What kid wouldn’t want to eat mud for fun? 🙂
Want a little peek into my real kitchen? In our course we borrow someone else’s beautiful kitchen, have a professional film crew, and a week of planning. Sometimes it’s fun to just turn our camera on and record what we do on a normal day.
Today we’re using our amazing contributor’s recipe – Mary Voogt created these mudballs to be super allergy friendly AND easy to make. They don’t use any gluten, dairy, or nuts and yet are packed with healthy fat and protein + collagen (we’ll tall you about those benefits in the video).
Can’t see the video? Click to watch “Teach Kids to Cook Mudballs and Easy Healthy Snack” on YouTube.
No time to watch the whole video? Here are the notes!
Mudball
- 0:27: Leah has read through the recipe and gathered her ingredients. Watch her demonstrate how to make mudballs.
- 0:59: We’ve never used sunbutter before! We now have a kid in a nut-free preschool, so hopefully he will like sunbutter as a nut butter substitute.
- 1:38: This recipe calls for lard, tallow or butter. We’re using tallow as that hardens best.
- 2:19: Catch some of the benefits of collagen consumption.
- 3:30: If you don’t have pumpkin seeds feel free to substitute sesame seeds, sunflower seeds or any small seed. (If you can eat nuts, small or chopped nuts would work as well.)
- 3:57: What’s the difference between cacao and cocoa powders?
- 4:37: Cassava flour is a grain-free, low starch flour made from a root vegetable. Rice or tapioca flour are other options for this recipe which are both higher in starch.
We hope you enjoy watching 10yo Leah make the mudballs. We’d love to hear about it if you give them a try!
“Mooooom, I’m hungry!!”
How many times do your kids ask for snacks each day? Wouldn’t it be a relief if they were empowered to prepare their own snacks, instead of coming to you and whining about how hungry they are?
Download and print:
Easy Gluten Free Nut Free Breakfast Mudball Recipe
Ingredients
- 1/4 cup honey
- 1/2 cup unsweetened sunbutter
- 1/4 cup lard, tallow or butter (tallow hardens best)
- 3 Tbsp. chia seeds
- 2 Tbsp. sprouted pumpkin seeds
- 2 Tbsp. organic cocoa (use the code STEWARDSHIP for 10% off at that site!) powder (or cacao or carob)
- 1/4 cup raisins or dried cranberries
- 3 Tbsp. grassfed collagen (use the coupon KS10 for 10% off!)
- pinch unrefined sea salt
- 1/2 cup white rice, tapioca or cassava flour
Instructions
- In a medium saucepan melt the honey, sunbutter, tallow and collagen over medium heat, until liquid.
- Remove pan from heat. Stir in the remaining ingredients.
- When cool enough to handle form into 1 1/2″ balls.
- Refrigerate or freeze until cool and firm.
- Serve immediately or store in the fridge for up to 1 week or the freezer for up to 1 year.
Mary is a Nutritional Therapy Practitioner, feeding expert, a Christian, a wife, a mother and a lover of real food. She lives in West Michigan with her husband of seventeen years and four children. After a career as an electrical engineer, Mary became a stay-at-home mom when her first daughter was born in 2008. Since then she has been learning all she can about real food, nutrition and natural health. As an NTP, she dedicates all of her time to helping kids (including her own!) overcome feeding challenges and working through allergies. She blogs about her passion for homemade food, her knowledge about allergies and her life with young children with feeding challenges at Just Take a Bite. When she’s not in the kitchen Mary enjoys reading, walking and spending time with her family. You can follow along with her daily musings on Just Take a Bite. She’s also authored two books, available on Amazon: Why Won’t My Child Eat?!: Simple steps to bring joy and nourishment back to feeding kids with allergies, pickiness, oral SPD and more Easy Nourishment for Picky Eaters: Boost Your Family’s Nutrition One Delicious Cup at a Time!
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