It's fun to surprise folks and use a herb in a snack recipe. These nuggets are great for inside or outdoor adventures... whenever you need extra energy. A recipe formally known as Energy Balls originally came from Cooking Vegetarian and was adapted by the magazine Common Ground. I’ve added a favorite herb and taken out chocolate chips - who needs them when you have lemon verbena!
1 cup rolled oats
1/2 cup pumpkin seeds
1/4 flax seed
1/4 cup sunflower seeds
1/4 cup crushed hazelnuts or coconut
1/2 cup almond or peanut butter
1/2 cup dried currants or cranberries, chopped
2 large dates, chopped finely
1/2 tsp. lemon rind
1 1/2 tbs. lemon juice
4 T. honey
1/2 tsp. cardamom seeds, ground finely
1/4 cup lemon verbena, fresh and chopped finely
1/4 tsp. cardamon or more
1/4 cup roasted sesame seeds.
Put the rolled oats, seeds and coconut into the bowl of a food processor. Process until they are ground.
In a medium bowl mix together the nut butter, seeds, date, cranberries, lemon rind, lemon juice, cardamom and herbs. Add dried ingredients.
Mix with a fork until all ingredients are well incorporated.
Add in 1 to 2 tbs. water, using enough to hold the mixture together.
Roll into small balls, I used a melon baller /about one tablespoon to get the right size. Roll the finished balls in roasted sesame seeds to coat. Store in a covered container in the refrigerator or freezer.