I don’t know about you, but finding healthy snacks that my children will eat is a difficult task. Especially snacks that we can take on our adventures. In fact, if I am not armed with good snacks, our adventures often fail miserably within the first hour.
I can’t eat dairy or gluten which often makes it even more difficult to find new recipes that excite my family. These are a few recipes that I often make and have proven time and time again to be a hit. They are super easy to make and you can even get the kids involved! All these recipes are gluten, dairy & refined sugar free.
The yum bar
Affectionately named by my daughter! We can’t get enough of these bars, the chocoholics in the house go crazy for them, they can even be put in the freezer! This recipe makes about 18 bars.
1 1/2 cups of raw cashews
1 1/2 cups of pitted dates
1/2 cup of smooth peanut butter
1/2 cup of maple syrup
1/2 cup of coconut flour
1/2 cup of unsweetened shredded coconut
1/2 teaspoon of vanilla bean extract
1 1/2 cups of dairy free chocolate chips
1 1/2 tablespoons of coconut oil
Add the cashews, dates, peanut butter, maple syrup, coconut flour, shredded coconut & vanilla extract to a food processor and blend until they form a sticky dough. Line a high sided 8” square baking tin with parchment paper and press the dough into the tin with your hands until it is level and has filled the bottom of the tin. Place the mixture in the fridge.
Meanwhile, heat the chocolate chips and coconut oil together in a pan until melted then pour the mixture over the dough and return it to the fridge for at least 1hr.
Using the parchment paper, lift the bar out of the tin and cut into rectangles. I find that the chocolate doesn’t break if I run the knife under boiling water and score the chocolate before cutting. The bars can be stored in the fridge for up to 2 weeks in an air tight container.
Nuts About Cashews
I am nuts about nuts! So are my family and this snack is perfect for adventures. You don’t have to use cashews, you can use any nuts or seeds that you want, or even a mixture of both! It’s a seriously easy snack to make and a great way to get some goodness into your family.
100g (2/3 cup) of raw cashews
2 heaped tablespoons of cinnamon
2 tablespoons of maple syrup
Preheat the oven to 400F (200C). Add the cashews to a food processor, and blend into small pieces. Combine all the ingredients in bowl and mix well. Spread the ingredients out on a flat baking tray with baking parchment. Bake in the oven for 8 minutes. Leave the mixture to cool fully and then break the mixture up. These are great on their own as a snack or great topped on yoghurt!
The Ultimate Banana Bread
I have tried so many banana bread recipes over the years and this one is by far the best! It doesn’t last more than a day in our house and tastes so good straight out the oven with some dairy free butter on top!
200g (1 2/3 cups ) buckwheat flour
2 teaspoons of gluten free baking powder
2 teaspoons of cinnamon
2 teaspoons of nutmeg
2 teaspoons of ginger
60g (1/4 cup) of unsweetened apple sauce
3 bananas pureed
A drop of vanilla essence
1 table spoon of melted coconut oil
A pinch of salt
1 handful of dairy free chocolate chips
Preheat the oven to 350F (180C). Line a small loaf tin with baking parchment. Place all the ingredients into a bowl and mix well. Pour the mixture into the loaf tin and bake for 45 minutes.
Meet Team Member Rachel Bell: A Toronto-based lifestyle, documentary photographer, adventurer, cake-baker and, most importantly, a mum of two. She has an innate passion for outdoor activities, enjoys new experiences and doesn’t shy away from a challenge.
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