Makes 20 wheels
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 after-sport 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 organic oats
1/2 cup (125 ml) cannellini beans, drained, rinsed
thoroughly and mashed
2 cups (500 ml) quick cooking organic oats
2 Tbsp (45 ml) sultanas, heaped
3/4 cup (180 ml) brown rice crisp cereal
1/2 tsp (2 ml) cinnamon
3/4 cup (180 ml) coconut sugar
2 Tbsp (45 ml) dark chocolate chips, heaped
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 biscuit cutter as a mould and press about 1/4 cup (60 ml) of mixture into wheels about 1 in (2.5 cm) thick.
Line baking tray with non-stick 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.)
Each serving contains: 644 kilojoules; 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 Treats Kids Will Love", alive Australia #18, Summer 2013
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