By Dawn Thalheimer.
This is hands down one of my favourite recipes and I can’t believe I haven’t shared it before now. Thanks to Wendy for asking if I have a great granola recipe.
These tasty little balls are an awesome snack for hikes and bike rides – just throw a few in a ziplock and you’re good to go. They’re also versatile and adapt easily to your preferred ingredients: don’t have any raisins? Try dried blueberries or cherries. No pecans? Substitute your own favourite nut. And don’t forget you can always throw in some great nutrional power foods like chia or flax seed.
Depending on your “add-ins” you may have a little trouble getting them to stick together. Don’t worry – just add a little water to the dough until it gets to a consistency that will hold together. And don’t forget to wet your hands!
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup almond meal
1 tsp cinnamon
1 cup pecans (or walnuts or cashews…)
¼ to ½ cup dried fruit (raisins, blueberries, cherries,
chopped dates etc)
4 tbsp honey
2 tbsp peanut butter or almond butter
Water as needed
- Preheat oven to 350˚ and line a cookie sheet with parchment.
- Mix sunflower seeds, pumpkins seeds, almond meal and cinnamon in a food processor until the seeds are chopped up but not ground.
- Add the rest of the ingredients and pulse until combined.
- If the mixture seems a little dry, add 1 tbsp or so of water.
- Scoop dough into 1 inch balls (I use a small cookie dough scoop, but if you don’t have one a teaspoon or melon-baller should work). These little suckers are sticky and somewhat messy so it really helps to wet your hands every few balls so you’re not entirely covered in dough.
- You should end up with about 18 balls which you can then bake for 12-15 minutes. Yum!!
- Change things up by adding your own ingredients: chia, hemp, or flax seeds, coconut, cacoa nibs or even some chopped dark chocolate are great choices!
Calories: 114, Protein: 3g, Carbs: 8.2g, Sugar: 5.5g, Fat 8.6g