Mango, Walnut & Cranberry Energy Bites

I made a new energy bite/ball for work using some dried fruit and quinoa. We also used almond butter; it works better with the fruit than peanut butter would. You can still use peanut butter, it'd just be more nutty.

The quinoa makes these quite crunchy...well, maybe the right word is textured. Plus, it adds a little more protein to the bite to keep your hunger better satisfied.

I loved having these little bites made and waiting for me in the fridge when Rolin was first born. An energy bite or string cheese was sometimes all I had time to grab and shove down my gullet on my way to nurture a screaming bairn.

While this recipe calls for a few more ingredients than the original energy bite recipe, I'm glad to have another recipe in my arsenal, in case I feel like switching it up.

Mango, Walnut & Cranberry Energy Bites with Quinoa and Almond Butter

Makes about 24 balls.

Ingredients:

•         1 cup old-fashioned rolled oats, uncooked
•          3/4 cup quinoa, uncooked
•          1/2 cup creamy almond butter, preferably unsalted 
•          1/2 cup raw walnuts, chopped well
•          1/2 cup small diced dried mango, about 2.25 oz. (use scissors to cut the strips into small bits)
•          1/4 cup dried sweetened cranberries, coarsely chopped
•          1/3 cup flaked coconut, preferably unsweetened
•          6 Tbsp honey
•          2 Tbsp ground flaxseed
•          About 1 oz. mini chocolate chips (about 2 ½ Tbsp) or bittersweet chocolate, finely chopped
•          A pinch of salt, optional

Directions: Preheat oven to 350°F.

Spread oats and quinoa on a baking sheet. Bake at 350°F for 8 minutes or until lightly browned. Cool.

Mix together all the ingredients in a large bowl; chill in the refrigerator for at least 30 minutes.

After the mixture has chilled, roll it into (very) compact balls between the size of a walnut and a Ping-Pong ball. Keep refrigerated in an air-tight container; they’ll store for up to 5 days.