Gluten Free Power Balls Recipes

PROTEIN BALLS WITH 4 INGREDIENTS | READY IN 5 MINUTES

Steps:

• In a large mixing bowl, mix your oats with protein powder until combined. Add your peanut butter and syrup and mix well. Fold through your mix ins of choice.
• Lightly wet your hands (or spray them with cooking spray). Form 20-24 small balls of dough. Place on a plate and refrigerate until firm.

BLUEBERRY PALEO ENERGY BALLS

Steps:

• Combine the nut butter, maple, vanilla and lemon juice to a medium sized mixing bowl.
• Stir in the almond flour, flax and chia seeds until fully mixed. Stir in the dried blueberries.
• Use a tablespoon to scoop out dough and roll into balls and enjoy!

GLUTEN FREE ENERGY BALLS WITH QUINOA & COCONUT

Steps:

• Mix together the quinoa, coconut, almond butter, flax, honey, mango and a pinch of salt.
• Roll into 32 balls.

GLUTEN FREE POWER BALLS

Steps:

• Mix peanut butter and honey in a standing mixer until smooth.
• Add oats in gradually.
• Add nuts.
• Add rasins.
• Use a ice cream scooper (x2), use muffin holders, refrigerate over night. Freeze well with air tight container and wax paper.
• Put in muffin pan.

PEANUT BUTTER ENERGY BITES | GLUTEN FREE AND NO BAKE

Steps:

• Line a large, rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the oats, coconut flakes, hemp seeds, oat flour, and salt, and mix to combine well. Set the bowl aside.
• If you would like to intensify the flavor of the whole oats, coconut, and seeds, place them all together on a lined baking sheet in a single layer and toast them in a 300°F oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then, transfer them to a large bowl, add the salt, and proceed with the recipe as written.
• Create a well in the center of the dry ingredients, add the peanut butter, honey, and vanilla extract or other flavoring, and mix until well-combined. Allow the mixture to cool for at least 10 minute.
• Once the mixture has cooled enough that it won't melt chocolate, add the miniature chocolate chips. Mix until the chips are evenly distributed throughout. If you add the chips when the mixture is hot, the chips will all melt.
• Scoop the mixture by the heaping tablespoon onto the prepared baking sheet (a #50 ice cream scoop works perfectly). You should have about 36 portions.
• Roll each portion tightly into a ball between your palms. Place the baking sheet in the refrigerator to chill until firm. Serve chilled.
• They will hold their shape at room temperature, but I prefer them chilled. Transfer the bites to a large container with a lid, and store in the refrigerator for anytime snacking.

POWER BALLS

Steps:

• Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.