Tag Archives: snack

No Bake Crispy Granola Bars (gluten free)

I’m so excited to share this recipe, I could hardly contain myself!  If you follow my IG stories then you know that I loveee to make granola bars with my kids.  It’s just fun and gives kids a chance to get creative with a variety of ingredients.  Plus they are way cheaper than store-bought and contain simple ingredients that you (and your kids) can actually pronounce!  I’m always looking for granola bar recipes that actually hold together and made this one which actually holds together (hooray!) but I suggest keeping in the fridge or freezer as it may start to fall apart once it’s left out and too soft.

These are so easy that my 4 year old basically made them with my guidance and pre-measurements!  No baking required…and these can even be frozen for an extra satisfying snack.  I love that these bars are crispy, made with One Degree Veganic Sprouted Brown Rice Crisps along with gluten free oats.  Oh and bonus, these babies contain zero refined sugar and are solely sweetened with honey.  Whoop whoop!  My little guys devoured these, especially my 2 year old who is a bit picky with homemade granola bars.  Drizzle them with a bit of melted chocolate and this crispy granola bar goes from simple to simply amazinggggg.

Ingredients

2 cups brown rice cereal

1 1/2 cups gluten free quick oats

1/3 cup finely ground flaxseed

1/2 cup natural peanut butter

1/2 cup honey

1 tablespoon coconut oil

3 tablespoons unsweetened applesauce

2 teaspoons vanilla extract

1/3 cup sliced almonds

1/2 cup chocolate chips

2 teaspoons coconut oil

Directions:

  1. Line an 11×7 baking dish with parchment paper (if you use a larger sized dish, don’t; fill the entire dish…just pack them closer together so the bars are at least 1/2″ thick).
  2. In a small bowl, combine 1/2 chocolate chips with 2 teaspoons coconut oil and microwave for 30 seconds, whisk until chips are totally melted (place back in microwave for another 10 second if needed).  Set aside.
  3. In a large mixing bowl, combine oats, brown rice crisps, sliced almonds and ground flaxseed and whisk to combine.
  4. In a separate bowl, combine vanilla, honey, 1 tablespoon coconut oil, unsweetened applesauce and peanut butter, whisk well.
  5. Add wet ingredients to dry and mix to combine and until all ingredients are well incorporated.
  6. Transfer mixture into the prepared baking dish and using slightly wet hands, push evenly down into the pan.  Push down hard! and pack those ingredients together. This will help to keep the bars intact after cutting.
  7. Now drizzle on the chocolate!
  8. Refrigerate for at least one hour before cutting.  Enjoy!

 

Veggie Pancakes

My kids love pancakes! I mean who doesn’t? I love trying new recipes and flavors in pancake form. Easy to hold for little hands and these veggie pancakes are a great way to include vegetables in your little one’s diet any time of day! Tzatiki Or a savory yogurt sauce is a perfect dip and you can easily make your own using plain yogurt, a dash of ground cumin, lemon juice and chopped dill! I made these gluten free but you can totally use whole wheat flour for a boost of fiber.

Ingredients:

-1/2 cup gluten-free all purpose flour (whole wheat flour also works for those not following a GF diet).

-1/2 teaspoon baking powder

-2 tablespoons Parmesan cheese

-1 egg

-2 tablespoons milk

-3 tablespoons finely chopped onion

-1/3 cup zucchini finely shredded

-1/4 cup onion, finely shredded

-1/3 cup chopped kale

Directions:

1) Combine veggies in a bowl and squeeze out excess liquid using paper towels or a cheesecloth.

2) In a mixing bowl, stir together the flour, baking powder and Parmesan cheese.

3) In another bowl, beat together the egg, milk, carrots, zucchini, and onions.

4) Add egg/veggie mixture into dry ingredients and whisk to combine.

5) Using a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Pour the batter by tablespoons into the pan, making Silver dollar sized pancake rounds.

6) Cook about 2 minutes on each side until golden brown.