08/09/2023
I’m still over here loving this time with my sweet baby boy and have been making these delicious lactation bites. My little guy has a dairy and soy sensitivity. So, I’m making all the dairy and soy free things for me to snack on throughout the day. I thought some of you mamas might want to try this recipe too:
INGREDIENTS
- 2 cups old-fashioned rolled oats
- 1 cup creamy peanut butter
- 1/2 cup local honey or agave syrup (vegan option)
- 1/2 cup (soy and dairy free) dark chocolate chips
- 1/2 cup shelled h**p hearts
- 1 tbsp cup chai seeds
- 1/2 cup slivered almonds
- 1/4 cup shredded coconut
INSTRUCTIONS
1. In a bowl, add all ingredients and mix until well combined. You can add extra peanut butter or honey if your mixture seems too dry. It should be about the consistency of cookie dough.
2. Roll into 2-inch balls and place on a cookie sheet. Refrigerate for 10-15 minutes and transfer to an airtight container. These stay fresh in the refrigerator for up to one week and 3 months in the freezer.
RECIPE NOTES:
You can add or replace items and use what you have in the pantry. Add in ground flaxseed, brewers yeast, dried fruit, and/or any nut of choice (I just love almonds). You can also substitute crunchy peanut butter, sun-butter or almond butter, if you prefer. The soy and dairy free dark chocolate morsels are my favorite for these. These have also been T1 Diabetic friendly because they’re packed with so much protein, fat, and fiber. They keep me full, and I’m not seeing crazy blood sugar spikes after eating them.
