1 cup gluten-free rolled oats
1/2 coconut flour or oat flour
1/4 tsp salt
1/2 cup Low-fat Greek yogurt
1/2 tsp almond (or vanilla)extract
1 TBSP unsweetened vanilla almond milk
3-5 fresh strawberries (depending on size- 3 if large, 5 if they are small)
1/4 cup organic coconut oil, melted
1 oz freeze-dried strawberries (measures to a little more than a cup)
In a food processor, blend oats, flour, salt, and protein powder until combined (less than a minute).
Add yogurt, almond extract, milk, and fresh strawberries to the food processor. Blend to combine (about a minute). Add coconut oil and blend one last time just long enough to evenly distribute the coconut oil.
Add the freeze-dried strawberries and pulse a few times. Don’t over blend. There should be chunks of the dried strawberries- yum
Scoop out a spoonful of batter and roll into a ball. Place in Tupperware. Repeat until you run out of batter. You should be able to get at least 20 bite-sized protein balls out of the batter. After you have rolled all the batter into balls, put the lid on the Tupperware and place in the refrigerator to chill before eating.
Store in the refrigerator or freezer.
Macros: Calories 66, Fat 4, Carb 5, Protein 3 each