Small batch No-bake Date and Tahini Balls

It’s in the middle of summer and it's been very hot! I really do not have any desire to turn on the oven, but I have a lingering to make something quick, relatively healthy and even a quick energy boost.

I figured it may be time to make no-bake something. I’ve been seeing these in Pinterest and Instagram and was waiting for an opportunity to make them. I guess these hot summers are the best time to make them.

Most of the recipes that I found have a lot of protein through nuts and sugar through honey. I wanted a better balance of carbs and protein since I often need the quick energy from carbs (and sugar) but need the long lasting replenishment that protein provides.

Enter oatmeal. Oatmeal is usually my go-to breakfast. I love the fiber content and I usually have it in our pantry.

Now, what to mix it with.

This looks like trouble... good trouble.

I happen to have Date Spread and Tahini handy. The date spread is from my “Try the World” subscription. I have not worked with date spread before and I think this would be a good recipe to try it on.

I usually have tahini during the summer because I love making tahini sauce and using it in my tuna salads since (I think) tahini lasts a bit longer than mayo in the summer heat. I have also been thinking about making cookies, but again, it’s been too hot. I guess this would be a good substitute.

I started with a small batch because I am not sure if Hubby or I will enjoy them. I have not envisioned myself getting satisfied with a couple of energy balls. In fact, I am afraid that I may end up eating all of it. Also, I want to save some of that date spread for other stuff. That said, since a number of folks seem to love these no-bake balls, I am willing to give them a try and see if I like them.

Here's what I have so far...

Mad Gourmet's No-Bake Date and Tahini Balls

Ingredients

• 1/4 cup rolled oats
• 1/4 cup tahini
• 2 Tbsp date spread
• 1 Tbsp + 1 tsp cocoa nibs

Directions

1. Toast oats on a pan (Optional - to give it some additional texture)
2. Combine tahini and date spread in a bowl until it is thoroughly mixed.
3. Add oats and cocoa nibs. (I added them gradually to ensure an even mix)
4. Roll into balls about an inch in diameter.
5. Cover and put dough in the freezer or refrigerator until firm.

Verdict

I love this recipe. With the combination of dates and tahini, each bite can transport you to Turkey or somewhere in the Middle East.

This is the perfect snack after my martial arts class. Two balls are surprisingly filling for a snack. The blend of carbs and protein are a great post-workout recovery snack. The addition of the date sauce give it a natural sweetness and cocoa nibs the additional crunch. I am not sure if toasting the oats is needed, since it softens once its mixed in.

I love that its quick and relatively easy to make. I think it took me about 20 minutes to make the first batch, because I was thinking of what to do next. I can imagine that this will take me half that time once I get the recipe down.

Give it a try and let me know what you think. My next step – try it with Peanut Butter. Oh my!

Hafraklattar (Icelandic-style Granola "Bars")

I am a grazer. Although I do not skip meals, I usually have smaller meals and have snacks through the day. When we visited Iceland over the fall, I was no different. Whenever I have a chance, I would stock up on nuts, fruit like apples or bananas (lemons too), dark chocolate or breakfast items. Also since I really cannot enjoy buffets anymore (doctor’s orders), I usually have something handy in the event that I cannot find an appropriate breakfast… or lunch. Plus, I love trying out the local treats.

Yum! Morgunverður með kaffi - Breakfast with coffee.

I believe I bought my first hafraklattar in my first day in Reykjavik.  This hafraklattar from Matarkistan seems to meet all the criteria of a light breakfast or a big snack: portable and quick. Most importantly, it looks somewhat healthy although I do not know what the ingredients are… yet. It took me a couple of days for the jet lag to pass and consult Google Translate - on my phone - to figure out what is in it. Thank goodness WiFi was everywhere (even on the buses).  I did find out later that hafraklattar was relatively healthy: made with oats, pumpkin seeds, cranberries, apple sauce, butter and sugar. All were organic too.

Now that I am back at home but mentally still in Iceland…my mission is to replicate what I enjoyed in Iceland. Obviously, the bars in Reykjavik became my reference of what hafraklattar should look like: square and bar-like, much like a brownie. However, in my research, I found that these are actually normally round like a cookie. 

Ingredients: Relatively Healthy!

Also, I had to interpret the recipes that I did find because Google cannot translate everything perfectly. As an example, one of the instructions in the recipe translated to “Butter and sugar mix well”. Since I remember that the hafraklattar in Reykjavik was soft, I decided that it would be better to cream the butter and sugar mixture.

Also, since I am trying to have more gluten-free food – I used GF flour for this recipe. I really was not too sure about spelt flour, which is what most of the recipes called for. So, I just used a combination of oat flour and rice flour. I also tried to cut down on the butter and substituted half (about 1/4 cup) with unsweetened applesauce. The ingredient list in Matarkistan used applesauce, so I was encouraged. However, I was not sure what the proportions were. My test ratio, surprisingly, worked out very well. 

Here’s what I have so far. Why don't you give it a try and let me know how you like it!

Hafraklattar (Icelandic-style Granola Bar)

Based on a recipe from Tastebook.com by Auður Karitas Þórhallsdóttir

Makes about 9 cookies

Ingredients

• 3/4 cup gluten-free flour (I used 2/4 cup of oat flour and 1/4 cup of rice flour)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp cinnamon

• 1/4 cup soft butter, room temparature
• 1/4 cup applesauce
• 1/4 cup sugar 
• 1/4 cup brown sugar 
• 1 tsp vanilla
• 1 egg

• 1 1/2 cups oatmeal
• 1/4 cup raisins (optional)
• 1/4 cup chocolate (optional)

Directions

1. Preheat oven at 375 degrees F.
2. Mix flour, baking soda, salt and cinnamon in a bowl. Set aside.
3. Cream butter, sugar, brown sugar, vanilla and eggs in a bowl.
4. Fold in applesauce.
5. Fold in dry ingredients to wet.
6. Mix oatmeal and if using, the chocolate and raisins.
7. Created balls the size of tomatoes and slightly flat out (I used an ice cream scoop).
8. Bake at 375 F for about 13-15 mins.
9. They should be a little soft when they are taken out, but harden as they cool.

Verdict:

I really like this "bar". It actually has a consistency of a cookie – so I feel like I am having cookies for breakfast. Unlike a cookie, this is also quite filling. I am finding that a cookie and a half is more than enough. I may make smaller ones next time.

I may try to change the add-ins next time, maybe use dried blueberries, cherries, pumpkin seeds, chia seeds, or nuts… definitely add nuts... I am nutty that way. Also, I may make a crunchier version. No butter creaming, just melt it – or use coconut oil. But that may not be considered hafraklattar anymore.

Also, I am not sure what Hafraklattar translates to. All I know is it is an Icelandic-style granola bar/cookie. I hope some of you can shed some light to it.