oatmeal, sunflower seeds, raisins, and honey.
Roll mixture into balls.
In a saucepan, over high heat, combine the honey and milk. Bring to a boil and cook for 1 minute. Set aside.
In a blender, food processor, or juicer, process the oatmeal, sesame seeds, nuts and figs until they are finely ground. Add to the honey mixture and stir to combine.
Form into balls and dust with the coconut flakes.
Process oatmeal in blender or food processor.
Mix everything together in a Bosch or other heavy duty mixer.
Form into 30 balls (~33 grams each).
Extras may be left at room temperature, or in fridge, or in freezer -- experiment and see what you like best!
Mix oats, peanut butter, raisins, and honey together with a fork in a bowl. Knead mixture by hand until fully incorporated; roll into 1-inch balls. Refrigerate for at least 1 hour.
Instructions.
Mix all of the ingredients together in a bowl.
Use parchment paper and roll them into bite size balls.
Refrigerate for 1 hour or overnight if desired.
Add all ingredients to food processor and blend well.
Hand form into small balls and place in refrigerator to harden.
Mix tahini, sweetener, and vanilla until smooth. Add remaining ingredients and mix well.
Refrigerate for 30 minutes.
Remove from refrigerator and roll into 1 inch balls, place evenly on parchment covered cookie sheet.
Freeze for 30 minutes before serving.
Store any uneaten energy balls in the freezer to enjoy later.
orm into 16 half-ounce balls. You can store them on
1) For the oatmeal cookies, preheat oven to 350\
Save egg yolks for icing.
Mix dry ingredients in smaller bowl.
Add shortening, sugars, egg whites, and whole egg and add to oatmeal mixture.
Add dry ingredients.
Add vanilla and mix thoroughly.
Pour into 9 x 13-inch pan.
Bake 30 minutes at 350\u00b0. Top with Oatmeal Cake Icing (recipe follows).
Grease three 9 x 5-inch loaf pans.
First measure the oatmeal, salt, sugar and fat and pour the boiling water over them.
Let stand until lukewarm; dissolve the yeast in the 1/4 cup of lukewarm water and add it to the other mixture.
Stir in the flour and knead until smooth and elastic; let rise until double in bulk; form into loaves and let rise again.
Bake in a hot oven (400\u00b0) for 30 to 35 minutes.
This is delicious toasted.
Yields 3 loaves.
1. Stir all ingredients in a medium bowl until thoroughly mixed. Cover and let chill in refrigerator for 30 minutes.
2. Once chilled, roll balls into 1\" diameter balls. Store in refrigerator for up to 1 week.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Nancy's note's on Oatmeal cookies; they are called Melanie'
eeds, buckwheat, millet flakes and oatmeal in a large bowl and
Add all ingredients to the bowl and mix until they fully combine and make a dough. If too dry to stick together add a splash more of almond milk.
Using a tablespoon to scoop dough, roll into balls using your hands.
Store balls in an airtight container in the fridge.
You can substitute honey for: stevia, honey, coconut sugar. Your choice. You can substitute flax seed for almond flour.
Mix first 4 ingredients and microwave to slow boiling point. Stir in pecans and Rice Krispies.
When cool, form into small balls and roll in powdered sugar.
Energy saver.
o purchase one kind of oatmeal, you should buy the old
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal.
Measure and blend in a blender to a fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chips, candy and nuts.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies. Recipe can be halved.
Let set on cookie sheet several minutes to cool before removing.