A nutty two in one…three even…


I think this idea first fell from a recipe that popped up in my or a friend’s Facebook feed for no bake cranberry energy bites from Life Made Sweeter

I liked the sound of it – ‘cept the peanut butter part. Almonds I’m reserving for coconut almond milk: it’s getting warmer here and porridge has dropped on the breakfast menu (pending more snow!) in lieu of muesli, which uses more milk.

Looking at the nuts available, sunflower seeds looked promising and a quick Google led me to this recipe at Pretty Prudent. It is so simple. The only crucial ingredient not listed in the recipe is patience: depending on your food processor, it may take a while for the powdered nuts to cream into butter

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Not yet..keep going

….just keep the faith, follow the directions and it will turn out OK. Three cups of seeds = about two cups of sunbutter.

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It’s fairly solid but spreads with care…more oil would make it creamier but compete with the sunflower seed flavour…the solution, as offered in the comments on the original recipe, may be to use sunflower oil for the creaming…

Keeping the butter in the fridge also contributes to the harder consistency and I’m wondering if my Mad Millie Ceramic Butter Keeper will keep it cool to enough to stop it going off too early but warm enough to be more spreadable…

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Why doesn’t someone invent a straight banana…?

Fresh banana and sunbutter on herb bread toast has been part of breakfast the last two mornings. Very filling with an interesting combination of sweet banana and stick nut…nice…but I would probably go for it more if the sunbutter was a little more creamy and a little less sticky – always my one big objection to most peanut butter…I may sub the sunbutter in instead of peanut butter in one of our peanut rice dishes to see how it goes…

So, getting back on track for the energy bites…again a recipe so simple…just follow the directions….too easy…

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My only deviations from the original recipe were subbing in the sunbutter and using almond coconut meal (leftover from almond coconut milk) in lieu of coconut…if you’ve got, I say, use it…

As writ, the recipe is good for about 20-25 bites. They store well in the fridge and are tasty and very filling: ideal for fending off attacks of the munchies…

Next time around, I will double the dried fruit – not necessarily cranberries – and use normal rolled oats instead of the quick cook oats – I just don’t think they add a lot of value – and/or I may sub in a not-oat-based alternative…not because I am particularly concerned about the gluten thing but because, again, I can…

And there you go, an easy three-fer….

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