I recently taught a class on summer snacking. Whether you are training for an endurance event, or want something to boost your energy, here are three of my favorite power snacks!
ALMOND JOY POWER BALL
(Makes about 18 balls)
3/4 cup quick cook organic oats
2 tablespoons almond butter
1/2 cup unsweetened coconut flakes
1 tablespoon chia
1/2 tablespoon flax
1/2 tablespoon hemp
1/3 cup honey, agave or maple syrup
1 teaspoon pure vanilla
1/4 teaspoon salt
1/2 cup dark chocolate chips
Mix all ingredients together to form dough. Let set in refrigerator for 30 minutes.
Form one inch balls. Store in airtight container for up to two weeks or freeze for up to three months.
VEGAN ONION DIP
1 tablespoon olive oil
1 medium yellow onion, peeled and diced
1 1/4 cup non dairy sour cream
2 garlic cloves, peeled and minced
1 teaspoon vegan Worcestershire sauce
1 teaspoon za’atar seasoning
Heat olive oil and sauce onions on low heat until they are brown an caramelized.
In food processor or blender, puree all ingredients, leaving a little chunky. Serve with the seed crackers, below.
SEED CRACKERS
2 tablespoons ground flax seed
2 tablespoons brown rice flour
1/2 teaspoon salt
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup hemp seeds
1 tablespoon chia seeds
1 cup boiling water
2 tablespoons everything bagel seasoning
Preheat oven to 350.
In a bowl mix flax, brown rice flower and salt. Add sunflower seeds, pumpkin seeds, hemp seeds and chia and toss to combine. Pour boiling water over mixture getting everything wet. Cover with cloth and let sit for 15 minutes.
Transfer mixture to baking sheet lined with parchment or spray with avocado oil. Spread mixture with rubber spatula, spreading to all the edges, making sure the middle is not too thick. You want thin, crispy crackers.
Sprinkle top with everything bagel seasoning.
Bake for 35 to 45 minutes or until crackers feel dry and hard to the touch.
Let cool completely and break into uneven pieces. Will keep in an airtight container for 1 to 2 weeks
