From Diane Krall, one of the admins in the Turmeric User Group
Yield: 70 portions each containing 1/2 tsp golden paste

For step 1 (do this at least 3 hours ahead, preferably the day before): 1/8 cup chia seeds - ground or whole (I use ground seeds because that's what I keep on hand for thickening gravies, soups and sauces, but whole, soaked seeds can be used if you prefer.) 3/4 cup water One recipe of Golden Paste, cooked and cooled (you can make half a recipe or use the leftover Golden Paste for yourself, or freeze the leftover for future use). For step 2: 3/4 cup golden paste 2 tablespoon apple cider vinegar 1 cup quick oats/rolled oats 1/4 cup ground flaxseed meal (easier to digest than whole seeds) 1/4 cup Hemp Hearts (hulled hemp seeds) 2 teaspoons ground fennel 1 cup peanut butter - no sweetener or Xylitol - preferably no added ingredients other than a bit of salt

Step 1. Put water into a covered jar or tightly lidded container and add seeds slowly, stirring with a fork; stir or shake container frequently to keep seeds from clumping together. Soak chia seeds in water for a minimum of 3 hours. I prefer to put the jar in the refrigerator and soak overnight to ensure that they are thoroughly hydrated. Step 2. Place the soaked chia seeds, 3/4 cup golden paste and apple cider vinegar in a medium/large mixing bowl and mix to combine. Add the dry ingredients one at a time, mixing well before adding the next. Add peanut butter and mix thoroughly. If it's difficult to mix, use a large meat serving fork instead of a spoon or alternately, you may want put on disposable gloves and knead on a cutting board, wax paper or baking parchment. After everything is mixed well, it's time to cut into 70 portions. If you have a 7"x11" Pyrex baking dish, it's perfect for cutting intersecting rows of 7 and 10, and as a bonus, the mixture does not stick to glass. Place the mixture in the ungreased dish (or on a baking sheet, etc), place a piece of wax paper or baking parchment over it and pat down or use a roller to make the thickness as even as possible. Cut into portions and using your hands, roll into balls (again, disposable gloves will come in handy). If you see that the sizes are inconsistent (and you will) just pinch some off the big ones and add it to the small ones. There's no need for concern if they are not exact in size because this is a healthy home made food, not a medicine or supplement. It will all even out in the long run. I keep a week's worth of balls in the fridge at a time and store the rest in the freezer to bring out as needed. As written, this recipe yields 70 portions containing about 1/2 tsp of golden paste. That amount can be adjusted.     • To make individual portions that contain 1 tsp of golden paste, double the amount of ingredients then follow the directions to cut and roll into 70 balls. Each ball will contain 1 tsp of golden paste.     • To make portions that contain 1/4 tsp of golden paste, follow the directions as written, but after you roll the ball, divide it in half and roll each half again. You will end up with 140, 1/4 tsp of golden paste portions.