Though I (obviously) cook a lot, there is nothing that makes me NOT want to cook more than hearing one of the boys say “Mom, I’m hungry!”
It’s not that I don’t want to cook for them, mind you. It’s just that high pressure “Is it done yet?” cooking isn’t my idea of fun.
Since we don’t typically buy traditional snack food like chips, crackers or sweets, having something on hand all the time requires a little planning.
Our easy go-to snacks usually involve fruit, yogurt or carrots. There are those times – like when they’ve been swimming or playing in the yard for the last 2 hours – that they want something more.
One thing I’ve started doing is making muffins and cookies and freezing them in single servings. These muffins, which are adapted from Quintessential Quinoa, have become a staple because the boys love them and they freeze beautifully.
- ½ cup coconut palm sugar or sugar of choice
- ⅓ cup butter or coconut oil, softened
- 1 egg or 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
- ½ cup low fat milk or almond milk
- ¾ cup unbleached white flour or gluten free flour blend
- ¾ cup quinoa flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ cup blueberries, dredged in 3 T quinoa flour
- If using flax egg, combine ground flax seeds with warm water. Set aside to thicken.
- Preheat oven to 375 degrees. Beat together sugar and butter (or coconut oil).
- In a separate bowl, beat (flax) egg and then add in milk.
- Sift together dry ingredients and add alternatively with milk and egg mixture to sugar mixture.
- With a spoon, fold in floured blueberries. Pour into greased muffin tins and bake for 25 to 30 minutes.