Being a work at home, homeschooling mom who is in the middle of writing a book means that my days are VERY busy. Even in the summer, every day starts with drawing a line down the center of my notebook so that I can make my two columned to do list.
Yes, two columns. Because there is always more than one column of things to do – And even when there is not I can always FIND things that need doing!
Although I can be a little obsessive and have a hard time relaxing, I am far from superwoman. Because of this, I’ve had to develop strategies that help me stay on top of what is truly necessary, especially when it comes to the boy’s food.
Since I do not want to give them food from a box or a bag, one thing that works for me is always having something made that they can grab for breakfast.
The truth is that even on the best of days, fixing breakfast at 6:30 in the morning is a chore and not something that I love. Pre-made grab and go breakfasts that are sweet enough that the boys will never say “no” to are a lifesaver for me!
That is why I almost always have something like these quinoa cereal bars in the house. They are relatively easy to make and keep well. I should mention that because I use gluten free flours, I do keep them in the refrigerator. I also heat them a little bit before serving because gluten free baked goods are best when served warm. I doubt you would need to do either with conventional flour, but you will have to be the judge of that.
Oh, and to further prove the “not superwoman” thing, these flourless cookies are another “breakfast” my boys have enjoyed. Guess I won’t be getting that “Mom of the year” award this year after all.
- 1 1/2 cups quinoa flakes
- 2 cups gluten free flour mix or white whole wheat flour
- 1 ½ teaspoons xanthan gum (ONLY if using gluten free flour w/o xanthan gum)
- ½ cup flax seed meal (or ground flax seeds)
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup coconut palm sugar
- 2 tablespoons coconut oil, melted
- 1 ¼ cups apple sauce
- ½ cup almond milk (or milk of choice)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 10 ounces organic jam, any flavor
- ¼ cup water
- Preheat oven to 350 degrees. Line a 13 x9 pan with parchment paper.
- In a large bowl combine quinoa flakes, flour, flax seed meal, baking powder, sea salt and coconut palm sugar.
- In a medium bowl combine melted coconut oil, apple sauce, almond milk, maple syrup and vanilla extract. Whisk until well combined and add to the quinoa flake mixture.
- In a small bowl whisk together jam and water. Using a spatula, spread half of the batter on the bottom of the baking dish. Top with the jam and remaining batter. If you are having difficulty spreading the batter add in a little more applesauce with clean hands.
- Bake for 35 to 40 minutes. Allow to cool for 5 minutes in the pan and then carefully lift the parchment paper out and allow to cool on a rack
Calories 216, Fat 6.4g, Carbohydrates 36.9g, Protein 4.3g, Cholesterol 0mg, Sodium 126mg, Fiber 4g, Sugar 15.4g