fuel for a busy life (lunch box friendly)
Life never seems to let up, does it? It’s not going to slow down for anyone.
Not that I’m complaining, but this year has started off with a bang of busy-ness. Making lunches for both Viper AND Misty who has started at kindy (oh how they grow so fast!) working 2 jobs, yoga teacher training, plus domestic duties has me running around like a headless chook. Good thing I thrive on being BUSY.
My boys need lots of energy for their endeavours too, of course – and I want them to have quality fuel for their day. Viper would call these bars something along the lines of “Middle Earth Bars,” or “Hobbit food.” Basically this means that they are super dense, energy filled snacks that would definitely fuel a mission to Mordor, or a day at kindy. Also, I think Viper is poking fun at the look of my bars – unleavened bread, or a small windowless building, anyone? Looks aside, these are super tasty and filling…. plus Misty has deemed them Yummo.
These would be great for school lunches – nut free!
Apricot-Coconut Chocolate Chunk Bars
Vegan, wheat/corn/soy/ nut/refined sugar free.
- 1C quick oats
- 2/3C dessicated, toasted coconut*
- 3T toasted chickpea flour*
- 2T rapadura sugar (or granulated sweetener of choice)
- 1/2C chopped dried apricots
- 1/2C dark chocolate chopped into small chunks
- 1/2t ground cinnamon
- 1C almond milk (or desired milk)
- 1/4C soft vegan spread (nuttlelex, Earth Balance) OR coconut oil OR butter
- 1/4t sea salt
- 1t baking powder
- 1/8t baking soda
*Toasting really brings out the flavour of the coconut, and decreases to bitterness in the chickpea flour. Simply use a dry fry pan, stirring constantly until lightly brown and fragrant.
- Pre heat oven to 160 degrees C fan bake.
- Combine all ingredients except raising agents (baking soda/powder) and mix well.
- Fold through remaining ingredients gently.
- Scoop into a lined loaf pan and smooth out the top.
- Bake for 45-50 or until it feels firm in the middle. Turn off oven, leaving inside for a further 20 minutes.
- Place in fridge until fully cold.
- Slice into bars – store in the fridge.
I think the fact that I’m doing my yoga teacher training is my saving grace in this hectic schedule at the moment – I have to do yoga! It’s all kinds of winning in my book.
How do you cope with day-to-day craziness? What’s your favourite way to chillout?