This next recipe is good. Really good. You can't have just one good. That aside, there are two reasons why I love this recipe; It's healthy and it's fast. It took me roughly 10 minutes start to finish to prepare these, plus chilling time.
This recipe was given to me by my good friend Kimberly Janssen. Kim is a very healthy person, however she is also an excellent cook/baker. So I love getting recipes from her. Her recipe below says to turn these into patties, I decided to use a medium cookie scoop and turn them into balls. The girls LOVED these for snack time and had no clue they were a healthy option. I followed a tip from Kim and put the left overs in a zip lock back in the freezer, so you can pull one out when you need a treat. Also, I did not use spirulina in mine because I did not have any on hand. Still tasted great.
Thank you Kim for sharing this recipe with me and for allowing me to share it on my blog. On a side note, she is trying to find her source for this recipe. If she is able to find it I will post that here.
2 ½ c. old-fashioned quick oats*
½ c. whole flax seed
¼ c. dark cocoa powder (or slightly less)
½ c. natural peanut butter
½ c. honey
½ t. spirulina
½ - 1 c. HOT water
Stir ingredients together and form into individual, hamburger-sized patties. Wrap in plastic wrap and keep in freezer or fridge.
*The oats. This is important for people following a gluten free diet. You must make sure you oats are certified gluten free. While oats are naturally gluten free, they almost always pick up cross contamination either from the field they are grown in or from being processed in the same facilities that process wheat. That little warning on the back that says "may contain traces of wheat"? Yeah, that might as well say "this has wheat in it, don't eat". I found this out the hard way in our early days. The same goes for rice. Always check that is SAYS gluten free on the package. A good rule to live by with gluten free living is, if you aren't sure, don't eat it. For people with a severe gluten allergy, it's not worth the risk. I like to use Bob Red Mills gluten free oats, as shown here.
Hi, I stumbled on your blog and like your recipes! Wanted to say that I make a variation of these and often add millet, dried fruit like chopped dates or raisins, cinnamon, I like to grind the flaxseed so we digest it better, dried coconut, or chopped nuts. I've also tried it with other nut butters and it's great! Sunflower seed butter is my favorite next to pb. (but i'm not sure if it's gluten free.)
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