I have a lot of blogs I follow and a lot of bloggers that I am friends with. Sometimes I can’t even remember how I connected with a certain blog and blogger, because it feels like I’ve always known them. Erin and her blog, Dinners, Dishes and Desserts, fall into that category for me. I really think I have been following her blog from almost the very beginning, although I could be wrong about that. I just know that it caught my eye somewhere along the way and that I became a fan. She is a great cook and she always seems so upbeat, you simply can’t help but want to read what she has to say. And yet again, another blogger friend stepped up and gave a shot at making a low carb, gluten free recipe for my blog. How can you not love that???
Hi! I am Erin, from Dinners, Dishes, and Desserts. I am so excited to be here today. I have been a fan of Carolyn’s since I first started blogging. She is so talented at converting traditional high sugar treats down to low carb, gluten free versions to fit her lifestyle. When Carolyn asked me to guest post for her, she said it didn’t have to be gluten free or low carb. But, I really wanted to try. She has faithful readers who come to her site because of the type of recipes she puts out there. I didn’t want to disappoint!
I struggled for awhile trying to figure out what to come up with. I have never had to think of restricting either of these things in my cooking or baking. I didn’t want to go invest in ingredients I wouldn’t use again, so I had to get creative. Oats? The right kind can be gluten free. Peanut butter? Gluten free. I can work with that! Throw in just a little bit of chocolate, because well…it’s chocolate 🙂
These little peanut butter balls are wonderful. I stored them in the fridge, and it was like eating cookie dough for a snack. They froze really well too (I have a few still in there). I plan on making these again, and taking them for treats on our hikes this summer. Nothing like a little bribery to get your kids to climb mountains!
Nutritional Info Calories: 61, Protein: 2 grams, Carbs: 4 grams*, Fat: 2 grams
Peanut Butter Protein Balls
Adapted fromBake Your Day
¼ cup oat flour (I used quick cooking oats, and ground them up in the food processor)
1 ¼ cups old fashioned oats
¼ teaspoon salt
½ cup peanut butter
¼ cup unsweetened applesauce
⅓ cup sugar free maple syrup
2 teaspoon vanilla
¼ cup semi-sweet chocolate chips
Line a baking sheet with parchment paper or a silpat.
Cream together peanut butter, applesauce, syrup and vanilla until well blended. Stir in oat flour, oats and salt. Mix in chocolate chips.
Roll into balls, and place on lined baking sheet. I made 22 balls out of my dough. Place baking tray in fridge for 30 minutes. Once the balls are cold, you can store them in an air tight container.
*Erin used SparkPeople to calculate the carb count. When I did it by hand myself, I got 6g of carbs per protein ball. It probably depends on what oats, peanut butter and chocolate chips you use.