These are the perfect not too sweet snack to tuck into your kiddos lunch
or a perfect after school snack
- 2 Cup Gluten Free Rice Crispy Cereal
- 1 Cup Shredded Unsweetened Coconut, Plus more for Rolling if desired
- 2 tsp Cinnamon
- 1/2 tsp Powdered Ginger
- 1 Medium Apple, Grated On Large Box Grater
- 1/4 Creamy Almond Butter
- 2 Tbsp Dark Maple Syrup
- 1 Large Egg White, Lightly Beaten
Preheat oven to 350
Line a baking sheet with parch paper or silicone liner
Put your Rice Crispy's into a ziplock and crush with a rolling pin till crumbs. I had only one cup of Crispy's left so I subbed in 1 Cup puffed Quinoa cereal to make up the difference.
Transfer your crumbs to a medium sized mixing bowl. Add the coconut, cinnamon & ginger.
In a Large bowl grate your apple. Mix in Almond butter maple syrup and egg white.
Add the cereal mixture. Kneed with clean hands to combine.
Shape the dough into about 15 balls. Roll in extra coconut if desired. Place on baking sheet.
Bake about 15 minutes.