How delicious would you think that Rice Chex cereal coated with a melty mixture of bittersweet chocolate, peanut butter & butter is?? Then this mixture is sprinkled several times with icing sugar?? Well, let me tell you, it is delicious!! Continue reading “Puppy Chow”
I think this might be the last energy ball recipe I try! This is the 4th on I have made to see which one I like best! I prefer the first one that I made… All of these little balls are a great snack, if someone wants something sweet without any added sugar. Check out this recipe for energy balls #4 & let me know which recipe you prefer…if you haven’t tried any of the others I will include a link to them all below.
Our kids are coming to visit in a couple of weeks so I want to fill up the freezer with some baking… I don’t want to be in the kitchen when they are here! I would rather spend my time visiting. Continue reading “Kids are coming to visit!”
I love guacamole & I love hummus…so I combined them. Easy. Also good because I had 1 can of chickpeas & a couple of avocado that were getting nice & ripe so I needed to use them.
This recipe is also from Deliciously Ella ( the Sesame Vanilla Energy Balls were from this site) Dates, oats, peanut butter & peanuts. I checked the calories & the roasted peanuts added so many! The calorie count for 1 cup of dry roasted peanuts is 854! Certainly gets me thinking about grabbing a few handfuls of roasted peanuts! I did a very unscientific & I am sure not accurate estimation of the calorie count of these energy balls by calculating the calories in the amount of dates, oats,peanut butter & peanuts that go into this recipe. Then I divided that number by 25, this recipe made 25 balls, 2 tbsp of mix per ball & came up with approximately 100 calories for each ball. That’s not too bad, but it is the peanuts that upped the count … there is no added sugar & I used natural peanut butter. The original recipe gives the amount for the ingredients by weight, I have weighed them out & measured them in cups so I am putting that here. I have not figured out the calories counts of the other 2 types of energy balls that I have made so far. If you are interested let me know & I can do the same thing for each of them..but remember, this is no way an accurate thing! This recipe called for coconut oil, which I don’t have so I added the amount called for in the recipe with more natural peanut butter
Here is the link to the recipe on Deliciously Ella
Here is the recipe without the coconut oil that the original recipe called for. But that is the only change I have made…this recipe is not mine
Peanut Energy Balls
3 cups pitted dates
1 cup quick oats
1 cup roasted peanuts
4 tbsp natural peanut butter
1. Cut the dates in half to ensure that there are no pits left
2. Put the prepared dates, oats, peanuts & peanut butter into a food processor & process until finely minced. Mine mixture did not form into a pasty ball, but when I tried to form a ball with the mixture it held together so I knew it was processed enough
3.Take the blade out of the food processor so you don’t cut your fingers!
4.Form the mixture into balls any size you like. I use 2 tbsp of mixture to form my balls & i got 25 ball
5. Put the balls into the fridge to firm up, bit I ate a couple of right away!
6 .The original recipe from Deliciously Ella says they last a few weeks in the fridge or freeze them to keep longer
I am going to check out a few energy ball recipes so this one is
Who doesn’t need more energy?? Or a healthy snack? The original recipe for these are from Minimalistbaker.com. My grandkids love these as a snack so I thought they would be great for some friends of mine who are vegan. I was going to visit them & knew these would be a perfect treat to take over. They don’t like to give their kids sugar & the original recipe calls for dairy-free dark chocolate. All of my vegan chocolate I do have in the house has brown sugar added…so I used cocoa powder instead of the chocolate. I didn’t have any chia seeds, so as suggested in the recipe I used flax. I had to add extra dates as the mixture was a bit too dry. i am going to give you the link to the original recipe & below the link the substitutions I made.
Here is the ingredient list I used
1 1/4 cup pitted dates, cut in half to make sure there were no pits
3 tbsp natural peanut butter with peanuts pieces
1 tbsp flax seed
2/3 cu quick oats
1 tbsp cocoa powder
Mix together in a food processor & then form into balls. I used a cookie scoop.
I am a big fan of Smitten Kitchen & very often make the recipes that are posted by her. I saw this recipe the other day, it is not the first time she has posted it & I have always thought it looked good.We are travelling soon & I was going to buy a box of granola bars to take some on the plane, but decided to make these instead! One of the things I like about this recipe is the flexibility of the ingredients. I added chopped up dates & walnuts. They are addictive! Hopefully we won’t eat them all before we get on the plane!
Here is the link to the original recipe
Here is my recipe adapted from Smittenkitchen.com thick chewy granola bars
Date & Walnut Granola Bars
1 2/3 cup quick oats
1/2 cup sugar
1/3 cup oat flour *** as per the original recipe, put oats in the food processor and process until they are a fine texture
1/2 tsp salt
1/2 tsp cinnamon
1 cup dates, chopped
1/2 cup coconut
1 cup walnuts, chopped
1/4 cup sunflower seeds
6 tbsp melted butter
1/4 cup maple syrup
2 tbsp corn syrup
1 tbsp water
1/3 cup natural chunky peanut butter *** I used Adams peanut butter … left over from some peanut butter cookies I baked
Pre-heat the oven to 350f
Line an 8×8 square pan with parchment paper letting it hang over 2 sides to pull the granola bars out of the pan when they are cool…spray the parchment paper with cooking spray for easy release of the bars
- Mix the oats, sugar, oat flour, salt, cinnamon, dates, coconut, walnuts & sunflower seeds together in a large bowl
- Combine the melted butter, maple syrup, corn syrup. water & peanut butter together
- Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are moist
- Put into the prepared pan & pat down firmly, I wet my hands a bit just so that they didn’t get too sticky.
- Bake for approx 35 to 40 minutes until brown around the edges. I baked mine for the whole 40 minutes because I like crunchy edges!
- When finished baking, place the pan on a wire rack to cool completely. Remove from the pan by lifting with the parchment paper. Place on a firm surface and cut into your desired size & shape of bar. I used a knife that was not serrated. They crumbled a bit so I just held them together as I cut them. ***I couldn’t wait until they were completely cool because I wanted to eat one…so mine were just slightly warm still & I think that helped with the crumbling as I could just put them back together since they were still a bit pliable.
I used to make this recipe almost weekly when my children were young.Continue reading “Banana Chocolate Chip Muffins”