Dessert

The Ultimate Gluten-Free Super Bowl Menu

You guys know how I like to host a good gathering that revolves around food, so of course I HAD to put together a massive Super Bowl menu. Even though I won’t actually be hosting a Super Bowl party this year, I will definitely be making a bunch of these dishes for Kenny and I.

These would all be a hit at any Super Bowl party, and you don’t even have to tell your friends that it is all GF and healthy!

Which team are you guys rooting for?! I really like each team’s quarterback, so I can’t decide.

 

FINGER FOODS

Quinoa Sausage Balls
Crispy Baked Chicken Wings (2 ways)
Almond Crusted Zucchini Fries
Balsamic Roasted Chickpeas
GF Flatbread
Loaded Nachos with Vegan Cheez Sauce
Roasted Patatas Bravas

 

MAIN COURSE

Caramelized Onion & Goat Cheese Pizza
Mediterranean Flatbread Pizza
Crock Pot Turkey & Bean Chili
Turkey Chili Verde
Vegetarian 3-Bean Chili
Cilantro Lime Fish Tostadas
Apple & Goat Cheese Stuffed Pork Tenderloin
Mexican-Style Twice Baked Sweet Potatoes

 

SIDES

Roasted Garlic Hummus
Mexican Street Corn
Vegan [GF] Mac and Cheese
Roasted Potato and Green Bean Salad

 

SWEETS

Sweet Potato Dessert Fries
[Grain-Free] Almond Butter Chocolate Chunk Cookies
Vegan Banana Nutella Cookies
Raw Brownie Bites

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Quinoa Protein Brownies

Raise your hand if you like brownies. Okay now raise your hand if you like healthy brownies that don’t taste like cardboard. HEY, ME TOO!

Quinoa Protein Brownies

Quinoa Protein Brownies

Quinoa Protein Brownies

These sweet, chocolate-y brownies are so good that you would never know that they are ridiculously healthy. They pack a double punch of protein from quinoa flour AND protein powder. They are naturally sweetened with honey, and provide lots of antioxidants from dark chocolate. My favorite part about these brownies is that you don’t have to feel guilty about eating more than one because they are only made with pure ingredients and have so much protein. They are the perfect healthy dessert or snack.

Okay let’s face it, I ate one for breakfast, and you know you will too.

Quinoa Protein Brownies

Quinoa Protein Brownies

Quinoa Protein Brownies

The little melty pieces of dark chocolate running through them set them over the top. My favorite way to eat them is with a cold glass of almond milk and with a little shmear of peanut butter on top. OMG, sweet tooth satisfied! These little guys are husband approved, so they pass the test! If you guys make these brownies, as always tag me on Instagram and show me your creations with #thewheatlesskitchen!

Quinoa Protein Brownies

 

 

Quinoa Protein Brownies

Yield: Makes 16 squares

Ingredients

  • 3/4 cup quinoa flour
  • 3/4 cup chocolate protein powder
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1/4 cup honey
  • 1/2 cup unsweetened almond milk
  • 2 oz dark chocolate, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add all of the ingredients to a food processor and pulse until the mixture comes together to make a thick batter.
  3. Pour the batter into a greased 9x9 in glass baking dish and use a spoon to spread the top to make an even layer.
  4. Bake for 20-25 minutes.
  5. Let cool for at least 10 minutes before cutting into them.
http://www.thewheatlesskitchen.com/quinoa-protein-brownies/
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Coconut Cacao Energy Bites

Whoa, I’m starting to feel like a blogger again. I took a little hiatus during the holidays to rest and recharge, but I’m BACK with my first recipe of 2015.

Coconut Cacao Energy Bites

COCONUT CACAO ENERGY BITES.

Um, yes.
Healthy.
Delicious.
Decadent.
Satisfying.
Sweet.
Chewy.
And did I say delicous?

Because they totally are. These sweet little balls/bites/snacks (whatever you want to call them) are very similar to my coconut cacao cookies, but I tweaked that recipe a bit and rolled them into the cutest little balls. Then rolled them in cacao powder, coconut, and hemp seeds. That is of course the only logical thing to do.

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Coconut Cacao Energy Bites

Coconut Cacao Energy Bites

Raw desserts are some of my favorite kinds of desserts. Just give me a bunch of dates and some peanut butter and I’m a happy girl. They are just so sweet and chewy and delicious. And they offer up some pretty serious nutrition benefits too, including good amounts of fiber and potassium, as well as being great for digestion.

Coconut Cacao Energy Bites

Coconut Cacao Energy Bites

I figured it was only fitting to offer up a healthy treat as the first recipe of the new year. But of course it had to include chocolate. Duh.

 

Coconut Cacao Energy Bites

Yield: Makes 25-30 small balls

Ingredients

  • 1 1/2 cup dates (pitted)
  • 1/3 cup walnuts
  • 1/3 cup raw almonds
  • 1/3 cup unsweetened shredded coconut
  • 2-3 tbsp raw cacao powder
  • 1/4 tsp salt
  • To roll the dates:
  • 1/2 cup raw cacao powder
  • 1/2 cup hemp seeds
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. After you remove the pits from the dates, soak them in hot water for about 20 minutes.
  2. Drain the water and place them in a food processor. Pulse a couple of times to break up the dates a bit.
  3. Add the walnuts, almonds, coconut, cacao powder and salt. Pulse for about 30 seconds, until the nuts are broken down and everything starts to come together like a dough. You should be able to squeeze it together with your fingers and it stick together, but not be too sticky.
  4. Take a 1tbsp amount at a time, and roll it between your palms to make a ball. Repeat with the rest of the batter.
  5. In 3 separate bowls, you should have your cacao, coconut and hemp seeds.
  6. Depending on how many of each coating you want, roll the balls in your desired coating, pressing a bit with your fingers to make sure it sticks.
  7. Store in the fridge in an airtight container.
http://www.thewheatlesskitchen.com/coconut-cacao-energy-bites/
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[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

Third time’s a charm! I finally got these cookies right! My first attempt was laughable because I made them way too big and they turned out to be the size of my face, you may have seen here. Then, like the responsible baker that I am, I burnt the second batch. Don’t forget about your cookies in the oven, folks. And now, we finally get a good batch of soft and chewy gingerbread cookies. Hallelujah.

Paleo Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

Soft and chewy cookies are my favorite, and then you top it off with the warm spices and sweet molasses for that cozy gingerbread flavor. Now that is Christmas, my friends. I think Santa would really like these, you should totally make some for him.

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

I thought about using some sort of GF flour mix, but then nixed that idea to keep them paleo by just using almond flour. I think they turned out perfectly, and they look so pretty with their little crackly tops. I’ve eaten entirely too many gingerbread cookies lately, and I’m not even sorry about it. I hope you love them as much as I do!

 

[Paleo] Chewy Gingerbread Cookies

Yield: Makes about 20 cookies

Ingredients

  • 1 3/4 cups almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup creamy almond butter
  • 1 large egg
  • 3 tbsp molasses
  • 1/4 cup melted coconut oil
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
  3. In a smaller bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined.
  4. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
  5. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour to chill.
  6. Once chilled, remove and use a tbsp measurer to scoop a little bit less than a tbsp of the dough. Roll between the palms of your hands to make a ball. Repeat with the rest of the dough.
  7. Place 2 inches apart on a parchment lined baking sheet and bake for 8-10 minutes.
  8. Let the cookies cool for at least 5-10 minutes before removing from the pan.

Notes

Adapted from Minimalist Baker

http://www.thewheatlesskitchen.com/paleo-chewy-gingerbread-cookies/
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[Paleo] Pumpkin Chocolate Chip Mug Cake

Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? I know, me too. It’s way too time consuming, and who the heck is going to eat the rest of the cake? You are, that’s why you probably shouldn’t make an entire cake unless you are okay with eating practically the entire thing, or at least have cake-loving friends.

Enter, a single-serving cake. Actually, it’s like cake-meets-muffin-meets-cookie. And it’s ah-mazing.

[Paleo] Pumpkin Chocolate Chip Mug Cake

There are about a gazillion different mug cake recipes floating around the internet, so you can pretty much find one that will satisfy any craving. Today, we’re going with pumpkin. Because it’s still pumpkin season, right? I thought so.

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Mug cakes are suuuuper easy to make, and only take a few minutes. You mix it up right in the mug that you will cook it in, so there will be less dirty dishes than a full on baking session! And what makes this mug cake even better? It’s totally healthy, and actually contains vegetables. I mean, pumpkin is a vegetable. And we’re eating vegetables for dessert, we should get a healthy eating gold star.

[Paleo] Pumpkin Chocolate Chip Mug Cake

[Paleo] Pumpkin Chocolate Chip Mug Cake

I kept this dessert paleo and refined-sugar free by using coconut flour and a little bit of maple syrup to sweeten. You could always leave out the chocolate and just have a pumpkin cake/muffin. But I mean, are you really going to leave out the chocolate? I didn’t think so. The vegetables cancel out the chocolate. Duh. That’s girl math at it’s finest.

[Paleo] Pumpkin Chocolate Chip Mug Cake

p.s. I know I keep calling this a mug cake, yet I used a ramekin. I know I know. I normally make these in a coffee mug, but I couldn’t resist using my new super pretty ramekins.

 

[Paleo] Pumpkin Chocolate Chip Mug Cake

Yield: Serves 1

Ingredients

  • 3 tbsp pumpkin puree
  • 1 tbsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp pumpkin pie spice
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk
  • 1 tbsp real maple syrup
  • 1 tbsp chocolate chips (I used Enjoy Life)

Instructions

  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.
http://www.thewheatlesskitchen.com/paleo-pumpkin-chocolate-chip-mug-cake/
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Pumpkin Gingerbread Granola

Pumpkin. Gingerbread. Granola.

That’s really all you need to know because it already sounds amazing, right? I KNOW! (In my best Monica Geller voice.)

Pumpkin Gingerbread Granola

This is seriously some of the best granola I’ve ever had, and I’m not just saying that because I made it. Promise. But for real, I think you’re going to like this. I have already eaten almost the entire batch by myself in about 3 days. I’m hiding it from Kenny. Kidding, sort of.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

I’ve eaten way more gingerbread flavored things than one person should over the past month. I’ve had it in the form of 3 batches of gingerbread cookies (coming soon), a gingerbread protein shake that I’ve been making almost everyday (also coming soon), and this granola. I’m out of control, and I’m not even sorry. ‘Tis the season!

Pumpkin Gingerbread Granola

This granola is made only with unprocessed ingredients, so you can feel good about eating large amounts of it over the holidays. It is sweetened with unrefined coconut sugar, honey and has just a hint of molasses. It wouldn’t be gingerbread without the molasses, of course. You get tons of crunch from the pecans, pepitas and oats, and lots of warm spice from the ginger, cinnamon and cloves. That sweet/spicy combo gets me every time.

Pumpkin Gingerbread Granola

And did I tell you it has pumpkin!?!? Well, it has pumpkin. I was sitting in bed one night, thinking about random recipes that I want to try (as all normal people do), and I thought, what would happen if I combined pumpkin and gingerbread flavors in a granola? I thought I was some kind of genius, until I found out that I in fact did not invent this concept. Oh well, it’s still darn good. The next day I started throwing all kinds of things into a bowl and out came this ah-mazing granola.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

Yall, I can’t stop eating it. I have eaten with milk as a cereal, used it as a topping for yogurt, and mostly just shove handfuls of it into my pie hole. Make this for your family and friends over the holidays. They will love you forever.

 

Pumpkin Gingerbread Granola

Yield: Makes 6-7 cups

Ingredients

  • 4 cups old-fashioned GF oats
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pepitas
  • 1/4 cup coconut sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 2 tbsp molasses
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large mixing bowl, combing the oats, pecans, pepitas, coconut sugar, shredded coconut, cinnamon, cloves, ginger and salt. Stir to combine.
  3. In a smaller bowl, whisk together the pumpkin puree, honey, molasses and vanilla extract.
  4. Add the wet ingredients to the oat mixture and use a wooden spoon or spatula to stir until well combined. The oats and nuts should all be coated with the wet ingredients.
  5. Spray a large baking sheet with cooking spray and transfer the granola to the baking sheet. Spread it out into an even layer.
  6. Bake for 35-45 minutes. Do not stir.
  7. When done baking, remove from the oven and let it sit and cool for at least 15 minutes.
  8. Once cooled, use a spatula to gently break up the granola, making sure not to break it up too much if you want clusters.
  9. Transfer to an airtight container. Enjoy with milk, yogurt or by itself.
http://www.thewheatlesskitchen.com/pumpkin-gingerbread-granola/
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Healthy Peppermint Hot Chocolate

Who loves chocolate? I do.

Who loves MINT with their chocolate? Yep, me too.

Who loves a warm, cozy mug of minty hot chocolate that is made from superfoods? Meeee. And I’m just going to go ahead and assume that you do to because you guys are my people, my invisible internet friends, my favorites.

And because you’re my people, I’m bringing you the best hot chocolate you ever did see. And it’s suuuuper healthy. Two thumbs up!

Healthy Peppermint Hot Chocolate

Did you know that chocolate is actually really good for you? It has an insane amount of antioxidants, can help you lose weight, lower your blood pressure and cholesterol, and can even help with that time of the month. Ladies, I know you get it. But, there’s a catch. These benefits come from the unprocessed forms of chocolate, like cacao powder, raw chocolate and dark chocolate. I’m talking about the kind that doesn’t have a bunch of added preservatives, chemicals, dairy and sugar. So that snickers bar that you’ve been eyeing does not fit into the healthy chocolate category.

Healthy Peppermint Hot Chocolate

This peppermint hot chocolate is made with raw cacao powder, which provides all of those benefits that I mentioned above, along with a good amount of potassium, magnesium and iron. I used the Navitas brand for this recipe and I LOVE this stuff. The flavor is rich and not too bitter, and I love that their company uses fair trade practices, and that their cacao is cold-pressed and milled at low temperatures to protect the nutrients. (This post is not sponsored by Navitas, I just really love their product.)

Healthy Peppermint Hot Chocolate

Healthy Peppermint Hot Chocolate

The addition of peppermint extract in this hot chocolate really makes it taste like Christmas in a cup. Either that, or girl scout thin mint cookies in a cup. Regardless, it’s so darn tasty, and you can drink it every day if you wanted to without any guilt of it bringing those dreaded holiday pounds along with it.

Healthy Peppermint Hot Chocolate

It only takes a handful of ingredients, about 10 minutes of your time, and you have yourself a delicious, nutritious chocolate-y drink. Now grab your warmest blanket, turn a Christmas movie on, and plop yourself on the couch with a mug of mint chocolate goodness.

 

Healthy Peppermint Hot Chocolate

Yield: Serves 2

Ingredients

  • 2 cups almond milk
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut sugar
  • 1/8-1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. In a small saucepan, add the milk, cacao, sugar, and extracts. (Note: make sure that you are careful not to use too much peppermint extract, a little goes a long way!) Whisk until combined.
  2. Bring to a low simmer and keep whisking to make sure that there are not any clumps.
  3. After it simmers for about a minute, pour into mugs and enjoy!
http://www.thewheatlesskitchen.com/healthy-peppermint-hot-chocolate/
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Single Serving Peanut Butter Apple Crisp

Let’s start this week off right, with dessert. Because it’s really the only humane way to start a Monday, can I get an amen?!

Not to worry though, this is a healthy dessert that will trick your brain into thinking that you just had an indulgent treat. My favorite kind of healthy dessert.

Single Serving Peanut Butter Apple Crisp

Apple crisp is probably my favorite kind of fruit crisp (you can find my skillet version here), and it is perfect for this time of year. Crisps are always super simple to throw together, and they feed a crowd with only a small amount of work and time. Today, these sweet red apples are coated in a tiny amount of maple syrup, topped with a healthy mix of oats, coconut sugar, coconut oil and peanut butter. PEANUT BUTTER.

OH YES I DID.

Single Serving Peanut Butter Apple Crisp

Single Serving Peanut Butter Apple Crisp

The peanut butter in this apple crisp changes everything. I have decided that I’m never going to make an apple crisp without peanut butter ever again. Dramatic? Nope. I mean, who doesn’t like the combo of apples and PB? Crazy people, I tell you. (Unless you have a PB allergy, of course. Then you’re not crazy. But you should totally use almond butter, that would be just as good.)

Single Serving Peanut Butter Apple Crisp

These cute little single serving desserts will make your house smell like ALLLL the happy feelings. And your friends will think that you are some kind of culinary genius because they are so cute, portable and delicious. The first thing that Kenny said after taking a bite was “these are STRONG!”

I guess that means they’re good? Guy language, I don’t always understand.

Single Serving Peanut Butter Apple Crisp

Top them with a big scoop of vanilla ice cream and you have yourself the cutest dessert ever. You know when it might be even better? BREAKFAST! Yep, I went there. Dooooo it.

 

Single Serving Peanut Butter Apple Crisp

Yield: Serves 4

Ingredients

  • 2 large red apples, cored and diced
  • 1-2 tsp real maple syrup
  • Crisp Topping
  • 1/2 cup GF oats
  • 1 tbsp coconut sugar
  • 1/4 cup natural peanut butter
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and sides of the ramekins with a little bit of coconut oil or cooking spray.
  2. In a small bowl, mix together the apples and maple syrup until evenly coated. Divide the apples between the 4 ramekins.
  3. In that same mixing bowl, combine the oats, sugar, peanut butter, coconut oil, vanilla and salt. Mix together until everything is evenly combined. I found it easier to just use my hand to mix it instead of a spoon.
  4. Divide the crisp topping between the 4 ramekins and smooth it into an even layer. Place the ramekins onto a baking sheet and into the oven.
  5. Bake for 20-25 minutes, until top is golden brown and apples are soft.
  6. Let them cool for 5 minutes before handling, the ramekins will be HOT.
  7. Top with ice cream if desired, serve and enjoy!
http://www.thewheatlesskitchen.com/single-serving-peanut-butter-apple-crisp/
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Salted Caramel Popcorn

Popcorn covered with caramel just screams Christmas to me. When I was a kid, I LOVED the caramel corn that you could buy in those giant tin containers. They are pretty much everywhere, and they call my name every time I see them.

Salted Caramel Popcorn

Because most of those flavored popcorns can be dangerous for a person with a gluten allergy, I don’t partake in those anymore. So I decided to make my own to enjoy during the holiday season. Dare I say, the homemade version is way better! Gasp!

Salted Caramel Popcorn

Salted Caramel Popcorn

I always thought that making homemade caramel corn would be complicated, but is actually SO easy! I used my dairy-free salted caramel sauce, popped some corn kernels, covered the popcorn in caramel-y goodness, and voila! You have yourself some homemade, healthier, refined-sugar free caramel popcorn!

Hallelujah, the angels are singing.

Salted Caramel Popcorn

I can’t believe how much better homemade popcorn tastes than store-bought! It just tastes fresher and feels lighter, and not to mention healthier. No weird processed butter substance here.

Salted Caramel Popcorn

Salted Caramel Popcorn

This homemade salted caramel popcorn will definitely impress your friends this holiday season, and will make an adorable and tasty homemade Christmas gift. I mean, who doesn’t like food related gifts? Only weird people.

 

Salted Caramel Popcorn

Yield: Makes about 12 cups - Serves 6

Ingredients

  • 1/2 cup unpopped corn kernels
  • Salted Caramel Sauce
  • 1/2 cup coconut sugar
  • 3 tbsp water
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. In a small saucepan, combine the sugar and water over medium heat. Stir occasionally, and let it come to a light boil.
  2. Let it simmer until it turns into a thick glaze consistency, this will take about 5 minutes. Add in the vanilla, salt and milk. Whisk to combine, making sure there are no lumps. Turn the heat to low and let it simmer for another 3-5 minutes. Watch it to make sure it doesn't boil over.
  3. Remove from heat and let cool slightly.
  4. To make the popcorn, put 1/2 cup corn kernels into a brown paper bag, fold over the top a couple times, and put it in the microwave for 3 minutes. This should pop most of the kernels, but check it at 2 1/2 minutes to make sure the popcorn is not burning. You could also use the stovetop method if you don't want to do it in the microwave.
  5. When the popcorn is popped, transfer it to a large bowl and pour the caramel sauce all over the popcorn. Use a spoon to toss the popcorn so that all of it is coated in the sauce.
  6. Serve and enjoy!
http://www.thewheatlesskitchen.com/salted-caramel-popcorn/
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Cooking with Candace [Kids’ Edition] – Peanut Butter Oat Balls

I’ve told you guys all about my cooking class that I teach every Monday at the Lubbock Dream Center, and how much fun I have had over the past few months. Well, last week, we had a kids’ edition cooking class, and it was a blast!

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Normally, I hold the class with the ladies that come to the women’s Bible study on Mondays to teach them about wellness and healthy living, but I decided that it would be so much fun to involve their kids for a change. The moms can’t have ALL the fun! I picked out a handful of kiddos to attend the class, and we got to work on our homemade treats.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

We made one of my favorite kid-friendly snacks –> Peanut Butter Chocolate Chip Oatmeal Balls

They are so simple to make and only require 5 ingredients. The kids loved making them because they were able to play with their food and get their hands dirty. Just keep an eye on them, I’m pretty sure I said “stop eating the chocolate chips” at least 20 times before we were even done mixing the batter.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

They are sweet, but not too sweet, which is always a plus when it comes to kids. No bouncing off the walls today. And of course they are made with healthier ingredients so you can feel good about giving them to your kiddos. I think this is the perfect after-school snack because it will keep them satisfied until dinner.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Aren’t these kiddos the cutest?!?! I’m pretty sure they would have gobbled every last one up if I hadn’t kept some from them. We shared the rest with their other friends that didn’t get to come to the cooking class. I had so much fun with these crazy kids, I can’t wait for this to become a regular occurrence!

 

Cooking with Candace [Kids’ Edition]

Yield: Makes 30-35

Ingredients

  • 2 cups GF old-fashioned oats
  • 1 cup creamy natural peanut butter
  • 1/3 cup ground flax seed
  • 1/2 cup honey
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large mixing bowl, add the oats, flax and chocolate chips and stir to combine.
  2. Then add the peanut butter and honey and use a wooden spoon to gently stir everything together. It may take a few minutes to really get everything mixed well.
  3. Check to see if the mixture is too dry. You should be able to pinch it together with your fingers and make it stick together. If it is too crumbly, add a little more peanut butter.
  4. Once the mixture is well combined, take a tablespoon amount and roll it in the palm of your hands to make a ball.
  5. Continue making the balls with the rest of the batter.
http://www.thewheatlesskitchen.com/cooking-candace-kids-edition-peanut-butter-oat-balls/
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