Recipe of the day: Cranberry and Oat Energy Balls
A delicious recipe from Daisy Lowe's new cookbook
These are the ideal thing to have in your bag when you are out and about, or if you know you will be tied up all day.
Small yet packed full of flavour and nutrition, they keep you going and perk you right back up when you feel yourself starting to slump ...
100g gluten-free oats
50g desiccated coconut
150g raw peanut butter
50g flax seeds
50g dried cranberries
100ml organic maple syrup
1 tbsp chia seeds
1 tsp vanilla extract
Stir all the ingredients together in a large mixing bowl until thoroughly combined. Cover with cling film and place in the refrigerator for at least 30 minutes.
With clean hands, take lumps of the mixture and roll it between your palms to create bite-sized balls. You should end up with about 14 balls.
Line a container with baking parchment. Place a layer of the energy balls in the container and cover with a second sheet of baking parchment, then add another layer of energy balls. Repeat until all the balls are boxed. Store in the fridge until needed.
Sweetness & Light by Daisy Lowe (Quadrille, €18) Food photography by Ali Allen. Portraits by Guy Aroch