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Getting Kids Ready for Back to School: Tips for a Smooth Transition

As summer winds down, the excitement and anticipation of a new school year begin to build. Preparing your kids for back to school can be a fun and rewarding experience with a bit of planning and organization. Here are some tips to help ensure a smooth transition: 1. Establish a Routine Start adjusting your child’s sleep schedule a week or two before school begins. Gradually move bedtime earlier and wake them up closer to the time they’ll need to get up for school. This helps their bodies adjust and makes the first week back less of a shock. 2. Organize School Supplies Make a list of necessary school supplies and involve your child in the shopping process. Letting them choose their notebooks, pens, and backpacks can make them more excited about the new school year. Don’t forget to label everything with their name! 3. Create a Study Space Set up a dedicated, clutter-free area for homework and studying. Ensure it’s well-lit and stocked with all the supplies they might need. Having a speci
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CHOCOLATE HAZELNUT COOKIES (NO SUGAR)

 

Ingredients

  • Chopped and ground hazelnuts: Organic whole crunchy hazelnut is ideal for this recipe. Grinding hazelnuts helps to get the perfect nutty texture and a deeper flavor, but you can use hazelnut meal if you want.
  • Cocoa powder: Organic raw cocoa powder, but any dark cocoa powder will work. 
  • Medjool dates: These dates are much softer than regular dates. When you grind them in the food processor, they dissolve into a chewy caramel-like paste, and that’s what makes them perfect for sweetening these cookies.
  • Ground flax seeds: Ground flax seeds are a crucial part of vegan baking. You can use them to make flax eggs to substitute regular eggs.
  • Water: To bind the ingredients together.
  • Sea salt: Just a pinch to enhance the chocolaty flavor.
Directions

  1. Preheat the oven: Preheat the oven to 320F (160C) and line a baking tray with parchment paper. 
  2. Make the flax egg: Add the ground flax seeds and water to a small bowl and stir. Let it rest for 5 minutes to thicken.
  3. Grind and chop: If you are not using hazelnut meal, place one cup of whole hazelnuts in the bowl of a food processor and grind them into a coarse powder. Don’t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a large bowl. In the same food processor bowl, add the Medjool dates and blitz into a paste by adding 1 tablespoon of water and the flax egg. Chop the remaining 1/3 cup of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
  4. Combine: Combine all the ingredients with the ground hazelnuts, to form a soft, sticky ball.
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