If you’re looking for a super easy and healthy summer treat that doesn’t require any cooking, these Strawberry Shortcake Bites fit the bill perfectly!
Simply mix a few ingredients in a food processor (a blender would probably work too) and shape in to balls. It doesn’t get much easier than that!
Please keep in mind that not all gluten-free oats are created equal. The only oats I will eat are those grown under a purity protocol, such as GF Harvest brand. Gluten-Free Watchdog has a list of companies that supply purity protocol oats.
Some oats labeled gluten-free are not grown this way. They are contaminated with gluten containing grains and then are mechanically separated to sort out the gluten grains. It’s an imperfect, system, however, and can result in levels of gluten that are well above what is considered safe.
Strawberry Shortcake Bites
Yield 15 balls
- ¾ cup freeze dried strawberries (I buy them at ALDI, but you can find them on Amazon)
- ½ cup gluten-free rolled oats (can sub with quick oats)
- 1 cup raw unsalted mix of cashews, walnuts, and macadamia nuts (can use all of the same nut instead of a mix if desired)
- 4 tablespoons honey (can sub with raw agave nectar for vegan)
- ½ teaspoon vanilla extract
- Place the freeze dried strawberries, gluten-free oats, and cashews in a food processor. Pulse just until the mixture is ground to course powder.
- Pour the honey and vanilla extract into the food processor. Pulse a few more times until the liquid is evenly absorbed and the mixture starts to stick together.
- Lay a piece of parchment paper on a flat surface or baking sheet.
- Place a tablespoon of the mixture into clean hands and roll into a ball. Place on parchment paper and continue this process until all of the mixture is used. Rinse your hands after every 4-5 balls. When your hands are sticky, the balls don’t form as well because the mixture to sticks to your hands.
- Store at room temperature in an airtight container or in the refrigerator for up to 4 days.