In-Betweens

When you need some good energy, when it’s not yet mealtime, here are some pick-me-ups to keep you going.

The easiest snack to make and which I always have a jar of, are dried apple rings. For many years I dried them in the oven(135 F/60 C), but now I use a dehydrator. I usually make a batch using five trays.

Apple rings: (5 trays)

8 apples, peeled, and thinly sliced. If using organic apples you can leave the peel, but I find that the rings get softer without it. I have tried different apples, but Gala and Granny Smith are my favorites. I prefer the apple rings plain, but sometimes I sprinkle them with a little cinnamon before putting them in the dehydrator. Spread the apple rings out on the trays, and let them dehydrate for 8-10 hours.

Granola bites: GF/DF (25 pieces)

  • 1 1/4 cup (3 1/2 dl) gluten free oats
  • 3/4 cup (1 3/4 dl) roasted Spanish peanuts (or any nuts you like)
  • 10 Medjool dates (pitted)
  • 5 T cashew butter (you can also use peanut or almond butter)
  • 4 T agave
  • 1/4 t salt

Put the pitted dates in a food processor and pulse until a ball forms. I like to toast the oats and nuts in the oven about 12 minutes in 300 F (150 C), but the energy bites tastes good raw too. Put the oats, dates, nuts, and salt in a mixing bowl. Heat the cashew butter and agave in a sauce pan . Pour it in the mixing bowl with the oatmix and mix it with your hands till it all stick together and the date ball is broken up. Put the mix on plastic wrap in an 8″x8″ (20×20 cm) baking dish, and press it down with your hands or a hard flat object. Cover the baking dish with plastic wrap or aluminum foil and place in the refrigerator for a couple of hours. Transfer the plastic wrap with the to-be-bites to a cutting board and cut into 25 1″x1″ pieces.

Energy Date Balls: GF/DF (serves 20)

  • 2 cups (5 dl) walnuts (or any nuts of your choice)
  • 1 cup (2 1/2 dl) pitted and chopped dates
  • A pinch of salt

Mix all the ingredients in a food processor for a couple of minutes. Roll the mix into balls and put them in the fridge (after tasting one, of course)! Freezes well.

Coconut Matcha Energy Balls: GF/DF (serves 15-20)

  • 1 1/2 cup (3 1/2 dl) raw cashews
  • 8 Medjool dates, pitted and cut in pieces
  • 1 t Matcha powder
  • 1 T coconut oil
  • 2 T Coconut flakes, shredded and unsweetend
  • 1 pinch salt

Put all the ingredients in a food processor and mix for a couple of minutes. Roll the mix into balls and put them in the fridge. Freezes well.

Energy Apple Balls: GF/DF (serves 20)

  • 1 cup (2 1/2 dl) rolled oats, GF
  • 1 cup (2 1/2 dl) walnuts
  • 8 dried apple rings
  • 5 dates, pitted
  • 1 t chia seeds
  • 1 t cinnamon
  • 1/4 t sea salt
  • 2 T Agave
  • 1 t vanilla extract (optional)
  • 2-4 T water

Put all the ingredients, except the water, in a food processor and mix for a couple of minutes. Add the water, a little at a time, till the mix sticks together. Roll the mix into balls and put them in the fridge. Freezes well.

Hazelnut Energy Balls: GF/DF (serves 15-20)

  • 1 1/4 cup (3 dl) hazelnuts, soaked, rinsed and dried
  • 1/3 cup (3/4 dl) almond flour
  • 1/2 cup (1 1/4 dl) dates, pitted and cut into pieces
  • 3 T cocoa
  • 2 T Agave
  • 1/2 t vanilla extract
  • 1/4 t salt

Put all the ingredients in a food processor and mix for a couple of minutes. Roll the mix into balls and put them in the fridge. Freezes well.

Cookie Dough “Bliss Balls”: GF/DF (serves 15-20)

Like I have mentioned earlier, I’m a BIG fan of Meet the Source, (https://meetthesource.com), in California. Here is my version of their cookie dough bliss balls.

  • 1/2 cup (1 1/4 dl) oat flour (I make my own flour by putting gluten free rolled oats in my blender and blend until they form a fine flour)
  • 1/3 cup (3/4 dl) almond flour
  • 4 T coconut flour
  • 1/2 cup (1 dl) cashew or almond butter
  • 1/2 t vanilla extract
  • 2 T agave or maple syrup
  • 2 T coconut or almond milk
  • 5 T dairy free chocolate chips
  • Put all the ingredients except the chocolate chips in a food processor and blend for a couple of minutes. Add the chocolate chips and pulse a couple of times. Roll the mix into balls and put them in the fridge. Freezes well.

Chocolate Coffee Energy Balls: GF/DF (serves 15-20)

  • 1 cup (2 1/2 dl) raw cashew nuts
  • 3 T coffee beans or ground coffee (I use decaf coffee)
  • 1/4 t salt
  • 10 Medjool dates, pitted and cut into pieces
  • 3-4 T dairy free chocolate chips

Place the cashew nuts, coffee beans/ground coffee, and salt in a food processor and pulse until the mix becomes grainy. Add the dates and mix on high until the mix becomes thick and sticky. Add the chocolate chips and pulse a couple of times.

Roll the mix into balls and put them in the fridge. Freezes well.

Holiday (leftover-nut) bars: GF/DF (serves 15-25)

After the holidays we usually end up with lots of various nuts and dried fruit. What better use of it than making energy bars for a quick snack when trying to get back into healthier eating habits again. Let’s use our creativity and get started.

  • 10 Medjool dates pitted and soaked for a couple of hours in warm water
  • 2 cups (5 dl) mixed nuts
  • 1/2 cup + 1T (1 1/2 dl) pumpkin, sunflower, chia, and sesame seeds
  • 1/2 cup + 1T (1 1/2 dl) rolled oats
  • 1/2 t salt
  • 2 T Agave or honey

Put the soaked, drained dates (save the water) with the agave in a food processor. Add the water a little at a time until the paste gets smooth but not runny. Put aside.

Heat a frying pan and roast the nuts until golden. Put aside.

In the same frying pan roast the pumpkin, sunflower, chia and sesame seeds for about three minutes. Stir constantly so they don’t burn.

Combine the nuts, seeds, and oats in a bowl. Add the date paste and mix it well.

Pour the mixture into an 8″x8″ (20×20 cm) plastic wrap covered baking dish, and press it down with your hands or a hard flat object. Cover the baking dish with plastic wrap or aluminum foil and place in the refrigerator for a couple of hours. Transfer the plastic wrap with the mix onto a cutting board and cut into 15-25 pieces, depending on what size you prefer.

Wrap each bar individually and keep refrigerated in an airtight container.

%d bloggers like this: