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To call these little bits of goodness “Breakfast Bites” is truly rather limiting.Raspberry & Cashew Breakfast Bites  When we whip up a batch of these thumbprint cookie-like power treats, they tend to disappear at random times throughout the day; some go missing at breakfast, some after school (some during school, but we won’t point any fingers at the person home during that time!) and even some after dinner.  The beautiful thing about that is my kids are eating raw nuts voluntarily!  I don’t mind one bit if they choose these as a breakfast, snack or dessert because I know they are healthy little treats that pack in the protein, fiber, healthy fats and even some essential minerals like magnesium and iron, to name only a few.  I don’t have to worry that the kids will be starving an hour after breakfast if they had a breakfast bite or two with a piece of fresh fruit.    Another perk to this recipe is its versatility.  Even though we are creatures of habit in my house, we do tend to switch things up occasionally and use other nuts (almonds are a second favorite) and fillings for the thumbprint.  Apricot is another favorite topping in place of the raspberry, but for chocolate lovers, an organic chocolate hazelnut spread, like Justin’s Organic Hazelnut Spread, is great, too.  Personally, I prefer the preserves because I feel they make for a more moist treat.  One heads up before you run off to make a batch…while you may think there is no way the sticky “batter” will come off your hands and roll into balls, don’t fret, it will.  Just follow the directions in the recipe and enjoy!

Go green with this recipe by using reusable silicone baking mats instead of parchment paper.

Raspberry and Cashew Breakfast Bites (Gluten-Free)
Serves 12
These on-the-go-sized treats can make a satisfying breakfast, snack and even dessert!
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Prep Time
20 min
Cook Time
15 min
Total Time
45 min
Prep Time
20 min
Cook Time
15 min
Total Time
45 min
381 calories
46 g
0 g
19 g
9 g
6 g
88 g
85 g
16 g
0 g
12 g
Nutrition Facts
Serving Size
88g
Servings
12
Amount Per Serving
Calories 381
Calories from Fat 163
% Daily Value *
Total Fat 19g
30%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 85mg
4%
Total Carbohydrates 46g
15%
Dietary Fiber 4g
17%
Sugars 16g
Protein 9g
Vitamin A
0%
Vitamin C
2%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup raw cashews
  2. 2 cups gluten-free oats
  3. 3/4 - 1 cup almond meal
  4. 1/8 tsp Himalayan sea salt
  5. 1/2 tsp cinnamon
  6. 1/2 cup pure maple syrup
  7. 1/2 cup (heaping) peanut butter, melted
  8. 1/4 cup coconut oil, melted
  9. dash vanilla extract
  10. 1/2 cup raspberry preserves
Instructions
  1. Preheat oven to 350 and line baking sheet with parchment paper.
  2. Process raw cashews in food processor until they are in small pieces.
  3. In large mixing bowl, mix together cashew pieces, oats, 1/2 cup (save remaining) almond meal, sea salt and cinnamon.
  4. Melt coconut oil and peanut butter on stove or in microwave, then add maple syrup and vanilla.
  5. Pour wet ingredients over dry ingredients and mix well.
  6. Add additional almond meal if mixture seems too wet.
  7. Using hands, form into 1.5 inch balls, squeezing tightly, then let balls sit for 5-10 minutes so they can set.
  8. Using your thumb, create a well in the center of the balls (this will eventually hold the preserves).
  9. Bake for 15 minutes or until tops start to brown.
  10. Allow to cool completely before adding 1/2 tsp preserves to each thumbprint.
Notes
  1. Use organic ingredients when possible.
  2. Feel free to swap in different raw nuts, nut butters and preserves to add variety.
  3. If you plan on freezing these for later, freeze before adding preserves.
Adapted from MindBodyGreen
beta
calories
381
fat
19g
protein
9g
carbs
46g
more
Adapted from MindBodyGreen
Spunky Avocado http://spunkyavocado.com/

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