I tried really hard to think of a better title for these, but power balls is what you get. I mean, they ARE round and they do contain some power. Not like super hero power, but human energy power. From peanuts. And oats. And superfood seed stuff. Don’t you enjoy how eloquently I write? It’s almost like you can see the adult child typing away relentlessly.
Ok…I’ve rambled enough for your Monday. Hi, how are you? I’m GREAT. This weekend my husband and I went skiing and I seriously can’t stop thinking about it. I kind of just want to quit my job, buy ski gear and become a bum on the side of a mountain. All while getting RIPPED and EXCEPTIONAL at skiing. Ugh! Adult child again! Sorry!!
Ok, here’s the scoop on this recipe. It’s insanely easy. Also, what’s nice is that you can really make it any flavor that you’d like. You can add chocolate chips, spices, nuts, or a little dab of honey if you’d like them sweeter. If you don’t have the seed blend from Trader Joe’s, you can roll your balls in a blend of chia seeds, hemp seeds, buckwheat, coconut chips, and/or cranberries. That’s what all is in this blend. Enjoy!
- 1 cup gluten free oats
- 1/2 cup peanut butter (I used crunchy, but creamy works as well)
- 5 dates, soaked*
- approx. 2 Tbsp Trader Joe’s Super Seed Blend with Cranberry and Coconut Chips
*For the dates, soak them for at least two hours in room temperature water. Reserve the water.
1. Add the cups of oats to a food processor. Pulse until the oats become a fine flour.
2. Blend in the dates slowly until fully incorporated. Add a small amount of the date water if needed (you want the mixture to form a ball easily).
3. Add the peanut butter. The mixture should easily hold it’s shape as a ball.
4. Pour the mixture in a small bowl and work with your hands to form small balls.
5. Roll each ball individually in the seed blend. I used a cutting board to do this.
6. Freeze for up to two hours then enjoy!
I feel almost embarrassed to post this. It’s been so long since I’ve posted. I think I underestimated how much time a food blog takes. Thankfully, lately I’ve been really feeling motivated to start doing things that inspire me and make me happy. Creating in the kitchen definitely fulfills that. SO…I’m hoping to post more recipes in the future!
These donuts are really delicious. After Christmas there usually are random leftovers in the fridge that you don’t feel like dealing with. For me this year it was eggnog. I LOVE some sweet sweet nog, but it doesn’t have quite the same luster after Christmas is over. So…put it in a donut. This recipe is quick and easy and the donuts will keep for several days if you can make it that long. They are best when freshly iced, so eat ’em up while you can!
I would love to leave you with something funny or ironic, but I’m drawing a blank today. So, to all of you, probably all ten of you, thank you for reading my blog. Thank you for caring enough to read through my random stories and listen to me ramble. I realize that I am no writer or food genius (yet..ha!), but thank you anyway. Here’s to hoping for bigger and better things to come!
- 1 cup gluten free flour mix (I used Pillsbury)…just make sure there is xanthan gum in the mix
- 1/3 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of salt
- 1/2 cup eggnog (I used Califia almond milk eggnog..SO GOOD)
- 1 large egg
- 2 Tbsp softened coconut oil
- 1/2 tsp vanilla extract
For the Glaze:
- 3 Tbsp eggnog
- 1 Tbsp spiced rum (optional)
- 1 1/2 cup confectioners’ sugar
1. Preheat the oven to 425 degrees. Lightly grease a donut pan.
2. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the eggnog, coconut oil, egg, and vanilla. Mix wet ingredients into dry ingredients.
4. Spoon the batter evenly into each donut pan.
5. Bake for 5-7 minutes. Turn the donuts onto a cooling rack and allow to cool to room temperature.
6. In a small bowl, whisk the eggnog, rum (if using), and confectioners sugar. Dip each donut into the mixture and let set. Enjoy once set!
Below, half are rum glazed (darker half) and the other half is without rum. Both ways are delicious!
Happy Hump Day!
After a very anti-climactic Valentine’s Day (my choice, don’t worry), I decided to make happy little pink cookies for you all. Lately Seattle has been having some gorgeous spring-like weather and I couldn’t resist making these since they taste like spring.
Did anyone do anything exciting for Valentine’s? This year, I honestly didn’t give a rat’s butt about doing anything special. I just hate holidays that make people feel pressured or left out and since my husband and I just bought a house, I figured there was no need to do anything fancy. SO. I got to pick what we did. I have zero regrets about it.
First of all, Saturday was gorgeous and sunny. In the sun it even felt warm. So, full of vitamin d, we went out and bought stuff for our house. I had said a week before that I wanted burgers for our special dinner, so I pretty much fasted for these puppies. We ate a cheap lunch out and then when dinner came around we went to Teddy’s for some ratty burgers. THEY ARE SO GOOD. After feeling super hilarious in this restaurant with me dressed like a super hipster 14 year old boy, the husband asked if I wanted something fancy for dessert. I really just wanted a 99 cent cookie from PCC. So…that’s what I got. Let’s face it, I enjoy the simple things. Not ashamed. Then we got to kick it with some new friends in Ballard! Drinking and playing pool. I’ll always be bad at pool.
ANYWAY. Enough about that. These cookies. Are. The bomb. You know you’ve made a good cookie when you’re satisfied eating the cookie dough instead. Nuff said.
- 1 cup gluten-free rolled oats
- 3/4 cup gluten free flour (I used brown rice)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- pinch of salt
- 2 Tbsp unrefined coconut oil, softened
- 1 egg
- 1 tsp vanilla
- 1/2 cup honey
- 1/2 pint fresh raspberries
- 1 tsp lemon zest
- 1/4 cup almond milk**
1. In a medium bowl, mix the oats, flour, baking powder, cinnamon, and salt.
2. In a small separate bowl, mix the coconut oil, egg, and vanilla. Add the honey.
3. Add the wet ingredients to the dry ingredients and mix well.**(If the batter seems dry, slowly add almond milk until it reaches a gooey consistency.) Carefully fold in the raspberries and lemon zest.
4. Cover and chill the dough for 30 minutes.
5. In a preheated 325 degree oven, bake the dough in rounded tablespoons for 13-15 minutes.
6. Let cool for at least 10 minutes.