LCBO Food & Drink Spring 2020

RAISING THE BAR

Vegan + gluten-free

PEANUT BUTTER, BANANA & CINNAMON ENERGY BITES

What makes these energy bites special is the combination of tex- tures. The addition of puffed rice makes for a much lighter consis- tency compared to your average protein ball. The puffed rice also adds a little crunch to each bite. The banana brings a natural sweetness to the filling, making this recipe a great low-added sugar alternative. Use the ripest banana you can get your hands on; the riper the banana, the sweeter the result! 1 large ripe banana, mashed ⁄ cup (175 mL) natural creamy peanut butter ⁄ cup (60 mL) pure maple syrup 1 tsp (5 mL) pure vanilla extract ⁄ cup (60 mL) hemp hearts ⁄ teaspoon (2 mL) ground cinnamon 1 pinch sea salt 2 cups (500 mL) brown rice puffs or puffed quinoa, plus more for rolling 1 Place banana, peanut butter, maple syrup, vanilla, hemp hearts, cinnamon and sea salt in a food processor. Blend until mixture begins to come together, about 60 seconds. Add puffed rice and pulse a few times. Refrigerate for 30 minutes to firm. 2 Shape mixture into 15 bite-sized balls. Roll each ball in puffed rice. 3 Refrigerate until ready to eat. Store in an airtight container for up to a week.

FOR EVEN SIZED BALLS, USE A SMALL COOKIE DOUGH SCOOP TOMEASURE OUT EACH PORTION.

Makes 15 bites

78

SPRING 2020 FOOD & DRINK