I feel like a crazy person putting myself out there with a recipe, deep breaths. I always take the photos while I’m cooking & trying to keep guard on the inventory of what I’m making as it keeps disappearing. I will never try to stylize my cooking because usually I’ve got a camera in one hand & trying to catch the spilling ingredients with the other. Most often you’ll find me constantly saying “no no no, put it down, stop eating the dough, no don’t pout that…yet. It’s fine baby” This is real cooking, with real toddler hands & a real kitchen that is beautifully mismatched. With most of my recipes I try to shove as many ingredients in them as possible. It’s like this with everything, especially salads. A mountain of veggies on top of my handful of lettuce. Tuna salad becomes more stuff than tuna.
So as I begin to share more & more of my recipes here’s a few things about my cooking.
1. I’m learning, I didn’t grow up cooking, emphasis on learning
2. My kiddo is diary & gluten free so everything allergy friendly
3. I don’t try to pretend I cook pretty…I’m a mess maker
4. My little is always involved in cooking, which equals more mess
5. I’m a big “ish” cooker/baker, so everything is to taste
6. Some people use “spatualas” or “spoons”…I always use my hands
Ok I know there are like a bazillion of these already out there, but this is a staple in our home. Again, loaded with probably way more than most people put in them, but I like to get all the good stuff in my kid while I can. These travel so well & are a favorite protein snack I never mind him eating. I always make a double batch of these because I can’t keep them in stock. Even when they are freezing I put in so many & come out with holes on my cookie sheet. Please note my toddler is not tall enough to reach the freezer door. I love how simple this recipe is…like ridiculously simple. Ok ready for the most real life, un pintrest, non stylized recipe online?
1 Cup DRY Oatmeal (i actually cooked it once…again…learning)
1/2 Cup Coconut Shredded Coconut
1/3 Cup Cranberries
1/3 Cup Dates
1/3 Cup Raises
1/3 Cup Pumpkin Seeds
1/4 Cup Ground Flaxseed (or less, i have a toddler & this has tons of fiber)
1 Cup Peanut Butter (you can add less depending on how much other stuff you add)
1/3 Cup of Honey
1 Tablespoon Chia Seeds (we like the black kind)
1 Teaspoon Vanilla
Wash hands & collect ingredients
Dump everything in a bow. Voila! Now you know why I like this easy cooking style
Grind your flaxseed. We use a coffee grinder. Note: if you are giving these to a toddler, clean that caffeine out thoroughly before grinding the flaxseed
Throughly mix all of the ingredients. Toss into the freezer for oh say 20 minutes. I like the freezer instead of the fridge cause i’m impatient
Once it’s all chilled it’ll be easier to form. Roll into little balls of whatever you consider “bite size”. Save as many from being eaten as you can during this.
Fill the cookie sheet & pop in the freezer for another 20 minutes. Mostly because they warm up from your hands & can loose shape. Note: This is said cookie sheet that mysteriously comes out with holes.
Store in an air tight container for about a week…which honestly is how long ours last in this house.
Finally try to wrangle your toddler into cleaning up before running off to play…good luck & God speed.