We are a family a five now! Hurray! While we get accustomed to our new normal, I’ve invited a few of my talented friends to share a post with you. I am so thankful for their help and excited to share their work. Up today is Liz from Carpé Season!
Hi, I’m Liz from Carpé Season and am so happy to be sharing here on This HeArt of Mine today. I love this blog, and I love Amy, and perhaps mostly, I love tiny, squishy newborns. I’m excited to be sharing this recipe while Amy repeatedly breathes in the scent of her new little’s head…errr, wait…was that just me and my newborns?
I’ve had two babies of my own now, and I often joke that I’ve been hungry since the day my first was born. At first, it was understandable…you’re up all night, your emotions are everywhere, and you are learning to do everything in your life with one hand. Perhaps you’re even feeding this new little person with your body. So, it makes sense, you’re hungry.
But here I am now. My son is almost three, and my daughter just turned one; we are nowhere close to having a newborn in our house anymore, and I’m still hungry. All. The. Time. Perhaps it is because our one year old thinks she is a newborn and still prefers to get up 2-3 times a night; perhaps it is because I spend my days chasing around her brother who wakes up going 65 mph and does not slow down. All I know is that I wake up thinking about food, but by the time all the diapers are changed and the kids are eating breakfast and I am tossing a lunch to my husband as he heads out the door, suddenly it’s 8:00 a.m., and I’ve been up for two hours, and the only thing in my stomach is two cups of coffee.
So, these snack bites.
You’ve probably seen these or some variation of these floating around on the internets for a while now. As far as I can tell, this was the original version, but I got turned on to these through this wonderful blog. Let me tell you why these are the perfect snack for you and especially for someone adding a new little one to their mix.
1. No-Bake. This recipe is super easy, and requires about 20 minutes of hands-on time.
2. Super Adaptable. Use dark chocolate, milk chocolate, no chocolate. Use peanut butter, almond butter, or any nut butter. Use honey, agave, or maple syrup. In other words, you probably have everything you need to make these – or some variation of these – at home, right now.
3. Freezes Well. Because these are so easy (see #1), go ahead and triple the batch and throw them in the freezer. They keep beautifully.
These little snack bites are just perfect when you’re hungry but don’t have the space to sit and eat at just that moment. Packed with protein and fiber, they give you just what you need until you can sit down and actually eat – without too much refined sugar. I often find myself reaching for one right as I wake up in the morning to buy me a little time before my stomach actually starts eating itself – so these snack bites basically function like a granola bar but one that you have control over in terms of flavor and nutrition!
Congratulations, Amy and family! I can’t wait to come over and bring you a big batch of these as my way of getting in and smelling your little’s head snuggling your new baby!
adapted from Gimme Some Oven and Two Healthy Kitchens
Ingredients
- 1/2 cup raw whole almonds*
- 2/3 cup unsweetened shredded coconut
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed
- 1 cup quick oats**
- 1/4 cup mini chocolate chips
- 1/3 cup honey
- 1 teaspoon vanilla extract
Instructions
- Make the Almond Butter: Heat a small frying pan over medium heat. Toast almonds, stirring frequently, for 3-4 minutes until slightly browned and aromatic. Remove from heat. Place in food processor and process for 10-15 minutes until a smooth paste forms. Scrape down sides of processor as needed. Set almond butter aside.
- Toast Coconut Flakes and Wheat Germ: Using the same small frying pan, over medium-low heat, toast the coconut and wheat germ for just 2-3 minutes, stirring frequently, until coconut is golden-brown and aromatic. Careful! Coconut burns easily, so keep an eye on it! Remove from heat and set aside.
- Make Dough: In a large bowl, mix together the coconut/wheat germ mixture, flaxseed, oats, and chocolate chips. Add in the almond butter, honey, and vanilla extract, and stir until thoroughly mixed.
- Chill: Cover and place bowl in the refrigerator for 20 minutes.
- Form Snack Bites: Use your hands to form dough into 1-inch balls. If dough starts to feel crumbly, just pop it back in the fridge for a few mintues. Place formed balls in a tightly-lidded container and keep in the fridge for up to two weeks.***
Notes
*Can substitute any pre-made nut butter; if using peanut butter, try to use a natural, unsweetened variety.
**Can use regular old-fashioned oats, but I find the smaller quick oats adhere better when formed into a ball.
***To freeze, place wax paper on a baking sheet. Place snack bites on prepared sheet (make sure they are not touching) and freeze for about 2 hours. Remove from baking sheet and place together in a ziploc bag or container. Keeps well in the freezer for 3-4 months.
