Posts tagged #snack

Foodie Friday: Banana Oatmeal Cookies for the Littles

Since I was unable to post a recipe last Friday, here's another great no sugar added cookie recipe. A & S are huge fans of these as well. 

Ingredients:

  • 3 ripe bananas - mashed
  • 1/3 cup unsweetened apple sauce
  • 2 cups oatmeal
  • 1/4 cup almond milk (you can use regular milk instead)
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 cup raisins or other dried fruit ( due to high amount of sugar, I chose to opt out)

Directions:

  1. Preheat oven to 350°.
  2. Mix all ingredients.
  3. Bake for 15-20 minutes.

Enjoy!

Posted on September 19, 2014 and filed under Foodie Friday.

Foodie Friday: Raspberry Oatmeal Cookies for the Littles

I am always searching for cheap, easy, healthy and delicious recipes for A & S, snacks in particular. I discovered these yummy raspberry cookies, with no added sugar, and A & S are in cookie Heaven!

Ingredients:

  • 1 cup instant oats
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. coconut oil - melted
  • 1 egg - room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. honey
  • 6 Tbsp. raspberries - diced

Directions:

  1. Whisk the oats, flour, baking powder, cinnamon and salt together.
  2. In a separate bowl, mix the coconut oil, egg and vanilla. Stir in the honey until throughly mixed.
  3. Add oat mixture to honey mixture and fold in raspberries.
  4. Chill for 30 minutes.
  5. Preheat oven to 325° and line cookie sheet with parchment paper.
  6. Drop approx. 15 rounded tablespoons of dough on prepared cookie sheet and bake for 15 minutes.

Inspired by Amy's Healthy Baking.

Enjoy!

Posted on September 19, 2014 and filed under Foodie Friday.

Foodie Friday: Zucchini Carrot Muffins for the Littles

One of my awesome mommy friends, Jen, who is also a blogger over at All Four Love recently shared one of many delicious recipes that I couldn't resist trying it! I'm over the moon glad I did because A & S devour them every.single.time, not to mention everyone who I've ever shared them with has as well. Even my mother-in-law approved, you get the point. Another plus to these beauties is that they freeze very well, as always put them in the frig the night before and they will be ready to eat in the morning!

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 1 egg - beaten
  • 1/2 cup zucchini - shredded
  • 1/2 cup carrots - peeled & shredded
  • 1 cup unsweetened applesauce
  • 1/4 tsp. lemon zest

Directions:

  1. Preheat oven to 350°. Spray mini muffin pan with non-stick spray and set aside.
  2. Mix together flour, sugar, cinnamon, baking soda, baking powder and nutmeg.
  3. In another bowel, mix egg, zucchini, carrot, applesauce and lemon zest.
  4. Add zucchini/carrot mixture to flour mixture. Mix well.
  5. Fill mini muffin cups 3/4 full.
  6. Bake for 12 minutes.

Enjoy!

Inspired by All Four Love

Posted on July 19, 2014 and filed under Foodie Friday.