Couldn’t find a homemade snack thread, so I’m hoping we can share treats we make in between main meals.
Earlier today, I made a cashew based snack ball.
Using the FP…Whirled raw Cashew, lemon zest and juice, ginger root. Shaped and coated in finely shredded coconut. Also added flaxseed oil, vanilla extract, and then lemon powder in the coconut coating. Shape mixture into balls. Chilled for 20 mins to firm up and packed with flavor.
I’ve made date and nut balls about five times So far in the month I’ve been stranded with family on the west coast. I call them healthy truffles, the kids call the latest version Nutella balls, because I swapped in hazelnuts and they really do taste like Nutella.
Simplest version is 3 ingredients - medjool dates, nuts of your choice, and cocoa. I sometimes add vanilla (or rum or a liquor for an adult treat). I’ve also skipped the cocoa and used other dried fruits to change up the flavor profile.
Here are the most recent Nutella balls. I didn’t bother decorating them (roll in cocoa or nuts or shaved chocolate or sprinkles) because the kids don’t care.
Made these today. Ordered pork rinds from my usual organic butcher in the big city. Dirt cheap and I’m the only one who orders it, says the butcher. I usually boil or steam the rinds then season with sesame oil, tamari and chilli oil and eat them as part of an Asian meal.
Toast the Sichuan peppercorns in a dry pan, grind finely, add salt too if you want. Toss well when scratchings are just out of the oven and glisten with fat (the seasoning sticks better). Use any flavouring one fancies, really.
Made these again after a while… will add a pic later.
Just hazelnuts this time because we had enough, plus dates, cocoa, and vanilla. Left some of the hazelnuts a bit chunky a la Ferrero rocher… lots of kid “taste testing” along the way to get the cocoa, nut, daste ratio and texture “just right”
You know @Rooster, I’ve never been able to make good Rice Krispie treats; croissants, yes, but the treats elude me to this day. Use fresh marshmallows & everything. I’m going to put it down to product reformulations, which I blame all on these days.
Must be salted Euro butter, Kellogg’s rice krispies and Jet Puffed marshmallows. Ratios of all three matter. The Reeses cups are layered between a top and bottom r. Krispie-mallow layer and then topped with melted mini choc chips and p butter mix. My family devours them.
I used a Wilton recipe since the silicon molds are their brand. For gf, I use Bob’s Red Mill brand; either the gf baking flour or the even easier 1:1 flour. There is buttermilk in the batter which is key for this type of donut to keep them moist. The cheapo piping bag off Amazon goes 3 turns around each mold ring for a full final result. Then dip in melted butter and a cinnamon sugar bath on one side once cool enough to pop out of the silicon. Def spray the molds before filling. The pumpkin and cranberry orange versions I tried still need finesse. These are incredibly easy.
Eta: taste/texture-somewhere btwn a pancake and sweet roll.
Appreciate it; think I’ll look for a recipe using a standard donut type pan. Don’t really care for silicone baking pans/molds. Then I’d need to buy a donut pan. Not necessarily a bad thing though. They do look very good.