Packed Lunch Drama
When my girls were small, I tried my best to bake their lunch box treats because I didn’t like the thought of all the nasties in shop bought ones.
Now that they are young adults, I don’t have to do “packed lunch” anymore, and whilst I LOVE baking, I don’t do it often because my waist line suffers lol.
Anyhoo, my youngest has now decided she wants to be “more healthy” and so it’s the perfect opportunity to get my bake on.
It’s been one of the bright but cold autumn days today and after hitting a “creativity block” in my content creation I decided there was only one thing for it. Cooking.
I had made a batch of breakfast bars last week which were ‘nob bake’, so super easy and whilst they were yummy, they were also incredibly sweet.
So I went on the hunt for something a little lower in sugar today and found this delightful recipe.
Swaps and Additions
I used brown sugar instead of the white because I like that slighter heavier, caramel flavour.
I used dates instead of cranberries – because that’s all I had.
And I added a couple of teaspoons of peanut butter because, well everything tastes better with a bit of peanut butter.
Daughter #2 has tried them and given them the thumbs up 👍🏻. (and I confess to a tiny sample because as the chef, of course I need to know what they taste like lol).
They are much less sweet than the last batch so I’m super happy about that and I’m finding these ones softer – not sure if it’s because they’re baked vs chilled in the fridge like the last batch?
As you know, I’m all about “making better choices” and whilst these may not be the best choice if you are following low carb – I believe they’re way better than shop bought alternatives.
If you give them a go, let me know what you think about them!