Tuesday, January 24, 2012
8:38 PM by Kim Lutz7 comments
Today when I was running with my dog, I fell and hurt my thumb. It's pretty sore, so please forgive me if this post is pretty brief.
I have been working on relatively healthy snacks this week. I've worked on a black bean brownie (not there yet) and a couple of other toss-in-the-lunchbox snacks.
The one that worked best was influenced by Energy Bites from Smashed Peas and Carrots. That recipe on its own is a good one (though I prefer a vegan sweetener). Of course, I kept playing around with it, and this is the tasty result of that kitchen fun.
Getting back to my thumb, I was really hurting today, so my fantastic sons, Casey and Evan, made the treats today. We hope you like them as much as we do.
We shared this recipe with the new blog hop event, Allergy-free Wednesdays, hosted by our good friend, Tessa the Domestic Diva. Please hop over to check out lots of good recipes and to be introduced to Tessa, a blogger I think you'll love!
We also shared this at Allergy Friendly Lunchbox Love, Wellness Weekends, Slightly Indulgent Tuesdays, and Allergy Friendly Fridays.
Makes 2 dozen
1 cup crispy brown rice cereal (GF)
1/2 cup sunflower seed butter
1/3 cup date paste (medjool dates pureed with water, or soaked in hot water, then pureed)
1 cup shredded coconut (unsweetened)
1/2 cup ground flaxseed
1 teaspoon vanilla
1/4 cup allergen-free chocolate chips (optional)
In a medium bowl, combine all ingredients.
Chill for at least 20 minutes.
Form into balls, an inch to an inch-and-a-half across.
Store in a container in the refrigerator.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.