recipe
Recently, I made my daughter a batch of gluten-free peanut butter granola; and it was a hit!
So I decided to try making a batch of oat balls (same ingredients except with additional fruit)—and they turned out exceptionally well.
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I had 1/3 bag of frozen lima beans in the freezer, so I added them to the frozen peas.
Split peas are inexpensive, and Split Pea Soup is perfect for cold winter days.
I keep bags of dried split peas in the pantry for those days my husband and I want a fresh batch of soup. They are quick and easy to cook.
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I like to make Spinach Dip on the weekends. Then, during the week, it’s quick and easy to set a bowl of it on the table—along with some lettuce leaves, raw or steamed veggies, and whole grains such as quinoa or faro to make a nourishing evening meal. Or add some drained chickpeas to it to make a quick high-protein, eggless salad spread.
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This recipe makes a lot of granola balls.
It’s a very versatile recipe; you can make these balls as sweet as you’d like with the addition of dates. I prefer them not-so-sweet, and I love the chewy texture the unsweetened flaked coconut provides.
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