Oat and Peanut Butter Energy Nibbles

I'm a peanut butter addict, and also a big fan of raw treats and little bites. These easy-to-make raw peanut butter and oat balls are a great source of protein and a good healthy snack besides. They are not too sweet, with only a small amount of maple syrup and coconut sugar added, along with some dried cherries and some extra dark chocolate. You may want to have more than just a few nibbles, but they are surprising filling if you only just have one little ball.

I know it's been quiet around here lately, but with the blazing unseasonable heat wave that has been going on for a few weeks here in London, Ontario, I haven't much felt like cooking. And to think, just before this started, there was talk of turning on the furnace.

Oat and Peanut Butter Energy Nibbles

Recipe by Lisa Turner Published on September 28, 2017 Easy, mix-and-roll raw peanut butter and oat protein balls with dried cherries and chocolate Print this recipe Ingredients: 1/4 cup rolled oats 1/4 cup natural peanut butter 1 tablespoon protein powder (optional) 1/2 tablespoon coconut sugar 1 tablespoon maple syrup 3 tablespoons hemp seeds 2 tablespoons dried cherries 1/4 cup dark chocolate, chopped 1 teaspoon vanilla 1/2 teaspoon sea salt almond flour as needed Instructions: Mix together all of the ingredients except the almond flour until well blended. If the mixture is too moist, add a few tablespoons of almond flour so that the mixture is still moist but dry enough to handle. Shape into little 1 to 1 1/2 inch balls. Chill in the refrigerator in a covered container. Store any remaining balls in the refrigerator for up to a week. Makes about 12 to 15 balls

Other raw treats you may enjoy from Lisa's Kitchen:
Raw Peanut Butter Fudge
Essentially Raw Pumpkin Bites
Raw Nut and Seed Chocolate Chunk Mint Energy Balls
Creamy Chickpea Flour Peanut Butter Maple Fudge

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Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

As much as I enjoy vegan meals, there are times when only cheese will do. Paneer, creamy goat cheese, brie, feta and extra old Cheddar are just a few of my favorites. Here brie is incorporated with some grain to make some baked savory cakes served with some basil pesto.

Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on September 22, 2017 Rich baked savory quinoa and brie cakes with sun-dried tomatoes, mushrooms and herbs served with a basil pesto Print this recipe Cakes: 1 cup quinoa (3 cups cooked) 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/2 oz (14 g) dried mushrooms, soaked in hot water for 30 minutes, drained and finely chopped 1/3 cup pine nuts, lightly toasted 6 oz (180 g) brie cheese, rind removed and cut into pieces 2 shallots, finely chopped 2 jalapeños, seeded and finely chopped 1 large egg, lightly beaten 1 1/2 cups quick-cooking oats 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried) 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper Pesto: 1/2 cup fresh basil 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/4 cup pine nuts, lightly toasted 1/4 cup olive oil juice of 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and transfer to a large bowl to cool. While the quinoa is cooking and cooling, prepare the remaining ingredients for the cakes and pesto including soaking the sun-dried tomatoes and dried mushrooms and toasting the pine nuts in an unoiled pan over medium-low heat, tossing frequently. When the quinoa has cooled to room teperature, line a baking sheet with parchment paper and preheat an oven to 425°. Add all of the remaining cake ingredients into the quinoa and stir until well combined. With wet hands, shape the quinoa mixture into small cakes roughly 3-inch in diameter and transfer to the baking sheet. Bake until browned, about 12 minutes per side. While the cakes are baking, pulse together all of the ingredients for the pesto in a food processor until combined. Serve the hot brie cakes with pesto on the side. Makes 10 cakes

I am sharing this recipe with Jac's Meat Free Mondays event.

Other baked savories from Lisa's Kitchen you may enjoy:
Baked Mushroom Arancini
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Baked Chickpea Kofta Tacos with Avocado and Harissa

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