Here’s a couple of recipes that you can make up for the kids…& yourself!! Providing lots of protein, essential fatty acids, good carbohydrates & minerals – essentials we all need for brain power.
Sesame Seed Bars
Ingredients
- 3 cups sesame seeds
- 1 cup sunflower seeds
- 3/4 cup coconut flakes/desiccated
- 1/3 cup roasted cashews (pumpkin seeds if need nut free option)
- 1/4 tsp sea salt
- 1/3 cup barley malt
- 1/2 cup almond, Brazil nut, cashew spread (or 1/4 cup mashed banana if allergic/nut free)
- 3/4 cups honey/agave syrup/maple syrup
- 1/2 Tbsp pure vanilla extract
- coconut oil
- can add or substitute pine nuts, slivered almonds, pumpkin seeds, dried fruits, goji berries etc
Method
- Preheat oven to 400°C
- Oil two large cookie trays with coconut oil
- Mix all dry ingredients in large bowl, stir well
- Mix all wet ingredients in large saucepan on stove over medium low heat, stir well till combined
- Add dry ingredients from bowl into wet ingredients on the stove
- Stir the mixture until thoroughly mixed & produces a sticky consistency – add more wet or dry ingredients as needed
- Use large spoon to transfer mixture to cookie sheets
- Press mixture into cookie sheets with a rolling pin to make a smooth flat surface
- Bake at 325°C for 10-15 min
- Allow bars to cool in pans. Use pizza cutter to cut into 6cm x 8cm pieces
- Remove bars from tray….enjoy!!!
A tasty treat for everyone….
Quick Blender Buckwheat-Oat Pancakes
Ingredients
- 1 cup rolled oats, uncooked
- 1/2 cup buckwheat flour
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1 1/4 cups rice milk (or water)
- 1 Tbsp coconut oil
- 1 Tbsp honey
- 1/2 cup dried cranberries
Method
- Place oats in blender & grind into a coarse flour
- Add remaining ingredients & blend well
- Let batter sit for 2-4 minutes to thicken
- Blend again for 30 seconds
- Pour onto hot, grease pan/griddle
- Cook until bubbles form on top, & flip over to brown
- Serve with berries, cooked apples or pears & dollop of yoghurt & sprinkle of LSA or Linseed/Sunflower seeds if nut free.