Whether you are going for a short road trip, an overnight train journey or hopping on a plane to land at an exotic location; your toddler will sure need a snack to munch on during the travels. While you sure can spend a buck or two to buy their favourite cookies, are you sure it’s a healthy snack? Take these easy-to-make and healthy snacks with you that your kid will surely love!
Nutritional benefits: Banana is a source of both soluble and insoluble fibre. While soluble fibre is known to slow digestion and gives fullness, insoluble fibre adds bulk to the stool. Bananas are also a powerhouse of nutrients. Bananas provide essential vitamins and minerals such as potassium, calcium and manganese. Oats are a good source of carbs and fibre, along with vitamins and minerals.
Rolled oats (2 cups)
Shredded coconut (1/2 cup (optional))
If not using coconut,increase rolled oats to 2 ½ cups
Ground Flaxseed (1/4 cup)
Baking powder (1 ½ tsp)
Salt (1/4 tsp)
Cinnamon (1 tsp)
Eggs (large) (3)
Bananas (Select very ripe banana with brown spots) (2)
Melted butter (1/4 cup)
Vanilla essence (1 tsp)
Honey (1/4 cup)
Fresh or frozen blueberries (1 cup)
Total Preparation Time35 minutes
Preheat the oven to 350°C.
Grind oats, coconut, and flaxseed for about 30 seconds or until the oats resemble a coarse flour. Add the rest of the ingredients and blend to combine well. If you’re not using a grinder, you can also do this in a bowl. Mash the bananas well and use oat flour instead of rolled oats.
Grease a muffin tray and place the mixture in the tray. Bake for 28-30 minutes, or until the edges are just starting to turn golden brown in colour.
Once slightly cooled, remove gently. Store in an airtight container to seal the aroma and freshness.
Nutritional benefits: It has all the goodness of whole grains and fibre from oats. This dish also provides some healthy fats from the nut butter, sesame seeds and coconut. Low on sugar and high on fibre.
Rolled oats (1 ½ cups)
Shredded coconut (1/2 cup)
Honey (1/4 cup)
Whole-wheat flour (1/4 cup)
Peanut butter (3 tbsp)
Vanilla essence (1 tsp)
Cinnamon (1/2 tsp)
Baking powder (1/8 tsp)
Sesame seeds (2 tbsp)
Total Preparation Time20 minutes
In case the honey is not stored at room temperature, warm it along with peanut butter for about 15 seconds.
Preheat the oven to 325°C and line a baking sheet with parchment paper (greaseproof baking paper).
Grind oats and coconut. Grind it into a coarse texture.
Add the remaining ingredients, including the peanut butter and honey, and blend well.
Add 1/4 cup of water and blend it until the batter comes together like that of a thick cookie dough.You can also make this without a food processor by using quick or instant oats and stirring everything together. Another way is to grind the oats and coconut and then stir the ingredients together in a bowl.
Now, pour the batter onto a parchment-lined baking sheet and press it flat. It should be 1/4-1/2 inch thick and about 8×8 inches long. Use a knife to lightly score lines for squares. This makes them easy to break once baked.
Bake for 18-20 minutes, and let it cool completely on the pan.
Break into squares and store in an airtight container If you store them at room temperature, they’ll stay fresh for one week.
Nutritional benefits: Idlis are light and easy to digest. The paneer filling not only enhances the taste, but also adds to the protein content of the meal. Paneer is also a source of folate (that plays an important part in the production of red blood cells).
Paneer Bhurji (you can also replace it with shredded chicken)
Total Preparation Time15 minutes
Heat the water in a steamer.
Let the paneer bhurji (or chicken) cool down a bit before adding it to the idli batter.
When the water is steaming hot, grease your idli moulds.
Fill half the moulds with idli batter.
Now, using a spoon place a small amount of paneer bhurji in the centre of the mould. Then, top the mould with more idli batter.
Steam for 15-20 minutes.
Cut the idlis in half and pack in an airtight container.