All of you mums with toddlers and preschoolers will know that they have little tummies and need to eat quite frequently during the day. A hungry preschooler equals tantrums in our house so making sure there are healthy snacks available is crucial! During the past 6 weeks of living without any kitchen equipment I’ve realised how expensive and hard it is to purchase packaged tasty, healthy snacks for little kids that are going to keep them full and give them lasting energy rather than a sugar rush. Obviously there are some great realively unprocessed options:
- cheese and crackers
- dried fruit (in small quanties due to their sticky, sugary nature which can result in tooth decay)
- natural yogurt and frozen berries
- Peanut butter sandwiches
It’s all too easy to resort to wine biscuits or rice crackers instead of something healthy and sustaining. I have found a couple of great products in the Australian supermarkets that are good to chuck in the nappy bag for emergency hunger moments! One I particularly like is from Carmen’s Yummo range have created a delicious museli bar that is free from dried fruit and has a relatively low sugar content:I’m looking forward to baking again when all our stuff arrives. This recipe will keep you little one feeling full and full of energy too. This is because of the oats which are not only high in fibre and a source of iron, but also have a low to medium GI so they help prevent sugar highs and lows. The recipe also includes LSA a great source of omega 3 and 6 fatty acids. It is also great for breast-feeding mums as oats are recommended for helping to increase supply.
Although the recipe contains sugar it is less than you will find in shop bought oat muesli bars or muffins and you could always substitute the brown sugar for about 2 tablespoons of honey if you prefer.
Banana and Date Muffins
Makes 24 mini muffins
Preparation: 5 mins (soak dates) & 10 mins (making)
Cooking: 15 mins
1 cup wholegrain Oats
1 cup rolled oats
¼ cup LSA powder
¼ cup soft brown sugar
¼ cup oil
2 mashed medium bananas
½ cup dates
1 tsp baking soda
- Place your dates in a bowl sprinkle on the baking soda and poor on just enough water to cover the dates. Leave to soften for about 5 minutes.
- Blend the dates to create a smooth paste.
- Add all the wet ingredients to the date pure and combine.
- In a separate bowl combine the dry ingredients.
- Make well in the middle of the oats and pour in the wet ingredients and fold in until just combined.
- Divide the mixture into mini muffin trays. I don’t bother using cases for these muffins, I just grease the tray.
- Cook for about 15mins at 180 ‘C. Once cooked cool in the tins before turning out.