Oatmeal Carrot Cookie Dough Bites
When a snack attack hits, there’s no time to wait for an oven to preheat. These healthy cookie dough bites come together in a New York minute so you can crush your craving fast!
3 Medjool dates
4 dried apricots
1 tsp (5 mL) coconut oil
1/4 cup (60 mL) pumpkin purée
1 tsp (5 mL) vanilla extract
1 cup (250 mL) gluten-free organic rolled oats
3 Tbsp (45 mL) coconut flour
2 Tbsp (30 mL) hemp hearts
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground cardamom
1/8 tsp (0.5 mL) ground ginger
1/8 tsp (0.5 mL) ground cloves
Pinch of finely ground black pepper
1 cup (250 mL) grated carrot
1/4 cup (60 mL) unsweetened shredded coconut, for garnish
In bowl of food processor fitted with steel blade attachment, pulse together dates, apricots, coconut oil, pumpkin purée, and vanilla until well combined and dates and apricots have broken down into small pieces. Scrape down sides of bowl with rubber spatula as needed. Add rolled oats, coconut flour, hemp hearts, cinnamon, cardamom, ginger, cloves, pepper, and carrot. Process until well combined and mixture sticks together when pinched between your fingers.
Roll mixture into walnut-sized balls before coating in coconut. Devour right away or refrigerate on parchment-lined baking sheet for a few hours and savour later. Cookie dough bites also freeze beautifully stored in an airtight container. Allow to sit at room temperature for about 20 minutes before eating.
Makes 16 cookie dough bites.
Each cookie dough bite contains: 74 calories; 2 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 8 mg sodium
source: "Smart Snacking", alive #387, January 2015
Oatmeal Carrot Cookie Dough Bites
Directions
READ THIS NEXT
SEE MORE »
Fennel, Apple, and Radicchio Slaw
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.