Sorghum balls

1. Preheat the oven to 190 °C.
2. Drain and rinse the almonds, then blend with the lemon juice, oil and water. Blend until smooth, thick and creamy.
3. Stir in the salt. (Find Mokgadi's recipe for herb salt here.)
4. Scoop the mixture out and shape into one large round, or mould into the desired shape using a silicone mould.
5. Transfer to a baking tray lined with baking paper and drizzle with a little olive oil.
6. Bake for 20 minutes until golden.
7. Allow to cool completely before serving with crackers or on toast.
The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.