Cashew and blueberry granola

Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much healthier than most of the commercially made stuff. Also, it makes your house smell amazing.

Take me to the recipe!

Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”

But granola is a great way to add some whole grains and make a more balanced snack.

I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.

This recipe is my favorite combo of dried fruit and nuts, but feel free to sub in whatever kinds you like best.

Also, I like to toast the nuts separately and add them when eating this granola at home and leave them out for school lunches and snacks.

A couple of notes:

• If you have trouble finding millet, you can sub in uncooked quinoa or amaranth. I always have luck finding millet in the bulk sections of our our Whole Foods or any other health food store.

• When spreading the uncooked granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!

• Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add.

Cashew and blueberry granola

Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)

2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup whole cashews (optional)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried blueberries

Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.

In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.

Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.

Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.

Let cool completely.

Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.

Store in an airtight container at room temperature for up to 3 weeks.

Sweet potato muffins

Thanksgiving is here! I love this holiday and the season that follows, but there are definite downsides. I’ve talked about keeping expectations in check with kids and holidays. And while it’s exciting and fun that there’s always something going on: Making cookies, making gifts, buying gifts, wrapping gifts, listening to music, decorating, holiday events, holiday parties, holiday-themed school things, concerts, visiting relatives, etc, it can be…a lot. And for a little one like mine who’s always searching for his equilibrium, it can be.. A WHOLE LOT.

So, let’s not add even more by completely abandoning our commitment to balanced eating, mkay?

These sweet potato muffins are a fantastic “sweet” to have around. They feel festive and would certainly make a fitting Thanksgiving breakfast to watch in front of the parade or DOG SHOW (!!!!!!!), but are just sweet enough thanks to the applesauce, a few Tbsp of brown sugar divided between the batter and the muffin tops, a handful of golden raisins, and sweet potatoes.

And did I mention that they only require one bowl? You’ll have enough dishes this week.

A couple of notes:
- Chop the sweet potatoes into 1/3-1/2 inch chunks. Any bigger and they may not soften enough during baking, but if you shred them, they disappear and make the batter a bit too wet.
- This is a thick batter, almost dough-like in consistency. Don’t worry. It always puffs up well in the oven and results in an airy, light muffin.

Sweet potato muffins

4 Tbsp butter or coconut oil, partially melted
½ cup applesauce
1 egg 
1/2 cup brown sugar, divided  
3/4 cup yogurt 
1 tsp vanilla extract
1 cup wheat flour 
1 cup white flour 
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt 
1 medium sweet potato, cut into tiny squares (about 1.5 cups)
¼ cup golden raisins

Move your oven rack to the bottom or lower middle portion of the oven. Preheat to 375.

In a large bowl, partially melt the butter or coconut oil. Microwave it for a few seconds until it just begins to liquify, but is still partially solid.

Mix in the applesauce, egg, 1/4 cup of brown sugar, yogurt, and vanilla extract. Add the dry ingredients and mix until combined and no streaks of flour remain.

Add the chopped sweet potatoes and raisins and stir again to combine.

Spoon the batter into the cups of a muffin tin, filling about 3/4 of the way. Top each muffin with a large pinch or two of brown sugar.

Bake for 18-22 minutes until firm to the touch and a tester in the middle comes out clean. Check after 12-15 minutes and cover if the sugar browns too fast.

Chocolate hummus

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

I struggled with calling this recipe “hummus.” The only thing it has in common with actual hummus is chickpeas, but I wanted it to be clear that this spread is the same stuff you buy in the grocery store.

Even though it’s not really hummus, this spread is REALLY good. It’s a little sweet and very chocolate-y.

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

I started making my own chocolate hummus after being introduced to this magical concoction (seriously, how did I not know that chocolate hummus existed until about 2 months ago?) at my book club.

A couple of notes:
- Soak 4 dates, though you may not need them all. This dip tends to get sweeter as it sits in the fridge, so be careful about adding all four dates up front.
- If the dip doesn’t taste sweet enough after two dates, try adding another pinch of salt. The salt really brings out the sweetness and the chocolate, so you may not need additional sweetener.

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

Chocolate hummus

Time: about 20 minutes, all active
Yield:1.5 cups or about 14.5 ounces

1 can chick peas, rinsed and drained |
¼ cup cocoa powder
½ cup maple syrup
2-4 dates, soaked in boiling water for 5-10 minutes
¼ tsp salt, plus more to taste
½ tsp vanilla extract

Boil some water and pour over 4 dates. Let sit for 5-10 minutes.

Meanwhile, thoroughly rinse your chickpeas and dry them lightly with a dishtowel or paper towel. Add to a food processor.

Measure the other ingredients and add to the food processor. When the dates are soft, add 3 to the other ingredients and blend until very smooth, about 3-4 minutes.

Serve or store in an air-tight container in the fridge.

Apples and honey breakfast cookies

Oh apple season, how I love you. However, baking with you in your natural state sometimes leads to a soggy mess. So, dried apples it is. I like the Trader Joe's version the best because they're dry (obviously), but not so dry that they're hard to eat. Though I still have to cut them up for M because he shoves so many of the whole ones into his mouth that he chokes. When will he learn??

Anyway, these cookies are ever-so-slightly sweet thanks more to the dried apples and golden raisins than the honey, though the honey is necessary for binding everything together. These cookies are sort of like if granola, oatmeal, and a cinnamon raisin cookie had a baby, but with less refined sugar than most granola or cookies and more portability than oatmeal.

This is also a great place to sub in some store-bought sunflower seed butter to make these lunchbox appropriate. Pretty sure the rest of the ingredients would mask the sometimes glue-y taste of store-bought versions. Using gluten-free oats also makes these safe for kids with gluten allergies. And I haven't tried these with egg substitutes, but I'm assuming that two or three flax eggs would also work to bind these together. If using a flax egg, directly reduce the amount of flax seed meal that goes into the batter, but keep the baking powder the same. I would also use a full cup of honey as an increased binder. But note that I'm speculating here as I haven't tried these changes myself. I'll update the post if I do!

Apples and honey breakfast cookies

8 oz natural peanut, almond, or sunflower seed butter
¾ cup honey
2 eggs
1 tsp vanilla extract
3 cups old fashioned rolled oats
1 cup flax seed meal
½ tsp salt
1 tsp baking powder
1 ½ cups dried apples, chopped (plus 12 whole ones for decorating the tops of the cookies)
½ cup golden raisins
Olive or coconut oil

Preheat the oven to 350. Combine the peanut butter, honey, eggs, and vanilla in a large bowl. Mix well.

Add the dry ingredients and mix until all have been incorporated into the wet ingredients and no streaks remain.

Wet hands and form the dough into 12 large balls and gently press down onto a parchment-lined baking sheet. The dough will be sticky and crumble-y, which is why wet hands are helpful. Don’t worry if the dough feels like it will imminently fall apart. As long as it mostly sticks together, they’ll bake and cool into a solid cookie.

Press a round dried apple onto the top of each cookie and spray or brush with coconut or olive oil.

Bake for 12-15 minutes or until the sides just begin to brown. 

Let cool completely before removing from cookie sheet. (The cooling also helps bind the crumbly cookie together.)

Yield: 12 very large cookies

Banana bread doughnuts

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

These banana bread doughnuts are the best way to use up old, overripe bananas, cook faster than regular banana bread, and are a perfect bite-sized treat for breakfast or a snack.

Take me to the doughnuts!

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

I've been thinking a lot about feelings lately as M, in typical toddler fashion, has all of the feelings, all of the time. Well, not all of the time. But while it makes life harder for me when he has A DAY, I want him to know that feelings are fine and that "managing" them doesn't mean suppressing them. That reminder is for me more than him because he wants to fly his feelings flag high. Unfortunately, my first instinct is to talk him out of it in an effort to make him "feel better," but which is probably more like "feel nothing negative."

I've read a few articles lately about parenting boys like this one, which was a good reminder of things I already think about and do (and wrote about here). Most writings about raising feminist sons (or just sons who aren't jerks) mention encouraging their emotional vocabulary, but don't give a lot of specific data or instructions. However, this article gives both and made me think about how I talk with M about everything, not just his feelings.

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

Since reading this article, I've tried to be more curious with M, particularly when we're cooking together. He takes his little step stool and stands next to me at our (tiny) counter. I give him jobs and we make a huge mess and in the mean time, I have the opportunity to ask him a million questions about what he's doing, choices he's making, and what he feels while we work on this whole project. Baking is also a great way to teach patience because we can't eat the finished product right away.

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

M made (and tasted) every batch of these banana bread donuts with me. He loved them all, but I liked my final batch with a little more coconut sugar and a second egg, the best. This is truly a one bowl recipe: We mixed the wet ingredients first and added the dry ingredients directly to the wet batter and they've turned out really well each time (with minimal dish doing at the end). This recipe could easily be made as mini muffins, regular muffins, or a loaf of banana bread. But I quite like them as doughnuts because they bake very evenly and very quickly.

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

These healthy banana bread doughnuts cook faster than regular banana bread and are a perfect healthy treat for breakfast or snack. #meandthemoose #healthybaking #bananabread #doughnuts #bananabreaddoughnuts

Banana bread donuts

Time: 20-25 minutes, mostly active
Yield: 10-12 doughnuts, depending on how much you fill the tins

Adapted from America's Test Kitchen

3 medium bananas, smashed
¾ cup coconut sugar
2 eggs
1/3 cup full fat plain yogurt
1 tsp vanilla extract
1 cup whole wheat flour
1 cup quick oats
2 Tbsp flax seed meal
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon

Preheat the oven to 375.

In a large bowl, smash the bananas. Add the coconut sugar, eggs, yogurt, and vanilla and mix thoroughly.

Add the dry ingredients and mix until just combined and no dry flour can be seen.

Spoon the batter into greased doughnut pan and bake for 10-12 minutes or until the top springs back when lightly pushed. Let cool in the pan for 5 minutes and then turn out onto a cooling rack to let cool completely.