These look delicious
1 3/4 cups oat flour (can sub for rolled oats, oat bran or quick oats)*
1/4 cup coconut flour (can sub for almond or extra oat flour)**
2 T granulated sweetener of choice (I used coconut palm sugar)***
1 T pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice and a dash of ginger)
1/2 cup pumpkin puree
1 tsp vanilla extract
1/4 cup cashew butter (can sub for any nut butter)
1/4 cup brown rice syrup (can sub for any sticky sweetener)**** Maple maybe
1 T + milk of choice*****
Cinnamon and granulated sweetener of choice, to coat bites in (optional)
In a large mixing bowl, combine the flour, sweetener, pumpkin pie spice and mix well.
In a microwave safe bowl or stovetop, heat your nut butter with your sticky sweetener until combined. Mix in your vanilla extract. Pour your wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add dairy free milk of choice or extra flour until a firm texture is formed.
Using your hands, form into small bite sized balls. Roll balls in optional cinnamon/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.
I saw this recipe on the site of gimmesomoven and am off to the store to get the ingredients. Looks like a great lunch snack for the grandkids lunch and me of course.
cranberry pistachio energy bites
8 oz. (about 1 packed cup) chopped dates
1/2 cup honey
1 Tbsp. chia seeds (optional)
1 Tbsp. ground flax seeds or wheat germ
pinch of salt
1 1/2 cups old-fashioned oats (dry, not cooked)
1 cup shelled pistachio nuts
1 cup dried cranberries
1/3 cup white chocolate chips or dark chocolate chips (optional)
Combine the dates, honey, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture — if it is too thick, add in another tablespoon or two of honey.
Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)