If you love granola bars and baked oatmeal, then I am confident you will gobble up these amaranth, almond and pear energy balls, which are yet another way to eat your cereal on the go, sans spoon! They require no baking, a short list of ingredients, and, in addition to breakfast, are an ideal snack (think energy boost + hunger zap) any time of the day.
We all need these.
In my last post, I mentioned that amaranth porridge can be a convenient, quick breakfast because it can be made ahead of time and then reheated in 1-2 minutes. The balls are another option for that same cooked, cooled amaranth. The cooled porridge is already naturally thick and sticky, so I was happy to discover that it took very little added sweetener–only 2 tablespoons–and 1/2 of a cup of almond butter to achieve the right level of both sweetness and cohesion.
Here are the ingredients, mostly pantry items. I love the combination of almonds and dried pears, but any nut or seed butter (peanut butter and sunflower seed butter are great!), nuts/seeds, and dried fruit can be used in their place. And if you want these to taste like cookie dough, simply add a bit of vanilla extract and swap the fruit and nuts for some miniature dark chocolate chips.
I reached for coconut flour to stiffen the dough, as well as provide another layer of gentle sweetness. It is such a great ingredient for no-bake bars of all kinds for these very reasons. It also adds to the energy-boosting power of these mini treats: it is very high in dietary fiber (i.e., beneficial to digestion, keeps you feeling pleasantly full), contains significant amounts of protein (more than all-purpose wheat flour) , and despite lending subtle sweetness to foods, it will not spike blood sugar. In other words, if you are wondering what to eat post-workout, or simply to sustain energy throughout the day, consider making something with coconut flour!
1/3 cup finely chopped dried pears (or dried fruit of choice)
1/4 cup roasted/toasted almonds, chopped
3 tablespoonscoconut flour (more or less, as needed)
Instructions
In a medium bowl, stir together the amaranth, almond butter and maple syrup until blended and smooth (add salt to taste if almond butter is unsalted). Stir in the pears and almonds.
Stir in the coconut flour, 1 tablespoon at a time, until the mixture becomes a moderately stiff, but not dry, dough.
Shape and roll the dough into 1 inch balls. Place in an airtight container.
Notes
To make amaranth porridge: In medium saucepan, over medium heat, toast 1/2 cup amaranth, stirring, for 2 to 3 minutes or until fragrant. Add 1/4 teaspoon salt and 2-1/2 cups water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 25 to 35 minutes or until very smooth and creamy and a lot (but not all) of the liquid is absorbed. Cool. This will yield about 2 cups; use half for the energy balls recipe.
Flavor boost options: Add 1/4 teaspoon ground cardamom and/or 1/8 teaspoon almond extract along with the syrup in step 1.
Storage: Store the balls in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months. The balls can be transported at room temperature for approximately 8 hours (as long as it is not too hot out).
Higher Protein Option: Replace the coconut flour with an equal amount of your favorite plain or vanilla plant-based protein powder.
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
