Tag Archives: bites

Do you ever have days when you feel like you just can’t wake up? That feeling that no second snooze button push or third cup of coffee can alleviate? If you’re having trouble getting through the morning or afternoon, pop one of these no-bake energy bites in your mouth for a little boost.

 

These little balls of energy come together in no time in your Hamilton Beach® food processor. They’re made with ingredients you likely already have in the pantry and are ready with the push (or in this case pulse) of a button.

Using a food processor fitted with the mixing/chopping blade, add old fashioned oats, flax seeds, and chia seeds through the food chute with the appliance running. Process until the mixture is well blended, then transfer to a large bowl and add vanilla whey protein powder.

 

Using your food processor again, add dried cranberries and almonds through the food chute and pulse until the mixture is finely chopped. Add the cranberry mixture to the same bowl as the oat mixture. Then add the remaining ingredients – coconut, mini chocolate chips, almond butter, and vanilla extract. Stir until until the ingredients are combined. The almond butter not only adds a little bit of sweetness and extra protein, it’s the glue that helps these little bites hold their shape.

Now for the fun part. Let the kids get in on the action and roll the mixture into balls. Enjoy a few on the spot or put some in a freezer-safe bag for later. They’ll defrost during the day and be waiting for you when that 2:30 feeling hits.

 

Cranberry No-Bake Energy Bites
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Servings
28
Cranberry No-Bake Energy Bites
Votes: 0
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Servings
28
Servings
28
Ingredients
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Instructions
  1. Using a food processor fitted with mixing/chopping blade, with food processor running, add old fashioned oats, flaxseed and chia seeds through food chute. Process until oats mixture is chopped and blended. Transfer mixture to a large bowl. Stir in protein powder.
  2. Using food processor again, add dried cranberries and almonds through food chute. Pulse until mixture is finely chopped. Add cranberries and almond mixture to the oat mixture.
  3. Add coconut, mini chocolate chips, almond butter and vanilla extract. Stir until thoroughly mixed. Roll into 1-inch balls. Store in an airtight container.
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I think we can all agree that if it’s covered in Buffalo sauce, it’s likely (definitely) delicious. Whether you’re noshing on Buffalo Chicken Dip, Buffalo pasta salad, Buffalo macaroni and cheese, or classic Buffalo chicken wings, you’re savouring every single minute.

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The Test Kitchen discussed what would and would not “Buffalo” well and settled on attempting to “Buffalo” fried cauliflower.

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As previously mentioned, Buffalo sauce is the nectar of the Gods/undisputedly tasty and guess what? That holds true when fried cauliflower is covered in the tangy, bright orange sauce. Surprise, surprise.

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This deep-fried snack is a creative vegetarian option to serve at your tailgate, party, or in front of the T.V. during the big game. Our tasting panel couldn’t have been more pleased with the result and would gladly eat these instead of or along side classic Buffalo wings on gameday. We all agreed on one thing though – get them while they’re hot. Right out of the deep fryer is the best way to enjoy these vegetarian delights so go ahead and fry up the entire head of cauliflower – you’ll be shocked at how quickly they’re gone. And according to any Buffalonian, it’s ONLY acceptable to serve these bites with bleu cheese dressing (don’t even mention ranch). They’ll be quick to tell you that anything else is completely unacceptable.

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Buffalo Cauliflower Bites
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Servings
8
Servings
8
Buffalo Cauliflower Bites
Votes: 0
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Servings
8
Servings
8
Instructions
  1. Heat oil in deep fryer to 375°F.
  2. In a large resealable plastic bag, combine cornstarch, flour, 1 teaspoon garlic powder, salt and white pepper. Add water to bag. Seal bag and shake until smooth.
  3. Add half of the cauliflower florets to bag. Seal bag and shake until florets are well coated.
  4. With basket lowered, carefully drop florets into the preheated oil. Fry florets until browned, 3 to 4 minutes. Remove from fryer, drain on paper towels.
  5. Meanwhile, in a large saucepan over medium heat, melt butter with hot pepper sauce, remaining garlic powder and celery seed. Stir until blended.
  6. Add fried cauliflower to sauce and stir to coat. Remove from sauce and serve while warm with celery sticks and blue cheese dressing.
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