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.
Seed Cakes
Ingredients
- 1 large carrot, well washed
- 1 granny smith apple
- 6 dried, unsulphured apricots
- 1 cup (250 mL) cottage cheese
- 3 cups (750 mL) mixed seeds, such as pumpkin, sunflower, sesame, chia seeds
- 4 large organic eggs
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/8 tsp (0.5 mL) ground nutmeg
Nutrition
Per serving:
- calories109
- protein5 g
- total fat3 g
- sat. fat1 g
- total carbohydrates16 g
- sugars6 g
- fibre1 g
- sodium69 mg
Directions
01
Preheat oven to 350 F (180 C).
02
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 (60 mL) mounds onto parchment-lined baking tray, leaving a little room between each cake.
03
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.
04
Seed cakes keep well refrigerated in an airtight container for up to 4 days.
