Like I mentioned Monday, lunch (specifically school lunch) around here means good foods I know my kids will actually eat. I like to include a hardy protein (+ fat), a fruit or vegetable I know they’ll actually eat, and a “treat.” Hardboiled eggs, leftover meat, vegetables and hummus, apples, oranges, and bananas all make it into lunches every week.
Now let’s get to the details about those treats!
This recipe is one of our all-time favorites. I started making these before I knew about soaking grains, but now that I do that, I add an extra couple steps. Soak the oatmeal, then dehydrate it if possible. Then proceed with this fun recipe!
Energy balls adapted from the recipe at Smashed Peas and Carrots
1 cup gluten-free oats
1/2 cup raw almond butter or cashew butter (or–better yet–a nut butter you’ve made)
1/3 cup raw honey (to make vegan, which I’ve done when making these as gifts for teachers, substitute grade B maple syrup)
1 scant cup unsweetened coconut flakes/shredded coconut
1/2 cup ground flaxseed
1 tsp vanilla
Mix everything in a medium bowl until incorporated. Let chill in refrigerator for 30 minutes. Then roll into balls. Store in covered container in refrigerator.
For schools that do not allow nuts, the above recipe can also be made with sunflower seed butter.
Another treat I like to give the kids is healthy cookies. I’ve yet to come across the perfect recipe that all three children love (usually two love something and one doesn’t!) AND that are nut-free. Here is our favorite easy cookie recipe that does include nuts.
1 cup raw creamy almond butter
6-7 Tbs raw honey
1/4 cup raw cacao powder
1 tsp vanilla
3/4 cup gluten-free oat flour (can make your own by grinding oats)
1 tsp baking soda
1/3 cup unsweetened shredded coconut
Preheat oven to 350 and line a baking sheet with parchment paper; set aside. In a large bowl, whisk almond butter, honey, and vanilla until smooth. Add oat flour, cacao powder, and baking soda. Stir until combined. Scoop dough into balls and roll in coconut flakes. Place on baking sheet and press down with a fork, forming a criss-cross pattern. Bake for 7-10 minutes or until golden brown. Yields 12 cookies.
Finally, sometimes I like to put a piece of bread or a waffle into the kids’ lunches. Here is a good coconut flour bread recipe I’ve made a couple of times (nut free!) from The Paleo Mom, and here I posted our favorite waffles.
4 Tbs butter or coconut oil
1/4 cup tapioca flour
1/4 cup coconut flour
1 tsp apple cider vinegar
1/2 tsp cream of tartar
1/4 baking soda
1. Preheat oven to 350F. Line a 7.5″x3.5″ loaf pan with wax paper. Grease the wax paper with coconut oil.
2. Melt the butter (or coconut oil if using) and let cool slightly.
3. Beat eggs until frothy, about 30 seconds. Add the remaining ingredients and beat again until smooth. Let the batter sit for a minute to thicken.
4. Pour batter into prepared loaf pan. Spread it out so that the surface is even. Bake for 35 minutes.
This post is part of the 31 Days writing challenge, during which I’m detailing our family’s journey through autism as it relates to the one lifestyle change we made that had the greatest impact on our son’s recovery: nutrition. Click here for a list of all this month’s entries as they are posted.