Health Balls I Recipes

HEALTH BALLS II

Health Balls II image

This is my version of the Health Balls recipe I found on this website.

Provided by KHELMER

Categories Desserts Cookies No-Bake Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 8

Ingredients

¾ cup peanut butter
¾ cup honey
½ cup granola
½ cup crispy rice cereal
½ cup chopped pecans
⅛ cup semisweet chocolate chips
⅓ cup butterscotch chips
½ cup graham cracker crumbs

Steps:

In a small saucepan over medium heat, melt together the peanut butter and honey, stirring frequently until warm and creamy. Remove from heat and set aside to cool.
In a large bowl, toss together the granola, rice cereal, pecans, chocolate and butterscotch chips and graham cracker crumbs. Stir in the peanut butter mixture. Shape into balls of desired size and refrigerate until serving.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 15.9 g, Fat 7.4 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 55.7 mg, Sugar 12.6 g

NO BAKE ENERGY BALLS

No Bake Energy Balls image

Easy and quick. Make as breakfast bites for the whole week! Store in an airtight container and refrigerate for up to 1 week.

Provided by Kayla Janis

Categories Appetizers and Snacks Snacks Granola Bar Recipes

Time 40m

Yield 20

Number Of Ingredients 7

Ingredients

1 cup old-fashioned oats
½ cup peanut butter
½ cup ground flax seed
½ cup chocolate chips
⅓ cup honey
1 tablespoon chia seeds
1 teaspoon vanilla extract

Steps:

Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.6 g, Fat 6.5 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 31.8 mg, Sugar 7.7 g

MITARASHI DANGO (RICE BALLS IN SYRUP)

Mitarashi Dango (Rice Balls in Syrup) image

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze. Serve them as a snack.

Provided by Maori Murota

Time 30m

Yield Makes 5 skewers

Number Of Ingredients 7

Ingredients

150 g (5½ oz) silken tofu
100 g (3½ oz) shiratama-ko (Japanese glutinous rice flour)
½ cup water
40 g raw (demerara) sugar
3 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. potato starch

Steps:

Knead the tofu and rice flour together, mashing the tofu well with your hands. Once the mixture forms a smooth dough, shape it into a log. Divide into 20 pieces and roll the pieces into small balls. Meanwhile, bring a large pot of water to a boil.
Cook the balls in boiling water: once they rise to the surface, cook for a further 2 minutes. Transfer the cooked rice balls to a bowl of cold water to cool them down quickly. Drain, then thread 4 balls onto each skewer.
Lightly char the surface of the balls on a wire grilling rack, either on the barbecue over medium-high heat, or over a gas ring. If you don't have a grilling rack, you can char them on a high heat in a dry frying pan.
To make the syrup, place all the ingredients in a saucepan and bring to the boil, stirring constantly with a wooden spatula. Reduce the heat to low, and continue to stir and cook for another minute until the syrup becomes thick and clear. Roll the skewers in the syrup so the balls are well coated.

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