We introduced the Little Guy to peanut butter a month ago (after the recommendation to wait until he was a year old) and he got mild hives. That really worries me; I am a BIG peanut butter eater, so I hope it was just a one time thing.
(We'll try again in another month under medical supervision.)
That being said, if I had to cut peanut butter out of my diet and home, I'd be okay with it. I just know that I'd go through a long mourning period so I decided to start now just in case that's the life we'll have to live.
I came up with these almond butter bites because the Little Guy has a cookie problem. Well, maybe it's me and the A-man that have the problem. We eat cookies, in some fashion, on a pretty regular basis and Little Guy asks for them in his adorable, clingy way (by climbing on us, whining and grabbing), so we give in.
I feel a whole lot better about giving him "cookies" when they're these. With the crunch of the graham cracker and smoothness of the almond butter (and hints of maple syrup and chocolate) I'm really, really digging them.
Gluten-Free No Bake Graham Cracker Almond Bites
Makes 13 balls
1/2 cup crumbled (by hand; you still want them to be crunchy) gluten-free graham crackers
1 cup crunchy almond butter (smooth will work too)
2 tablespoons maple syrup
2 tablespoons ground flax seed
pinch of salt (if using unsalted almond butter)
1/4 cup chocolate chips
1/3 cup shredded unsweetened coconut
Combine the graham crackers, almond butter, maple syrup, flax seed, salt
and chocolate chips and mix until thoroughly combined. Using a melon
baller scoop into about one-inch balls and roll until round. Refrigerate
for at least 1 hour and then roll in the coconut. Keep refrigerated.
They make a great post-workout snack.
He likes them! He really likes them!
This post is being shared on the Gluten Free Homemakers Gluten Free Wednesday series.