Usually, I make these using almond butter. But my preschooler was more than happy to devour several of them when the almond butter was replaced with an equivalent made from sunflower kernels. These would be great for sending to school as a nut-free snack.
Prep Time 20minutes
Total Time 20minutes
1/2cupcrispy brown rice cereal
2Ttablespoonsground flax seedoptional
1/2cupunsalted sun butter
In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flax seed, and salt until combined. Set aside.
In a medium mixing bowl, stir the sunflower butter, honey, and vanilla extract with a rubber spatula until combined.
Add the powdered milk mixture and stir until uniform. The mixture may be on the crumbly side.
To form into balls, take a tablespoon of the mixture and squeeze it with your hands more than roll it. I pass it back and forth between my hands squeezing and rolling gently with my fingers as I pass. Note: This might be tough for kids to master! If the mixture is too crumbly, add more of something gooey such as honey or even a tablespoon of vegetable, coconut, or flax oil.
Serve or store in an airtight container in the freezer for up to 3 months. Thaw for a couple of minutes before serving.