When I stumbled onto the No Bake healthy energy balls, I knew I had to try them. There are many reasons why I love this simple yet healthy recipe. For starters, there is no baking, microwaving, or any stove top cooking involved; it is as easy as mixing up the ingredients and transferring them to the refrigerator. And then it uses up all natural ingredients and there is no sugar, butter or oil involved. It is all healthy ingredients rolled into the goodness of a ball.
I had a big stash of flaxseeds and ground flax seeds meal in my pantry waiting to be used and this was a good way for using it up. I personally loved the addition of toasted coconut in this, but not so much with the chocolate chips. The next time I make this, I will surely substitute the chocolate chips with toasted walnuts or pecans.
Below the recipe instructions you will see some substitution ideas and you can use your creativity and add your own favorite ingredients.
These taste like store bought energy bars and oh so delicious. Be forewarned that these balls are highly addictive. 🙂
Recipe Adapted from: No bake energy bites
Makes: About 15-18 medium balls
- 1 cup oatmeal (I used old-fashioned oats)
- 2/3 cup coconut flakes (toasted)
- 1/2 cup peanut butter
- 1/3 cup flaxseeds
- 1/2 cup ground flaxseed/ flaxseed meal
- 1/2 cup chocolate chips (optional) [I would prefer toasted walnuts or pecans]
- 1/3 cup honey
- 1 tsp vanilla essence
- Place the oats in a plate and lightly toast the oats in a microwave for about a minute. (This is optional as the original recipe did not call for this). Set aside.
- Place the coconut flakes in a plate and toast it in the microwave. (Pay attention as it brown pretty fast).
- Now gather all the measured ingredients and put them one by one in a big bowl.
- Stir it carefully until it is completely mixed. Cover with lid.
- Place it in the refrigerator and let it chill for the next 30-40 minutes.
- After it is chilled, take out handful of the mixture and roll them out in shape of balls, pressing tightly in between.
- Store them refrigerated in air tight container.
- Substitute quick cooking oats instead of the old fashioned oats.
- Add almond butter instead of peanut butter. Skip the coconut if needed.
- Add chopped dried fruit like cranberries, apricots, raisins, etc.
- Add chopped toasted pecans, walnuts, pistachios, sunflower seeds
I remember years ago when we had taken a road trip to Austin, we were tired, hungry and were craving for something warm and hearty. It was dark and colder than the usual and with no many choices on hand we reluctantly stopped at a local café located on the highway. However we were in for a treat, when we tasted their corn bread along with hot black bean soup. We had never tasted such cornbread before, hot, moist and delicious it totally worth the stop we made there.
Again in our recent trip, we tried to locate that place, but were not successful. It appears to have lost in the oblivion. Anyway the warmth and the flavor will be etched in our memories for long time.
After that we tried cornbread from many different places, but were not pleased with the flavor and dense texture. So I decided to give it a try on my own. I have baked this recipe by adapting it from the Joy of Vegan Baking. This is one of my favorite cook books and I have had good results following her recipes. This corn bread comes close to the ones we had; soft, delicious and can be made in a jiffy.
Do check out this easy corn bread black bean bake if you are looking for similar alternative.
- 1 cup cornmeal
- 1 cup AP flour
- 1.5 cups milk (use soy milk to make it vegan)
- 1 1/2 Tbsp white vinegar
- 3 Tbsp sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp oil
- 1-2 jalapenos seeded (cut into circles)
- 1/2 cup frozen whole corn kernelsMethod:
- Preheat oven to 425 degrees and prepare keep a square pan (9 X 9) ready by greasing it.
- In a small bowl, first combine the wet ingredients, milk and vinegar and set aside.
- In another bowl, combine together cornmeal, flour, salt, sugar, baking powder and baking soda.
- Now add oil to milk/vinegar mixture and stir to combine.
- Add corn kernels, continuing to stir until just blended.
- Spread the batter into the pan evenly and top it off with cut Jalapeno circles.
- Transfer to the oven and bake it for about 25-28 minutes until top is golden brown.
- Cut into desired shapes when slightly cooled.
These bars are delicious, adaptable and very easy to make. You can substitute any preserves of your choice like raspberry, peach etc. I usually have strawberry preserves on hand and so I used it in this recipe.
The crust in many ways reminds me of the one that I had made for Apple crisp.I was in a hurry when I made these and so did not have the time to take good pictures. Trust me the pictures do not do justice to the taste of these delicious bars. These make a good snack and great accompaniment with tea or coffee.
Adapted from: All Recipes
- 1 1/4 cups All purpose flour/maida
- 1 1/4 cups quick cooking oats
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter ( melted)
- 2 tsp vanilla extract
- 3/4 cup strawberry preserve (substitute with raspberry or any other flavor)
- 1/2 cup coconut flakes
- Pre-heat oven to 350 F. Grease a square baking pan and set aside.
- Take a bowl and in that first combine dry ingredients AP flour, oats, sugar, baking powder and salt.
- Add melted butter and vanilla to this and mix until crumbly. Measure 1 cup of this crumbly mixture and keep aside.
- Take the remaining mixture and press the crumb mixture evenly in the baking pan. Use the tip of your fingers to even it out and making sure there are no spaces.
- Take spoonful of the preserves and spread the preserves over the crust. Continue until the entire crust is covered.
- Combine the coconut flakes to the reserved crumb mixture and it sprinkle over preserves and press lightly.
- Bake 25-30 minutes or until coconut is lightly browned. Cool and then cut into desired shapes.