Intro Episode: Leo + Ella’s Peanut Butter Balls

Clean Plate Club

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their favorite recipes they make together that happens to be nutritious and delicious!

Leo + Ella’s Peanut Butter Balls

Makes 20 balls

1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)

1/3 cup honey or maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 ¼ cups Oats, we like Bob's Red Mill Gluten Free Oats (feel free to use any brand)

1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand’s mini chips

1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don’t have a mixer, add to a medium size mixing bowl.

2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.

3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low’ and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.

4. Once everything is combined, turn the mixer off and add mix-ins.

Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir.

The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time.

5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you’d like). If you’re keeping it in the fridge for a few hours or more, you may want to cover it.

6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper.

After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.

7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm.

Once they firm up, store in a covered container or ziploc baggie in the refrigerator.

This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital Producers: Red Summit Productions

Social Media: Aki Gaythwaite

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.