FIT & FAB MUMMY BOOTCAMP. Sweet Snack Recipes

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1 FIT & FAB MUMMY BOOTCAMP Sweet Snack Recipes

2 Healthy Muesli Bar 3/4 cup raw almonds 3/4 cup walnuts (org recipe used macadamias, and so did I, but next time I will try with walnuts!) 1/4 cup raw pepitas(or pumpkin seeds) 1/4 cup raw sunflower seeds 1/4 cup of shredded coconut (I use the macro brand, because it doesn t have Preservative 220 in it) 1/2 cup dates, chopped (org recipe used dried cranberries) 1/2 cup melted coconut oil 1/4 cup raw organic honey I am not a big honey fan, so I put a bit less in next time I will put less in and add some more coconut for sweetness 2 eggs 2 tablespoons cinnamon I would add a sprinkle of Chiaseeds too I didn t with these ones, but will next time! 1. Preheat your oven to 180 degrees C 2. Place your almonds and wlanutsin your food processor and continue to pulse until you have tiny chunks, you don t want the consistency of flour, keep it rough. 3. Transfer the mixture to your mixing bowl and add all of the remaining ingredients 4. Mix well with a spoon, to ensure an even distribution of ingredients 5. Grease a 9 9 Square baking dish with coconut oil and then transfer your nut mixture to the dish smooth out. 6. Bake in your preheated oven for 20 minutes or until the centre of your bars pass the toothpick test 7. Once done, remove from the oven and let cool on the counter in the pan 8. Once you can handle the pan without oven mitts, place the bars in the refrigerator and let cool completely 9. Remove from the fridge and then slice into bars of the size of your choice I would recommend about 4-5cm in length and 2-3 cm wide you don t want them too big as a snack! 10. Individually wrap them in plastic wrap and leave at room temperature or place back in the refrigerator and take them everywhere as snacks. 11. These ones were a bit over cooked, they should be slightly lighter I did cook them at a higher temp for longer, so cut back the temp and the cooking time here! 12. Enjoy! 13. This recipe was inspired bycivilizedcaveman Cooking Creations

3 Raw Larabar Recipe from Rawified 1 Cup of Nuts Almonds, walnuts, pecans, cashews, pistachios, hazelnuts etc 1 Cup of dried fruit Dates, figs, prunes I cup filling (optional) Goji berries, shredded carrot, desiccated coconut etc 2-4 tbsp flavouring (optional) Vanilla, cinnamon, ginger, mint, coconut oil 1. In your food processor, mix together fruit and nuts until a sticky, workable dough is formed. 2. Add flavoring, and process well. 3. Add fillings, and pulse until combined -being careful not to wreck the texture. 4. Shape into six equal sized bars, and wrap in parchment paper or plastic wrap. 5. If you're in a hurry, you can shape the dough into eight to twelve balls, instead. 6. Lärabarsshould keep in the refrigerator or freezer in an airtight container for up to a month. Other flavour ideas: Apple Pie 1 cup mixed almonds and walnuts 1 cup mixed raisins and dried apple 2 tbsp cinnamon Banana Bread 1 cup almonds 1 cup dried banana Blueberry Muffin 1 cup cashews 1 cup dried blueberries Zest and juice of 1 lemon 1 vanilla bean, scraped Cappuccino 1 cup mixed almonds and cashews 1 cup coffee beans 1 vanilla bean, scraped Carrot Cake 1 cup mixed almonds and walnuts 1 cup mixed dates and raisins 1 cup mixed dried pineapple, shredded coconut, and carrot 1 tbsp coconut oil 2 tbsp cinnamon Cashew Cookie 1 cup cashews Chocolate Coconut Chew 1 cup mixed almonds and walnuts 1 cup shredded coconut 4 tbsp cacao powder

4 Healthy 5-Ingredient Granola Bars Recipe from Minimalist Baker 1 cup packed dates, pitted 1/4 cup honey 1/4cup almond or nut butter 1 cup roasted unsalted almonds, loosely chopped 1 1/2cups rolled oats optional additions: a bit of dried fruit, nuts, banana chips, vanilla 1. Process dates in a food processor until small bits remain (about 1 minute). It should form a dough like consistency. 2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw 3. Place oats, almonds and dates in a bowl set aside. 4. Warm honey and almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. 5. Once thoroughly mixed, transfer to an 8 8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. 6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for minutes to harden. 7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days.

5 No Bake Muesli Slice Recipe from Mamacino 11/2cups rolled oats 1/2 cup preservative free dried apricots 1cup pitted dates 1/2cup mixed sunflower and pumpkin seeds 1/3cup linseeds 1/2cup almonds 1/2 1 cup fresh orange juice (about 1 orange) coconut for sprinkling (optional) 1. Put everything in the food processor (except the coconut) and whiz until the mixture sticks together. 2. Line a slice tray with baking paper and press the mixture in, using the back of a spoon to smooth it down. Sprinkle with a little desiccated coconut. 3. Put in the fridge for at least an hour and then cut into squares with a sharp knife. Store in a container with baking paper between each slice in the fridge.

6 Homemade Clif Bars Recipe from My Whole Food Life 15 to 17pitted dates 1cup almonds 1cup rolled oats 1/2 cup shredded coconut 1/2 3/4 cup water 1. Preheat oven to Grind up the oats and almonds in the food processor. When they have a crumbly consistency, add the dates and coconut. 3. Lastly add the water slowly as you pulse the ingredients together until a batter forms. It will be thick and sticky. 4. Line a small pan with parchment paper leaving enough paper sticking out on each side so you will be able to lift the whole thing out when done. 5. Working carefully, spread batter evenly out to all the sides. Press mixture down with a spatula to get it firm. 6. Bake in the oven for about 20 minutes. Let cool completely before removing intact. Cut bars with a pizza cutter. An 8X8 pan would work great. I stored mine in the fridge to make them last longer.

7 Coconut Cream Larabars Recipe from My Whole Food Life 15MedjoolDates 1/2cup almonds 1/2cup cashews 3/4 cup shredded coconut 2T coconut oil 2T water 1. Mix the almonds, coconut and cashews in the food processor until fine. 2. Then add the dates, oil and water and pulse until a dough forms. 3. Line an 8X8 pan with parchment paper leaving enough room for some to come out the sides. 4. That way, the bars will be easy to remove and cut with a pizza cutter. 5. Press down the down so that it is packed well and place in the fridge to set. It will take an hour or two. 6. Slice and eat. These should keep in the fridge for a couple weeks.

8 My Favourite Banana Bread (Also great as muffins!) Recipe from Primally Inspired 4very ripe bananas, mashed 1/3cup coconut oil melted 4 free-range eggs 1tsp vanilla 11/2tsp cinnamon 1/2cup organic coconut flour (do not substitute another flour it will not work) 1heaping tsp baking soda 1/4tsp salt optional add-ins: walnuts, pecans, slivered almonds etc 1. Preheat the oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. 2. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until centre is set and top is golden. Enjoy! 3. *Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good.

9 Blueberry Breakfast slice Recipe from Natural New Age Mum 3cups of organic oats 2organic eggs 2organic green apples 2large ripe organic bananas 1cup organic blueberries (I use frozen ones) 3 tablespoons virgin, organic coconut oil 2tablespoons organic chiaseeds (or use any other seeds or chopped nuts) 1 tablespoon organic cinnamon 1. Smash up the banana and whisk in the eggs and coconut oil in a large mixing bowl. 2. Chuck in the oats, mix it up really well and let it sit for a bit while you keep going. 3. Grate the apple as chunky as you can. Leave the skin on! 4. Add the apple, cinnamon, chiaand blueberries. This is where I like to get messy and use my hands to mix it all in really well. 5. Chuck it all in a slice tin that you have lined with baking paper. 6. Fling into the oven and cook for about 30 minutes at 180 degrees celsius(a medium oven). 7. Cool down on a wire rack. Slice with a bread knife. 8. It will keep in the fridge, in a sealed container for about three days.

10 Date and Coconut Balls 2 cups soft, fresh, medjool dates Approx 3 tablespoons of coconut butter Date and Oat Bars 2 cups of fresh, pitted dates (I used Medjool). Soaked overnight in just enough water to cover them. Oats. I used about 4 handfuls, which I worked out to be about 1.5 to 2 cups of oats. Use this as a guide but add more or less as you start to process. Extra oats for coating the bars. 1. In a food processor, combine the dates and butter and process until combined. If the mix is too oily, add a few more dates. To dry? Add a smidge more butter. 2. Remove the mix from your machine and roll into balls. 3. Golf ball size makes about 12 from this mix. 4. Roll in shredded coconut if desired. 5. Leave to set in the fridge. 6. These will keep for a few weeks in the fridge or a few months if frozen. 1. Place the dates and soaking water in a food processor and blend until it looks like thick jam (around seconds) 2. With the machine running, add your oats down the funnel, a handful at a time, and pulse until you get a nice, thick, somewhat dry consistency and all the oats are combined. 3. When you re happy with the mix, press it into your lined tin and give it some shape. 4. Press some extra oats into the top of the date mix and refrigerate for an hour or so. 5. Remove from the tray and slice into thick bars. Press oats into the sides and base of the bar and EAT! 6. Store in the fridge for a lovely snack or sweet treat for the lunch box.