This kid-friendly snack is a breeze to prepare. Spend 10 minutes putting them together in the morning, and pop them in the refrigerator – they’ll be ready to eat when the kids get home from school. Peanut (or sunflower seed) butter, honey, chocolate chips and rice cereal make these gluten-free protein balls crispy and sweet, while flax seed, oats and coconut oil ensure your snackers receive important nutrients and fiber.
MAKES 30 BALLS.
1 cup unsweetened natural sunflower seed butter or peanut butter (crunchy preferred)
¼ cup coconut oil (not coconut butter)
¼ cup honey or agave nectar
1½ cups gluten-free instant oats
1½ cups gluten-free crispy rice cereal (cinnamon flavor preferred)
¼ cup flax meal
¼ cup raisins or mini chocolate chips
1. Gently melt sunflower seed butter and coconut oil in the microwave or in a pan over low heat on the stove. Stir in honey.
2. In a large bowl, place oats, rice cereal, flax meal and raisins. Stir until ingredients are well combined. Add melted sunflower seed mixture, stirring until ingredients are combined and batter holds together. Cover and refrigerate 30 minutes to 1 hour.
3. Remove batter from refrigerator. Scoop 1 to 2 tablespoons into your hands and roll into a compact ball. Set aside and repeat with remaining batter.
4. Refrigerate balls in a covered container until eaten.
Each power ball contains 105 calories, 7g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 11mg sodium, 10g carbohydrate, 1g fiber, 3g sugars, 3g protein, 5Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and, Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available on Gluten Free & More‘s product page.