sweet

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

Blueberry Streusel Scones with Sweet Lemon Butter

By in Breakfast, Condiments, Easter 4 Comments Tags: , , , , ,

blueberry streusel scones

Blueberries and lemon are such a natural pairing. And, when you fold them into flour and butter – divine. If I were going to throw an Easter brunch these would definitely be on the menu. Putting streusel topping on scones is such a brilliant idea and the lemon butter is so good I could almost eat it with a spoon. That’s saying a lot because I’m not the type of person to slather butter on things.

I know blueberries aren’t really in season right now but they were on sale and so delicious I couldn’t pass them up. If you don’t have access to fresh blueberries I’m sure you can use frozen. I use frozen blueberries often in my blueberry sour cream muffins and they turn out great every time. You’ll want to put them in frozen and work fast. If the blueberries thaw while you’re still working with the dough, the juices from the thawing berries will turn the dough an unattractive grey colour.

Scones are best served warm so you don’t want to bake them too far ahead of time. If you want to make them ahead you can get them ready for the oven and then freeze them, completely prepared on the baking sheet. Bake from frozen, adding a few minutes to the baking time.

Happy Easter everyone!

Blueberry Streusel Scones with Sweet Lemon Butter

Blueberry Scones

Refrigerate the dough any time it has to sit and wait – this will make sure the butter stays nice and cold.

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 6 tablespoons unsalted butter, cold
  • 1 cup blueberries
  • 1 large egg
  • 1/2 cup milk
  • 1.5 teaspoons vanilla

Combine flour, sugar, baking powder, salt and lemon zest in a large bowl. Using a cheese grater, grate half the butter into the flour mixture. Toss with fingers, to coat, then grate in remaining butter. Toss with fingers until evenly combined. Toss in blueberries.

Mix together egg, milk and vanilla. Gently stir it into flour mixture, with a fork, just until everything is moistened. Turn it out onto a well floured surface. Knead 5-6 times or until everything incorporates together. Making sure there’s a good layer of flour underneath so that the dough doesn’t stick to the surface, shape the dough into a rough ball and flatten it into a disk (I made mine about 7 inches). Brush the top of the dough with a bit of milk; sprinkle streusel topping over all. Cut the dough in 8 pieces, forming 8 triangles. Transfer pieces to a parchment-lined baking sheet.

Bake at 400º for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Let cool 10 minutes before serving. Serve with lemon butter, if desired.

Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoon unsalted butter, softened

Mix together ingredients until well combined.

Lemon Butter

You can use fresh homemade butter for this recipe, if desired.

  • 1/2 cup unsalted butter, softened
  • zest and juice of 1 lemon
  • 1/2 cup icing (confectioners) sugar

Beat together all ingredients until well combined. Serve immediately or make ahead and refrigerate.

If making ahead, remove from fridge 1 hour before serving to soften.

Makes: 8 scones, 1/2 cup butter

Scone recipe adapted from Running with the Devil(ed) Eggs via Tasty Kitchen Blog.