Are you getting sick of all my recipes yet? I didn’t think so 😉 I try to keep my recipes simple and family friendly. My daughter loves my cooking, which has made it easy for me, as most toddlers are picky eaters. I always say nutrition begins in the womb. If you eat a healthy, well balanced diet throughout your pregnancy with lots of whole foods and vegetables, your child is more likely to enjoy those same foods.
It’s important to keep that nutrition throughout breast feeding as well. There isn’t much R won’t eat. She loves koombucha (or as she calls it “bucha”) and she even drinks apple cider vinegar water. Honestly, she loves fruits, vegetables and my healthy smoothies. Okay, now I am bragging!! 😉 It’s made it so easy to cook dinner, because I don’t have to cook a separate meal. It’s important you try to make your kids eat what you eat and you don’t get into the habit of cooking them a completely different meal, as this is how picky eating grows. And remember it can take up to 21 times of introducing a food before they will like it, so don’t give up after a few tries.
Well, I don’t know where that rant came from, because I logged in to share this great NO-Bake recipe. During pregnancy, No-bakes were my thing. The last few weeks of pregnancy I enjoyed these cookies like they were going out of style. I needed the extra calories, and since they were low in sugar and I used maple syrup to sweeten them, I didn’t feel bad about eating a few a day. The peanut butter was needed and the coconut oil, for healthy fats and a little extra protein.
Gluten Free Fudgy No Bakes
I already have a no-bake recipe, but I wanted something a little more nuttier and a little more chocolatey. It’s fun making tweaks to recipes and experimenting in the kitchen. I love the texture of these, and I think they are best stored in the fridge, so they have a more fudgy taste and that way the coconut oil doesn’t melt too much.
If you are a fan of chocolate and love no-bakes, I don’t think you will be disappointed with these. They are kid approved as well. They would make for a great snack for the kids or after school treat. In a world with allergies left and right, you could try almond butter as well, since peanut allergies are common. Stick to gluten free oats too. They are vegan, as they use coconut oil instead of butter. And I had to add in some shredded unsweetened coconut as well, because I love coconut in my no-bakes.
No-bakes are one of my favorite cookies, coming second to Ginger Molasses cookies. I always opt for these if they are available at bakeries. I love them to be chocolatey and have some nuts and coconut. Ask my husband I am kind of picky when it comes to my no-bakes. There’s only a few places in town that make them up to par.
The sunflower seeds give them a nice extra crunch, along with the crunchy peanut butter. 7 ingredients with very little sugar. Lick your lips GOOD!!
- 1 c crunchy peanut butter (or creamy)
- ½ c cocoa powder
- ¾ c maple syrup or honey
- ½ c coconut oil
- 1⅔ c oats
- ⅔ c sunflower seeds
- ⅔ c unsweetened shredded coconut
- In large saucepan combine maple syrup or honey, cocoa powder, and coconut oil until melted (will be a thick mixture), cooking on medium heat.
- Bring to a boil and add in peanut butter, stir well.
- Remove from heat and stir in oats, sunflower seeds and shredded coconut, mixing well and making sure all ingredients are coated with the chocolate/peanut butter mixture.
- Use a spoon to drop mixture onto a wax paper or parchment paper lined cookie sheet. (you can make cookies as big or as small as you like).
- Allow cookies to set in the fridge for an hour.
- Store in fridge so oil doesn't melt
I hope you enjoy them as much as I did the last few weeks of pregnancy. I feel like making another batch now too, especially since they are so simple to make. R enjoyed helping me, and enjoyed eating the crumbs even more. The mixture alone is hard not to consume all in one sitting. I will be honest, but I didn’t obviously 😉
Until Next Time Be Whole and Be Fit