Snacks have been the theme of the week so far, it can also be that I have just hit the forever-hungry stage of this pregnancy! When it comes to talking about snacks with clients I have a few requirements so that they can be nutrient-dense, delicious and support wellness at the same time.
Firstly, snacks should work to support blood glucose metabolism. This generally means that we want to prevent a spike in blood glucose levels, so we have a sustained release of energy rather than a peak and fall. To achieve that the snack needs to have 3 things – protein, fibre and good fat.
Secondly, we want our snack to be supporting wellness – so naturally, they must be tasty! When we look forward to food, our digestive processes initiate and we are able to process our food (vitamin, minerals and macronutrients) more effectively. They also make us happy!
I created this recipe without a food processer, it was super easy to make and even easier to clean (with total credit to the dishwasher!). I did use oats in this recipe so it is not gluten-free, however, you are able to make simple substitutes to turn the recipe into your own gluten-free creation. You can also swap out the nut butter for sunflower butter to make them school-friendly.
This recipe is High Protein, Dairy free, High Fibre, Can be adjusted for Nut free and Gluten free.
INGREDIENTS
1 cup of whole oats
1/4 cup desiccated coconut
2 tablespoons chia seeds
2 tablespoons collagen powder, or choice of protein powder
2 tablespoons cacao powder
1/2 teaspoon maca powder
1/2 teaspoon cinnamon powder
3 heaped tablespoons peanut butter (sunflower, almond or ABC spread would also work here)
3 heaped tablespoons coconut oil
1 teaspoon honey / maple syrup (optional)
pinch of sea salt
METHOD – no food processor
- Place the oats into a food processor (or blender) and process until a crumb. Not too long so it turns into oat flour.
- Place all the dry ingredients into a medium mixing bowl (chopped oats, cacao, cinnamon, maca, coconut, chia seeds)
- Over a low heat, place peanut butter, coconut oil, honey and salt and stir until soft and melted.
- Add liquid mix to dry mix and stir through well.
- Roll into balls (1 tablespoon in size) or press into a lined dish to have as squares.
- Place into the fridge to set – and enjoy!
METHOD – in the food processor
- Place the oats into food processor and pulse for a few seconds. Add in the remaining dry ingredients and pulse again.
- Warm the liquid ingredients in a small pan and while the machine is running, slowly pour the liquid into the machine until well combined.
- Stop the machine, roll into balls, and place into the fridge to set.
NOTES:
+ Using a food processor will slightly change the texture of the balls, the longer the machine is running the more smooth the mixture will go. Leaving the machine on for too long can turn the recipe into a variance of nut butter.
+ Oats are not gluten free, to make this recipe gluten free simply swap out the oats for almond meal, coconut flour or even tiger nut flour.
+ to turn them into a postpartum snack, simply leave as is or add a little brewers yeast and linseed meal to support breastmilk production