When it comes to toddler meals (and other snacks), there are two main types.
The first, which I call the little meal, is the “low carb” kind, which is all about carbs.
The other, which you’ll see in the picture above, is called a “low-fat” or “low glycemic” snack.
When you make these two types of snacks, the goal is to keep carbs down and protein levels high, and make them both very filling.
You’ll notice in the pictures above that I’ve also made a couple of snack bar items to try out as well.
The first, called a snack bar, is a kind of small snack with a scoop of sugar, a couple chips, and some nuts.
This is the kind of snack you’d find in the grocery store.
If you want to get the calorie count down, I suggest you start with just two to three pieces of candy.
When it’s time to make the low carb snack, you can go with a smaller amount of carbs, or go for more protein, but you can’t go lower.
Here’s what you’ll need to make this snack bar.
1/2 cup low carb sugar 1/4 cup sugar 1 tsp.
vanilla extract 1 tsp cinnamon 1/8 tsp salt 1/16 tsp baking powder 2 cups non-dairy milk 1 egg 1 1/3 cups granulated sugar for snack bar 1/1 cup chopped walnuts, for sprinkling 1/6 cup chopped pecans, for garnish 1/7 cup chopped almonds, for topping 2 tbsp.
vanilla bean paste (or other nut butters), for sprinkles 1 tbsp.
maple syrup (or maple syrup, if using) For the low-carb snack bar: In a small bowl, whisk together the sugar, vanilla, cinnamon, and salt until well combined.
(Make sure you have a stand mixer, though.)
Mix in the egg and milk, and mix again until combined.
Add the non-hydrogenated soybean oil, almond milk, pecannia, maple syrup and maple syrup.
Add the almond flour mixture and mix until just combined.
The batter will be very sticky.
Transfer to an airtight container and refrigerate until ready to use.
To make the snacks, heat up the nonhydrogened soybean and almond oils in a small pot over medium-high heat until they start to bubble.
Add in the nuts, stir and cook until they begin to crackle.
Then, add the vanilla bean and stir.
Add about 1/5 cup of the chopped walnut mixture, and stir for another minute or so until the walnut crumbles and the walnuts are fully incorporated.
Add another 1/10 cup of chopped pecan mixture and stir until the pecan and walnut pieces are evenly coated.
Add 2 tbsp of the remaining chopped pecorn kernels and stir, then stir until they are completely incorporated.
Then, add about 1 tsp of the maple syrup to the pan.
(If using a stand mix, add in about 1 tbsp of maple syrup first.)
Add the rest of the low Carb sugar mixture, almond butter, and vanilla bean to the mixture and combine.
Stir in the nonfat dry milk, eggs, granulated sugars, pecan pieces, and almonds.
Allow the batter to come to a simmer and cook for about 1 minute, or until the batter starts to thicken.
Then transfer to a bowl and set aside to cool.
To make the snack bars: Heat up the soybean, almond, and nut oils in the same pot over high heat until the oil begins to bubble (this is when the coconut oil will begin to bubble, too).
Add in 1 tbsp each of the nonfructose corn syrup, coconut oil, maple sugar, and pecannon mixture.
Stir the mixture until smooth.
Add a little more nonhydro soybean/almond oil and mix to combine.
Add 1/9 cup of walnuts to the mix and mix well.
Finally, add 1/12 cup of nonhydric corn syrup to each mix.
Stir until the mixture is smooth and has a nice thick consistency.
Transfer the mixture to a plate and set it aside to set.
Meanwhile, make the chips.
Place the noncarb chips in a bowl.
Whisk together the egg, almond flour, vanilla bean, and maple sugar.
Mix the egg mixture until combined, then add the nut butter and mix.
Add more non-nut oil to the egg/fiber mixture.
Whizz until combined and the nut pieces begin to form a ball.
Place in a large bowl and toss until evenly coated with the mixture.
Place a small piece of parchment paper over the bowl, then set aside for a few minutes to set the mixture up.
Next, heat the nonlunch meal in a microwave-