Mr H, baby H and I recently went on a lovely long weekend to Verona in celebration of me turning old (30, eek). It turns out travelling with a baby is much easier before they start a) crawling and b) eating, but whilst there's not much you can do about the former apart from being in party entertainer mode for the duration of the flight, the latter can be helped by careful planning and a whole backpack of snacks (or 'the snackpack' as we now refer to it).I had some apples that needed using up before we left (I hate wasting food so often end up eating all sorts of weird and wonderful 'everything in the fridge' pre holiday dinners) and I wanted to make something we could take with us for baby H that was only made with natural sugars and lots of good fats and slow release energy. Cue these bad boys. They taste pretty damn delicious, and I must admit I packed rather a lot of them so Mr H and I helped out with eating them too! If you make them (which by the way is super easy) you'll understand!
These are great if you're looking to bake something on the weekend that you can breakfast/snack on during the week, and after posting these on my Insta stories I've had so many requests for the recipe from fellow mamas that I knew I had to get my act together and share the love! I always make sure I have a couple of these with me when we go out anywhere as then if Baby H needs a snack I'm never caught unaware and I can be happy knowing that she's eating something with slow release energy, good fats, vitamins, fibre and only natural ingredients. I hope you guys (and your littlies) love them as much as she does!
- 2 apples
- 6 medjool dates, pitted
- 1/2 cup cashew butter
- 1/2 cup almond milk
- 3 tbsp ground flaxseed
- 2 cups oats
First, cut the apples into quarters and remove the core, then pop these with the dates, cashew butter and almond milk in a blender or food processor and whizz until you have a smooth (and amazing tasting) purée.
Pour this into a mixing bowl and fold in the oats and flaxseed, then stir well and place on a lined baking tray or aluminium foil tray (I use 8" ones) and bake for 30 mins. Leave to cool, then cut into slices and store in an airtight container in the fridge.
Love, Mrs H xx