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| Omega No-Bakes (vegan, gluten free) |
One the first and most popular posts on the Stealthy Mom blog was our Omega No-Bakes recipe: fudgey little chocolate and peanut butter cookie balls that each contained about a teaspoon of flaxseed and a tablespoon of rolled oats.
Today we tweaked them a little bit. We switched the white sugar for sucanat (evaporated cane juice) and the olive oil for avocado oil. Sucanat is sugar's minimally processed relative, and avocado oil has no taste and is stable at a higher temperature. We added a bit more plain peanut butter.
Today we tweaked them a little bit. We switched the white sugar for sucanat (evaporated cane juice) and the olive oil for avocado oil. Sucanat is sugar's minimally processed relative, and avocado oil has no taste and is stable at a higher temperature. We added a bit more plain peanut butter.
G-man and the Cadet were scooping up the No-Bake as fast as I could roll them. Indeed, when still warm, they were pretty gooey and yummy. The sucanat gave them a rich molasses flavour that worked well with the chocolate and peanut butter. After chilling, those that made it to the fridge set up well.
For two dozen:
2 tbsp cocoa
1 tbsp avocado oil
1 cup sucanat
6 tbsp water
1/2 cup golden flaxseed meal
1/2 cup unsweetened "just peanuts" peanut butter
1 1/2 cups quick oats (whole rolled oats will work, but will
In a large sauce pan, mix the avocado oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sucanat and water. Heat, constantly stirring, until the mixture starts to bubble. (Sucanat takes longer to melt than white sugar.)
Turn off the heat, and quickly stir in the flaxseed meal and peanut butter. When the base is smooth, stir in the rolled oats.
As soon as the mixture is cool enough to touch, form into 1" balls with your hands. If your hands are a bit wet with water, the balls will roll easier. (Alternatively, spray a pyrex pan with non-stick spray and press the mixture into it. When cool, cut into squares.)
Chill in the fridge for about an hour to set.
I shared this post with these weekly natural food recipe round-ups: Hearth and Soul Hop, Fight Back! Friday and Slightly Indulgent Tuesday.
www.stealthymom.com
For two dozen:
2 tbsp cocoa
1 tbsp avocado oil
1 cup sucanat
6 tbsp water
1/2 cup golden flaxseed meal
1/2 cup unsweetened "just peanuts" peanut butter
1 1/2 cups quick oats (whole rolled oats will work, but will
In a large sauce pan, mix the avocado oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sucanat and water. Heat, constantly stirring, until the mixture starts to bubble. (Sucanat takes longer to melt than white sugar.)
Turn off the heat, and quickly stir in the flaxseed meal and peanut butter. When the base is smooth, stir in the rolled oats.
As soon as the mixture is cool enough to touch, form into 1" balls with your hands. If your hands are a bit wet with water, the balls will roll easier. (Alternatively, spray a pyrex pan with non-stick spray and press the mixture into it. When cool, cut into squares.)
Chill in the fridge for about an hour to set.
I shared this post with these weekly natural food recipe round-ups: Hearth and Soul Hop, Fight Back! Friday and Slightly Indulgent Tuesday.
www.stealthymom.com
It's lovely when a treat has so many wholesome ingredients! Your Omega No Bakes sound delicious and it's lovely they are both vegan and gluten free. Thank you for sharing this delicious recipe with us at the Hearth and Soul hop.
ReplyDeleteThank you, ma'am!
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