The Trail Mix Variation -- awesome school cookies -- vegan, sugar free, nut free, gluten free, grain free!!

In addition to a nut-free lunch, I need to pack 2 nut free snacks for my grade-one kiddo. These are a good kiddie snack because they are packed with natural, high-energy components. Because, you know, I'm still on my high horse about keeping kids away from processed foods. Don't get me started!! This time, for the cookies, I decided to throw in some pea protein powder for extra 'oomph' this time, and added more mix-ins. I think they are delicious, and my child has no trouble gobbling them down when he needs a quick nibble. No nuts means they are school-safe. No sugar means I'm happy. The krisda chocolate chips are stevia sweetened, and of course entirely optional.  The sunflower-seed-and-raisin variety are terrific in my opinion. This version, with the krisda chocolate chips, raisins, sunflower seeds, pumpkin seeds, and shredded coconut as mix-ins was really just because I can. But not, strictly speaking, necessary.

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

Trail Mix Cookies -- nut-free, school-safe, vegan, and awesome

These little goodies make a decent energy snack for kids. The coconut sugar is low glycemic, and any blood sugar elevation is mitigated by the chia, sunflower seed, and coconut flour. They taste great, have an enjoyable texture, and are safe for school. Vegan, gluten free, grain free, nut free, sugar free. Yum!

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
2 cups sunflower seed flour

1/2 cup coconut flour
1 tsp baking soda

1 cup whole sunflower seeds
1 cup organic raisins, picked through


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- approx 40 depending on size

Chocolate Energy Balls -- lunchbox ready

Guilt free chocolate? You bet. This clever little concoction of cacao, ground up seeds, coconut, and dates gives all the illusion of delectable chocolatey goodness with none of the negatives. This well balanced combination will fuel you well whilst keeping your blood sugar stable. No drawbacks to these ones, friends.

For some reason, my child suddenly asked if we had any chocolate balls. The last time we made them was in the spring, so I'm not sure where he thought they might have been hiding. They just don't last that long in this house. So, we had no choice but to get busy in the kitchen. This time around, however, I tweaked the recipe. No nuts. Sunflower seeds and hemp hearts. And some chia. And half the usual amount of cacao. Which meant I could skip the stevia. Which means the flavour is a little more ... pure. So, here's a fabulous little snack that could go in the lunch box since there are no nuts. I rolled them in shredded coconut so they wouldn't stick ... pretty great. I one-two punch of high octane energy food to fuel your child without empty calories or preservatives, and super full of deliciousness. A perfect little pick 'em up when they need it. These are incredibly yummy.

ingredients:

1/2 cup hemp hearts  (1 cup)
1/2 cup sunflower seeds
1 cup shredded coconut

1/4 cup ground chia

1/2  cup raw cacao
1/2 tsp sea salt
1  tbsp ground vanilla

1 1/2 cups pitted honey dates

1 or 2 tbsp vanilla extract or water

directions:

1. combine the hemp hearts, sunflower seeds, coconut, raw cacao, sea salt, stevia powder, and ground vanilla in a food processor, and process until as homogeneous as possible
2. add the honey dates and the vanilla and pulse and then process until it starts to form a 'dough'. Don't stop processing until this happens!! If you need to add more water for this to happen, add it just a bit at a time.
3. roll the dough into small balls.
4. if desired, roll the balls into shredded coconut to make them not as sticky on the outside.

As my child asked me yesterday: "What's brown and sticky?" Answer: A stick. Not these.

Banana cookie bars V 2.0

In which banana, oatmeal, and shredded coconut become very good friends! A vegan optional, wholesome cookie with some traditional appeal.

2 cups mashed banana -- try to use very ripe ones
1/2 cup melted butter (or coconut oil -- my personal preference)
1/2 cup coconut sugar (optional) (2 cups banana will make this quite sweet but for something with a rich deeper sweetness, use the coconut sugar too)

1/2 tsp sea salt
1 tbsp ground vanilla bean (plus 1 tbsp vanilla extract if you are vanilla fiend)

2 cup shredded coconut
3 cups oat flakes


directions:

1. combine the ingredients in the order listed
2. pat out the mixture onto a lined baking sheet (I use a silicone baking mat on my baking sheet, but parchment would be fine, too)
3. score into 36 bar shapes (6 x6)
4. bake at 345 for 30 minutes
5. cool
6. make sure bars are cut fully
7. store in an airtight container in the fridge

school snacks: Cookie Bars! vegan, gluten free, nut free, and no processed sugars!!

A very dense, nutritionally intense snack that works well for school. Tasty and appealing, but won't spike the blood sugar, and will provide long lasting energy. My son isn't a cinnamon fan these days, so these have none. If you like it, add it!! No nuts, no 'processed' sugar, no gluten, no grains, glycemic index friendly, school friendly, and friend friendly. Share, y'all!

pressed onto baking sheet and scored -- before baking 

after baking

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

1 tbsp ground vanilla bean
1/2 tsp sea salt
2 tbsp raw cacao
2 tbsp carob powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/2 cup shelled hemp seeds
1/2 cup sunflower seeds
2 cup shredded coconut

1/2 to 1 cup raisins

optional additions: chocolate chips, cinnamon, cacao nibs, goji berries ...



directions:

1. combine the coconut oil, warm water, coconut sugar, vanilla bean, sea salt, cacao, and carob powder (if you are using cinnamon, add it now)
2. add the finely ground chia and flax seeds
3. stir in the shredded coconut
4. add in the sunflower seeds and hemp seeds
5. stir in the raisins (if you are using chocolate chips/chunks, goji berries or cacao nibs, add them now)
6. flatten onto a lined baking sheet, maintaining nice edges, and score into pieces
mine was about 9 inches by 14 inches, and I flattened it down onto a silicone mat on a baking sheet by pressing it into shape with my hands (I covered the dough with a piece of baking parchment before pressing. I scored it into 36 pieces (6 x 6)
7. bake for about 30 minutes at 345 in the middle/upper part of your oven
8. allow to cool, then cut through fully using a big sharp knife.

SHARE :)

xoxo

As they stand without the optional ingredients, they are pleasant, not too sweet, and taste like more. My son will attest.

vegan 'sugar' cookies sans sugar, sans gluten, sans grain

1/2 cup water
2 tsp egg replacer
1/2 cup coconut oil

1/2 cup agave
1/4 cup coconut sugar

1 tbsp vanilla extract
1/4 cup peppermint extract

1/2 tsp sea salt

1/4 cup chia seeds, ground
1/4 cup white sesame seeds, ground
1 cup shredded coconut finely ground

2 tbsp arrowroot flour
1/2 tsp baking soda


1/2  cup sunflower seeds, finely ground to powder

1/2 cup coconut flour

coconut sugar and
xylitol to sprinkle on top


directions:

1. combine the ingredients
2. chill the dough
3. roll between 2 layers of parchment and cut with cookie cutters
3.5 OPTIONAL sprinkle the cookies with coconut sugar and/or xylitol
4. bake on a lined cookie sheet for 15 minutes at 345
5. store in an airtight container