I asked my daughter to come up with some really easy tasty nutritious snacks that I could give my Mums and supporting team during labour. These are the ideas she came up with. For more on Phillippa Fern please check out her webs site https://www.phillippafern.com
The following recipes are all plant-based, refined sugar free and designed to be super simple to make. All under 10 minutes preparation time and no specialist equipment needed.
Prep 5 minutes, cook 45 minutes
1 tbsp cinnamon, optional
1 tbsp cardamom, optional
Preheat your oven to 130*C fan/150*C. Core both apples, but leave the skins on. Using a mandolin or sharp knife, slice the apples into even thin slices. Depending on the size of your oven you may have to do this in batches. Distribute the apples over lined baking trays leaving space in-between each piece. Bake for 45-50 minutes, turning once half way though. Leave to cool and sprinkle with cinnamon or cardamon. These will last for 1 month in an air tight container.
Super Simple Seasame Power Balls
Makes 7-8 balls
90g oat flour*
1 tbsp cocoa powder
1/4 tsp vanilla essence
Pinch of salut
4 medjool dates, stones removed
3 tbsp tahini
2 tbsp coconut syrup or maple syroup
10g sesame seeds, optional
*For the oat flour, use a high speed blender of NutriBullet to blitz the oats to a flour consistency. Combine the dry ingredients in a large mixing bowl. In the same high speed blender or NutriBullet blend together the dates, tahini and coconut/maple syrup. Tip the wet mixture into the dry ingredients and work together with your hands to form a thick dough. Roll into equal size golf balls (or smaller if you prefer) and cover with sesame seeds. These will keeping in the fridge for 2 weeks.
Prep 5 minutes, cook 15 minutes
Makes 8 cookies
110g oat flour*
60g maple syrup
1/4 tsp vanilla extract
Pinch of salt
1 tbsp coconut sugar (optional)
40g cacao nibs
1 tbsp oat milk to bind
Preheat over to 180*C fan/200*C. Using a NutriBullet of high speed blender, blitz the cashews to a fine flour consistency. Be careful not to over blend as they will cream and become soft and buttery very quickly.
Add to a large bowl with the oat flour*, maple syrup, vanilla, salt and cacao nibs. Using your hands bring the mixture together to form a dough, add the oat milk if you think it needs it. Shape the cookies into rounds and then press to flatten slightly. Place on a lined baking tray and bake for 15 minutes or until slightly brown on top.
*For the oat flour, use a high speed blender or NutriBullet to blitz the oats to a flour consistency.
Prep 10 minutes, cooking 40 minutes
100g coconut oil
60g maple syrup
60g desiccated coconut
2 apples, cored and grated (or blitzed in a high speed blender or NutriBullet)
Juice and zest of one lemon
Pinch of salt
Preheat your oven to 160*C fan/180*C and line a 30cm x 20cm baking dish. In a small saucepan on a medium heat, melt the coconut oil and maple syrup together and set aside. In a large mixing bowl, combine the oats, coconut, apple, lemon juice, zest and salt. Stir in the coconut maple mix and combine. Tip into the baking dish and smooth the top with the back of a spoon. Cover with greaseproof paper and bake for 20 minutes. Remove the greaseproof and bake for a further 20 minutes. Allow to cool and slice into your desired shape. These will let for 2 weeks in an air tight container.
Prep 5 minutes, cook 50 minutes
230g almond flour
3 tbsp coconut sugar
1/2 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
Pinch of salt
3 overripe bananas
2 dates, stones removed
Preheat your oven to 160*C fan/180*C and line a 30cm x 20cm baking dish. Combine the almond flour, coconut sugar, baking powder, cinnamon, ground ginger and pinch of salt in a large mixing bowl. In a high speed blender or NutriBullet combine the bananas and dates, blend until smooth. Tip the wet ingredients into the dry and stir to combine. You should have a thick batter, pour into the baking dish, cover with greaseproof paper and bake for 30 minutes. Remove the greaseproof paper and bake for a further 20 minutes. Leave to cool and slice into bars. These will last for 2 weeks in an air tight container.