SLOW COOKER VERSATILE SEITAN BALLS

SERVES 3 CUPS OR 34 BALLS

1 1⁄2 cups vital wheat gluten

1⁄2 cup chickpea flour

1 tbsp mushroom powder

1⁄2 tsp dried oregano

1⁄2 tsp onion powder

1⁄4 tsp garlic powder

1⁄4 tsp nutmeg

1⁄4 tsp ground ginger

1⁄4 tsp ground cloves

1⁄4 tsp ground sage

1⁄2 tsp salt

1⁄2 cup tomato sauce, divided

1 tsp liquid smoke

1 1⁄2 cups vegetable broth, divided

NUTRITIONAL VALUES

Calories: 38kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 3.3g
Protein: 5.1g
Sugar: 0.6g
Sodium: 179mg

METHOD

In a large mixing bowl, combine the gluten, flour, mushroom powder, oregano, onion and garlic powders, nutmeg, ginger, cloves, sage, and salt.

Put 1/4 cup tomato sauce, 1/4 cup water, liquid smoke, and 1/2 cup vegetable broth in a small bowl Combine thoroughly.

Fill a well in the center of the dry ingredients with the tomato sauce mixture. Begin kneading after thoroughly mixing. Knead the dough for 1 minute, or until it becomes mildly elastic. The dough will slightly pull back as you knead it, and it will be a little sticky. Fill the slow cooker with the remaining 14 cup tomato sauce, 1 cup vegetable broth, and 3 cups water. Stir.

Tear off small chunks of dough, shape into a round shape, and drop into the slow cooker's liquid. There will be a total of forty-four balls. You can also make seventeen larger balls and cut them after they've been cooked and cooled. Alternatively, cut two logs into desired shapes. Cook on low for 4 to 6 hours, covered. As they cook, they will expand in size. Check the texture after 4 hours to see if you like it. As they sit in the refrigerator, they will firm up.

Remove from the heat and set aside to cool. Refrigerate for up to 5 days or freeze for up to 4 months.

PUMP UP THE POWER ENERGY BALLS

SERVES 32 BALLS

1 cup old-fashioned oats

3⁄4 cup almond meal

1⁄3 cup wheat germ

1⁄4 cup flaxseed meal

1⁄4 cup pepitas

2 tbsp raw shelled hempseed

1 tsp ground cinnamon

1⁄4 tsp ground nutmeg

1⁄2 cup dried currants

1⁄2 cup peanut butter

1⁄3 cup maple syrup

1 tsp vanilla extract

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9g S.Fat)
Carbs: 1.2g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

In a medium mixing bowl, combine the oats, almond meal, wheat germ, flaxseed meal, pepitas, hempseed, cinnamon, nutmeg, and currants.

In the bowl of a stand mixer, combine the peanut butter, maple syrup, vanilla, and salt. Mix on medium speed until everything is well combined. Combine the dry and wet ingredients in a mixing bowl. Mix on low until thoroughly combined.

Make 32 balls out of the dough.

VANILLA ALMOND DATE BALLS

SERVES 20 BALLS

1 1⁄2 cups almond flour

16 dates, pitted

4 tbsp sunflower seed kernels

4 tbsp vanilla protein powder

2 tbsp flaxseed meal

1 tsp vanilla extract

Pinch of salt

2 tbsp sunflower seed kernels, ground fine in a small food processor

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42mg

METHOD

In a food processor, combine all the ingredients except the ground sunflower seeds. Process on high until everything is well combined and forms a ball. Form twenty balls in a large mixing bowl. Squeezing each one a few times to form a ball works well with this dough. Roll in ground sunflower seeds to coat.

PROTEIN PEANUT BUTTER BALLS

SERVES 24 BALLS

1⁄2 cup creamy peanut butter

1⁄2 cup maple syrup

1⁄2 cup powdered soy milk, non- GMO

1⁄4 cup flaxseed meal

1⁄2 cup coconut flour

1⁄4 cup peanuts, chopped fine

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 3.5g (3g S.Fat)
Carbs: 4.2g
Protein: 1.1g
Sugar: 0.8g
Sodium: 121mg

METHOD

In a medium mixing bowl, combine the peanut butter and maple syrup. Combine thoroughly. Combine the powdered soy milk, flaxseed meal, and coconut flour in a mixing bowl. Make 24 balls out of the mixture. Roll each ball in the chopped peanuts lightly.

Keep refrigerated for up to 2 weeks.

CHERRY CHOCOLATE HEMP BALLS

SERVES 24 BALLS

1 cup old-fashioned oats

1⁄2 cup unsweetened shredded coconut

1⁄2 cup dried cherries, chopped

1⁄2 cup pistachios, chopped

1⁄3 cup dairy-free chocolate chips

1⁄3 cup peanut butter

1⁄4 cup maple syrup

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg

METHOD

In a large mixing bowl, combine all the ingredients. Mix thoroughly with a sturdy wooden spoon. Make 24 balls out of the dough.

Refrigerate for up to 5 days or freeze for up to 6 months.

TROPICAL LEMON PROTEIN BITES

SERVES 24 BALLS

1 3⁄4 cups cashews

1⁄4 cup coconut flour

1⁄4 cup unsweetened shredded coconut

3 tbsp raw shelled hempseed

3 tbsp maple syrup

3 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 202kcal
Fat: 15.2g (3.4g S.Fat)
Carbs: 4.8g
Protein: 12.6g
Sugar: 0.7g
Sodium: 445mg

METHOD

In a food processor, grind the cashews until very fine. Add the remaining ingredients and process until well combined. Pour the mixture into a large mixing bowl.

Take a clump of dough and roll it into a ball. Continue squeezing and working it until a solid ball is formed.

AMAZING LENTIL ENERGY BALLS

SERVES 9 BALLS

1⁄2 cup lentils

1⁄2 cup dairy-free chocolate chips

2 cups quick-cooking oats

1⁄4 cup sunflower seed kernels

1⁄4 cup raw shelled hempseed

1⁄4 cup unsweetened shredded coconut

1⁄2 cup almond butter

1⁄2 cup maple syrup

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 15.7g (5g S.Fat)
Carbs: 6.4g
Protein: 4.4g
Sugar: 1.4g
Sodium: 172mg

METHOD

Lentils should be rinsed and drained. In a medium-large saucepan, combine 1 cup water and the lentils. Bring the water to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 to 25 minutes, or until the lentils are tender. The water should be absorbed completely. Remove from heat and set aside to cool.

In a large mixing bowl, combine the chocolate chips, oats, sunflower seeds, hempseed, and coconut. Incorporate the cooled lentils. Mix in the almond butter and maple syrup. Combine thoroughly. Make 36 balls and place them in a glass container with a lid.

Refrigerate for approximately 30 minutes. Refrigerate for up to 5 days or freeze for up to 6 months.