Two substitutes for chia seed could be sesame seeds (the most economical option, as well) or hemp nuts (shelled hemp seed).

    Of course, you can omit all of the seeds and the recipe will still taste essentially the same and still be very healthy. You just are boosting your healthy fat/calcium/protein with these seeds.

    Enjoy!

    Moss

    ps: chia seeds are VERY absorbent so be sure to hydrate well when using them (which you should be doing when hiking, anyway!)

  3. I made these the other day. I used cashews, and pecans, added dried cherries, and substituted Ghee for coconut oil. Overall, a success. Next time I’ll go with the coconut oil :-). But I do like ghee…

  4. I love how easy it is to customize recipes like this. I may have to overcome my usual laziness and try these out sometime. Glad I’ve got some friends who are willing to test out cool trail foods like this.

  5. Since Moss’s computer doesn’t like my blog, she sent her reply through me:

    Great idea to use ghee! I’m glad you liked them Victor. Padlout, I’d say it is really going to vary on your temperatures. The basic binding ingedients are coconut oil and dates so they last very well… although you may see them start to get a little soggy. I usually try to eat them within a week of making them if they are not refrigerated (that is generally my rule of thumb for most stuff that requires refrigeration that I carry in the backcountry – certain things can go much longer, but I just prefer things that taste fresh rather than stale). With refrigeration I’ve had them last and taste great for over two weeks. I think they would be fine mailed to a hiker… but not in a mail drop that is going to sit around for a long time… the nuts will get rancid. On my thru-hike I had mail drops prepared months ahead of time but left them unsealed and had my mother slip in a few more perishable things right before mailing. That would be the way to go with these. Chopped nuts go rancid much more quickly than whole ones, and exposure to heat, light and air will accelerate the process as well. So that is something to keep in mind when carrying them on a longer hike. Sorry I can’t give a more definitive answer – generally when I’m making food, it gets eaten pretty quickly! Maybe we can get Guthook to do a longevity test for us 🙂

    -Moss

  6. I have to add that one of these little balls, added to a half cup or so of low fat yogurt (Brown Cow!!), makes an awesome snack.

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