Seed Cakes

These easy-to-make, protein-packed lunchbox bites are a great way to fuel the whole family through the afternoon. Seeds such as pumpkin and hemp are surprisingly high in protein, even surpassing most nuts. If you’re feeling a bit decadent, feel free to sub out the apricots for a good handful of dark chocolate chips.

Seed Cakes

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Servings

19

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Ingredients

• 1 large carrot well washed
• 1 Granny Smith apple
• 6 dried unsulphured apricots
• 1 cup cottage cheese
• 3 cups mixed seeds such as pumpkin, sunflower, sesame, chia seeds
• 4 large organic eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg

Ingredients 1 large carrot well washed 1 Granny Smith apple 6 dried unsulphured apricots 1 cup cottage cheese 3 cups mixed seeds such as pumpkin, sunflower, sesame, chia seeds 4 large organic eggs 1 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground nutmeg

Servings 19 Print Recipe

Instructions

1. Preheat oven to 350 F.
2. On large holes of box grater, grate carrot and apple. Add to large bowl. Using scissors, cut apricots into bite-sized pieces and add to bowl with carrot and apple. To same bowl, add cottage cheese, mixed seeds, eggs, cinnamon, ginger, and nutmeg. Mix all together with a wooden spoon until well combined. Spoon 1/4 cup mounds onto parchment-lined baking tray, leaving a little room between each cake.
3. Bake in preheated oven until firm to the touch, about 20 to 25 minutes. Let cool for 5 minutes on baking tray before transferring to wire rack to cool to room temperature.
4. Seed cakes keep well refrigerated in an airtight container for up to 4 days.

Recipe Notes

Per serving: 109 calories; 5 g protein; 3 g total fat (1 g sat. fat); 16 g total carbohydrates (6 g sugars, 1 g fiber); 69 mg sodium