500 g SELECTED VARIETIES
Preheat oven to 375°F (190°C).
In a bowl, beat eggs and bananas until smooth.
Beat in 3 Tbsp. (45 mL) almond butter.
Add cranberries and beat vigorously.
Stir in oats and spelt flour.
Roll mixture into 18 balls and transfer to a baking sheet.
Bake for 20 minutes.
Melt chocolate in the microwave.
Stir remaining almond butter and maple flakes into chocolate.
Dip the tops of the chocolate balls into the chocolate mixture.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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