When the surf is bad, I get crafty with food. When the surf is good, we eat very simply because, we're at the beach and I'm not in the kitchen! Ha ha!
The kids always get excited when they come home after school to something special, already prepared to eat so they don’t have to open the fridge and just stare saying, “I’m so hungry and there is NOTHING to eat.” They act like anything I suggest is the worst thing they ever heard of. You know what I’m sayin’? So, when I can (and the surf is bad), I set the tone for the afternoon by prepping something fun. Yesterday, while the kids were at school, I made Peanut Butter Cookies (that I stashed in the fridge and saved for a surprise in their lunch today) & Gluten-Free Banana Bread for after school and served it with frothy, fresh cold, Sprouted Almond Milk. The kids were stoked! I tend to throw things together without a real recipe so these are approximate amounts. If you want to add a little more or a little less of something, feel free and have fun! Hope you and your kiddos enjoy these healthy treats! <3
Sprouted Almond Milk
Soak 1 ½ cups Raw Organic Almonds in twice as much water
over night in a large glass mason jar
In the am drain, rinse and add to blender with 3 cups
filtered water
Blend for 1 minute on high
Strain into a large bowl, or measuring cup with mesh
strainer lined with a Nut Milk Bag, cheese cloth or a cotton dish towel and
squeeze gently to get all of the creamy milk out
Pour back into a glass mason jar and store in the fridge for
up to 4 days (if it lasts that long!)
Gluten-Free Banana Bread
Dry Ingredients:
1 ½ cups Bob’s Red Mill Gluten Free Flour
¼ Rye flour
¼ Almond flour
¼ teaspoon Himalayan Sea salt
1 Tablespoon Baking Powder
Wet Ingredients:
1 ½-2 Bananas mashed
½ cup Apple sauce
2 Tablespoons melted coconut oil or safflower oil
¼ cup Agave nectar
3 Tablespoons ground flax seeds
½ cup Rice or Almond milk
Lightly grease a glass loaf pan with coconut oil. First mix
dry ingredients. Mix wet ingredients in a separate bowl. Pour wet into dry and
mix gently. Scoop into glass loaf pan. Bake at 350 degrees for 45 minutes or
until toothpick comes out clean when stuck in the middle. Let cool 30 minutes.
Slice and serve.
Peanut Butter Cookies
1 cup Raw Almonds ground with ¼ Brazil nuts or 1 ¼ cup Almond
Flour
1 cup Shredded Coconut
1 Tablespoon each: Hemp Seeds, Ground Flax Seeds, Maca
1/8 Teaspoon Himalayan Sea Salt
½ cup Organic Chunky Salted Peanut Butter
¼ cup Agave Nectar
Blend/grind Almonds and Brazil nuts (I used a Vita-Mix)
until it is like flour. Pour into large bowl.
Blend/grind Shredded Coconut & Hemp Seeds. Add to Almond/Brazil
flour in large bowl and add remaining ingredients and stir, or cut in with fork
and knife.
Scoop with a Tablespoon and roll into balls then press with
a fork in a “+” for that classic Peanut Butter Cookie look. ;)
Store in the fridge. Enjoy!
These recipes are made with love, perfectly filling and packed with nutrition. <3
