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600ml cooked millet, 300 ml ground hazelnuts, 200 ml ground sunflower seeds, 300 ml wheat germ ( for the wheat intolerant, use oat bran or soya bran ) 2 teaspoons salt, 2 teaspoons vegetable stock powder, 1 chopped onion Combine all ingredients well. Pinch off small amounts and roll into balls. Bake on a oiled cookie sheet at 175 degrees C for 30 minutes.