Just call me the patron saint of special diets.
I’ve joined a club/organization at my school in an attempt to become more connected to the library world and to make some new friends. It’s SLA (Special Libraries Association). Today they are having a bake sale to raise some funds for activities this semester. Last week they were looking for people to sign up to bring some goodies. Without hesitation, I offered to bring in something vegan and gluten free!
Why vegan? Because I am lactose intolerant, I often prefer to make vegan food to avoid using large amounts of dairy. You’d be surprised at how many things contain milk, cream, or cheese! And as for gluten free, I follow a mainly gluten free diet, so all my ingredients are GF. And in both cases I can appreciate how difficult it can be to find goodies you can eat at things like bake sales. That’s where I come in.
Granted, this isn’t my recipe. It comes from the chocolate covered mind of Katie. So maybe I don’t deserve to be the patron saint. How about martyr, mmmkay?
Oh, and this recipe is no-bake which means it’s also raw, if you omit the peanut butter shell. BUT it (obviously) has lots of nuts in it. So definitely scratch the patron saint title.
Peanut Butter Pretzel Balls
Quick to prepare, makes about 18 balls. For nutritional information and the original recipe, click here.
For the balls:
- 2 cup gluten free rice crispies
- 1 cup oat flour (I processed oats until they produced 1 cup flour)
- 1/2 tsp salt
- 2 tsp vanilla extract
- 5 tbsp agave nectar
- 5 tbsp maple syrup
- 3 tbsp peanut butter (I used crunchy)
- 18 gluten free pretzels (for garnish)
For the shell:
- 3 tsp peanut butter (I used crunchy, but it would be better with smooth)
- 1 tbsp coconut oil
- 2 drops agave nectar
- Combine dry ingredients. Mix well and set aside.
- Combine wet ingredients. If peanut butter is hard, warm a bit so it is goopy.
- Add the dry ingredients into the wet ingredients. Mix until well incorporated and all the dry ingredients have been mixed with the wet.
- Using your hands, roll into 18 medium balls (smaller than golf balls). Set aside on a cookie sheet lined with parchment.
- Prepare shell by combing ingredients into a small saucepan and heating over low heat.
- When the shell mixture has melted and is combined, cover each ball with the shell. I did this by dropping the balls 3 at a time into the pot and spooning the shell on top.
- Afterwards, place ball back on cookie sheet. If some of the shell mixture is left after all the balls are covered, spoon mixture onto the resting balls on the pan. This will give them one more coat.
- While the shell is still wet, firmly place a gluten free pretzel on top of each ball. When the shell dries, these will be somewhat secured.
- Place the balls in the fridge or freezer (cookie sheet and all) until they set. I placed mine in the freezer and they had set in 35 mins. Afterwards, they are ready to serve! Store in the fridge or freezer!
Have a great day!
Do you have a go-to bakesale item?