Stuck for snack ideas? I get it, I have a hungry four year over here.
I've got a family favourite that is a regular go-to in our kitchen for you. My daughter knows the recipe off by heart (and loves gobbling up even before the mixture gets into the oven).
Aside from tasting delish, these bites also provide you nutritional goodness. The star of the show- hulled tahini, is full of calcium, protein and good fats to keep you full and help meet your nutritional needs during pregnancy, breastfeeding, toddlerhood and beyond.
The best bit? They're so simple!
Let's get you baking...
Makes around 16 biscuits
1 1/2 cups almond meal (I use blanched almond meal)
1/3 cup hulled tahini (hulled allows easier absorption of the minerals within sesame seeds, including calcium)
1/4 cup maple syrup (if the tahini taste is a bit strong for you, add a little extra maple syrup initially)
1 tsp vanilla extract
1/2 tsp aluminium and gluten free baking powder
1/4 tsp salt (I use seaweed salt)
Preheat oven to 170 degrees C and line a baking tray with baking paper.
Add all ingredients into a large bowl and mix until well combined.
Simply roll your mixture into small bit sized balls and then squish with a fork.
Add into the oven for 5 minutes before turning for another 5 minutes.
Remove from oven and allow to cool before serving.
Any extras (if there are any) can be frozen to grab out later on.
After more recipe inspo?
Find age appropriate meal ideas in my baby health guide, Thriving Bubba; pregnancy nourishment within my online program, Path To Glowing Mumma and family breakfast inspiration in My Vibrant Morning recipe eBook.
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