Recipe Created By: KFA Food Bloggers
1 scant cup raspberries
1 tbsp lemon juice
1 tbsp chia seeds or flax seed meal
½ cup SunButter Sunflower Butter, Natural or Creamy
⅔ cup gluten-free oats
2 tbsp brown sugar
In a small saucepan, heat the raspberries and lemon juice over low-medium heat, stirring occasionally. While cooking, crush the raspberries. Cook until raspberries are soft, about 10 minutes. Remove from heat and stir in seeds. Set aside to cool.
In a food processor or blender, pulse together SunButter, oats, sugar and protein powder, if using, until combined. Scrape mixture into a shallow container.
Gently spread the jam through the mixture but don’t fully combine. Refrigerate for at least 15 minutes.
Roll the mixture into bite-sized balls. Refrigerate for a few hours before serving. Store in the refrigerator or freezer.
Use a small, spring loaded cookie scoop to make balls the same size.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.