One of my favorite activities to do with my toddlers lately is baking! They love the process of learning what the ingredients are, helping stir it up, and of course, taste-testing at the end! They’re the best taste-testers around, if I do say so myself But before you imagine this picture-perfect scene, know that there are all sorts of sibling squabbles, learning to share, big messes made, and sometimes mama needing to re-gain her patience! But in the end, I love the memory making, and the final product!
I always get excited to find a new recipe for paleo muffins or cookies, because having something little that’s filling and nutritious on hand for when hunger strikes is SO necessary! And, it’s a MUCH better alternative for my kid’s snacks than store-bought crackers. These mini “muffins”… aka clusters…were approved by my whole family! I love how they are just barely sweet, and can be adjusted according to preferences! Secret sweet ingredient?! Applesauce!!
- 1 cup raw almonds
- 1 cup raw sunflower seeds
- 2 tsp ground cinnamon
- 1 tsp groung ginger
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 cup unsweetened, shredded coconut
- 1/2 cup raisins, dried cranberries or dark chocolate chunks
- 1/2 cup peanut or almond butter
- 1/4 cup raw honey
- 1/4 cup applesauce
- 2 TBSP ground flaxseeds
- Line 24 cups of a mini muffin tin with paper liners and set aside.
- In a food processor, process the almonds, sunflower seeds and spices until the nuts are finely chopped (just takes a few seconds!), then transfer to a large bowl.
- Stir in the shredded coconut and raisins.
- In a small saucepan over low heat, whisk together peanut butter, applesauce, and honey until melted and smooth. Then remove from heat and add to nut mixture and stir to combine thoroughly.
- Divide the mixture evenly between the muffin cups. Press the mixture firmly into the cups to create tightly packed clusters. Freeze until firm, about 30 minutes, then store in an airtight container in the fridge or freezer.