Another Monday, another recipe.
Hope you guys had a great weekend and that your week is starting off well? The end of last week through til Saturday afternoon felt especially long here; the husband was away from Thursday so I was flying solo with the toddler. How do single parents do it? Or parents where one of them is away a lot? Goodness, I was so wiped out by the time Tom came home on Saturday afternoon. In fact, I think I’m still recovering.
Luckily, I have some snack bars on hand to keep my energy levels up. Today’s recipe is for everything-free, toddler-friendly Snack Bars…for Theo. Inventive name, right? I figured I can keep the “… for Theo” titles going for a few more recipes until it gets reaaallly old, yes? Btw, I thought I may as well make Mondays recipe days here on the blog. So keep your eyes open for this unusual (for me) regular occurrence.
I mentioned a couple of weeks back that I’ve been trying to get the right recipe for snack bars that are sugar-free and nut-free and super easy for Theo. I’ve finally adapted one that both Theo and I are happy with. The wonderful Sayward from Bonzai Aphrodite provided the basic recipe and I just tweeked it ever so slightly. They’re not the prettiest looking things, but who am I to judge? I love how raw they look (and are).
Snack Bars for Theo (makes 15)
Vegan, raw, nut-free, sugar-free, gluten-free
1 1/4 cups sunflower seeds
1/2 cup pitted dates
1/2 cup dried apricots
1 cup raisins
1 tsp vanilla essence
There are 2 methods you can use, both of which are as easy as they come. The one you use all depends on how young your toddler is, and how confident you are with their chewing skills.
EITHER Place sunflower seeds in food processor and process until finely ground. Add the rest of the ingredients and process until the mixture holds together and becomes ball-like.
OR Place all ingredients into the food processor and keep it running until everything is ground together and the mixture becomes ball-like.
Then continue as follows.
Press out the mixture into a baking tray, using the back of a damp dessertspoon, until evenly spread.
Refridgerate for a few hours until firm. Once ready remove from the tray by lifting the lining out. Cut into 15 (give or take) slices and store in the fridge until ready to eat.
In case you’re wondering, the snack bars in the image at the top of the post are made using pumpkin seeds, dates, and raisins hence their darker appearance.
Happy Monday! x