This is the cookie which is most often made in my home! It’s very easy to make, healthy and doesn’t have a lot of ingredients. Bonus! 🙂
*Preheat oven to 325 F*
- 1 Cup Natural Peanut Butter (I use natural & unsweetened)
- 1/3 cup Sucanat sugar or Coconut sugar
- 2 Tbsp of brown rice or quinoa flour
- 3 Tbsp flaxmeal with 4-5 Tbsp water
- 1/3 cup Spelt flakes or Oats
- In a small bowl add flax and water. Mix and let it sit for 5 minutes to thicken.
- In a medium-sized bowl add the peanut butter and sugar. Combine.
- Add flaxmeal and flour and give it a good mix. Make sure the flaxmeal is distributed well!
- Lastly toss in the oats or spelt flakes and combine.
- Roll into small balls and place on baking sheet.
- Flatten slightly with a fork or push down with the palm of your hand
- Bake at 325 F for 12-14 minutes depending on the size of the cookie.
These granola coins are so easy to make and are so handy to have in the house. I throw them into my purse in case I need a snack on the go. I found a recipe in Today’s Parent but had to change it up to suit my vegan needs. The original recipe called for eggs so I use flaxmeal in my recipe. I also added shredded coconut to my recipe as well because I think it add’s incredible flavor and texture to the coins. Another change to the original recipe is that I added cinnamon too! We LOVE cinnamon! Making this recipe really got me thinking about other combinations I can make as well. I will be trying out some different ideas before my kids head back to school. Sadly summer holidays are almost over. I’m starting to think of new easy to make snacks that the kids would be able to take to school. I think that these granola coins would be a great snack to throw into their lunch boxes! They are super yummy and very healthy for them too!
*You will need a muffin tin for this recipe*
- 3 TBSP Flaxmeal
- 7-8 TBSP Water
- 1 TBSP Vegetable oil or coconut oil
- 1 cup oats
- 2 TBSP Pumpkin seeds
- 1 TBSP Sesame seeds
- 2 TBSP Shredded coconut
- 1/4 cup dried cranberries
- 1/4 cup 100% pure Maple syrup
- Cinnamon to taste … I add at least 1 teaspoon to mine 🙂
- In a small bowl add the 3 TBSP of Flaxmeal with 7-8 TBSP of water. Add 7 and if it’s still a tad dry add more water. Mix well and let sit for 5 minutes.
- Preheat oven to 350 F (180 C).
- In a medium bowl add maple syrup and oil. Mix.
- Stir in the oats, pumpkin seeds, cranberries and sesame seeds, cinnamon, shredded coconut and add the flaxmeal. Give it a good mix.
- Coat your muffin tin with coconut or veggie oil
- Add the granola mixture into the muffin tin, dividing it equally.
- Use the back of a teaspoon to press the mixture firmly down into the muffin cup.
- Bake at 35o F for about 12 minutes
- Let the coins stay in the muffin cups for at least 5 minutes after taking them out of the oven. This will let the shape fully set.
- Transfer to a storage container
* Makes 12 granola coins *
I’ve falllen in love with this easy to make and healthy pudding! I like to top it with fresh strawberries or blueberries. It looks so pretty and tastes yummy!
- 3/4 cup organic chia seeds
- 2 cups almond milk
- 1/2 tsp of pure vanilla extract
- just a pinch of Himalayan salt
- 1 tsp of cinnamon
Combine the above ingredients in a large bowl or glass Tupperware. Mix it up for a couple minutes until it starts to thicken up. Give it a good stir every 10 minutes for about an hour. Pop it into the fridge overnight so it thickens up to the pudding consistency we’re looking for. When your ready to serve it place the desired amount into serving dishes and top with some healthy fruit!
* Makes 4-6 servings *
These muffins are really tasty and very easy to make! They are also pretty fast to whip up which is a total bonus! I’m usually baking with my kids so I try to keep recipes pretty simple and fast to make. My new baking buddy is my 5 year old who is pretty darn good at it actually. She is also now at an age where she understands that mommy doesn’t use any animal ingredient’s, so we are always putting in alternatives into our recipes. She even knew that we used flax in this recipe instead of eggs. I guess kids do pay attention to their parents!
Apple Cinnamon Muffins
- 2 cups spelt flour or brown rice flour
- 1/3 cup cane or sugar of your preference
- 1 tbsp ground flax (flax meal)
- 3 tbsp of water
- 1 cup almond milk
- Pinch of Himalayan salt
- Cinnamon to taste
- 2 tsp baking powder
- 1 1/2 cups peeled & chopped apples ( I use Gala )
- 1/4 cup vegan butter, coconut oil or veggie oil
(Optional) Topping: 1 tbsp of cane sugar mixed with 1/2 -1 tsp of cinnamon
Preheat oven to 400 F. In a little bowl put the 1 tbsp of the flax meal (ground flax) and add 3 tbsp of water to it. Mix & let stand for a few minutes. Cream together the sugar and butter. Add in the flax and mix well. In a large bowl add the spelt flour, salt, baking powder and cinnamon. Mix well. Add wet ingredients to the flour mixture and mix well. Add in the chopped apples and give it a quick mix. Line your muffin tray with paper liners and fill them up with the yummy mixture. If you’re using the topping then sprinkle a touch of it on each muffin. Pop them into the oven and bake them for 20-25 minutes or until golden brown.
*Makes 1 dozen muffins*
I found a great recipe on Veg Web for Whole Wheat Banana muffins so I decided to change it up to my liking. The outcome was fantastic! Totally yummy! Moist and flavourful muffins! I used Spelt flour instead of the whole wheat and didn’t add the nutmeg because I’m not a big fan of nutmeg. I added double the cinnamon to the recipe instead which suited my family of cinnamon obsessed individuals just fine. If your making these muffins to send with the kids to school then just exclude the walnuts and almond extract in the recipe. Here is the recipe …
Prep Time: 30 – 45 minutes
Spelt, Banana & Oat Muffins
- 1 1/3 cup Spelt flour
- 2 1/2 small ripe bananas
- 1/2 cup Turbinado sugar
- 1 tbsp baking powder
- pinch of Himalayan salt
- 2 tbsp of olive oil
- 3/4 cup oats
- 1/2 cup walnuts, chopped (optional)
- 1/3 cup water
- 1/4 tsp almond extract (optional )
- Cinnamon to taste
- Vegan Chocolate Chips (optional)
Preheat the oven to 350. Mash bananas in a small bowl. Mix in olive oil, vanilla and almond extract if using it and water. In another bowl combine flour, baking powder, salt and cinnamon. Add the banana mixture to the dry ingredients, and stir well to in corporate everything. Add in the walnuts if you’re using them and the oats. I also added a bit of vegan chocolate chip as well to make my kids happy. Spoon mixture into muffin tins and bake for 20-30 minutes or until lightly browned.
One of my favourite hot cereal to make is millet. Millet originated about 5,000 years ago in China. It is one of the earliest grains that was ever cultivated. I love millet because it is highly nutritious and has 3g of fibre and 5g of protein in just a 1/4 cup serving! Hurrah!
Here is how I make my hot millet cereal …
- 1 cup millet grits
- 3 cups water
- pinch of Himalayan salt
- sliced fruit of your choice or berries
- splash of milk, or drizzle of pure maple syrup optional
- Boil water with the pinch of salt
- Add the grits & mix well
- Cook for 10-15 minutes stirring occasionally
- Add desired amount in a serving bowl
- Add a splash of almond of hemp milk if desired or you could also add a drizzle of pure maple syrup
- Add sliced fruit of your choice or berries
- Sprinkle with cinnamon
As you can see it’s and incredibly easy to make breakfast and it’s pack with the nutrition your body needs to start the day with!