Turquoise Tile Test Kitchen Cookies #2...Power Balls!

So we are heading to Palm Desert this weekend and doing a 15 mile hike up Mt. San Jacinto with some friends. I ensured them that I would bring along some snacks for the hike, which gave me a great reason to create another 'power' cookie!

This time, I used the remains of a failed attempt at almond butter..... The first attempt was successful. I used roasted, barely salted almonds, put them in my food processor (all the while wishing I had a vita-mix), added some honey, salt and vanilla and it was DYNAMITE! The consistency was a bit dry so I had to add some oil. This led me to think next time I could soak the almonds, and then use the same procedure. What I thought was brilliant thinking, ended in a batch of almond butter MUSH similar to the almond pulp that I often have leftover after making my almond milk. Not so fun, but I can't stand to waste things! So....long story short, I am using it in this cookie recipe with the mush as the base. You don't have to go to all of that trouble to make these cookies though....unless you are by odd chance making my almond milk then use your leftover pulp :). I suggest using almond butter or peanut butter instead of my long-winded concoction!

Nut and Seed Power Balls

3/4 C oat flour

1/2 C sunflower seeds

1/2 C sesame seeds

1/2 C flax seeds

1/2 C walnuts, chopped

1/2 Tbsp. cinnamon

1/2 C almond butter or peanut butter

1/2 C brown rice syrup

1 tsp vanilla

sea salt

(Nata modeling on the

mountain with a power ball!)

Directions: Make oat flour by pulsing rolled oats in a food processor until a fine flour texture. Combine flour, seeds, nuts and cinnamon. Stir in nut butter and brown rice syrup until combined well. Allow 5 minutes or so for mixture to set. Form into 2" balls and roll in shredded coconut, flaxseed meal or seeds (if desired). Place on baking sheet and bake at 350 for 12 minutes or until toasted and firm.

From left: flaxseed ball, coconut ball, original ball