I love cookbooks! Daniel recently got a cookbook for athletes called "The Feed Zone" and everything I've made from it has been delicious and healthy. Daniel is a cyclist and his long rides require some nourishment. Gel packs are popular, but kind of ew. This cookbook has a whole chapter on making portable, homemade food for cycling. Portable food items also work for moms!
Today I took one of my most favorite recipes in the world from "My Father's Daughter" and made a bar out of it instead of a thumbprint cookie. These are healthy and easy and honestly delicious. There is no sugar or white flour. As long as you stay within the ingredient ratios, I think they are very customizable. For example, today I was out of barley flour and vegetable oil so I used whole wheat flour and coconut oil. I could imagine adding peanut butter or coconut or raisins or maybe trying a different nut. Here is the original recipe:
4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 tsp salt
1 tsp ground cinnamon
1 cup canola oil
1 cup maple syrup
Jam (raspberry, apricot, blueberry, etc.)
Preheat the oven to 350°F.
Combine all of the ingredients, except the jam, in a large bowl with a wooden spoon. Form into rounded tablespoon-sized balls and space them evenly on baking sheets lined with parchment. Use your index finger or the end of a wooden spoon to make an indentation and fill each cookie with a small amount of jam. Bake until cookies are evenly browned, about 20 minutes.