This recipe has been a breath of fresh air into a much needed morning routine. I don’t know, I may be the only one who struggles to
force-feed offer my children healthy food in the mornings. I have blended, I have toasted, I have mixed, stirred—and waved the white flag of surrender. They ((my herd of 4)) have eaten pop strudels, fruity sugar O’s, chocolate coated sucrose bombs – happily. Yeah, they were happy & I felt guilty. I don’t like guilt. At all. My smart father-in-law says “Motherhood, it’s the guilt that keeps on giving” — funny, right? But, too true.
Well, hold on to your hat, and pull that surrender flag down & stuff it in your back pocket for another day. This is just what you need to change your morning woes.
The best thing about this recipe: you can easily adapt it to your kiddo’s taste buds. Do you have a banana lover? An apple-eater? A PB-nut? A Choco-holic? This recipe is super easy to adapt based on your personal herd. But do not worry — I will be adding adaptations over the next several weeks, if cooking creatively isn’t your favorite thing, just leave it to me.
- 1 c. roasted sweet potato
- 6 T cocoa powder
- 1 T coconut oil, melted
- 1/2 c. non-fat Greek yogurt
- 2 T pure maple sirup
- 1 egg
- 3 T ground golden flax seed, heaping
- 3 T chia seeds, heaping
- 1/3 c. 10-grain stone ground hot cereal blend (I like Bob's Red Mill)
- 3/4 c. quick oats
- 3/4 c. wheat flour
- 1/2 t salt
- 1/2 t baking soda
- 1/2 c. white chocolate chips
- 1/2 c. milk chocolate chips
- Preheat oven to 350. Line a baking sheet with parchment paper. Place roasted sweet potato in the food processor and blend away until it's as smooth as butter. This is an important step in making sure the healthy qualities of this recipe go totally undetected. In a medium bowl combine wet ingredients. In another medium bowl, combine dry ingredients. Add the dry, 1 c. at a time to the wet. Once combined, fold in the chips.
- Use a 2 T scoop and scoop out onto lined baking sheet about 1-1/2" apart. Place tray in fridge for about 10 minutes.
- Once cooled, bake nomnoms for 11 mins.
- makes about 3-1/2 dozen.
- I love making the dough ahead of time and just baking the exact number I will need in the morning. This dough will last for a week in a sealed container.
- This recipe is the sole property of www.foodforayear.com
- copyright 2014
You know you are making something secretly healthy when you are making these nom noms and your heart races when your kids pop into the kitchen asking if they can help. haha. I threw myself across the bowl and yelped “NO!! um thanks but no–go play your iPod.” I am surprised that allowing them to play their iPods didn’t cause them to wonder what I was up to!! I was desperate and that distraction worked great! YAY! I recommend you move through the steps asap – oh and if kiddos are looming around, quickly add the cocoa powder to the sweet potato and they will never know what hit ’em. Literally.
I hope these remove a layer of guilt for you and move you one small step closer to your goals for
tricking talking your family into eating healthier.