I wanted to whip up a healthy homemade toddler snack for my daughter today, but didn’t have a lot of time. I noticed we had very little in the fridge to work with but I never let that stop me. Just brings out the creative side of me a bit more.
Rummaging through the cabinets didn’t bring any inspiration but then the bananas caught my eye. What about an old time favourite? Yes, it is time for banana cream pie. YAY!
I only used three ingredients in this recipe. You can even get by with two. If you are feeling fancy you can make all kinds of fun toppings with your toddler.
Super easy, quick as a flash, tastes divine and, MOST IMPORTANT, toddler approved!
2 large bananas
1/4 cup coconut cream (or you can use the cream layer that sits at the top of a refrigerated can of coconut milk)
dash of sea salt
topping: sliced banana, toasted coconut, drizzled chocolate, caramel sauce (2 dates pureed with a pinch of hot water)
- Whip together the banana and cream in a blender and place in a silicone or non-stick muffin container.
- Garnish with toppings of your choice.
- Place in freezer to set for 15 minutes or the fridge for about an hour.
I made these on a whim. Had a craving for something warm, gooey and chewy and boy did they hit the SPOT!
Since it is cherry season it is easy to find cherries here in Greece and they are so delicious. I love that, unlike most fruits, cherries are a “warm” fruit. This means that if you have a colder constitution, cherries are a great fruit source for you.
I just found out that both my daughter and I have egg sensitivities, mainly to the whites, so I have been making more vegan-based recipes, which is my culinary background. Chia or flax seeds are a great binding agent, as well as baking powder, agar agar and even bananas. I love using chia seeds as they are loaded with good stuff, including calcium, zinc, and antioxidants. Toddler approved, as my daughter ate these up!
1/3 coconut butter, coconut oil or coconut cream
1/3 cup water
1 cup GF oats, ground
handful of cherries, de-pitted
2 TBSP pine nuts
1 TBSP chia seeds
1/4 TSP vanilla stevia (or 2 TBSP honey, maple syrup or sweetener of choice)
Dash of cardamom and sea salt
- If using coconut butter, thin over hot water until runny.
- Mix butter, water and oats.
- Fold in remaining ingredients.
- Pour into muffin cups or a greased muffin tin.
- Top with a sprinkle of pine nuts.
- Bake at 200C for about 15 minutes.
Makes about 6 muffins.