Home » Kid-friendly Recipes » snack » Page 14

Category: snack

Hydrating Iced Cocoa

iced cocoa

Last year I shared my “secret” recipe for hot chocolate that I drink daily. It tastes great and keeps me  going all day.

This past week we went from chilly to hot! Though now it’s back to chilly again. That’s Michigan for you.

As much as I love my hot chocolate, when I’m dripping with sweat from playing outside with the kids it just doesn’t sound that appealing.

So now it’s time for an iced version! When I tried it I was pleasantly surprised that the iced cocoa kept me just as hydrated as the hot version. It was also just as easy to drink without feeling like I had a belly full of liquid.

I don’t know the science behind it, but just a small amount of cocoa helps my body absorb liquids and stay hydrated. Cocoa is also full of minerals like potassium and magnesium. It even has quite a bit of iron and fiber.

I’ve talked before about the importance of not drinking tons of plain water throughout the day. It will actually flush the vitamins and minerals out of your body and leave you dehydrated…and feeling even thirstier! It will also lower your metabolism (you can read more about that in Eat for Heat and The Nourished Metabolism).

I stick to my mug of hot chocolate in the morning and now my mug of iced cocoa in the afternoon. My thirst is quenched for the whole day. As an added bonus I no longer have the overactive bladder I had from childhood on. I’m not running to the bathroom all day long.

Do you play sports? Skip the neon-colored sports drinks and fill your water bottle with iced cocoa.

My kids often ask me to make hot chocolate for them. But it’s tough to get it just the right temperature so that it’s still warm but not too hot. They are going to love this new treat.

If you’re looking for a delicious, refreshing and hydrating drink this summer try some iced cocoa. It only takes a few minutes to make and tastes great! 

iced cocoa collage

Hydrating Iced Cocoa
Serves 1
A delicious, hydrating drink to keep you going all summer long.
Write a review
Save Recipe
Print
Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1 - 2 tsp. organic cocoa powder (you can substitute carob powder)
  2. 1 Tbsp. honey, maple syrup, coconut sugar and/or cane sugar
  3. 1/8 - 1/4 tsp. unrefined sea salt
  4. 1-2 tsp. gelatin or collagen (optional)
  5. 1/4 cup milk or milk substitute (optional)
  6. ice cubs
  7. hot water
  8. cold water
Instructions
  1. Add cocoa powder, sweetener, salt and gelatin to a heat-safe cup (I like to use a pint jar/mug).
  2. If using gelatin, add 1/8 cup of water, stir and let sit for about 30 seconds to dissolve.
  3. Add 1/4 cup boiling water to the cup. Stir to dissolve the cocoa/sweetener/salt mixture.
  4. Add 4-6 ice cubes to cool the cocoa.
  5. Add milk for richness.
  6. Fill the rest of the glass with cold water.
  7. Stir and serve immediately.
Just Take A Bite https://justtakeabite.com/

Three Ingredient Caramel Apple Salad (gluten free, dairy free)

caramel apple salad

Lately I’ve been serving fruit salad with our “breakfast for dinner” meals. I usually just do a mix of whatever fresh and frozen fruits we have on hand. We all enjoy it.

But last week I wanted something different. I also wanted something my son could eat (he’s allergic to grapes, bananas and pears…and he doesn’t tolerate citrus fruits well). That’s not easy to do.

I decided to use apples. I created a caramel apple salad that is so easy to make and so delicious!

My daughter actually licked every last drop of “caramel” off her plate. Both kids asked for seconds too. It was that good.

I love how simple this recipe is. It takes about three minutes to prepare and only has three ingredients. You can make enough for one or for a large group.

I served it as a simple fruit salad on the side. But this salad isn’t just for eating plain. It works as an ice cream topping, a dessert, a yogurt add-in (caramel apple yogurt…mmm) or a treat to mix in your oatmeal.

If you want to make the salad a bit fancier you can add chopped nuts, dried fruit or shredded coconut. You could also add a little heavy cream or coconut milk to make a creamy caramel apple salad.

I happened to have a little extra heavy cream in the fridge. So I topped ours with fresh whipped cream.

Dress it up, serve it plain, eat it for breakfast or as a dessert. No matter how you eat it, this caramel apple salad is quick, easy and so good!

DSC_1732

Three Ingredient Caramel Apple Salad (gluten free, dairy free)
Serves 4
A simple side dish or dessert that only takes minutes to prepare. Make as little or as much as you want.
Write a review
Save Recipe
Print
Ingredients
  1. 4 large apples
  2. 4 Tbsp. coconut sugar or cane sugar
  3. 2 Tbsp. honey and/or maple syrup
Instructions
  1. Peel and chop the apples.
  2. Mix all of the ingredients in a bowl.
  3. Cover the salad and refrigerate until the sugar is dissolved and a syrup has formed (about 1 hour).
Notes
  1. The apples make a great ice cream topping, dessert, yogurt add-in or oatmeal topping.
  2. Add 1 Tbsp. coconut milk or heavy cream for a creamy version.
  3. Add chopped nuts, dried fruit or shredded coconut for variety.
  4. Top with whipped cream to serve as a dessert.
Just Take A Bite https://justtakeabite.com/

Gluten Free Dairy Free Lemon Blueberry Muffins (nut free, soy free, rice free)

Brrrr!!! Winter is really starting with a bang this year. We’ve already had so much snow. Now an ice storm. It sure would be nice to be somewhere warm and sunny right now!

I know that is not possible, but I can imagine. And a batch of lemon blueberry muffins really helps. They remind me of the bright, fresh flavors of summer.

These muffins are both gluten and dairy free. And they are very simple to make. My little muffin loving two year old can eat a whole batch himself in a few days.

So whether it is warm and sunny near you or you just want to imagine it is, give these muffins a try.


Gluten Free Dairy Free Lemon Blueberry Muffins
makes 12 muffins

3/4 cups amaranth flour
3/4 cups sorghum flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 egg
1 cup applesauce
4 Tbsp. real lemon juice
4 Tbsp. coconut oil, melted
blueberries (fresh or frozen) (adjust amount for personal taste)

Heat the oven to 350 degrees F. Line a muffin pan with muffin cups.

In a medium bowl combine the flour, sugar, soda, powder and salt.

Add the egg, applesauce, lemon juice and oil. Mix until well combined (I use a hand mixer).

Fill the muffin cups 3/4 full with batter. Drop the blueberries into the muffins. Press down slightly.

Bake for about 30 minutes, until starting to become golden and baked through. Allow to cool for a few minutes before serving.

Gluten Free Dairy Free "Cheese" Crackers (egg free, nut free, rice free, corn free)

I do my best to make homemade snacks for my kids. It used to be pretty easy. Then we went gluten free. A little more challenging, but not that big of a deal. Now that my son is also dairy, almond, egg and rice free it gets even harder.

So I had to create a cracker that he could eat…that actually tastes good…and isn’t made with weird cheese substitutes. I came up with a dairy free version of my cheese crackers.

They look cheesy and taste cheesy. But it’s really just squash and salt. But please don’t tell my two year old that! He loves them. And as long as he doesn’t hear the word squash, he’ll devour them. Literally. I could hardly even take a picture because he wanted the entire plate of crackers.

These crackers aren’t just for people with a dairy allergy. They are great for anyone looking for a healthy, homemade snack. They really are delicious! The whole family really enjoys them.

Homemade crackers are an easy snack to keep on hand. They take about 10 minutes to prepare. And you can add any seasoning you like for variety. It doesn’t hurt that they have vegetables in them either. It is a healthy snack that makes everyone happy.

Gluten Free Dairy Free “Cheese” Crackers

3/4 cup any combination of gluten free flour (I use amaranth and sorghum)
1/4 cup tapioca flour
(you can substitute 1 cup or organic whole wheat or all purpose flour if you aren’t gluten free)
1/2 tsp. sea salt
1/4 tsp. baking soda
1/2 tsp. organic cane sugar or coconut sugar
1 Tbsp. coconut oil, melted
4 Tbsp. pureed squash (or pumpkin, sweet potato or carrot)
1 Tbsp. water

Heat oven to 350 degrees F. Cut two pieces of parchment paper the size of a baking sheet.

Combine the flours, salt, soda and sugar. Mix. Add the coconut oil and squash. Mix well. If the dough does not hold together gradually add water until the dough just comes together. The best way to check is to work the dough with your hands a little.

Once a ball of dough is formed, place it on a piece of parchment paper. Place the other piece of parchment paper on top. Roll the dough until it fills most of the paper/until it is about 1/4″ thick.

Remove the top piece of parchment paper. Cut the dough into squares with a pizza cutter or knife (you can also use cookie cutters to make shapes and transfer them to parchment lined baking sheet). Slide the parchment paper with the crackers onto a baking sheet.

Bake for 20 – 25 minutes, until starting to get golden and crisp. Remove from the oven and allow the crackers to cool. They will get slightly crispier as they cool.

Store in an air tight container.

This post is linked to Fat Tuesday at Real Food Forager.

Soaked Gluten-Free Zucchini Bread

Soaked Gluten-Free Zucchini Bread

Looking for a delicious way to use up extra zucchini or to simply add veggies to your kids’ diet? This soaked gluten-free zucchini bread is easy to make and will quickly become a family favorite.Soaked Gluten-Free Zucchini Bread

No matter what time of year I love zucchini. It can be added to just about anything!

One of our favorite ways to eat zucchini is in bread. It adds moisture to baked goods without adding an odd flavor.

Gluten-Free Zucchini Bread

This is my soaked and gluten-free version of zucchini bread. You still get the sweet, cinnamon zucchini bread flavor. But it’s much easier on your tummy.

You can read more on why it’s important to soak grains HERE.

Soaked Gluten-Free Zucchini BreadHow to Use Up Extra Zucchini

When zucchini is in season, we get quite an abundance from our garden. If you participate in a CSA you likely get a lot too!

We actually keep up with eating most of it fresh. But I do try to preserve some. I like to grate it and freeze it in two-cup portions so that I can make gluten-free zucchini bread any time of year!

Some of our other favorite ways to use zucchini include:

How to Eat Zucchini Bread

In my opinion, zucchini bread is best enjoyed fresh out of the oven, topped with lots of real butter.

Sometimes for variety I add chopped walnuts, raisins, cranberries, or chocolate chips. My kids love all of these variations.

Easy-Prep Zucchini Bread

One of the best things about soaking your grains is that you can do most of the prep work ahead of time. I prefer to do it the night before. Then in the morning you can have fresh zucchini bread in the oven in minutes!

By the time everyone is showered and dressed there is warm zucchini bread for breakfast. Pair it with eggs or bacon for a well-balanced, real food diet.

Do you like zucchini bread? What else do you make with zucchini?
Soaked Gluten-Free Zucchini Bread: A kid-friendly tummy-friendly treat #realfood #feedingkids #zucchini

Soaked Gluten-Free Zucchini Bread

makes one 9″ loaf

1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1 tsp. psyllium husk powder
1/3 cup butter or coconut oil, melted
1/3 cup soaking liquid (yogurt, kefir, buttermilk, sour milk or warm water + 1 Tbsp. lemon juice or vinegar)

2 eggs, separated
1/2 tsp. cream of tartar (optional – it helps the egg whites get stiff)
1/2 cup honey
1 cup grated zucchini
1 tsp. organic vanilla
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon

chopped nuts, chocolate chips, dried fruit (optional)

Directions:

  1. Mix the flours, fat, psyllium husk, and soaking liquid. Remove any lumps. Cover and let sit at room temperature for 7-24 hours.
  2. Heat oven to 350 degrees F. Grease a 9″ pan.
  3. Beat egg whites and cream of tartar until stiff peaks form. Set aside.
  4. Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour. Mix (with hand mixer, stand mixer or food processor) until well combined and lumps are removed (about 2 minutes). Fold in egg whites. Stir in nuts/chips/fruit.
  5. Pour the batter into the prepared pan. Bake 55-60 minutes, until golden and toothpick inserted in center comes out clean.

Gluten Free Graham Crackers (rice free, dairy free, egg free, corn free, nut free)

I’ve said it before and I’ll say it again…I love graham crackers!  They have been my go-to snack for many, many years. It’s very rare that we don’t have any in the house.

Last week we ran out of graham crackers. And it was perfect timing. I usually use butter to make graham crackers. And it wouldn’t have been much fun telling my son he couldn’t have them.

So I made a new batch that is gluten free, dairy free and rice free! I was quite surprised that I couldn’t really tell a difference using all coconut oil instead of butter.

The kids still love them, and I do too! Graham crackers are a perfect mildly sweet treat for the whole family. Even if you have allergies.


One batch makes about 50 crackers, so they last quite a while. I fill a 1/2 gallon mason jar with crackers. And we’ve got a grab and go snack ready when we need it.

Gluten Free Graham Crackers

1 cup amaranth flour*
1/2 cup tapioca flour*
1/4 cup sorghum flour (can be replaced with amaranth)
1/4 cup teff flour* (can be replaced with sorghum or amaranth)
1/2 cup organic cane sugar or coconut sugar* (can reduce to 1/4 cup)
1/2 tsp. sea salt*
1/2 tsp. vanilla
6 Tbsp. liquid sweetener (honey, molasses and/or maple syrup…I like to use at least 2 Tbsp. of molasses to really get a graham flavor)
1/2 cup coconut oil, melted (this can be replaced with butter if you tolerate dairy)

Heat oven to 350 degrees F. Cut 3 pieces of parchment paper the size of a baking sheet.

Melt the oil. Set aside.

Mix the flours, sugar and salt. Add the vanilla, sweetener and the oil and mix until well combined (I do this with a spoon). The dough should hold together when squeezed. If it is crumbly add more honey.

Split the dough into 2 equal parts. Lay one piece of parchment paper on a table. Put 1/2 of the dough on the paper. Lay a 2nd piece of parchment on top of the dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until your desired cracker thickness (1/4 – 1/8th” or so). Remove the top piece of parchment paper.

 Cut into squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for the other half of the dough.

Bake for 11-12 minutes**. Turn the oven off, but leave the crackers in to get crisp. Remove after 10 min. You can run the pizza cutter over the cut lines again to help separate the squares before the dough completely cools. Let cool completely. Store in airtight container or in the freezer.

**The crackers should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Gluten Free Pear Muffins (dairy free, nut free)

For a couple weeks my house seemed to be overflowing with pears. I’ve used most of them, but we still have a handful of very ripe pears that need to be used.

Pears are a bit tricky to bake with because they have such a high water content. You’d think they are interchangeable with apples, but they aren’t.

So while brainstorming what to do with my pears I decided to try muffins. I’ve never made any kind of bread or muffin with pears. I was happy with how these turned out.

The muffins are very moist. But also sweet with a mild spice from the nutmeg. If you want the texture to be a bit more uniform and not chunky you can grate the pears instead of dicing them. You could even puree them/use pearsauce instead of fresh pears.

However you make them, these muffins are a perfect fall treat. They even have some vegetables in them!

What is your favorite way to enjoy pears?

Gluten Free Pear Muffins
makes 1 dozen

1 cup white rice flour*
3/4 cup amaranth flour* or sorghum flour
1/2 cup organic cane sugar or coconut sugar*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt*
1/4 tsp. nutmeg
1 tsp. vanilla
1 egg
5 Tbsp. melted coconut oil* or butter
2 Tbsp. honey or molasses
1/2 cup pureed squash
2 large or 3 small ripe pears, peeled and finely diced
organic brown cane sugar, sucanat or coconut sugar for topping (optional)

Heat oven to 350 degrees F. Line muffin tin with paper liners.

In a large bowl combine the dry ingredients. Add the vanilla, egg, oil, honey and squash. Mix well (the batter will be thick). Add the pear. Mix until fully combined.

Divide the batter into muffin cups. Sprinkle sugar on top.

Bake for 30 minutes. Allow to cool.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

This post is linked to From The Archives Friday.

Soaked Gluten Free Pumpkin Bars (egg free, nut free, dairy free)

Fall is in full swing. That means it’s time for pumpkin recipes! I used to not like anything pumpkin. At all.

Now that I eat real food my palate sure has changed. I love just about anything pumpkin. Even pumpkin pie (up until a few years ago one bite of that at Thanksgiving was more than I needed for a year)!

These bars are simple to make. They are easy on your tummy. They are free of a lot of allergens. And they taste like fall.

Do you enjoy pumpkin-flavored treats? What is your favorite way to use pumpkin?

Soaked Gluten Free Pumpkin Bars

1 cup amaranth flour*
1/2 cup teff flour* (or amaranth or white rice)
1/2 cup tapioca flour*
1/3 cup lemon water (2 Tbsp. lemon juice + water to equal 1/3 cup)
1/3 cup coconut oil*, melted

1/2 tsp. cinnamon and nutmeg or pumpkin pie spice
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. baking soda
1/2 cup pureed pumpkin or squash
5 Tbsp. organic cane sugar, sucanat or coconut sugar*
1/4 cup honey
1/3 cup mini chocolate chips* (optional)

Combine the flours, lemon water and coconut oil. Cover and let sit for 7-24 hours.

Heat oven to 350 degrees. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except chocolate chips) to the flour mixture. Mix well with a hand mixer or stand mixer. Stir in the chocolate chips.

Spread the batter in the pan.

Bake for 25 minutes. Allow to cool about 10 minutes. Cut into squares.

Serve fresh or store in the refrigerator.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Gluten Free Vanilla Wafers

 

 

Last week I needed to make a snack for my daughter that was comparable to “vanilla cookies.” So I came up with a gluten free vanilla wafer.

Both kids LOVE these. My husband and I do too!

These wafers are very easy to make. And one batch makes about 60 cookies. You can eat them plain. Or even put peanut butter or homemade frosting between two cookies for a real treat.


We tried chocolate frosting. My daughter said they were her “Oreos.”

If you need an easy treat that isn’t full of preservatives give these a try. Gluten free vanilla wafers are a great snack for any age at any time of day.

Gluten Free Vanilla Wafers
makes about 60 cookies

6 Tbsp. butter or palm shortening
1/3 cup organic cane sugar
1/3 cup organic brown cane sugar, sucanat or coconut sugar*
3/4 cups tapioca flour*
1/2 cup white rice flour* (or amaranth or sorghum flour)
1/4 tsp. sea salt*
1/2 tsp. baking powder
1 egg
1 tsp. vanilla

Heat oven to 325 degrees F.

Cream the butter and sugar. Add the egg and vanilla. Mix well. Add the flour, salt and baking powder. Stir with a spoon until combined.

Drop quarter-sized mounds onto parchment lined baking sheets. Bake 13-15 minutes. Turn off oven. Leave cookies in the oven to crisp for 10 – 20 minutes.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂