I hope everybody had a beautiful vacation weekend – crammed with household, good meals, and (possibly) (just a bit) sunshine! We loved a couple of days collectively and positively made essentially the most of it: by cleansing out the basement! Nicely, not the entire weekend was spent this manner, however a wanted spring-clean was a feel-good option to ring within the season of newness, and clear out some cobwebs (actually!) It felt fairly good, and it’s a present that retains on giving.
A number of weeks in the past, a reader wrote me asking if I had any recipes for child’s lunches which are yummy, transportable, and nut-free.I admit I’m a little bit responsible of throwing a fruit snack or a little bit piece of chocolate (even a really occasional Oreo) into my children lunches, as I’ve acquired at the least one very choosy eater in my home – the home-baked goodies aren’t a assure that’s for positive! I’m not an enormous cookie-maker (or baker basically) – however I do like a great problem…so I got down to make a deal with that was flour-free, kid-approved, and nonetheless simple to make and (just a bit) wholesome. I’ll allow you to guys inform me how I did!
This recipe incorporates millet, which is definitely a extremely nutritious seed that dates again to Biblical occasions. It’s completely gluten-free and excessive in protein, so if you’re new to it – it’s price trying out for positive! This recipe can simply be veganized too – and I do know at the least a couple of of you who’re execs at that 😉
(1/2) cup dry millet
(1.25) cups chilly water
(1.5) cups fast oats
(1) cup shredded unsweetened coconut
(1/2) cup coconut milk (or nut milk or common milk)
(1) tbsp butter (or coconut butter)
(1/4) cup brown sugar (or sucanat)
(2) tbsp cocoa powder
(1/4) tsp salt
(1) tsp vanilla
(1) tsp baking powder
(1) banana (contemporary or frozen)
(1) contemporary egg (or egg substitute)
(3/4-1) cup chocolate chips of selection (I used medium-sized darkish for this, 1 cup will make them tremendous candy)
Begin by combining the dry millet and the chilly water in a small pot with the lid. Convey to a boil, and cook dinner, lined on low warmth for 20 minutes, till fluffy. As soon as completed, take away from warmth and fluff with a fork.
Oil a cookie sheet calmly with butter or oil and warmth the oven to 350 levels. In a big mixing bowl, mix the cooked millet, oats, coconut, coconut milk, butter, sugar, cocoa powder, salt, and vanilla and blend nicely. In a separate bowl, mash the banana and add to the combination. If you’re utilizing a frozen banana, skip this step and as a substitute merely soak the banana in sizzling water till it thaws and add it straight to the massive bowl.
Add the egg or egg substitute and blend. Add baking powder and stir yet one more time earlier than including the chocolate chips. Combine nicely one final time (don’t be afraid to get in there along with your arms!). Switch to the oiled cookie sheet and press till you’ve got a layer about 2/3 inch thick.
This recipe doesn’t make fairly sufficient to cowl a complete giant cookie sheet so I butted it up the sting of 1 and let it go from there making an attempt to make the free finish as straight as I may. I didn’t thoughts the jagged edge – the proper tester piece earlier than chopping the bars! Bake for half-hour. Take away from the oven and let cool earlier than chopping into bars both 3/3 inches or 4/4 inches sq.. Completely your name the way you need to minimize these! Hold in a tightly sealed container at room temperature and eat inside 2-3 days.
Moist, chewy, and candy – these are good for the chocolate lover’s post-lunch deal with! No wrappers or crumbs both. Serve kid-style with a chilly glass of your favorite milk. With these treats contemporary from the oven….that’s a match made in heaven! That’s a candy option to begin the week – even if you’re as much as your bunny ears in chocolate from the weekend.
