I found this recipe while on the hunt for a no-bake way to use up some old zucchini. The combination of zucchini and cinnamon sounds weird, and I had reservations about these balls when I started to put them together. But they are pleasant and are such an easy office snack.
I also was hesitant to feature these on the blog because a heartburn-friendly diet is supposed to be low in fat. A good portion of this recipe is almond butter, so it’s not low in fat by any standards. For me, reducing acid in the diet is much more effective at stopping GERD than is avoiding fat—but see what works for you. I can eat one of two of these (with a banana to round out the snack) without seeing side effects.
These bites are eaten cold and stay very moist. The texture is a cross between muffins and ice cream. The down side to this recipe is that it uses a good amount of almond butter, which is expensive—but the cost is worth it if it stops me from eating processed food from the vending machine.
- 1 1/2 cups oats (gluten free if desired)
- 1/3 cup sliced almonds
- 1 tbsp black sesame seeds
- cooking spray
- scant 3/4 cup almond butter
- 2 tbsp + 1 tsp honey or brown rice syrup
- 1/4 tsp cinnamon
- 3/4 cup grated zucchini, packed
- Mix the oats, almonds, and sesame seeds in a bowl.
- Spray a 1/4 cup measuring cup with cooking spray, and use it to measure the almond butter. Stir the almond butter, honey, and cinnamon into the oat mixture until well combined.
- Hold the grated zucchini over a small plate and squeeze out the excess liquid. Discard the liquid and use a paper towel to blot the zucchini dry. Add it to the oat mixture and stir well.
- Mound the mixture into the middle of the bowl, and use a spatula to make a cross on it, separating it into quadrants. Use your fingers to roll each quadrant of the mixture into 5 balls.
- Place the balls on a baking sheet. Cover and refrigerate for 1 hour or up to 1 week.