Almond Butter Cereal Balls

Almond Butter Cereal Balls

Ingredients:
⅓ cup agave nectar or honey (for babies over 12 months only)
¼ cup almond butter
2 tablespoons unsalted butter
1 cup crispy brown rice cereal
1 cup old-fashioned rolled oats
¼ cup raisins

Directions:
1. Line a 9-by-13-inch baking sheet with parchment paper.
2. In a small saucepan, combine the agave nectar, almond butter, and butter and cook
over medium heat, stirring occasionally, for 1 to 2 minutes.
3. Remove the pan from the heat and stir in the cereal, oats, and raisins.
4. Drop the mixture by tablespoons onto the baking sheet.
5. Refrigerate for 15 minutes before serving.
STORAGE: Leftover cereal balls can be refrigerated in an airtight container for up to
1 week.
Sunflower Seed Butter and Banana
Pinwheels
MAKES ABOUT 8 PINWHEELS
PREP TIME: 10 MINUTES
Less allergenic than nut butters, sunflower seed butter boasts the same creamy texture as
peanut butter and provides vitamin E, protein, magnesium, and selenium. Use it as a
replacement in the classic PB&J (now off-limits in many school cafeterias and
classrooms), cookies, or anywhere else you might use peanut butter, like these pinwheels.
Variation: If your toddler doesn’t have nut allergies, almond butter or cashew butter can
be substituted for the sunflower seed butter. Almond butter is slightly creamier than
cashew butter, but the latter is generally sweeter. Both will make you wonder why you’ve
been in a peanut butter rut for so long!