Peanut Butter and Flax Energy Balls
These take only a few minutes of work and are a great alternative to processed energy bars and cookies. They’re loaded with ground flaxseed, which is a good source of fiber and Omega-3 fatty acids. With the sweetness of raisins and maple syrup, the little ones will think they’re having dessert at snack time! PrintPeanut Butter and Flax Energy Balls Ingredients1/2 C. All natural peanut butter or almond butter (creamy works the best) 1 Tbsp. Pure maple syrup* 1 1/2 C. Ground flax 1/2 cup raisins and/or raw cacao nibs (1/2 cup total)InstructionsCombine all ingredients in a bowl, stirring by hand. Roll into bite-sized balls and refrigerate at least one hour.3.1https://www.veggiebabybloom.com/peanut-butter-and-flax-energy-balls/ This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: These energy balls are so yummy that they are kind of addicting. Try to only eat one or two a day… *The original recipe calls for honey. To make the recipe vegan, we replaced the honey with maple syrup. Also, it is important to note that honey is not considered safe for young children. Consult your pediatrician for more...
Read MoreSweet Quinoa Breakfast
This recipe was submitted by Beth Bunchman of Second Nature Health Coaching. Beth says: In this recipe, I used quinoa leftover from dinner but you could cook the quinoa in the morning and make a full pot for the family for breakfast. The photo shows a half and half mix of traditional and inca red quinoa but any variety would work. The milk helps plump the dried berries but you could also use fresh fruit. And the cinnamon gives it a little extra warmth.Rinse your quinoa before cooking to remove the phytic acid (which gives it that bitter taste). Add a 1 inch piece of kombu or other sea weed to the pot before boiling to add beneficial minerals. I promise you won’t even taste it! Thanks, Beth, we enjoyed it! PrintSweet Quinoa Breakfast Ingredients1 C. Leftover quinoa 1 1/2 Tbsp. Oat or almond milk 1/4 tsp. Cinnamon 2 Tbsp. Raisins 1/2 tsp. Maple syrupInstructionsMix, warm and enjoy! Serves...
Read MoreCravin’ Raisins Muesli Cookies
This recipe was inspired by the Chocolate Chip Muesli Cookies on the Bob’s Red Mill Old Country Style Muesli package. We were looking for a variation of our usual oatmeal raisin cookies and these chewy delights hit the mark! PrintCravin’ Raisins Muesli Cookies Ingredients1 C. Muesli 3/4 C. Whole wheat flour 1 Ripe banana, mashed 1/2 C. Raw sugar 3/4 C. Raisins 1/2 tsp. Baking soda 1/2 tsp. Salt 1/2 tsp. Vanilla 1 Egg replacer*InstructionsPreheat oven to 375F. In a small mixing bowl, sift together whole wheat flour, baking soda, and salt. In a large bowl, mix banana, sugar, and vanilla. Beat in egg replacer.* Slowly add flour mixture. Stir in muesli and raisins. Drop by the spoonful onto a greased cookie sheet. Bake 10-12 minutes.3.1https://www.veggiebabybloom.com/cravin-raisins-muesli-cookies/ *Our preferred egg substitute for this recipe is the baking powder and vinegar mixture. To make enough to replace one egg, thoroughly mix 1 tsp. baking powder and 1 tsp. vinegar. (For more egg substitutions, check out this cheat...
Read MoreBanana Raisin Oatmeal
This oatmeal is like warm, fresh banana bread in a bowl. Sweet and hearty, it’s a great way to start the day! PrintBanana Raisin Oatmeal Ingredients1 C. Old fashioned oats 1 Ripe banana, mashed 1/4 C. Raisins 3/4 C. Unsweetened almond milk 1 C. Water 1/4 tsp. Cinnamon 2 Tbsp. Pure maple syrupInstructionsHeat almond milk, water, banana, and raisins to near boiling. Add remaining ingredients and simmer over low heat 5 minutes. Remove from heat and let stand uncovered 2 minutes. Serve...
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