Yay to Friday! It’s been such a COLD week here in Brooklyn, that tonight our plan is to stay in, cozy up on the couch, and watch a great movie! We’re gonna make some hot chocolate and also whip up some of these DELICIOUS Tiny Fruits popcorn balls! What a great way to jazz up the typical movie snack!
Makes ~10 popcorn balls
- 5 cups popcorn
- 2/3 cup maple syrup
- ½ cup peanut butter
- 1 cup Banana Apple Tiny Fruits
- ½ cup chopped raisins (optional)
- Line a baking sheet with parchment paper, and put popcorn in a large bowl. (Seriously – the largest bowl you have. This is about to get messy.)
- Bring maple syrup and peanut butter to a boil in a medium-sized saucepan, reduce heat, and let simmer for one minute.
- Pour syrup mixture over popcorn and mix well. Add Tiny Fruits and chopped raisins.
- Once popcorn mixture is cool enough to handle, press firmly into 2-3” balls, and place on baking sheet. Let cool completely.
- Store popcorn balls at room temperature in an airtight container for up to one week.
Happy Friday! Because the weekend is right around the corner, we suggest starting your mornings off with some ancient-grain fortified pancakes - made with our Mighty Oats cereal - that you AND your kiddos will dig. Fresh fruit optional, but OH SO recommended… :D
MIGHTY OATS PANCAKES
- Yield: 7-8 Pancakes
- Prep Time: 5 minutes
- Total Time: 25 minutes
1 cup (123g) whole wheat flour (or white whole-wheat)
1/2 cup (40g) quick oats OR ¾ Cup (3 servings) of Little Duck Organics MIGHTY OATS. These 100% organic Mighty Oats, made with oats and protein-rich ancient grains like Quinoa, Amaranth, Chia, Buckwheat, Millet, add in a punch of healthy nutrients. Avail on AbesMarket.com.
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg (or 2 egg whites)
- 1 cup (240ml) milk*
- 2 Tablespoons dark brown sugar (or light brown)
- 1/4 cup (63g) Greek yogurt*
- 1 teaspoon vanilla extract
- 1/2 cup add-ins: chocolate chips and a sprinkle of your favorite flavor of Little Duck Organic TINY FRUITS. Avail on Diapers.com.
- Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.
- Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.
*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.