Green speckled oaties is nourishing balls are not too sweet, and you can easily substitute any other flour you like. Tahini is a very nutritious alternative to butter made from sesame seeds. It is the consistency of peanut butter and is high in protein and beneficial fats.

Ingredients 

½ cup soymilk

⅓ cup raisins

⅓ cup fresh spinach or thawed

and drained frozen spinach,

packed

3 cups rolled oats

2 cups all-purpose flour

1 teaspoon ground cinnamon

¾ teaspoon baking soda

¼ teaspoon salt

⅓ cup vegan butter substitute,

slightly softened but not at

room temperature

⅔ cup granulated sugar

⅔ cup maple syrup

2 teaspoons vanilla extract

Method

Preheat the oven to 350 degrees F and oil 3 baking sheets.

Combine the soymilk and raisins in a small bowl and let soak for 15 to 60 minutes. Transfer the soymilk and raisins to a blender or food processor, add the spinach, and process until just combined. Take care not to puree the mixture; some very small pieces should remain.

Combine the rolled oats, flour, cinnamon, baking soda , and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, sugar, maple syrup, and vanilla extract and beat with a wooden spoon until creamy.

Add the spinach mixture and stir until incorporated. Stir in the oat mixture until evenly combined.

Form the dough into 1½ to 2-inch balls and arrange them on the prepared baking sheets about 3 inches apart. Bake for 16 to 18 minutes, or until the edges are golden brown. Cool on racks. Store in a sealed container.