Chocolate chip coconut cookies (GF, DF and EF)

Sometimes, mom's just need cookies.  Cookies (particularly one's that have chocolate in them) can provide a little sanity in the middle of a crazy day that is filled with play dates, laundry, and two year old tantrums. Am I right? If you love coconut, and you love cookies, you will love these. Another plus: They are another allergy friendly dessert option for your family. I make a batch a hide them in the freezer. My husband can eat 10 at a time, no joke.

You will need:

1/2 c. coconut flours
1/2 c. light honey buckwheat flour
1/2 c. gluten free oats
1/4 tsp. salt
1 tsp. vanilla
1/2 c. brown sugar
1/2 c. coconut oil, slightly melted
1 tbs. ground flax mixed with 3 tbs. warm water, let thicken
1/2 c. chopped pecans
1 c. dark chocolate chips

Mix coconut oil, with brown sugar, vanilla and flax mixture. Add in remaining ingredients.


Bake at 325 for 12-15 minutes


*The mixture will appear dry. Firmly press into a small cookie scoop before placing on parchment lined baking sheet.










*You should assume that every food/recipe on snacktimemom includes only organic ingredients unless otherwise specified.

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These flowers are currently on my dining room table. Aren't they beautiful. I bought them at Trader Joe's last week for $3.99. I just had to share. :)

Pinwheels Please

You know you have created a successful preschool lunch when you open it up and the colors pop right out at you. How fun is that?  Kids are naturally drawn to bold colors, so why not include some in your child's lunch. You never know, they may surprise you and leave nothing behind.

Here we have tomato basil pinwheels with cream cheese mixed with carrots and cucumbers. On the side we have crinkle cut carrots with hummus, cucumbers, strawberries, and rocket crackers. I made a little mixture of macadamia nuts, raisins, and pecans, and a blueberry baked oatmeal cup for the treat.

Birthday lunch

Today is my son's 5th birthday. I know, crazy right? It is hard for me to believe he is already five. Time really does fly. We had a great weekend with birthday celebrations both days. After such a busy couple of days I was relieved to find so many leftover options in the fridge.

In today's lunch we have pasta salad, ham and cheese quesadilla triangles, yogurt, crackers with smoked gouda cheese (current obsession) and fruit kabobs. Even though it is made up of mainly leftovers, he still loved it.

Carrot apple muffins (GF, DF and EF)

These muffins are very allergy friendly. They are free from gluten, dairy, and eggs. I love the combination of carrots and apples together, I just can't get enough.

I originally made these with 1/2 cup sugar, but they came out too sweet for me. I feel like the carrots add some extra sweetness to baked goods, so it is easier to lessen the amount of sugar in the recipe.

Do you ever use carrots to sweeten up a recipe?

You will need:
1 c. sorghum flour
1/ 4 c. light buckwheat flour
1/4 c. brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 medium carrots, grated
1 medium apple, diced
1/2 c. soy milk
1/2 c. applesauce

Bake at 375 for 12-15 minutes.

Ham and cheese quesadilla

I will say, this lunch box came home empty. :) I love it when that happens. Actually, that does happen most days, however my son tends to be overly chatty at the lunch table, so he is often out of time to finish eating.

Here we have a ham and cheese quesadilla cut into triangles, with ketchup to dip.  Also included is, pasta salad, mango cubes and  sliced strawberries. Today's treat is a mini blueberry baked oatmeal cup.  You can view that recipe here.

Pecan date energy bars

These energy bars are the result of my experimenting in the kitchen without using coconut or peanut butter. Those two ingredients tend to be a staple for me, however I have learned that my stomach does not appreciate their overuse.

The ingredients I chose to make up this recipe created a pretty full energy bar. I eat one in the afternoon to help get myself through the day.

You will need:
2 1/2 c. pitted dates
1/2 c. raisins
1 c. gluten free oats
1/2 c. sunflower seed butter
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. pecans
1/4 c. cocoa nibs
1/4 c. chia seeds
1 tbs. raw honey
2 tbs. sunflower oil

In a food processor pulse dates, raisins, seeds and nuts. Your mixture should look like this.

 

Add remaining ingredients, and pulse until your mixture is thoroughly combined. Use a spatula to push down the sides if it looks like the mixture is not well incorporated. It should look like this.

 

Press the finished mixture into a parchment lined pan. I used a 9x13 here, but next time I will use an 8x8 to have thicker bars. Cover and chill in the refrigerator for a few hours. Cut into bars. I store mine in the freezer. They seem to hold a shape better once frozen, plus they are delicious cold.