Carrot Cake Energy Bites
These no-cook bites keep well in the fridge or freezer and are easy to grab on-the-go.
1 cup Pitted Dates
½ cup old-fashioned Rolled Oats
¼ cup Pecans (Chopped)
¼ cup Chia Seeds
2 medium Carrots (Finely Chopped)
1 tsp. Vanilla Extract
¾ tsp. Ground Cinnamon
½ tsp. Ground Ginger
¼ tsp. Ground Turmeric
¼ tsp. Salt
Pinch of Ground Pepper
1. Combine dates, oats, pecans, and chia seeds in a food processor; beat until well combined and chopped.
2. Add carrots, vanilla, cinnamon, ginger, turmeric, salt, and pepper; process until all ingredients are well chopped and a paste begins to form.
3. Roll the mixture into balls using a scant 1 Tbsp. each.
Baked Broccoli-Cheddar Quinoa Bites
These savoury muffin-like bites are low in carbs and a good source of protein—plus we love their cheesy flavour.
½ cup Quinoa
¼ tsp. Salt
¾ cup Broccoli (Finely Chopped)
¾ cup Cheddar Cheese (Shredded)
½ tsp. Baking Powder
½ tsp. Garlic Powder
¼ tsp. Onion Powder
¼ tsp. Ground Pepper
1 large Egg (Lightly Beaten)
1. Preheat oven to 350ºF. Line 16 cups of a 24-cup mini muffin pan with paper liners or coat with cooking spray.
2. Cook quinoa with 1/8 tsp. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.
3. Add broccoli, cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining ¼ tsp. salt to the quinoa. Stir in egg.
4. Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
5. Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely. Wait for some time, and then grab them to eat.