Now that one of my kids is three and the other is nearly a year old, I sometimes feel as though half of our groceries consist of little packages from the Baby and Toddler Food section of the supermarket. Before child number two came along, I experimented with all sorts of kiddie snacks, ranging from sugar-free cakes to frittata squares, but with a baby as well as a toddler on the scene, I feared that I would never again have time to cook anything more than the bare essentials.
I recently turned to a trusted foodie friend and fellow mum in search of inspiration, and she pointed me in the direction of this great recipe for Sugar-free banana and date flapjacks. I followed my friend’s suggestion of substituting half of the dates with raisins to temper the sweetness of the bars slightly, and I’ve tweaked the recipe so that the texture is softer and therefore better for younger kids. I also add cocoa powder to the bars, mainly to up their treat status in the eyes of my older boy (not that he needs any convincing to eat them!).
If I was baking for a special occasion or attempting to wow the judges of a bake-off, I’d perhaps make something a little more indulgent, but for a healthy(ish) everyday snack, these squidgy slices are incredibly moreish. Not only do they take very little time to prepare, but they also keep really well in the fridge, so you can whip up a batch at the weekend and dig into them whenever you need them over the following week.