I may be alone here, but I don’t think I am. As a busy mom, granola bars/protein bars are kind of a must to survive. Both for us and our kids!! Grab on the go. Or in between snack that you want to feel ok giving them, BUT…so many have a LOT of ingredients that you may or may not be ok with, but you do it anyways, because….SURVIVAL. And…they can be really expensive if you don’t buy them in bulk. I’ve been dying to make my own, but it seemed like a LOT of work. SO….I abbreviated my efforts and went simple. As I do… 😉
One day, I’ll blog about a simple, inexpensive, healthy protein bar, but until then… 😉
These are not a dessert, although, I convinced Maya they were for a few nights haha. More like a healthy snack to tide you over 🙂 Ingredients (Made 34 Balls)
1 Cup uncooked Quinoa
6 Tablespoons Sun Butter
1/4 Cup Organic Pure Maple Syrup
6 Tablespoons Hemp Seeds (for rolling-btw, OBSESSED with Hemp Seeds right now!! If you’re interested in the health benefits, read here. Oh, and they’re yummy!)
(All these ingredients I found at Costco. NOT in any way sponsored, but just an easy “Mama cooking for the masses” FYI ;))
Cook Quinoa as directed (I did mine in my rice cooker and it took me 30 seconds of prep, but about 30-45 minutes to wait :))
Stir in Sun Butter and Maple Syrup The reward of licking the measuring cup…who could deny such a thing??!!
Take 1 Tablespoon amounts and form into balls
Roll the balls in hemp seeds.
Refrigerate for an hour in a air tight container and store for future snacking 🙂
Truth be told, I made these last week. I’m not going to lie. I almost said &*^% it to the cookies for Santa this year (BAD MOMMY!!!), but…someone kept me honest. AND…I’m always on the hunt for a healthier version of a cookie that I love. Honestly, I set out to make Gingerbread men…decorated and all. AND THEN…life happened. So, honestly, we are lucky these cookies happened at all! Our entire family is a sucker for gingersnaps, so I thought this might be the perfect thing to try.
The biggest dilemma (in my opinion!) is underbaking vs overbaking vs just right baking. WHO KNOWS??!! I’m usually a fan of underbaking. The ooey gooey goodness is spot on as far as I’m concerned. BUT…when you are talking Ginger SNAP…well, snap leads you towards the more crunchy aspect, no?
I cooked the two batches a little differently. One for a little longer, and one for a little less. I’m still on the fence about which one I liked better ha! What you need…(makes 2 dozen cookies)
1 cup Sun Butter (you could use any nut butter if you have no dietary restrictions)
3 Tablespoons Pure Molasses
2 large eggs, room temperature
2 teaspoons freshly grated ginger root
3/4 cup coconut sugar
¼ cup coconut flour
1 teaspoon baking soda
1/4 teaspoon ground pumpkin spice (originally called for all spice)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
A pinch of freshly ground pepper (sounded weird to me, but I went with it ha!)
What to do…
Preheat oven to 350 degrees.
Line twobaking sheetswithparchment paper. I wouldn’t skip this as they really are pretty gooey and sticky.
In the bowl of astand mixerwith a paddle attachment or by hand, beat together the sun butter, molasses, eggs and freshly grated ginger until smooth. It’s STICKY, as an fyi, so hand mixers won’t work as well because they just get really stuck in all the blades…I actually tried, and then switched over. Not a deal breaker, just a warning 🙂
Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, pumpkin spice, salt and pepper.
Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
Drop the dough by the rounded Tablespoons about 2 inches apart on the prepared baking sheets.
Bake for about 10-12 minutes of you want a softer cookie go on the 10 side, crisper on the 12 side.
Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.Maya deciding exactly which one she wanted 😉