This is a simple and delicious treat to make for a grab-and-go breakfast or snack. It’s full of superseeds so it packs quite a punch in the morning.
Vegan Super Bites
Combine all ingredients in a stand up mixer (or use a sturdy wooden spoon).
1 cup natural peanut butter
1 cup quick oats
5 Tbsp agave syrup
1/2 cup chia seeds
1/4 cup hemp hearts
1/4 cup ground flax seeds
1/4 cup chocolate chips (optional)
1 tsp vanilla
3 tsp maple syrup
After mixing together well, scoop out one spoonful at a time into the palm of your hand and form a compact ball. Set aside on a parchment covered cookie sheet. When all the mix has been formed into balls, move the cookie sheet into the fridge to let them chill and become firm – around 20 minutes. Store in an airtight container in the fridge.
1 1/3 cups all purpose flour
2/3 cup oats
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 flax egg (1 Tbsp flax plus 2 1/2 Tbsp water)
3 Tbsp coconut oil, melted
1 Tbsp chia seeds
1 Tbsp hemp seeds
1/2 cup maple syrup
Combine dry ingredients (flour, oats, sugar, baking soda, salt, chia and hemp seeds. In a standup mixer combine milk, oil , maple syrup and banana. Add in dry ingredients and flax egg. Cook in preheated, oiled cast iron skillet or griddle.
The arctic blast has reached us all the way down here in Texas. So I have been baking comfort food for the kiddos. They absolutely love the peanut butter granola I prepare.
But lately I’ve been on a superseed kick, so I have been adding them in where ever I can.
I typically bake a triple batch of my peanut butter granola recipe, and lately I have been adding 2 tablespoons each of chia seeds, hemp hearts, and ground flax seed to the oats before adding the liquid ingredients. They give the granola that extra kick of goodness.
I was inspired after browsing recipes on Evernote’s Food app and discovered a recipe for these peanut butter granola muffins
. After preparing granola today, I took some and prepared these muffins for the kids.
Peanut Butter Granola Muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup granola (use a spatula to break apart clumps)
1 Tbsp baking powder
1/3 cup maple syrup
1 cup almond milk
1/2 cup natural peanut butter
1 banana, mashed
2 Tbsp coconut oil, melted
1 Tbsp vanilla
1 flax egg (1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water)
1 Tbsp chia seeds
Preheat oven to 350 degrees F.
Mix together maple syrup, milk, peanut butter, mashed banana, coconut oil, and vanilla.
In a separate bowl combine flours, granola, and baking powder.
Add dry ingredients to wet ingredients and mix together.
Add flax egg and chia seeds and mix to combine.
Pour batter into cupcake cups in a muffin tin – cups should be almost completely full.
Bake 20-25 minutes, or until toothpick or knife comes out clean after inserting.
Okay, maybe snails, pill bugs, worms, and lots and lots of dirt.
We spent the afternoon in our backyard Saturday, enjoying the warm weather and each other’s company. After some family work, tidying up the yard and cutting grass, the kids had a blast exploring under rocks and collecting their favorite pill bugs.
While the kids enjoyed the bugs and the sunshine, I put in some much needed time in the garden. I didn’t use my garden boxes last year on account of my pregnancy, and honestly hadn’treally considered doing one this year since we will be moving once the house sells. But we ultimately decided it was worth the effort to have some some garden produce while we were still here.
So I mixed compost into two of my raised beds, and planted lettuce, onions, tomatoes, and peppers. I will need to cover the beds if we have any really cold nights, but it felt great getting things planted. I’m looking forward to many wonderful salads soon!