If you have read some of my previous posts, you know that I am eternally searching for new and interesting recipes for my daughter. She has become a bit of a picky eater and as we all do, we get bored with the same foods, over and over. I had a spark of imagination one day, while preparing lunches for the kids. I threw the items together so quickly and chucked it into the fridge so it had a couple of minutes to chill. To make a long story short, she liked it, so try it and perhaps you and your children will do the same.
I made little portion cups and took them to school. You could modify the recipe to make larger portions if you wish. I now make this for my own lunches and it is like yogurt and fruit. So good!
These amounts are flexible. Use your best judgement.
3-4 oz of your favourite non-dairy milk. I like coconut milk.
3-4 tbls of frozen berries. I used blueberries/raspberries for my last recipe
1/2 tbls of your best maple syrup
2 tsp of chia seeds and hemp hulls if you like.
I like to store in small mason type jars and put into the fridge until you want to eat it. It will be good for about 2 days.
My Celiac daughter has been amazing with adjusting her diet since learning about this 4 years ago. I feel like it is my mission, sometimes, to show her that life is possible and extraordinary, when you make it so. Never give up and don’t stop believing!
I created this recipe out of necessity, as we are constantly looking for healthy, safe and delicious snacks to make life as a paleo kid more fun and travel friendly.
2 cups of pitted dates
1/2 cup of organic hemp
1/8 cup toasted almonds
1/8 cup shredded unsweetened coconut
1/4 tsp of cinnamon
In your food processor, combine hemp and dates until one big ball forms. Toast almonds and grind into course almond meal. Combine with coconut and cinnamon in a shallow dish. As long as it is well mixed, spoon about 1/2 tbsp into a sticky ball. Roll in the almond meal and coconut mixture and then into a small ball. I store in a sealed container in the fridge to keep fresh.
It should make approximately 30 balls. Enjoy!
A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin!
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)
These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.
Makes about 36 mini muffins.