We have been blessed with a child who hasn’t shown any food allergies or intolerances in her two years of life. (Will you please knock on wood for me?) So no, I don’t need to create gluten-free snacks for Meghan because she is allergic. It is important, however, to eat a variety of whole grains and not eat the same ones over and over. I would say the vast majority of Americans who eat whole grains get them from predominately one source: whole wheat. Even if you aren’t allergic, just a slight intolerance to gluten can cause a variety of health problems. So I think it makes sense to try to focus on getting a variety of whole grains into Meghan’s diet. I created these balls in an attempt to mix it up a bit. She often eats oatmeal for breakfast, so when I went to make her usual oat-based snack balls, I thought: why not quinoa? The result was this fun little snack ball that tastes fantastic and provides a great protein punch.
All you’ll need are these simple ingredients:
Have you used blackstrap molasses as a healthy add-on yet? It is a great source of iron, calcium, copper, magnesium, and potassium. Meghan doesn’t eat much meat (hardly at all, in fact) so I like to use this sweetener when I can since it has a decent amount of iron. She also doesn’t drink milk (since being weaned from nursing a few weeks ago :-() so the calcium is beneficial for her as well.Print
Toddler Eats: Gluten-Free Quinoa Peanut Butter Balls
A fun little snack ball that tastes fantastic and provides a great protein punch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 balls 1x
- Category: Snacks
- Cuisine: American
- 1/2 cup quinoa
- 1 cup water
- 1/4 cup natural peanut butter
- 2 teaspoons maple syrup
- 1/2 teaspoon blackstrap molasses
- 1/2 teaspoon cinnamon (okay, a few more ingredients than pictured…)
- pinch sea salt
- a little water
- In a small saucepan, combine the quinoa and water. Bring it to a boil, stir once, and cover the pot. Reduce the heat a bit and allow to simmer until all the water is absorbed, about 10-15 minutes.
- Meanwhile, in a small bowl combine the peanut butter, maple syrup, molasses, cinnamon, and salt. Stir until everything is well-combined. If the mixture is thick, add water, a teaspoon at a time, until it is smooth and creamy. If you need to do this will just depend on your peanut butter. Some is thicker than others.
- When the quinoa is finished cooking, allow it to cool for a few minutes. Add the peanut butter mixture and stir with a rubber spatula. Once the mixture is incorporated, form small balls with your fingers and place on a tray or plate (I lined mine with wax paper). Continue until you’ve used all of the mixture.
- Allow to chill at least one hour before serving. Keep refrigerated.
- Serving Size: 1 ball
- Calories: 28
- Sugar: 1g
- Sodium: 14.5mg
- Fat: 1.7g
- Carbohydrates: 2.6g
- Protein: 0.9g
Keywords: healthy snack
These are nice and soft, which make them perfect even for younger toddlers. Meghan isn’t the only one eating these around here!