I love the idea of energy bites: mini meals that pack a punch.
I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.
I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:
1 cup almond butter
1/2 cup almond flour
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 cup dried cherries, chopped
1/2 teaspoon pumpkin pie spice or cinnamon
Honey to taste
Combine almond butter, almond flour and chia seeds. Mix with hands.
I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
Bright orange squash
Nuts and dried fruit
Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
Scrape out insides and refrigerate if not eating right away
Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
Add almond milk, stir, and heat another minute
Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie