Cool School Snacks
Looking for some new ideas for the kid’s school lunchbox? Here are two cute and easy–to–make recipes for cool school snacks. Best of all? They are super healthy!
These fruit roll-ups only need three ingredients and are easy to make with kids.
Washing berries, removing stems, pouring ingredients, spreading out the puree and rolling the rolls are all things your kids can get involved with.
You can also experiment with different favourite fruit combinations. Mix different berries together (strawberries with raspberries or blueberries and blackberries). For a smooth, seedless roll-up, strain the puree with a mesh strainer.
- 5 cups berries
- 1/4 cup honey
- 2 tbsp lemon juice
Preheat oven to 80 degrees Celsius or as low as your oven can go.
Line a large, rimmed baking tray (17 x 12 inch/43cm x 29cm) with baking paper (you can also use a silicone baking mat).
Rinse and remove stems from berries, if necessary.
Using a blender or food processor add the berries, honey and lemon juice. Blend until smooth.
Optional: Pour the puree through a fine-mesh strainer to remove seeds for a smooth finish.
Pour puree onto lined baking tray and spread evenly over the entire tray.
Place in oven and bake for 5-6 hours in total. Rotate the tray after 2.5-3 hours (halfway through the drying process).
When the puree has set and is no longer sticky, remove from oven and allow to cool completely.
If you use a silicone baking mat, gently peel the cooled fruit leather and transfer onto a large sheet of wax paper.
Cut the paper-lined fruit leather into long strips and roll.
Store in an airtight container for up to 2 weeks.
Recipe and photo from The Best Ideas for Kids.
Frozen Yogurt Bark
This easy-to-make, frozen yoghurt bark is a perfect healthy snack. Full of berries, coconut and protein thanks to the greek yoghurt, you’ll want to have a tub in your freezer at all times.
- 1/3 cup Blueberries, fresh
- 1/3 cup Strawberries, fresh
- 2 tbsp maple syrup or honey
- 1 tsp Vanilla extract
- 2 tbsp coconut flakes, unsweetened
- 1 1/2 cups Greek yoghurt, plain full-fat
Line a large, rimmed baking tray with baking paper.
Stir yoghurt, maple syrup/honey and vanilla together in a medium bowl or measuring cup.
Spread the mixture on the lined baking tray.
Scatter the strawberries and blueberries on top. Sprinkle with the coconut flakes.
Put in the freezer and let set for about 3 hours or until the yoghurt is firm.
Cut or break into pieces to serve.
Store in an airtight container or freezer storage bags in the freezer for up to 3 months.
Recipe and photos from Eating Bird Food.