Give these healthy treats an even bigger nutrient boost by adding seeds, dried fruit, or shredded coconut. These wheels freeze brilliantly. Double the recipe and store them for post-soccer game snacks.
1 medium free-range egg
1/2 cup (125 mL) sunflower oil
3/4 tsp (4 mL) vanilla extract
1 1/2 cups (350 mL) rolled oats
1/2 cup (125 mL) navy beans, drained, rinsed thoroughly, and mashed
2 cups (500 mL) quick cooking oats
3 Tbsp (45 mL) sultana raisins
3/4 cup (180 mL) brown rice crisp cereal
1/2 tsp (2 mL) cinnamon
3/4 cup (180 mL) coconut sugar
3 Tbsp (45 mL) dark chocolate chips
Preheat oven to 300 F (150 C).
Whisk together all wet ingredients in one bowl, dry ingredients in another. Combine both. Use a 2 to 3 in (5 to 7.5 cm) round cookie cutter as a mould and press about 1/4 cup (60 mL) of mixture into wheels about 1 in (2.5 cm) thick.
Line cookie sheet with parchment paper, and bake wheels for about 30 minutes, or until edges begin to turn golden.
Cool on rack and then Frisbee toss them into your kids’ mouths. (Kidding. Just serve normally.)
Makes 20 wheels.
Each serving contains: 154 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 21 g total carbohydrates (9 g sugars, 2 g fibre); 43 mg sodium
source: “Lunch Ideas Kids Will Love!“, alive #371, September 2013