Do you find yourself eating more packaged snacks than you would like? They cost so much money and aren’t great for you but man are they convenient! I am hoping that by showing you the recipes I make for my family, you will gain some inspiration for your own family!
Most of these recipes are so easy with under 5 minutes of hands on time. Next week I will show you how you can prep them ahead of time (the baking mixes.)
Watch the video below to see how I make these recipes!
WAFFLES
INGREDIENTS:
~1.5 Cups of Milk (this can be cow, oat, almond- whatever you’d like!)
~2 Tsp Apple Cider Vinegar or Lemon Juice
~1/4 Cup Melted Butter (I use vegan butter as we have a dairy allergy)
~1 Tbsp Sugar (I like brown sugar but you can use white sugar, honey or maple syrup)
~1 Tsp Vanilla Extract (optional- if you are planning a savoury waffle, leave this out)
~1/2 Tsp Salt
~2 Cups of Flour (I use half white and half whole wheat most of the time)
~1 Tbsp Baking Powder
INSTRUCTIONS:
Start by preheating your waffle iron and then start the batter.
Most blogs will tell you to do this in separate steps but I find that over complicates things and makes recipes less accessible. I generally add all wet ingredients into the bowl first and then add the dry but honestly, everything mixes together and I have had a lot of success combining everything at once.
If you want to be technical, I would start with the milk and vinegar/ lemon juice. Let that sit for roughly 5 minutes.
After, add all of the other ingredients and mix it until it is just combined.
Grease your waffle iron and add 1/4 cup of batter to each side. Let it cook until the light turns off or it stops steaming.
Let them cool on a wire rack (if you have one,) or a plate if you don’t. Enjoy hot or let them cool completely, freeze them flat and then store in an airtight container in the freezer.
To reheat, toss them in the toaster until hot and crispy! Enjoy!
Here is a link to a waffle iron that is very similar to mine. We have loved and used it for almost a decade!
Homemade Granola Bars
INGREDIENTS:
~4 Cups of Rolled Oats
~1 + 1/2 Cups Shredded Coconut, Dried Fruit, Nuts or Seeds
~1/2 Cups Chocolate Chunks or Chocolate Chips
~1 Tbsp Vanilla
~ Pinch of Salt (around 1/2 tsp)
~ 1 + 1/2 Cups of Peanut Butter or Seed Butter
~1+ 1/4 Cups of Honey or Maple Syrup (I lower this to 3/4 of a cup if I used sweetened peanut butter- I know… We are working on the switch to all natural nut butter)
~1/4 Cups Coconut Oil or Melted Butter
INSTRUCTIONS:
Melt the nut or seed butter in a double boiler or in the microwave for 30 seconds.
Add the honey or maple syrup and stir to combine.
Add all of the other ingredients and then squish them down into a greased baking tray. This fills up a 9×13 dish pretty well. I use damp fingers to squish it down or the back of a greased measuring cup. You want it to be super compact so it holds together.
Cover with a cloth or tin foil and place in the fridge until it is hard (around 4 hours.) It is delicious before but doesn’t hold up when cut.
Store the bars in an airtight container in the fridge to use within 4 days or in the freezer for up to 3 months (longer if you vacuum seal them! HERE is a link to the vacuum sealer I love!
Banana Chocolate Chip Muffins
INGREDIENTS:
~3 Ripe Bananas (medium to large in size)
~1 Cup Milk (I use oat milk but any milk will work)
~2 Tsp Apple Cider Vinegar or Lemon Juice
~1/3 Cup Melted Butter or oil
~1 Cup Brown Sugar (white sugar will also work)
~2 Tsp Vanilla
~1/2 Tsp Salt
~1 Tbsp Baking Powder
~2 1/4 Cups Flour (I use a mix of white and whole wheat when I can!)
~1/2- 3/4 Cup Chocolate Chips (follow your heart here!)
INSTRUCTIONS:
Preheat the oven to 400F.
Mash the banana. A fork works but I have found a hand mixer leads to silky smooth banana which is the key to a delicious muffin.
Add all of the wet ingredients to the banana (milk, butter or oil, vinegar or lemon juice, vanilla) and mix to combine.
Add all of the dry ingredients and stir to combine. Try to stop mixing when the flour is incorporated. Some lumps are fine!
Spray muffin tins (I find this is enough batter for 24 muffins so I need 4 trays) and fill them with batter until they are almost full. Bake for 20- 25 minutes or until they are golden brown and almost burning on the bottom (this is the second trick to an amazing muffin.)
Pull them out of the oven and let them cool for about 3-5 minutes in the muffin tin and then flip them upsidedown to cool the rest of the way on a cutting board, wire rack or your clean counter. This is the final key to make these crispy on the outside. Everyone who has tried these muffins devours them!
Store them in an airtight container in your fridge for up to 3 days or in your freezer up to 3 months. Pull them out and let them thaw in your lunch box or on the counter until you are ready to eat. They don’t take long to defrost! Enjoy!
Homemade Granola
INGREDIENTS:
~1/2 Cup Butter
~1/2 Cup Maple Syrup (you could use honey instead)
~1 1/2 Cups Rolled Oats
~1/2 Cup Shredded Coconut
1/2 Cup Pumpkin Seeds (or nuts/ seeds of choice)
1/2 Tsp Salt
1 Tsp Vanilla
INSTRUCTIONS:
Preheat the oven to 350F
Combine butter and syrup in a sauce pan and bring to a boil.
While the syrup mixture is heating up, combine the oats, seeds, coconut on a greased baking tray.
Add the vanilla and salt to the syrup mixture when it is done and then pour it over the oat mixture. Mix until fully combined and then place it in the oven to cook for 15 minutes, stirring it halfway so nothing burns.
Let it cool down and then store it in an airtight container in the freezer for up to 3 months.
Easy Sheet Pancake
INGREDIENTS:
~2 1/4 Cups Flour (I used a mix of white and whole wheat all purpose)
~3 Tbsp Sugar (Brown or white)
~1 Tbsp Baking Powder
~1/2 Tsp Salt
~2 Cups of Milk (I use oat)
~1 1/2 Tbsp Lemon Juice or Apple Cider Vinegar
~ 6 Tbsp Melted Butter (or coconut oil)
~Optional but super fun toppings include- Jam, Chocolate Chips, Cinnamon Sugar (8 Parts sugar to 1 part cinnamon)
INSTRUCTIONS:
Preheat the oven to 425F
Combine all of the ingredients into a bowl and then pour it into a greased baking tray I use a 9×13 and it is perfect!
Add any toppings that you would like (totally optional but fun!) and then bake for 15 minutes.
Enjoy hot or wait until it is completely cool, slice it and then store in an airtight container in the fridge for up to 3 days, or in the freezer up to 3 months. Allow it to thaw in a lunch box or on the counter until ready to eat. Enjoy!
Thank you so much for taking the time to read this far. I appreciate you!! If you have any recipes you would like to see please comment below. I love to hear from you!
Did you know I make tallow based skincare? It is the best thing since sliced bread. If you want to try some, click below! Thank you so much for your support. I appreciate you more than you know!
