Makes 30 balls.
Sweet potato adds natural sweetness and good nutrition to these great balls of energy. So tasty, they’re motivation enough to work up a sweat. The mixture will be quite moist when rolled, but the oats and flax will draw out some of the moisture upon chilling in the refrigerator.
A food processor is an ideal machine for making homemade energy bars and balls since it can better handle low liquid mixtures than regular blenders.
Place sweet potato in a steamer basket set in a pot with at least 1 in (2.5 cm) of water. Bring water to a boil and steam until sweet potato is fork tender, about 10 minutes. Set aside to cool. Alternatively, you can also boil the sweet potato until tender.
Place pecans, oats, and dates in food processor container and process until finely chopped. Add sweet potato, flaxseed, honey, orange zest, allspice, and a couple pinches salt to container and blend until mixture clumps together.
Using damp hands, form mixture into 1 in (2.5 cm) balls. You should get about 16 balls.
Spread coconut out on a plate. Roll balls in coconut and chill in refrigerator to help the balls firm up. Keep chilled until ready to use.
This recipe is part of the Tasty Portable Power collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.