For the almond rice balls
For the kohlrabi vegetables
For the almond rice balls, first cook the rice according to the instructions on the package.
In the meantime, put all other ingredients – except tamari and 20 g almonds – in a bowl and set aside.
As soon as the rice has finished cooking, let it steam off briefly.
Then add the other ingredients in the bowl, season with tamari and mix well.
Shape the mixture into approx. 20 gram balls and turn them in the almonds.
Preheat the oven to 150 ° C fan-assisted air; prepare a baking sheet.
Heat the coconut oil in a non-stick pan and fry the balls until golden brown on both sides.
Then remove from the pan, place on the baking sheet and put in the oven to keep warm.
Wipe the pan with a paper towel, heat 2 tablespoons of olive oil and steam the kohlrabi for 2 minutes, stirring constantly.
Season with salt, pepper and nutmeg and deglaze with vegetable stock.
Then add the oat cream, stir in the almond butter and simmer for 6 – 8 minutes.
Take the almond rice balls out of the oven, serve with the kohlrabi vegetables and sprinkle with parsley to enjoy.
Nutritional values per serving