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:
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?
This post is linked to Frugal Days Sustainable Ways at Frugally Sustainable, Real Food Wednesdays at Kelly The Kitchen Kop, WLWW at Women Living Well, Whole Food Wednesdays Recipe Swap at Whole Lifestyle Nutrition, It’s a Keeper Thursday at Every Day Tastes, Simple Lives Thursday at Gnowfglins, Your Green Resource at Live Renewed, Pennywise Platter on The Nourishing Gourmet, Fight Back Friday at Food Renegade, Friday Food Flicks at Traditional Foods, Fresh Bites Friday at Real Food Whole Health, Frugal Friday at Life as Mom, Monday Mania at The Healthy Home Economist, Welcome Home Link up at Raising Arrows, Better Mom Monday’s Link Up at The Better Mom, Seasonal Celebrations at The Natural Mother’s Network, Sunday School Blog Carnival at Butter Believer, Homesteader Blog Carnival at The Morristribe, Traditional Tuesdays at Cooking TF, Fat Tuesdays at Real Food Forager, Titus 2 Tuesdays at Cornerstone Confessions