Cashew oat cookie bites.

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Who doesn’t love a bite-sized snack you can pop into your mouth and enjoy?  I know I do!  And my kids and family love them.  I love whipping up bite-sized recipes as snacks or post swim treats for my kids.  Even on busy school mornings these make a great on-the-go treat.  Packed with protein and fiber – these will also provide the nutrition you need to keep your body humming right along.  You can always mix-in some mini chocolate chips or chopped nuts for more texture or to make more enticing for children.  These aren’t overtly sweet and aren’t meant to be.  I’m desperately trying to detox my family from refined sugars where I can.  Snacking that won’t break all of your training efforts, fuel for your body… it’s a win-win!

 

Ingredients:

1 cup of raw cashews
2/3 cups (scant) gluten free rolled oats (I used Bob’s Red Mill)
3 tablespoons of maple syrup
1.5 tablespoons of melted coconut oil
1/4 teaspoon ground cinnamon
Pinch salt

Directions:

Preheat your oven to 325 degrees.  Add your raw cashews and oats to a baking sheet and bake until golden brown.  This can vary on time per oven but mine were in about 8-10 minutes or so.  Keep a watchful eye.  Once toasted up, remove from the oven and let cool.  Once cooled, place into your Vitamix or food processor, blend down to a fine flour.  Then add the remaining ingredients and pulse until it comes together.  Roll into bite-sized balls and refrigerate to set.  Then store in an airtight container for up to a week.  Enjoy!

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— Knead to Cook

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