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.
So many store bought granolas are full of added sugar and/or oils. Making your own granola is so easy, fun and totally customizable. My daughter and husband were very interested in the process (although my husband may have been just making conversation). In any event, it is very healthy and great to make with kids.
These instructions are based on a recipe from Elana’s Pantry a wonderful gluten-free blog I have been reading for years. If you are looking for some new ideas go check out her blog!
Here is how:
Three cups nuts (previously soaked if desired)
One cup seeds
One cup dried fruit (raisins, cranberries, dried cherries etc)
Half cup water
One tablespoon flavored extract
Spices to taste (pumpkin pie spice, cinnamon, nutmeg etc)
Salt to taste
Add water to fruit until plumped and process together in food processor
Remove fruit mixture and add nuts and seeds
Process nuts and seeds to desired texture
Put fruit, seeds and nuts into large bowl. Add flavor extract, salt, and spices and stir to combine.
Lay mixture on two baking sheets lined with parchment paper.
Bake in oven at 225 for @ 40 minutes. Turn oven off and leave in overnight so it dries completely.
Due to some recent health issues I am currently grain-free. So a kelp noodle is sounding pretty good to me about now. Plus I have read “kelp noodle” and “life changing” in the same sentence more than a couple of times lately. A sea vegetable in the form in the noodle is big in the food allergy world. Big!
Chia seeds are all the rage in the crowds I run with. They are highly nutritious being packed with omega-3 fatty acids, antioxidants and fiber. Plus they are a seed and we should all eat more seeds. For some reason I was resistant but once I tried them I had an Oprah like “aha” moment (you know when she sings/yells “I GET IT”).
My friend Roisheen, who gave me this recipe idea, has had all sorts of fun with chia seed pudding toppings with her daughter. Kids like it ’cause it grows. It is a rather bland base and easy to make your own.
Chia Seed Pudding
One tablespoon chia seeds
Nine tablespoons water
Allow chia seeds to soak up water for about five minutes. Then add “mix-ins”. I used a few frozen strawberries and a splash of almond milk.