While ingredient-wise you need few things to get started, there is a few baby item essentials that will make your life easier: Silicone Baby Bibs for easy cleaning. When you start BLW there is a good chance that more food will be in the bib’s…
These freezer-friendly sunflower seed toasties are inspired by the German vegan recipe queen Nicole Just and her nut toasties from the book La Veganista: Mein selbst gemachter Power-Vorrat (seems to be only available in German language at the moment). When my pregnancy was coming to an end, I stocked up the freezer with tons of these sunflower seed toasties.
They are amazingly convenient because they can be made ahead and freeze really well. When you want to eat them, all you do is take them from the freezer and place them in your toaster. They are ready in no time! Delightful, still warm from the toaster you can enjoy them with sweet or savory spreads such as jam, chocolate spread, hummus, avocado-free guacamole or anything else.
When we introduced our little baby L’Maddy to solids following a baby-led weaning method, we struggled with what to give when we were eating things she wasn’t supposed to eat yet. We kept her away from glutinous bread until 1, so our bread time was her sunflower seed toastie time. And what can I say? She loved eat chewing happily with her zero teeth. The toasties hold up surprisingly well in those little hands and can be sucked as well. Sometimes, she would just suck the nut butter or avocado-free guacamole we would spread on the sunflower seed toasties but -oh well – we all have these days where spread tastes better than bread.
The sunflower seed toastie recipes requires very little equipment:
These sunflower seed toasties that can be made ahead and kept in the freezer are served in no time. A quick fix in the toaster and these little beauties can be enjoyed with peanut butter or really anything you like on top.
Prep Time10mins
Cook Time50mins
Sitting Time1hr30mins
Total Time2hrs30mins
Course: Breakfast, Snack
Cuisine: American, German, gluten-free, Vegan
Keyword: 10 ingredient or less, baby, blw energy ball, freezer friendly, sunflower seeds, toasties, toddler
Ingredients
¾cupsunflower seeds
⅔cupwhole flax seeds
1¼cuprolled oatsuse gluten-free if necessary
5tbsppsyllium husk fiber
1½tbspfine sea saltskip if making the toasties for babies
1⅛cupcarrotsfinely grated
2tbspmaple syrupskip if making the toasties for babies
3tbspolive oil*extra virgin
2¾cupwater
Instructions
Line a baking pan with parchment paper. Pre-heat oven to 320°F/160°C.
Add sunflower seeds, oats, salt (if using), and psyllium husk fiber to a large mixing bowl. Stir to combine.
To the dry mixture add the wet ingredients (water and olive oil) and stir to combine. Then fold in the grated carrot. Fill the dough in your baking dish using your wet hands to straighten the surface. Cover with a kitchen towel and let sit at room temperature for 1½h
After sitting time, place baking dish in the oven and bake for 45 minutes. Then by using the parchment paper, lift the loaf from the dish, turn around and bake for another 25 minutes.
Let cool the loaf completely before cutting it in slices of max. 1 inch (check your toaster to assess ideal size). Freeze**.
Notes
*I'm aware of the huge discussion as to which kind of oil to use for babies. I've done extensive research on the topic and found for ourselves that extra virgin olive oil (among others) is a good fit.
**Spread them out on a tray, freeze for 3 hours and then transfer to a freezer-friendly bag or container.
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly energy balls. At least, this is what it was for me. When it comes to packing lunch boxes for the office or kindy, all I need sometimes is a ready-made…
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly peanut banana energy balls. At least, this is what it was for me. When it comes to packing lunch boxes for the office or kindy, all I need sometimes is…
I originally came up with these lemon sorbet energy balls while browsing the internet for baby-led weaning suitable snacks. The ones I found on www.babyledfeeding.com. I didn’t like the fact that they contain maple syrup as sweetener because I intend to feed L’Mdaddy natural stuff. Hoping she’ll learn what lemon really tastes like before she’s out and about in the world putting maple syrup on top and inside everything.
What do I say? She loved it right from the start. But then again what’s there not to love. These little lemon sorbet goodnesses contain:
fresh lemon
coconut
sunflower seeds
When you eat them straight from the freezer, they taste like lemon sorbet that melts in your mouth. I absolutely love them!
This Lemon Sorbet Energy Balls recipe requires very little equipment:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
This Lemon Sorbet Energy Balls is a freezer-friendly delight. It makes for a nutritious snack at your desk, before hitting the gym or for your child at the park. Everyone can enjoy these sugar-free and nut-free energy balls.
Prep Time10mins
Resting Time4hrs
Total Time40mins
Course: Snack
Cuisine: American, Vegan
Keyword: BLW lemon snack, BLW nut-free energy ball, lemon energy ball
Servings: 12balls
Ingredients
1cupsunflower seeds
1lemon zest
1juice of lemon
1cupoats
¾cupshredded coconuts
5tbspmelted coconut oil
½tspturmeric
Instructions
Place all the ingredients into a food processor and process until really fine and coming together like a dough. If it is a little dry, add some water, just one tablespoon at a time.
Take the mixture out, form into a ball and make approx. 12 balls (I use an ice cream spoon for this). Freeze* or place in the fridge for a couple of hours.
Store in the fridge in an airtight container for 5–7 days.
Notes
*Spread them out on a tray, freeze overnight and then transfer to a freezer-friendly bag or container.
Hummus is incredibly versatile. And so are potatoes. Combining hummus and potatoes almost seems like the logical thing to do then. I recently got creative with hummus after making waaay to much for a potluck. Hummus keeps for a few days but of course one…
If been vegetarian for a longer time in my life than I hadn’t. Never missed meat, never went for like-meat convenience food. Needless to say, that when I went vegan, I didn’t need any of v-meat, vöner kebap, vausage and whatever it’s called. Although we…
The homemade vegan bean-based meatballs are surprisingly tender, flavorful and require few ingredients. Fresh herbs, tomato paste, and spices ensure big flavor. These perfect meatless meatballs will make your pasta, sandwich as so much more a true delight.
This bean-based vegan meatballs recipe requires very little equipment:
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
The homemade vegan bean-based meatballs are surprisingly tender, flavorful and require few ingredients. Fresh herbs, tomato paste, and spices ensure big flavor. These perfect meatless meatballs will make your pasta, sandwich as so much more a true delight.
1cuppearl barleysub: millot or quinoa/ cooked and completly cooled
115-ounce can pinto beansrinsed, drained and oven or sun dried
3cloves garlicminced
2tbspwatersub: olive or avocado oil
1/2cuponiondiced
1/4tspfine sea salt
2tspdried oregano
1/2tspred pepper flakereduce for less heat
1/2tspfennel seed
1/2cupvegan parmesan cheeseplus more for serving
2 1/2tbsptomato paste
3tbspcilantro or parsleyor mixed
2tbspsoy sauce
Instructions
Prepare your pearl barley according to package instructions.
Preheat oven to 350 degrees F (180 C). Add rinsed, dried pinto beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. In summer you might be abke Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and onion. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and keep pan for later use).
Add pinto beans to a food processor along with garlic, onion, sea salt, oregano, red pepper flake, and fennel and pulse into a loose meal being careful not to overprocess. Then add cooked and completely cooled pearl barley, vegan parmesan cheese, tomato paste, fresh cilantro, and Worcestershire. Pulse to combine until a textured dough forms (being of a semi-tacky texture).
Taste and adjust flavor as needed.
Scoop out heaping 1 1/2 Tbsp amounts (I love my ice cream spoon to do so but a tablespoon will also work) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
If you want to prep these meatballs for later, here is the time to freeze them. They will keep in the freezer for up to 1 month.
If you want to eat them straight away heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
What’s there not to like about Hummus – especially if it’s you give it a little twist from your usual hummus routine. This delightful hummus gets it nutty kick from the queen of nut – the macadamia. I named this macadamia nut hummus my Ultimate…
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