About the recipe
I love a good lemon loaf. I figured I’d make it in a no-bake bite-size form to save myself the cooking time and the dishes. I replaced the classic poppy seeds with chia seeds! These energy balls are made from oat flour, which makes them gluten-free, and are also nut-free, so perfect for school lunches!Jump to Recipe
- Oat flour. I decided to use oat flour in this recipe to make it gluten-free and nut-free. It also gives these energy balls a nice cake texture, with all the fibre and nutrients that oats contain.
- Chia seeds. My initial plan was to make this recipe with poppy seeds. After I couldn’t find them, I tried to think of another option – when came the idea to use chia seeds! Not only are they so easy to find nowadays, but they are packed with fibre, protein, omega-3 essential fatty acids and amazing minerals such as calcium, manganese, magnesium and phosphorous.
- Dried cranberries. They are tangy, and an amazing substitute for raisins! They complement the lemon so well in this recipe.
To make these cranberry lemon energy balls, you need to pulse the main ingredients in a food processor. Then, fold in the chia seeds and dried cranberries, and form your energy balls.
As usual, I used my favourite tool to portion energy balls, a cookie scoop. They make for no messes and equal-sized energy balls.
How to store
These cranberry lemon energy balls are best stored in an air-tight container, in the fridge or in the freezer.
- Switch up the flour. I used oat flour to keep it gluten and nut-free, but almond flour or coconut flour would be delicious options.
- Use another type of dried fruit. If you don’t have dried cranberries on hand, you can use raisins. One of my followers did that and found it was as good!
Lemon cranberry energy balls
- 2 cups oat flour (see note 1)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- 4 tbsp milk of choice
- 1 tbsp chia seeds
- ¼ cup dried cranberries finely chopped
- Pulse the oat flour, coconut oil, maple, vanilla extract, lemon juice and zest, and milk in a food processor.
- Transfer to a bow. Fold in the chia seeds and dried cranberries.
- Put in the fridge for 5 minutes so the dough firms up.
- Form balls with a cookie scoop and/or your hands.
- If you don’t have oat flour, pulse quick rolled oats in the food processor prior to making this recipe.