WALNUT-BLUEBERRY OATMEAL ENERGY BITES

1 cup walnut pieces toasted
1 cup whole-wheat pastry flour
1 cup uncooked oatmeal, regular or quick-cooking
1/2 cup unsweetened shredded coconut
1/3 cup maple sugar
1 tsp ground cinnamon
1/8 tsp ground cardamom
1/4 tsp salt
1/2 cup dried blueberries
1/4 cup maple syrup
3 tbsp olive oil
2 tbsp butter
1 tsp baking soda
2 tbsp boiling water

Toasting walnuts: preheat oven to 350F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Preheat oven to 350F (180C). Line cookie sheets with parchment paper, set aside. In a large mixing bowl combine walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add blueberries and stir to combine.
In a small saucepan over medium heat combine the maple syrup, olive oil and butter. Stir until the butter melts. In a small bowl, add baking soda to the boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
Using a tablespoon and your hands, scoop pieces of dough and press them into walnut-sized balls. On the prepared cookie sheets, place dough about 2 inches apart (5cm). With your fingers or the palm of your hand flatten each ball slightly into a puck shape.
Bake 10-12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan, then transfer cookies to a rack to cool completely. Store in an airtight container. Makes 24 cookies.

Source: walnutinfo.com