Healthy on a Road Trip
Nothing motivates kids to get in the van faster than the promise of cookies for breakfast as soon as we are on our way. But no, we’re not passing a bag of Chips Ahoy around the van!
10 oz. maple syrup or honey*
1 cup coconut oil**
2 eggs (or equivalent egg replacer)
1 tsp baking soda
½ tsp salt
2 tsp vanilla
3 cups oats
2 cups whole wheat flour
1 cup raisins
½ cup ground almonds***
Cinnamon to taste
Mix ingredients in order listed. Preheat oven to 350°. Scoop teaspoons of dough onto cookie sheets or press into cookie bars.
*If you use honey, I would use a little less, with water making up the difference.
**If you use one cup of butter instead of oil, only use one cup of flour, or you will need to add water.
*** You could just add chopped walnuts, but my kids don’t like nuts in cookies. It doesn’t bother them this way.
For lunch, I just chopped up all the veggies left in the fridge to be eaten with hummus and crackers.
They are delicious, full of protein, iron, and healthful fats. I prefer these refrigerated, but this isn’t necessary, making them a perfect snack for on the road. They will keep for at least a week stored in an airtight container.
¼ cup ground flax seeds (use coffee grinder)
1 cup raw cashews or almonds
½ cup raw walnuts
¼ cup soft, pitted dates
¼ cup raisins
¼ cup shredded coconut (optional)
Combine everything but coconut in food processor until it looks like a sticky ball. Press into balls or bars, using coconut for shaping if desired. Pictured is a triple recipe.