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1/3 rounded cup almond butter (or peanut butter)
1 1/2 tablespoons Agave nectar (or honey)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup quick-cooking oats
1/4 rounded cup COOKED quinoa (see note below)
1/4 cup almonds, finely chopped
1/4 cup cashews, finely chopped
2 tablespoons finely chopped dried cranberries/cherries/raisins/etc
2 scoops vanilla protein powder
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To cook quinoa (this will make more than needed):
1 cup water
1/2 cup rinsed quinoa
1/4 teaspoon salt
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In a small saucepan combine the water, quinoa, and salt. Bring to boil over high heat. Reduce heat to low, cover, and cook for 18-19 minutes. All the water should be absorbed and the “tail” or white ring of each seed should be visible. Fluff with fork. Leave uncovered and set aside to cool slightly.
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In a bowl stir together the almond butter, Agave, vanilla, cinnamon, and salt. Add oats, quinoa, cranberries, almonds, cashews, and protein powder. Stir together until very well combined. If too wet, add a little more protein powder. If too dry, a little water, or milk. (The mixture should be quite moist, but not sticky/wet.)
In generous 1/8th cup portions, roll into balls and place on waxed paper to set up. Makes approx 10 balls.
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Per ball: Calories 190; Protein 10g; Tot Fat 8g; NET Carb 14g; Sugar 4g; Sodium 88mg