No-Bake Almond-Oat Energy Bites
Makes 24 1-inch balls
30 minutes or fewer
Necessity is the mother of invention for Holly Mell: A vegetarian since she was 10, she's been cooking non-meat meals for herself for a long time and has also had to find ways around her food allergies. And what a way she's found with this recipe! If you've ever been let down by homemade granola bars that taste a little too . . . um . . . healthy, give these yummy nuggets a try. 3rd-place winner in the 2005 Recipe Contest.
- 2 ½ cups rolled oats (regular or quick-cooking)
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raisins
- 2 Tbs. raw sunflower seeds
- 1 tsp. cinnamon
- ½ cup almond butter
- ⅓ cup plus 1 Tbs. honey
- 2 Tbs. barley malt syrup
- 1 tsp. vanilla extract
1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.