I admit to being a snacker. I enjoy a good meal, but really, I like to break up my nourishment into smaller portions. It might have some connection to being either pregnant or nursing for the past 12 years. 🙂 Buying pre-packaged snacks is too expensive of a habit for our family. And I just don’t trust industrial food companies (will we ever really have truth in labeling?). So, the best option is to make our own. The easiest snacks are those that God already packaged for us. Fruits, vegetables, and crispy nuts/seeds are always a readily available option.

We also really enjoy granola – both ones with oats in it, and a grain free one. Ideas to experiment with the granola are to make them into bars with melted chocolate on top, bake them into cookies, enjoy a bowl with homemade yogurt and fruit, etc.

For times when the kids want a little more, I do bake cookies once a week. I have a basic cookie recipe that I use and then create all the “other” kinds from there (gingersnaps, peanut butter, chocolate, etc.)

Multi-Flour Cookies

Ingredients

2 cups sprouted wheat/spelt flour

2 cups brown rice flour (sprouted if possible)

1 cup coconut flour

2 cups blanched almond flour

1 cup butter

1 cup coconut oil

1 tsp real salt

2 tsp baking soda

2 cups sucanat

1 cup coconut sugar

4 eggs, pastured preferably locally

1-2 cups dark chocolate chips

Method

Preheat oven at 375. Mix fats and sugars. Add in the soda, salt, and eggs. Mix thoroughly. Slowly add each cup of flour until cookie dough consistency is right. Spoon out on a stainless steel cookie sheet. Bake 10-12 minutes. Enjoy with a big glass of fresh, raw milk or hot tea. Or with the family playing Risk on a crisp autumn day.