This recipe was developed by nutritionist Kristin Murray from Lifestyle Nutrition. This recipe is dairy free with a gluten free option.
Nutrition Fact: Flaxseed is a nutrient-dense seed and is high in omega 3 fatty acids, which are anti-inflammatory and important for heart health. Cacao is a great powder to add to any healthy snack you make, as it is high in several minerals, including selenium, magnesium and manganese, which are important for metabolism and many functions in the body.
|Prep Time||15 minutes|
|Passive Time||30 minutes|
- 1 cup rolled oats (or buckwheat grouts for GF option)
- 2/3 cup toasted coconut flakes
- 1/3 cup rice malt syrup
- 1/2 cup peanut butter
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1/2 cup flaxseed (ground or whole; whole makes for more crunch)
- 1/4 tsp salt (only use this if peanut butter is unsalted)
- Preheat oven to 180 degrees Celcius, or 160 degrees Celcius on fan-forced, and toast coconut flakes for 5 to 10 minutes, or until lightly browned.
- Remove and combine and stir all ingredients in a medium bowl until thoroughly mixed. Cover and chill in the fridge for at least half an hour until mixture is firmer and easier to mold.
- Then roll balls into circles, to your preferred size (roughly 3cm diameter). Store in an airtight container in the fridge for up to 1 week. They also freeze really well if you want to make them last a bit longer.
- This recipe is dairy-free and can be made gluten-free using alternatives.
This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in, and she hopes to inspire you to find your own sustainable healthy routine!