My kids are on floor in front of me doing jigsaw puzzles, or rather, my baby boy is climbing all over his sister while she does jigsaw puzzles. It is school holidays. There is no place we need to be.
I am staying home with my kids, the sun is shining, and I am sitting hear thinking to myself that this is who I am, this is what all the years have lead too; I have found my place, my purpose. This is where I belong.
The moment is perfect. I’m storing it away.
It has also been a morning filled with sick kids, dirty sheets, and clingy babies. All of that is ordinary, I am happy to let that part go.
My almost two year old has been on my hip for three hours, I realised if breakfast was going to happen it was going to be one handed. I grabbed a bar. Now here I am, food consumed, belly fully, baby playing happily on the floor. The day is looking bright.
Wholefood Simply Snack Bars
1/2 cup almond butter*
1 cup (250 grams) cooled roast pumpkin or pumpkin puree
3 cups desiccated coconut (finely shredded dried coconut)
1 (150 grams) ripe banana
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
*you can use half hulled tahini and half honey in place of the nut butter.
Preheat your oven to 175 Degrees Celcius or 350 Degrees Fahrenheit.
Grease and line a 20cm x 20cm square cake tin with baking paper hanging over the sides for easy removal.
Place all ingredients into your blender or food processor in the order listed, blend to combine.
Press the mixture into the tin and cook for 30 minutes or until golden on top and an inserted skewer comes out cleanly.
Remove from the oven, leave in the tin for five minutes then carefully move the slice onto a cooling rack. Once it has cooled chop into bars. Enjoy!