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Kefir Snowballs with Plum Filling


Apricot compote or ground nuts can also be used as filling. Makes 10 to 12 balls.

Apricot compote or ground nuts can also be used as filling.

Kefir Snowballs:
1 cup (250 ml) kefir
1/4 cup (60 ml) honey
2 large eggs
1 egg yolk
Dash sea salt
1/4 cup (60 ml) + 2 Tbsp (30 ml) bread crumbs
1/2 tsp (2 ml) ground cinnamon
1 1/2 Tbsp (17 ml) butter
1 cup (250 ml) fresh coconut, grated

Plum Filling:
2 plums
2 pieces star anise, freshly ground
1 Tbsp (15 ml) evaporated cane juice or Rapadura sugar

Cut plums in half and remove the pits. Place on a baking sheet in oven and sprinkle with ground anise and Rapadura sugar. Dehydrate at 160°C (325°F) for two hours until the juice in the plums has evaporated. Place dehydrated plums in a jar and refrigerate until needed.

Drain kefir in a cheesecloth for one hour or until dense. In a large bowl, combine kefir, honey, eggs, egg yolk, salt and one-quarter cup (60 ml) of breadcrumbs. Shape the dough into a one to one-and-a-half inch (two-and-a-half to four cm) ball. Make an indent in the middle of the ball with your thumb and fill with a teaspoon of dehydrated plums. Roll again until the plum filling is fully enclosed. Drop balls carefully with a wooden spoon in a pot of boiling salted water and boil for 10 to 15 minutes or until they come to the surface. Scoop out with a slotted spoon; drain well. Roll dumplings in remaining bread crumbs and cinnamon.

Melt butter in a pan and saut?umplings until golden brown. Roll dumplings in coconut and serve. Makes 10 to 12 balls.

Source: alive #219, January 2001



Your winter wellness game plan

Your winter wellness game plan

Stay healthful when the weather outside is frightful

Joshua Duvauchelle

Joshua Duvauchelle