Easy Peasy Super Wholesome Trail Mix Cookie Bars***

September 1? WTF? How on earth did that happen?

With images of empty lunch boxes blurring my vision, poking at my psyche, and taunting me today, I started to think about nutritionally dense snacks.  I had a bunch of overripe bananas nagging me, and these cookie bars coalesced in my imagination.  They are simple -- really just mashed banana with ground chia, a little tapioca, shredded coconut, and large oat flakes. A few seasonings, a few mix-ins for flair, and presto here we are. But I have to tell you -- they are really delicious. A huge hit both with my kiddo and my dh.

equipment:

coffee grinder for chia seeds, or buy ready ground
hand blender for mashing bananas, or use a fork
2 x 8 inch silicone pans
1 baking sheet to put the pans on
measuring spoons
measuring cups
mixing bowl
mixing spoon
oven


a) base:
2 cups mashed banana (I used my hand blender but a fork will do, too.)

b) seasoning and leavening:
1/2 tsp sea salt
1 tsp ceylon cinnamon (or 1/2 tsp other cinnamon)
1/2 tsp baking soda
1 tsp cream of tartar

(or substitute 2 tsp baking powder  for the baking soda and cream of tartar!!)

c) batter:
1/4 cup ground chia seeds
1/4 cup tapioca starch
1 cup shredded coconut
2 cups large flake rolled oats

d) add ins:
1 cup sunflower seeds
1 cup raisins
3/4 cup chocolate chips (optional)


directions:

preheat your oven to 345!

1. combine your mashed banana with the ingredients from group b)
2. mix in the ingredients from group c) in that order, stirring after each addition.
3. mix in your mix-ins. Don't be afraid to mix it up!!
4. divide into 2 silicone square pans
5. press it down really well
6. bake at 345 for 40 minutes
7. Allow to cool slightly then cut into bars -- gingerly. I used the blunt edge of a spatula, careful not to destroy either the bars or my silicone pans.
8. when fully cool, store in an airtight containers in the fridge

Chocolate and Carob Cookies for School -- gluten free, grain free, sugar free etc.

My son has dubbed these 'dirt cookies'.

Delicious.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4  tsp stevia powder
1/4 cup carob powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1 cup sunflower seeds, finely ground
1/2 cup ground shredded coconut

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll the dough into small balls
4. place on lined baking sheet and flatten
5. bake at 345 for 12 minutes

Fabulous Chocolate Cupcakes for School

Little tiny small sized cupcakes with slightly varied ingredients to make them fit for school. No nuts! Gluten free!! Chocolatey goodness .... 

ingredients:

1/4 cup agave

1/2 cup bittersweet free trade organic chocolate morsels -- 70% or higher (100g)

3/4 cup coconut sugar

1/2 cup organic butter

1 1/2 cup boiling water

1 tbsp vanilla extract

 4 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt
1 tsp ceylon cinnamon

1/2 cup raw cacao

1/2 tsp baking soda

4 eggs

2 cups sunflower seed flour

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the baking soda

8. scoop the batter into prepared muffin cups

9. bake for approx 45 minutes, until the baby cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

makes 3 dozen small baby cakes -- bake at 345 for 40 minutes

Chocolate Frosting

If you are making these for yourself at home, you can get a little fancier and decorate with berries or whatever pleases you. For my son's school party, I kept it simple.

Chocolate Shape Cookies for School -- vegan, grain free, gluten free, sugar free, nut free

My son's kindie class has a party coming up. I thought I'd make these in the shape of frogs, pigs, and butterflies since it's for spring ...

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4  tsp stevia powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1  cup sunflower seeds, finely ground
1/2 cup ground hemp seeds

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll out the dough in portions between 2 sheets of parchment and cut into desired shapes
4. place on lined baking sheet
5. bake at 345 for 12 minutes

Shape cookies for school -- bigger better faster stronger. Still vegan, still gluten free, still sugar free, still nut free ...

My son doesn't really participate in the snack programme at school. Sometimes they are given veggies or oranges, of which he partakes. However, often it is cream cheese or jam sandwiches, of which he doesn't partake. So I always make sure his snack boxes are full. The total seed content gives a great balance of protein and fat to keep a small human revving evenly. The choice of sweeteners and the presence of chia seeds means these register super low on the glycemic index. There will be no crashing with this snack.

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/4 cup coconut nectar
1/4 cup coconut sugar

20 drops orange essential oil
20 drops lemon essential oil

1 tbsp ground vanilla
1 tbsp ceylon cinnamon
1 tbsp ginger
3/4 tsp sea salt
1/2 tsp baking soda


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1 cup sunflower seeds, finely ground
1/2 cup pumpkin seeds, finely ground
1/4 cup ground hemp seeds

1/2 cup coconut flour


combine, chill, roll out, bake at 345 for 12 minutes

Old-School Chocolate Energy Squares -- vegan, raw, nut free

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Sweet Potato school muffins -- nut free, gluten free, sugar free, yummy

In the interest of variety, I've come up with yet another perky little lunch  muffin. Try it. It's great.

ingredients:

2 cups water
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
1 tbsp ceylon cinnamon
1 tsp ground ginger
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut, ground
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded sweet potato
1 cup organic raisins

directions:

preheat the oven to 345

1. combine  coconut oil and warm water

2. add the lemon juice, sea salt, vanilla, cinnamon, and ginger

3. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour
4. add the eggs and mix well

5. stir in the shredded sweet potato and raisins, and mix thoroughly

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes