school safe energy bites


a fun surprise in the middle

My last few posts look the same don’t they…I definitely still have an obsession with dates but I have been baking and cooking with other things too haha!  Now that pie-pie has started school, I am hoping to have more time to post more recipes regularly! Sorry for the lack of posts but I am pretty good at keeping instagram up to date since it’s super fast and easy:)

So my previous energy bites had lots of nuts in them…I had to post this one because so many of my friends are now mommies who need to pack school safe snacks! It’s tough nowadays, no nuts for sure, and in some cases sometimes no eggs, no seeds, no chickpeas (I have heard this it’s true!). Previously I had used rice crispies for crunch, but this time we didn’t have any at home.  There was some left over cornpops from our cottage vacation two weeks ago, so I thought it might be fun to hide one cornpop in the middle of the date ball. It’s like a little treat within a treat:).

This recipe is nut & dairy free.

what you need:

  • 2 tbsp coconut oil
  • 2 generous cups of pitted dates
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 tsp cinnamon
  • pinch of salt (if your seeds are not salted)
  • 1/2 tsp pure vanilla extract
  • cornpops

what to do:

  1. Use a food processor or blender to grind your seeds (not too fine – or you’ll make seed butter!).
  2. In a food processor, buzz up the dates until they form a paste / giant ball shape that is whipping around your food processor.
  3. In a pot over medium heat, melt coconut oil and then add the pureed dates to soften them. Add cinnamon and salt. Mash with a large fork to combine evenly.
  4. Remove from heat and add vanilla and seeds. Use the fork again to mix evenly.
  5. Wet your hands slightly with cold water (this will prevent the mixture from sticking to your hands). Use a spoon to scoop up about a golf ball size of date mixture, place a corn pop in the middle and roll into a ball.
  6. Store in airtight container for up to 1 week. It will keep even longer in the fridge. Enjoy!

berry banana muffins


no fat in this delicious baked good!

I love making fresh muffins for snacks or breakfast, and they are fun to make with the kids because they aren’t too labour intensive.  My 3 year old likes to help with ingredient measuring and lining the muffin tins.  It’s really fun to watch them in the oven as they bake, but of course when they are done the hard part is patiently waiting as they cool. I used to make these with half a cup of vegetable oil but today I actually ran out (I had olive oil but I find olive oil has a strong taste for baked goods) – therefore I just tried yogurt in place of the oil and it worked!  I will admit, the paper doesn’t peel away as easily from the muffin as it usually would, but the muffins are delicious nonetheless.  These are nut free therefore can be a school safe snack! Pie pie was very excited to pack one into her lunch bag for preschool today:)

prep time:  5 min     bake: 20 min     yield: 12 regular muffins

what you need:

  • 3 very ripe large bananas
  • 1/3 cup brown sugar or coconut sugar
  • 1 egg
  • 2 tbsp maple syrup
  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp ground flax seed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup frozen berries

what to do:

  1. Preheat oven to 375 F (350 F for convection oven). Line a muffin tin with muffin cups.
  2. In a large bowl, mash bananas fairly well with a fork, then whisk in sugar, egg, vanilla, and syrup. Stir in the yogurt.
  3. In a medium bowl, combine flour, oats, baking soda, baking powder, and salt.
  4. Add dry ingredients to wet ingredients, just folding gently until combined (do not overmix as these will create dense tough muffins).
  5. Gently fold in the berries.  Fill muffin cups and bake for about 20 minutes. Remove from oven, then when cool enough to handle, transfer them to cooling rack to cool completely. Enjoy!