So I get to peruse interesting people’s blogs for work, and came across this little gem from Australian media personality Sarah Wilson. Remember that world-record setting bikini photo shoot at Bondi beach a while ago? She was the mastermind of that, and has held various mag-editing positions and TV hosting positions.
Anyway! This recipe is very loosely based on her recipe, which had a lot of ingredients in it which even I don’t have hanging around my pantry very often. I’ve perfected this recipe to a surefire mix, down to the precise measurement of 35 g of melted butter. (And use real butter — it might be fat, but it’s natural and wholesome and your body knows how to digest it.) Only in baking am I ever that precise!
These little breakfast nuggets are great to keep in the fridge at work for a week, to munch on in between coffees, and are just high enough in fibre, protein, and fats to keep your body pleasantly satiated for a few hours. Only one or two at a time is needed (though you might be tempted to scarf them down all at once). Be creative in substituting ingredients here with your favourites, or whatever you have on hand — just keep the proportions roughly equivalent and you’ll be OK!
Healthy Chocolate Breakfast Nuggets
Makes: 2 dozen
Cooking time: 20 minutes
- 2 cups nuts (I use 1/2 almonds and 1/2 walnuts)
- 1 cup long-shred coconut (or 1.5 cups if not using oats)
- 1/2 cup oats if using
- 4 tbsp each flax (linseed) and sunflower seeds
- 1-2 tbsp chia seeds (if you have them)
- 1/2 to 2/3 cup unsweetened cocoa powder
- 1/2 cup mixed dried fruit
- 5 tbsp flax (linseed) oil
- 2 tbsp peanut butter
- 4 tbsp almond butter
- 1/4 tsp salt
- 1 tsp sugar (or other sweetener)
- 35 g melted butter
Measure out and add all of the dry ingredients into a food processor fitted with the blade attachment. Don’t worry about being too precise with the measurements and ingredients, just use what you happen to have in your pantry!
Blend the dry ingredients for about 1-2 minutes until nuts are well chopped. Add oil and give a few good pulses, then add peanut and almond butters and pulse again. Lastly, pour the melted butter over and mix well once more — you may have to scrape down the sides once or twice to ensure a well-mixed mixture. You may have to add slightly more oil to get the mixture to form together; it may crumble slightly, but that’s OK.
Use a soupspoon to divide up the mixture and roll into ball shapes. Refrigerate overnight, and voila! Delicious breakfast nuggets. They keep about 2-3 weeks in the fridge. I have yet to have any go “off,” but they may taste slightly stale if left for too long. If worried, just freeze formed nuggets and thaw in appropriate proportions.