Squirrel Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
WET INGREDIENTS * 1 cup brown rice syrup * 1/4 cup raw nut butter - I used raw almond butter) * Tbsp vanilla extractDRY INDREDIENTS * 6 Tablespoons ground flax seeds - I grind my up in my coffee grinder * 1/3 cup sesame seed * 2 cups rolled-oats * 6 Tablespoons chia seeds - yes, like just like the Chia Pet * 1 cup unsweetened coconut flakes
Makes 18 Bites
Directions:
* Measure out all of your 'dry ingredients' into a bowl and mix together. Set the bowl aside.
* Add your 'wet ingredients' to a medium sauce pan over medium heat.
* Bring the mixture to a boil and then immediately lower the tempature to low. (You'll want to stir the mixture constantly to avoid burning.)
* Let the mixture simmer on low heat for 2 minutes while continuing to stir.
* Add the dry ingredients and stir until all of the ingredients are well mix.
* Remove pan from the stove and evenly divide the mixture among 18 muffin tins. (If you're using a non-stick muffin tin, the mixture should stick. Otherwise, line the tins foil muffin cups or wax paper.)
* Let the bites cool to room temperature or in the fridge if they're extra sticky.
* Store in a air-tight container for up to a week.
Number of Servings: 18
Recipe submitted by SparkPeople user TWOTALESQUIRREL.
Directions:
* Measure out all of your 'dry ingredients' into a bowl and mix together. Set the bowl aside.
* Add your 'wet ingredients' to a medium sauce pan over medium heat.
* Bring the mixture to a boil and then immediately lower the tempature to low. (You'll want to stir the mixture constantly to avoid burning.)
* Let the mixture simmer on low heat for 2 minutes while continuing to stir.
* Add the dry ingredients and stir until all of the ingredients are well mix.
* Remove pan from the stove and evenly divide the mixture among 18 muffin tins. (If you're using a non-stick muffin tin, the mixture should stick. Otherwise, line the tins foil muffin cups or wax paper.)
* Let the bites cool to room temperature or in the fridge if they're extra sticky.
* Store in a air-tight container for up to a week.
Number of Servings: 18
Recipe submitted by SparkPeople user TWOTALESQUIRREL.
Nutritional Info Amount Per Serving
- Calories: 211.1
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 34.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.6 g
- Protein: 4.1 g
Member Reviews
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JOWITHHISHELP
Sounds great. I suppose you can find ingredients at a health food store. Brown rice syrup? I'll give it a try. - 8/3/10
Reply from TWOTALESQUIRREL (8/3/10)
I found it at my local health food store. I thin you could also substitute maple syrup if you can't find the brown rice syrup.