Tag Archives: dried fruit

Homemade Snack: The Weelicious Chewy Granola Balls

8 Apr

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This is my second time making the Weelicious rice crispy balls, granola ball bites, whatever you call ’em.

After watching her adorable videos 1 and 2, I ran out to the store to buy brown rice cereal, but I spaced out and bought puffed rice instead of crispy rice. The recipe still works with puffed rice, but the texture is not as, well, crisp, without the crispy rice cereal.

I had a jar of brown rice syrup sitting in my pantry for over 2 years and never knew what to do with it until I saw these recipes. Brown rice syrup is slightly less sweet than regular sugar, and it’s great for n0-bake recipes like this because the syrup is so sticky it acts like glue. When melted together with nut butter, I wanted to lick the hot pot it smelled so good.

Add-ins are endless, but I love the combo of some dried fruit and chocolate chips. How could you not?

Balls (insert dirty joke) are indeed cuter and more fun to eat than bars. Sometimes I will just eat one after lunch to satisfy that post-meal sweet craving. Other times I pack 3-4 with me and enjoy them for a mid-day snack. Up to you.

The recipe makes about 25-30 balls (depending how much you eat in the process!). I stored about half of the bites in the fridge because they are a little crispier when cold, and I froze the other half  batch for later.

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 A Random Assortment: Granola Balls, PS4 Controller, Mattress, Bikes

The Weelicious Chewy Granola Balls

adapted from Weelicious

makes about 30 balls

1/2 cup nut and/or seed butter (I used a combo of sunbutter and cashew butter)

1/2 cup brown rice syrup

1 1/2 cups crispy brown rice cereal (I didn’t have any, so I used puffed rice…works fine but crispy would be better for texture)

1 cup granola (any kind you have, but I used Hot Bread Kitchen Granola)

1/4 cup dried fruit (i.e. cranberries, raisins, blueberries, chopped apricots…) and/or chocolate chips

1. Place the nut/seed butter and brown rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.

2. Place the remaining ingredients in a bowl and stir to combine.

3. Pour the warm nut/seed butter mixture into the bowl with the granola mixture and stir to combine.

4. Roll into 1 inch balls (you can use a mini ice cream scooper to scoop out each portion, or a tablespoon). Alternatively, you could press the mixture into a square pan, let cool, and slice into bars.

Happy snacking!

 

Charoset: A Passover Delight

9 Apr

Happy Passover everyone. Have you made Matzo Lasagna yet this year? There are still 5 more days left of the holiday, so get your cheese on! And if you have a hankering for dessert, try my Kiss n’ Swirl meringues (just use Kosher for Passover vanilla, or omit it altogether).

I love Passover because the food is so unique and holds so much meaning and tradition. Charoset comes from the Hebrew word for clay, and is meant to symbolize the mud which the Israelite’s used to hold the bricks together when they were enslaved in ancient Egypt. You can read more about the story of Passover here.

Charoset is made from grated apples, nuts, dried fruit, and sweet wine…all whizzed up in the food processor or blender (or by hand if you are feeling rustic). I find Charoset utterly delicious, so sweet and full of my favorite ingredients. I like to use dried figs and raisins, but in the past I have also used dried apricots/dates/prunes. Fuji apples are my go-to because they are so crisp and sweet. And the wine has to be Manischewitz Concord Grape. People either love Manischewitz wine or they hate it. I can’t seem to get enough of the sweet stuff.

Charoset

Makes about 5 cups

*Note: you do not have to follow these measurements exactly. I just add ingredients to my liking, using these ratios as a guide. You can use whatever nuts/dried fruit/apples/wine/spices you like. Enjoy.

Ingredients:

3/4 cup walnuts

1/2 cup slivered almonds

1/2 cup dried figs, I like to use Turkish figs

1/2 cup raisins

3 fuji apples

1 cup Manischewitz wine (you can use grape juice or another sweet red wine)

2-3 tablespoons cinnamon

pinch of ground cloves

pinch of ground ginger

1/4 teaspoon freshly grated nutmeg

Method:

In a blender or food processor (I used a blender because that is all I have), pulse the nuts until roughly chopped. Empty the nuts into a large bowl. Now place the dried fruit in the blender. Pulse until chopped and add to the bowl with the nuts.

Chop the apples by hand, halve them, quarter them, and chop each quarter into about 4 or 5 small chunks. Add the apples (you may have to add one at a time if using a blender) and wine to the blender and pulse just until roughly chopped into small pieces. Add the apples to the bowl with the nuts and dried fruit. Add the spices and stir everything together by hand. Taste and add more wine or spices as needed.

Let the charoset sit for a few hours in the fridge to let the flavors develop. Enjoy with matzo and horseradish, or mix it into yogurt.