Sort of Paleo Makeover: Vegan Power Bites from Gluten-Free on a Shoestring Quick & Easy

Grain-free Vegetarian Power Bites – a grain-free protein-packed on-the-go snack, adapted from Gluten-Free on a Shoestring Quick & Easy more »

For me, time doesn’t usually fly. A day typically takes, well, a day. But, apparently, with cookbooks as with growing children, the days may be slow, but the years? Much less slow! So if I tell you it was well over a year ago that we did a sneak peek of the Vegan Protein Bites from page 31 of my new cookbook, GF Shoestring Quick & Easy, it might sound like Crazy Talk! But it’s the real deal. And not only are we talking about those again, but since it’s right on the heels of all kinds of my well-documented Wheat-Belly curiosity, we’re making them Wheat-Belly-friendly this time.

Since I’m knee-deep in blanched almond flour at this point, it totally made sense to me to makeover the Vegan Protein Bites from page 31 of the new cookbook into a grain-free wonder (refined sugar free, too!). This way, if a caveman happened to be wandering by, he might think me wise. I’m not sure he had smooth no-stir almond butter, or a small, heavy-bottom saucepan, but he also most likely wore a loin cloth, at best. So, you know.

Even in the bodies of my fast-growing children, these mighty little power bites are filling. Let’s put it this way: a snack for each of my children of just two of these in between Sunday brunch and dinner yesterday saved my very life. They may have been calling me “Mom,” but in their hungry eyes, my legs were drumsticks, my arms wings.

I haven’t decided which version I like better – grain-free like these, or with gluten-free oats like on page 31. Either way, give at least one version a try before another year flies by – and we’re all eating GF Rye-Free Rye Bread and Pumpernickel-Style Bagels from Gluten-Free on a Shoestring Bakes Bread!

Prep time: 10 minutes       Cook time: 10 minutes       Yield: 24 bites

1 1/2 cups (168 g) raw cashews, chopped

3/4 cup (84 g) raw almonds, chopped

1/2 cup (60 g) raw pepitas, chopped

1 cup plus 2 tablespoons (126 g) blanched almond flour

4 ounces dried cranberries, blueberries or golden raisins (or a blend)

3/4 cup (200 g) no-stir smooth almond butter (such as Barney Butter Almond Butter Smooth)

4 tablespoons (84 g) honey

2/3 cup almond milk, or other creamy, nondairy milk

  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • Place the chopped cashews, chopped almonds, chopped pepitas, almond flour and dried berries in a large bowl and mix to combine well. In a small saucepan, place the almond butter, honey and milk, and cook, stirring frequently, over medium-low heat until the nut butter and honey are melted and the milk has begun to simmer and the mixture to thicken, about 3 minutes. Pour the nut butter mixture over the dry ingredients, and mix well. The mixture will be very thick.

  • Divide the dough into twenty-four pieces, roll each into a ball and then flatten into a disk. Place about 1 inch apart on the prepared baking sheet. Bake the protein bites in the center of the oven until they are firm and just beginning to brown on the bottom, about 10 minutes.

  • Remove from the oven and allow to cool completely on the baking sheet. Store in an airtight container in the refrigerator until ready to serve. They will last about 5 days in the refrigerator without drying out. They can also be frozen.

  • Adapted from the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2012.



P.S. If you haven’t yet, please pick up a copy of  Quick & Easy! You’ll find the original recipe for these Vegan Protein Bites on page 31, and I can’t keep the blog going without your support!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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