Apricot Sunflower Balls - Gluten and Nut Free
This recipe is the sister to the Cherry Bombs I posted earlier. It's great for nut-free kitchens and kiddos, and it's fun to make with young ones too because of the hands on rolling. You know I love medjool dates, and I'm actually surprised I haven't incorporated them into more recipes already! They're deliciously sweet, and great sources of potassium, magnesium, and fiber. This recipe takes advantage of their sticker nature to bind together these snack balls, which are also gluten-free, nut-free, and vegan. I like to make these whenever we're going on a road trip or planning an overnight stay somewhere new so I don't have to worry too much about finding good food. They're filling and healthy, so it's great backup to have on hand. They're also great for lunchboxes and snacks, and for anytime you need an energy boost! Here's the recipe: Prep time 10 minutes. Cook time 0 minutes. Makes about 16 balls.
½ C raw sunflower seeds ½ C rolled oats ½ C dried apricots 10 pitted medjool dates
- In food processor or heavy duty blender, pulse sunflower seeds and oats for about 20 seconds.
- Add dates and apricots and blend until dates have pureed into the mixture.
- Grab a chunk of the mixture, about 1/8 of a cup, and roll it between your hands to form a ball.
- Roll all the mixture, and enjoy right away! Or store in an airtight container for up to a week.