Nut and Seed Energy Bites
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
94
calories
Calories
Healthy, because
Even smarter
Nutritional values
These little snacks are full of protein and healthy fats because of the nut and seed content. Many conventional snacks like chips have a lot of oil and unhealthy fats, so these are a perfect way to snack that won't lead to an energy crash.
You can vary the nuts and seeds you use here according to preferences and availability.
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 71 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- Ingredients
- 6 ozs whole, blanched almonds
- 6 ozs whole, peeled Hazelnuts
- 6 ozs Macadamia Nuts
- 6 ozs mixed Seed (such as pumpkin seeds, sunflower seeds, pine nuts)
- 3 egg whites
- 7 ozs brown sugar
Preparation steps
1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2.
Finely chop the nuts and mix with the seeds.
3.
Beat the egg whites with the sugar until frothy, but not quite stiff and fold into the nut and seed mixture. Use a tablespoon to scoop the mixture onto the prepared baking sheet. Bake for 10-12 minutes, until golden brown. Remove from the oven, cool completely and store in an airtight container.
