So we have survived another school holiday season and you are really looking forward to sending those little cherubs back to school, yes? Me too. But what I'm guessing you are not looking forward to is staring down the barrel of packing lunches again each and every morning whilst wrangling breakfast duty at the crack of dawn. It's a tough gig.
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When packing their lunches we have to be ever mindful of creating healthy, nutritious treats for our little ones to ensure they have the sustained energy to get through their day as well as appealing to their tastebuds, so they don't pull the the old 'switch-a-roo' on their lunch box items in the school yard.
I have a few 'go-to' lunch box snacks I always make for my boys. Snacks that I know they will actually eat and enjoy every mouthful as well as providing them with nourishing real ingredients free from any nasty imitation foods that can clog up their little systems, send them into an energy rollercoaster and play havoc with their learning potential.
I go for recipes that are simple, super quick and taste sensational, chock full of real ingredients, no imposters. And here is one that fits the brief perfectly.
Nut-Free Chocolate Cookies
- 1 1/2 cups desiccated coconut
- 1/2 cup sunflower seeds (optional - you can omit and add an extra 1/2 cup of coconut if your little ones won't eat seeds)
- 12 medjool dates, seeds removed
- 2 tablespoons cacao
Method
1. Preheat your oven to 180°C and pop some baking paper on a baking tray, ready for your cookies.
2. Pop all of the ingredients into your food processor in the order listed and whiz at highest power setting until the mixture resembles a fine crumb. If the mixture doesn't stick together when pressed between your fingers, then add in a dash of coconut cream and blitz again.
3. Press spoonfuls of mixture into a ball in the palm of your hand and then flatten them onto the baking tray to make a cookie shape.
4. This mixture makes about 10 cookies.
5. Bake for 12 minutes, or until slightly browned around the edges.
6. Remove from the oven and allow to cool for 20 minutes before popping them onto a cooling rack to cool.
7. Now pour a cuppa, put your feet up and enjoy a cookie.
Stephanie Meades is a Health and Wellness Coach at Life Wellness Co. For more wholefood inspiration: www.lifewellnessco.com or following on social media - facebook/lifewellnessco. and instagram: lifewellness_co