As we are coming close to the date on which most of the kids are back to school, I would like to share some easy recipes for busy parents to provide some healthier alternatives for school snacks. Last year I published a series of recipes which can be found here!
Here is one of my favourites. Those cookies are perfect snacks, and because they are filled with some of the trendy ” superfoods” they can be eaten any time of the day.
They are wheat-free, with honey and coconut oil among other goodies. Unlike processed cookies, they won’t make your blood sugar levels skyrocket! On the healthy, comforting side you will find oats, chia seeds and almonds. The wise side is brought by the Tsampa, which is roasted barley flour. The funky side is brought by some non refined sugar and chocolate chips. You can keep them for several days in a metal tin.
To make those yummy bites, you will need:
- 80 grams butter (room temperature)
- 40 grams coconut oil (room temperature)
- 90 grams sucanat (non refined sugar)
- 90 grams honey
- 1 egg
- 120 grams kamut flour
- 100 grams tsampa
- 60 grams rolled oats
- 30 grams flaked almonds
- 20 grams chia seeds
- 50 grams dark chocolate chips
- 5 grams baking powder
If you cannot find kamut flour or Tsampa, you can replace them with spelt flour.
- Preheat the oven to 160 C (fan oven) and line a baking sheet with slightly greased parchment paper.
- In a bowl, mix the butter, coconut oil, honey and sugar and mix until creamy and smooth. Add the beaten egg to this mixture and whisk until well combined. Combine the baking powder and the flours and add it the the previous mix. Beat until incorporated. Stir in the chocolate chips, chia seeds, almonds and oats.
- With a spoon or your hands, scoop the mixture into ball shape of about 50 grams. Bake them for about 15 to 18 minutes until golden brown on the outside. Do not forget to let them cool before eating!
Credits: Photos by Stéphanie Castelain.