SNACK – Mei's Cookery®

These protein balls are easy to make, delicious and healthy!

INGREDIENTS

3 cups Quick Oats

1 cup Cereal, I used Nature’s Path Organic Heritage Flakes

1 cup Ground Flaxseed

3/4 cup Protein Powder

2 tbsp Chia Seeds, optional

2 cups Creamy Peanut Butter

1 cup Honey

6 tbsp melted Virgin Coconut Oil

2 tsp pure Vanilla Extract

DIRECTIONS

1. In a large bowl, mix all the ingredients together until well incorporated. Scoop out the batter and roll it into a ball between your hands, about 2-inches size diameter, and place into the small cupcake liner.

Note: Using a cookie, or an ice cream scooper will make all your protein balls of the same size.

2. If the batter is a little wet, place it in the refrigerator for about 20 minutes to set before making the balls.

3. Store your delicious protein balls in an airtight container and keep refrigerated.

Enjoy!

Prep Time: 1 hour & 25 mins | Cook Time: 10 to 15 mins | Yield: 16 servings

INGREDIENTS

1/4 cup warm water
1 envelope active dry yeast
2 1/2 tbsp granulated sugar
1/2 cup warm whole milk (I used Organic Soymilk)
1 tsp pure vanilla extract
1 extra-large egg
3 tbsp canola oil
1/4 tsp salt (I did not add any and still tastes good!)
1/2 tsp ground cinnamon
1/4 ground nutmeg
2 1/2 cups All-Purpose flour
Oil for frying, about 4 cups
(1 cup) Sugar-(1 tbsp) Cinnamon mixed, for coating

DIRECTIONS

In a large bowl, combine warm water and yeast. Let sit for about 5 minutes until it bubbles. Add in the sugar, milk, vanilla, egg, oil and salt (if using), and stir to combine. Add in cinnamon, nutmeg and flour and mix until completely incorporated.

Flour your hands and a clean working surface. Turn the dough onto the floured surface and knead for five minutes. The dough will be sticky. Oil a large bowl, shape the dough into a ball, and place the dough into the bowl. Cover with a clean dish towel, or plastic wrap and let rise for 45 minutes. The size should be doubled.

After 45 minutes, deflate the dough and slice into 16 golf-ball sized pieces, and roll them into rounds. Let set for 30 minutes.

Meanwhile, begin heating oil in a deep fryer, large pot or wok.

When the oil reaches 375º F, begin frying your dough. Carefully drop as much doughs (but do not overcrowd them) into the oil (I used a slotted spatula to do it). Turn the balls once or twice (while frying) and cook until golden brown. Once fried on both sides, remove to a paper-towel lined large bowl to let some of the excess oil drain off, about 2 minutes.