Kale & Quinoa Bars
1/2 cup millet flour
1 cup cooked quinoa
1 cup organic oats
1/3 cup minced kale (I used a food processor)
1/3 cup almond butter
1 tablespoon chia seeds
1/4 cup brown rice syrup
1 ripe mashed banana
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Preheat oven to 375 degrees and spray a baking dish with olive oil spray
Combine all ingredients and mix well
Pour into greased baking dish and bake for approx 20 minutes
The consistency of the bars turned out to be more like bread due to the millet flour I used (as well as the baking dish), but didn’t stop Berlin from gobbling them up. I added the kale to the recipe as an experiment since its been harder to get Berlin to eat all her veggies lately, she didn’t seem to mind it, however if I was making the bars for myself I would definitely eliminate it and add some maple syrup for more sweetness. But as is they are a perfect nutritious snack for a toddler.
Please remember to cover and refrigerate the baked bars immediately as they go bad quickly. I ended up cutting up the bars into serving sizes and freezing each individually to preserve them longer.
Adapted from here.
I’m always trying to figure out new ways to make healthy finger foods for Berlin since she refuses to eat anything that involves using a utensil. I love using the mini muffin tin to make her meals, but I’ve lately been experimenting with making anything and everything into rolled balls (why does that sound so weird!?).
Sweet Potato Spinach Balls
2 large organic sweet potatoes
1 cup organic finely chopped spinach
1/2 small onion finely chopped
1 tablespoon garbanzo bean flour (or flour of choice)
1 tablespoon fresh chopped parsley
1/2 teaspoon of cumin
Preheat oven to 350 degrees. Spray baking sheet with olive oil or use parchment paper to avoiding sticking.
Boil chopped sweet potatoes for approx 10 minutes or until soft
Saute spinach and onions in a skillet for approx 3-4 minutes
Mash sweet potatoes in mixing bowl and add all other ingredients, mix well, adding more flour if necessary
Roll into small balls and place on baking sheet. Bake for about 20 minutes
These are perfect finger foods for the littles while sneaking in some veggies-yahoo!
Most mornings I enjoy the homemade oat bars at our local coffee shop, which are mainly healthy, however they do have a generous amount of brown rice syrup, making them a bit sugary. And since Berlin only wants to eat what I’m eating as of late, these are not the healthiest option for her. So rather than fending off her insistent pleading I resolved by making her own sugar-free oat treat.
These bars can be modified to anyone’s liking by adding various kinds of dried fruit, nuts and even applesauce. I chose to increase the fiber by adding plums and ground flax to the recipe due to Berlin’s constant battle with constipation.
Banana Oat Bars
3 large, ripe bananas
2 cups Gluten-Free Oats (I use Bob’s Red Mill)
1 tablespoon ground flax
3 large pitted dates (softened in water for 10 minutes)
1/4 cup chopped plums
Heat oven to 350 degrees and grease baking dish
Mash bananas well in mixing bowl. Add oats, then flax and mix well. Add the remainder of the ingredients and then spread evenly in baking dish. I made my bars quite thin so it only took approx 25 minutes to cook, if you choose to make the bars thicker it will take up to 30 minutes.
This recipe takes no time and is a healthy snack option for all children. In my opinion they are far tastier than any store bought energy bar. Enjoy!
Recipe adapted from The Kitchn
Ground Chicken Meatballs
1 pound ground chicken
1/4 cup diced onion
1/4 cup chopped cilantro
1/2 teaspoon cinnamon
1/2 teaspoon cumin
Preheat oven to 350 degrees and spray mini muffin tin with olive oil spray
Place ground chicken in mixing bowl and add chopped onion and cilantro, then add spices and oats and mix well
Form into balls placing in muffin tin and bake for approx 15 minutes
I’m pretty much obsessed with the mini muffin tin. I’ve discovered that I can whip together almost any recipe and bake them in the tin to provide Berlin with perfect finger foods. This is a great recipe as it takes very little time and you can freeze several batches to last quite awhile. They are also great over pasta with a little sauce for yourself and the hubby.