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.
Portion perfection
Make quick work of portioning seed cakes by using a spring-loaded ice cream scoop.
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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
Instructions
- Preheat oven to 350 F.
- 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.
- 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.
- Seed cakes keep well refrigerated in an airtight container for up to 4 days.
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
