It was such a lovely sunny day yesterday that we decided to have a picnic in the park. Me and the kids spent all morning baking some yummy and healthy vegan treats. They really love baking! It’s usually messy and slightly stressful for me, but also fun. We made blueberry muffins from Keep It Vegan by Áine Carlin, pumpkin seed breakfast bars from Plant Powered Families by Dreena Burton and also these cashew butter and blueberry cookies. The boys loved them!
So even though it was all really healthy food, it was a really nice treat for the kids. Even some other kids were looking over longingly!
Oran couldn’t even wait for me to take photos!
He is always so messy eating blueberries (and he’s teething so dribbling everywhere!) but he loves them.
Then we spent all evening playing in the park. The boys love going on “adventures”, running off together holding hands. Rian keeps Oran safe and looks after him. It’s so sweet.
They came back from playing every now and again to refuel!
These muffins are really one of my favourite snacks at the moment. I keep making them. It was my first time trying the breakfast bars from Plant Powered Families but I’ll definitely be trying them again.
These cookies were really simple. I just made up the recipe as a way to get us to eat more cashew butter (for iron, protein and all the other goodness in it) and we really love dried blueberries at the moment too!
2 cups of porridge oats
2 tbsp cashew butter
A handful of dried blueberries
A handful of desiccated coconut
Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper or use a non-stick tray.
In a large bowl mash the bananas.
Add the oats, cashew butter, blueberries and coconut and mix it all up with a spoon or your hands (it’s easiest with your hands but messy).
Form into cookie shapes with your hands or two spoons and place on the baking tray.
Bake for 10-12 minutes until golden brown on top.
They’re best eaten fresh I think but they’ll keep for a few days in the fridge.