Okay all you Mommies out there, I am impressed on how you balance it all. I’m 4 weeks in to mommy hood and I’m finding I’m not doing too much besides sleep and laundry! Either way, I have been trying to get in one recipe a week, and honestly, I really miss being in the kitchen! Most of our meals have been slow cooker ones these days, just because I can throw everything in there and not have to think about it again. Do any of you other Moms out there do a lot of slow cooker meals?
Have you ever heard of somersaults? They are a small snack bite that my husband loves, but they have wheat (I do admit, they are delicious). So when I saw them at Target (I usually have to get them at the health food store) I decided to go home and try to make them. They took me a few tries, but I think I got it (my husband really liked them)! Awesome thing is a small batch makes a lot, and they are super quick and easy to make - just a few ingredients! These are great for me because I find I forget to eat (I never thought that would happen) as I’m so busy tending to the baby, trying to keep the house tidy, etc. So I can leave these out on the counter and munch during the day when my belly starts to rumble! (I also think you could sub out the cinnamon for chocolate powder to make cocoa snack bites, but I haven’t tried it yet!)
Ingredients
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 3 tablespoons honey or maple syrup
- 1 tablespoon molasses
- 1 heaping tablespoon cinnamon
Instructions
- Preheat the oven to 325 degrees
- Buzz pumpkin seeds and sunflower seeds in a blender or food processor until crumbly
- Mix all ingredients in a bowl
- Grease cookie sheet (with coconut oil) or use a Silpat
- Make small bite sized pieces (1/2 tablespoon measured) out of the mixture (rolling each 1/2 tablespoon into small balls)
- Place pieces on greased cookie sheet (can place them close, they will not expand)
- Bake for 18 minutes in the oven
- Allow to cool before eating
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