We're welcoming a little one in a few months, and in anticipation, I've been stockpiling a list of relatively easy to make snacks. They have been a lifesaver during pregnancy (so hungry all the time), and I imagine they will come in equally handy in the early days of mother-hood (eaten one-handed and easily prepped in advance).
- Peanut butter balls (no bake)
- Soft granola bites
- No-bake energy bites
- Morning glory breakfast muffins
- Almond flour banana bread cookies
- Oatmeal breakfast cookies
- Trail mix cookies
- PB coconut oat squares (riff on these; recipe below)
- Date + peanut butter cookies (riff on these; recipe below)
- Almond flour + raisin cookies (adapted from Sweet Laurel; recipe below)
PB COCONUT OAT SQUARES // makes one 8x8" pan
Ingredients:
1/3 cup (62g) coconut oil
100 g maple syrup OR 178g brown rice syrup
1/2 cup (120g) natural peanut butter
large pinch of salt (optional)
1/2 cup unsweetened shredded coconut OR 1/4 cup coconut flour + 1/4 cup coconut flakes
2/3 cup rolled oats
1/2 cup chocolate chips (optional)
What to do:
Warm the first four ingredients in a small pot over medium heat until melted and combined. Let is cool before adding the remaining dry ingredients.
Transfer to a parchment lined 8x8" pan. Spread and pat flat. Bake for 15 mins in a 325 oven.
Allow to cool before slicing into squares. Store in the fridge so they hold their shape.
DATE + PEANUT BUTTER COOKIES // makes several
Ingredients:
2/3 cup pitted medjool dates (7-8 dates), lightly packed
1 egg
1/4 cup neutral oil, or melted (and cooled) coconut oil
1/4 cup smooth natural peanut butter or almond butter
2 1/2 tsp vanilla extract
1 cup almond flour
1/4 cups shredded coconut
1/4 tsp kosher salt
1/2 tsp baking soda
What to do:
Place the dates in a bowl and cover them with hot (or boiling) water. Let them soak for 5 minutes. Drain and transfer to the bowl of a food processor fitted with the s-blade.
To the food processor, add the remaining wet ingredients (egg, oil, PB, vanilla). Blitz on high until you have a relatively smooth paste. Stop to scrape down the sides of the bowl as necessary.
Remove into a bowl and stir in the dry ingredients. Dough might be quite sticky.
Drop heaped tablespoons of dough onto a parchment lined baking sheet. Once all the dough has been portioned, lightly oil your hands and roll each portion into a ball, and then flatten slightly.
Bake for 10-15 minutes in a 350 oven; until deeply golden on the bottom and lightly cracked on top. The cookies will be very soft when removed from the oven, so leave them on the cookie sheet to cool. They will firm up as they cool.
These freeze well, and can be eaten straight from the freezer.
ALMOND FLOUR + RAISIN BITES // makes ~24
Ingredients:
2 cups almond flour
1/4 tsp kosher salt
1/4 tsp baking soda
1/4 cup neutral oil, or melted coconut oil
1/4 cup maple syrup
3/4 cups raisins
What to do:
In a large bowl, stir together the dry ingredients, then add the oil and maple syrup. Stir until a soft, crumbly dough forms. Fold in the raisins.
Line a baking sheet with parchment, and scoop out TBSP size balls, rolling into a ball and flattening the tops slightly. Bake in a 350F oven for 12-15 minutes, until barely golden brown.
These freeze well, and can be thawed on the counter overnight.