First, I need to acknowledge a mistake I made in my blog review of Anada skincare. I meant to say that I don’t want products with gluten on my skin, but I accidently posted that I didn’t want gluten-free products on my skin. Whoops!
Hopefully all my readers realized that I had made a mistake. Truthfully, I do read over what I write before I post it, however I am human and sometimes make these mistakes.
Christmas is only 6 weeks away, so I will be posting a holiday recipe once a week till Christmas. Some of the recipes will be my own and some will be successful recipes that I have tried and wanted to share with you. I scour the blogosphere daily searching for recipes as well as searching through my collection of cookbooks for new ones to try. A lot of recipes don’t work out, so when one succeeds- I like to share it with you.
Today’s recipe is gluten free and vegan. I have no problem with eggs, but I do have people in my family who avoid them.
This recipe calls for peanut butter, but I have also tried it with cashew, almond or sunflower seed butter. This is a really quick and easy recipe, there is no baking and would be a great lunchbox snack.
Recipe: Gluten Free No-bake Peanut Butter Balls
1 cup non-contaminated oats ( I use the brand Only Oats)
½ cup shredded unsweetened coconut
¼ cup unsalted raw sunflower seeds
1 cup natural peanut butter ( can substitute almond, cashew or sunflower seed butter)
3/4 cup mixed cranberries and nuts
¼ cup maple syrup
1 Tbsp agave nectar
½ tsp vanilla
½ tsp allspice
¼ tsp nutmeg
In food processor: oats, coconut and sunflower seeds till finely chopped.
Place in refrigerator for an hour to set.
If there are any leftover (if everyone doesn’t eat them) store remaining balls in the fridge.