Recipe: Walnut Blueberry Oatmeal Energy Bites (using dried blueberries, freeze ahead)

WALNUT BLUEBERRY OATMEAL ENERGY BITES
"Walnuts and blueberries take center stage in this nutrient-dense mini energy bite. This recipe comes together very quickly, so you can make a batch for now, or store them the freezer for later. That is if they make it from the oven to the freezer!"



1 cup chopped California walnuts, lightly toasted
1 cup whole-wheat pastry flour
1 cup uncooked oatmeal, regular or quick-cooking (not instant)
1/2 cup unsweetened shredded coconut
1/3 cup maple sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup dried blueberries
1/4 cup maple syrup
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon baking soda
2 tablespoons boiling water

Preheat the oven to 350 degrees F and cover cookie sheets with parchment paper.

In a large mixing bowl, combine the walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add the blueberries and stir to combine.

Combine the maple syrup, olive oil and butter in a small saucepan. Place over medium heat and stir until the butter melts.

In a small bowl, add the baking soda to the 2 tablespoons boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.

Using a tablespoon and your hands, scoop up pieces of dough and press them into walnut-sized balls. Place about 2-inches apart on the prepared cookie sheets. With your fingers or the palm of your hand, flatten each ball slightly into a puck shape.

Bake for 10 to 12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan; then transfer the cookies to a rack to cool completely. Store in an airtight container. May be frozen.

Makes 2 dozen
Created By Rebecca Katz - Culinary translator
Source: The California Walnut Board