OAT AND PUMPKIN SEED CEREAL BITES


  • Servings : 16
  • Preparation : 10 minutes
  • Calories : 150 cal
  • Carbohydrate : 25 g
  • Lipid : 5 g
  • Fiber : 2 g
  • Protein : 3 g
Découvrez cette recette sans allergène : des bouchées des céréales, avoine et graines de citrouille. La recette parfaite pour les lunchs.

Ingredients

  • 375 ml (1 1/2 cup) gluten-free oatmeal
  • 180 ml (3/4 cup) gluten-free puffed rice
  • 45 ml (3 tbsp) pumpkin seeds
  • 30 ml (2 tbsp.) sunflower seeds
  • 125 ml (1/2 cup) honey
  • 4 pitted Medjool dates, pureed n
  • 1 pinch of salt

Topping:

  • 180 ml (3/4 cup) melted dark chocolate


Steps

1 - Line a cookie sheet with parchment paper. Set aside.


2 - Place all the ingredients for the bites in a large bowl. Mix well with a wooden spoon.


3 - Using a tablespoon, form bites and place them on the cookie sheet. Crush them well between your hands to compress them until the mixture is used up. - Place in the freezer for 60 minutes (or until the bites are very hard).


4 - Remove from the freezer


5 - Add a little melted dark chocolate to each of the bites. freezer for 30 to 60 minutes.


6 - Remove from the freezer and enjoy immediately


* These bites are fragile. It is best kept frozen until ready to eat.
* Delicious with dried fruit chopped or cut into small pieces.



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2 comments


  • Isabelle Huot Docteure en nutrition

    @Johanne : Un grand merci Johanne! :)


  • Johanne Lyrette

    Merci pour cette recette de bouchées j’ai hâte de l’essayer


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