(My tongue keeps stumbling over that name.
This reminded me of a tasty vegan truffle made with crushed crispy amaranth cereal, almond butter, and melted chips)
The Washington Post, May 21, 2008
This is a high-protein snack for after school and a good way to use up those small amounts of cereal that are often left at the bottom of the box. Mix all kinds together. The globs can be refrigerated for up to 5 days or frozen for up to 3 months. Makes ten to twelve 1-inch balls
Ingredients:
• 1 cup crisped rice cereal or Cheerios, crushed
• 1/2 cup nonfat dried milk
• 1/4 cup creamy or chunky low-fat peanut butter
• 1/4 cup honey
• 1/4 cup quick-cooking oats
Directions:
Place the cereal in a large, heavy-duty resealable food storage bag. Squeeze out as much air as possible; seal the bag and crush the cereal with a rolling pin.
Pour half of the crushed cereal into a large mixing bowl and add the milk, peanut butter, honey and oats; mix well. Form into ten to twelve 1-inch balls. Add them to the bag with the remaining crushed cereal. Shake gently so that the balls are evenly coated. Serve immediately, or refrigerate in an airtight container for up to 5 days.
Recipe Source:
Adapted from "The Toddler Cafe," by Jennifer Carden (Chronicle, 2008).
86 calories, 2g fat, n/a saturated fat, 1mg cholesterol, 90mg sodium, 14g carbohydrates, 1g dietary fiber, 4g protein.
This reminded me of a tasty vegan truffle made with crushed crispy amaranth cereal, almond butter, and melted chips)
The Washington Post, May 21, 2008
This is a high-protein snack for after school and a good way to use up those small amounts of cereal that are often left at the bottom of the box. Mix all kinds together. The globs can be refrigerated for up to 5 days or frozen for up to 3 months. Makes ten to twelve 1-inch balls
Ingredients:
• 1 cup crisped rice cereal or Cheerios, crushed
• 1/2 cup nonfat dried milk
• 1/4 cup creamy or chunky low-fat peanut butter
• 1/4 cup honey
• 1/4 cup quick-cooking oats
Directions:
Place the cereal in a large, heavy-duty resealable food storage bag. Squeeze out as much air as possible; seal the bag and crush the cereal with a rolling pin.
Pour half of the crushed cereal into a large mixing bowl and add the milk, peanut butter, honey and oats; mix well. Form into ten to twelve 1-inch balls. Add them to the bag with the remaining crushed cereal. Shake gently so that the balls are evenly coated. Serve immediately, or refrigerate in an airtight container for up to 5 days.
Recipe Source:
Adapted from "The Toddler Cafe," by Jennifer Carden (Chronicle, 2008).
86 calories, 2g fat, n/a saturated fat, 1mg cholesterol, 90mg sodium, 14g carbohydrates, 1g dietary fiber, 4g protein.