Seedy Snack Recipes!

Hemp Seed Energy Balls

  • Prep Time 5 mins

  • Chill 20 mins

  • Total Time 25 mins

Course: Breakfast, Dessert, Snack Servings: 16-24 Calories: 130 kcal

Ingredients

  • 1 cup quick oats (certified gluten free if needed)

  • ¼ cup dark chocolate chips or carob chips

  • ½ cup peanut butter or almond butter

  • ¼ cup honey or maple syrup

  • ¼ cup raw hemp seeds

  • ¼ cup ground flax seed

  • 1 tsp vanilla

  • pinch of sea salt

1. Stir all ingredients together well

2. Roll into golf ball sized balls, wetting hands a bit to get a smooth texture

3. Pop into the freezer for 10-20 minutes to set and store them in a sealed container in the fridge

Adapted from a recipe on thehonoursystem.com Nutrition Facts (based on 16 balls) 130 cals, 7 g fat, 1g sat fat, 41mg sodium, 112mg potassium, 11g carbs, 1g fiber, 6g sugar, 4g protein, 25mg calcium, 1mg iron

Mixed Seed Crackers

Ingredients

  • ½ cup sunflower seeds

  • ½ cup pumpkin seeds (pepitas)

  • ¼ cup sesame seeds

  • ¼ cup chia seeds

  • 3/4 tsp dried rosemary (or 1 ½ tsp fresh minced)

  • 3/4 tsp garlic powder

  • 3/4 tsp dried minced onion or onion powder

  • 3/4 tsp sea salt

  • 1/4 tsp black pepper

  • 3/4 cup water

  • 1 T ground flaxseed or a combination of ground flax and ground chia seeds

  • 3 T water

Instructions

Preheat oven to 350F

Combine first 10 ingredients (everything down to water on the list) and let sit for 15 minutes.

In a separate bowl, combine ground flax and 3 T water After seeds have soaked for 15 minutes, add ground flax gel to seeds and mix well

Oil one side of each of two sheets of parchment paper. Roll out soaked seed mixture between the two oiled parchment sheets (oiled sides in!) Roll to approximately 10”x14”

Slide the whole thing onto a baker’s rimmed half sheet (approx 13”x18”) and pull off top sheet of parchment paper.

Bake for 20 minutes. Remove from oven and cut into 6 or 8 large pieces. Flip the large pieces over and cut into smaller cracker-sized pieces. Return to oven and continue baking for 12 to 15 more minutes, until dry and just starting to toast around the edges. Once cool, store in an air-tight container. Serve with hummus and/or other dips.

Caylor RolingComment