School Time
It’s that time of year – the kids are back at school and we are all settling nicely (I hope) back into our fall routines. This year is my oldest son’s first year of preschool and I have found myself faced with the challenge of finding healthy snacks for his lunch that he will be excited about. There is also the additional challenge of making something without nuts – a staple we use in most of our baking recipes.
Healthy Snacking
Well, I do like a challenge, so I have risen to the occasion and come up with this “cookie” recipe that is sweetened only with fruit, is nut-free, has healthy fats and proteins, contains some hidden leafy greens, AND tastes delicious. My kids went nuts for these (no pun intended) and they have become a lunchbox staple for us. I feel good about sending them because they are a well-balanced and filling snack all on their own. And my son is thrilled to be able to take cookies in his lunch kit.
Cookies
Happy fall to everyone and I hope your household enjoys these cookies as much mine has!
- 2 eggs
- 2 handfuls of greens (spinach, kale, chard, beet greens, etc.)
- 1 ripe banana
- 1 whole apple, cut into slices or large chunks
- 1 cup hemp hearts (you can also substitute shredded coconut if you don’t have hemp hearts)
- 1 cup sunflower seeds
Preheat oven to 350F. In a food processor, combine the eggs and the greens until the greens are finely chopped and well incorporated into the eggs. Add the rest of the ingredients and mix until batter is thick and relatively uniform. Small chunks are ok and add a nice oatmeal-like texture. Spoon large tablespoons of batter onto parchment lined baking sheets and flatten until ½ inch thick. Bake for 15-20 minutes until cooked through. Makes 12 – 15 cookies.
