By Tracey Seaman
In this world of exotic superfoods (we’re looking at you sachi inchi), regular down-home blueberries remain a champion. They’re readily available, fresh or frozen, and they combine juicy sweetness with superstar doses of vitamins K and C, manganese, vitamins E and B6, thiamin, riboflavin and copper. Plus, they’re loaded with antioxidants, which fight cancer, protect the heart and brain, help maintain skin health and keep aging at bay. If all that isn’t enough, blueberries are anti-inflammatory, too.
Of course, blueberries are delicious on their own, or stirred into yogurt. But when blended into energy bites along with other wholesome, health-boosting ingredients like oats, almonds, chia and flax seeds, you get simple-to-make, easy to grab-and-go snacks with tons of fiber, protein and crunch. Not to mention that they’re crazy-delicious and kid-friendly, too. These tasty morsels will give you an energy boost, help curb your hunger and revitalize you from the inside out. Welcome to your new favorite snack.
Bio: Tracey Seaman is a cookbook author, recipe developer and former test kitchen director, having worked at Food & Wine, Everyday With Rachel Ray and other publications.
Also published on Medium.
- 2/3 cups gluten-free rolled oats
- ½ cup raw almonds, sprouted if available
- 2 tablespoons flax seeds
- Pinch of sea salt
- 7 pitted dates
- 2 tablespoons acai or pomegranate powder
- ½ cup fresh blueberries, plus more for rolling (optional)
- ¼ cup chia seeds, plus about 1/2 cup more for coating
- In the bowl of a food processor, combine the oats, almonds, flax and salt. Pulse to finely chop, using about six 1-second pulses.
- Add the dates and acai or pomegranate powder and process for 3 to 4 seconds to blend. Add the blueberries and ¼ cup chia seeds and pulse until mixture is moist but crumbly.
- Scoop up teaspoons of the blueberry mixture and roll into balls. Insert a whole blueberry into the mixture when rolling, if desired. Roll balls in additional chia seeds. Transfer to a plate and refrigerate for at least 20 minutes to harden.
- Store them in airtight container in the refrigerator for one to 1 week or freeze for several months.