My children are snack fiends. Without fail, we will eat a substantial breakfast and they’ll complain that they are completely full and they can’t take another bite.
Until 6 minutes have passed and they are ravenously hungry, begging for a snack.
It makes a mama want to lose her mind.
Not to mention the fact that pre-made commercial snacks are completely void of nutrition and they cost an arm and a leg.
AND not to mention the fact that we are battling some weird tummy troubles around here, so we are, for now, a gluten free family.
Which means that I’ve had to do a meal overhaul – and a SNACK overhaul.
Here are some things that we are currently snacking on, since we have gone gluten free:
- dried fruits
- crispy nuts (pecans and walnuts are our favorites) (recipe coming! they’re soooo easy and yummy!)
- raw milk cheese (I recently found a store in our area that carries it for the same price as commercial-non-organic-hormone-laden-cheese)
- raw fruits and veggies
- humus with cheese and veggies
- HEALTHY Reeses cups (yes, they do exist!)
- HEALTHY Mounds bars (aren’t you glad you stopped by!)
- soft boiled eggs (my kids like the yolks soft instead of hard, and they retain more enzymes that way)
- yogurt and fruit
- Flourless peanut butter muffins
I’ve seen other recipes where these are referred to as “cupcakes”. Come now. Everyone knows that it’s socially acceptable to have “muffins” for breakfast – maybe even several muffins – and that “muffins” make a great mid-day snack. Of course you would never eat “cupcakes” for breakfast or as a snack throughout the day, that would just be…glutinous. So that’s why these are “muffins” and not “cupcakes”.
Glad we are all on the same page!
Flourless Peanut Butter MUFFINS
1/2 c. + 1 Tb. sucanat (maple syrup or honey works, but the consistency and baking time varies slightly)
1 1/4 c. all natural peanut butter
2 tsp. baking powder
1/4 c. water
1 Tb. vanilla
optional add-ins : 1 banana, cut into small pieces, OR 1/4 c. chocolate chips, OR 1 apple, peeled and diced, OR 1/4 c. golden raisins
Mix the sucanat and baking powder until combined and then add in the peanut butter and cream them all together. In a separate bowl, combine eggs, water and vanilla and whisk together until well mixed. Add the two mixtures together and use a fork or whisk to thoroughly combine all ingredients. You should end up with something akin to cake batter. Add in your add-ins if you’re going to add in anything 🙂 Fill muffins cups 1/2 full (these expand a lot!) and bake for 15 minutes at 350′ F. They should be lightly browned and completely set up. Once cooled, store in a zip lock bag in the fridge…assuming there are left overs…
Are you on a restricted diet? What are some of your favorite snack items?
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