A new year calls for new snacks, and this one is a great (simple!) little treat: low in sugar, high in fiber, packed with healthy fats and protein.... and makes a convenient use for leftover cooked quinoa!
These Dino Cookie Bites are from the I Quit Sugar Kids' Cookbook - the book came out just before the holidays and has been surprisingly grown-up friendly! These bites are one of my favorites, and fit beautifully into the sugar-freedom I've been enjoying since 2012. (It's now been over two years -- wild!)
All of the I Quit Sugar books are terrific resources for cutting out the white stuff and regulating everything in your system from inflammatory response, hormones, mood and metabolism. I highly recommend if you're looking for a program to walk you through finding the best sugar-free lifestyle for you.
Plus, an excuse to eat something called Dino Cookies? Yes please.
Here's how to make 'em:
Dino Cookie Bites
Prep Time: 10 minutes Yield: 16
1/4 cup natural, unsweetened, unsalted peanut butter
1 tablespoon brown rice syrup
1/2 cup coconut cream (the thick part that sits on top of a can of coconut milk; just spoon it off)
1/4 cup coconut oil
1/2 teaspoon sea salt flakes
1/2 cup coconut flour
1 teaspoon powdered greens of your choice (I like Green Superfood)
1/3 cup chilled cooked quinoa
1. In a large bowl mix together the peanut butter, rice malt syrup, coconut cream and coconut oil.
2. Add the sea salt flakes, coconut flour, powdered greens and quinoa and mix to form dough. Add a little more coconut flour if the mixture is too runny to form into balls.
3. Pinch off little pieces of the dough and roll into walnut-sized balls. Store in an airtight container and consume within three days.
You can also freeze these.
Source: I Quit Sugar.
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