Back to School Recipes

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Oh boy! Its that time of the year again where we have to think of new snack ideas for our kids going back to school. This is something I struggle with every year before school starts. What snacks are healthy enough to give my daughter? What will make her satisfied? My daughter is very important to me, so I want to make sure I send her to school with snacks that will make her happy. I have done a lot of research and have found 3 snack recipes that my daughter loves to take to school, and I’m sure yours will too. The following recipes can be found in my cookbook coming out this fall!

The first recipe is a trail mix that is easy to make and easy to place in different kinds of bags. There is a good selection of sweet, salty, crunchy, and soft in this trail mix. I love this recipe because it fills up your sweet tooth craving, your salt craving, and gives you a boost of energy.

makes: 10-12 (4 tablespoons per serving)

prep: 5 cook: 15 total: 20

nut free | dairy free | egg free | vegan

 

Ingredients

Chili-rubbed roasted pumpkin seeds

1 cup raw pumpkin seeds

¼ cup black chia seeds

1 teaspoon chili powder (optional)

1 teaspoon cumin

pinch of sea salt and black pepper

2-3 tablespoons water

 

Trail Mix

1 cup raw & unsalted sunflower seeds

1 cup chili-rubbed roasted pumpkin seeds

½ cup mixed dried blueberries and unsweetened dried cherries

¼ cup dairy free chocolate chips

Method

Chili-rubbed roasted pumpkin seeds

Preheat oven to 350 degrees. In a small bowl, combine raw pumpkin seeds, chia seeds, chili powder, cumin, salt, and pepper. Add water so mixture is damp, but not soaked. Layer the seed mixture on a baking sheet in an even and thin layer. Bake for 10 minutes. Remove from oven, flip, and then bake for 5 more minutes. Remove from the oven and allow to cool.

 

Trail mix

In an airtight container, combine all ingredients and store in a cool and dry place.

Next, I have a very delicious hummus recipe for you. It is made with black garlic, a tastier alternative than regular garlic.  Hummus is a very easy snack because it is tasty and can be eaten with everything. I like it to eat it with crackers, celery, and carrots. Feel free to add some caramelized onions or crushed pepper into your hummus.

serves: 1 cup

prep: 5 cook: 0 total: 5

egg free | nut free | dairy free | vegan

 

Ingredients

1 (15-ounce) can low sodium chickpeas or 1 1/2 cups cooked chickpeas

Juice from 1 small lemon

1/4 cup raw tahini

half a head of black garlic

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

3 – 5 tablespoons water + 2 tablespoon of water from canned chickpeas (add more or less water depending on consistency

1 tablespoon olive oil, for serving

Optional
Caramelized onions, for serving

Method

Rinse chickpeas from can, reserving 2 tablespoons of the liquid to add to the recipe. Place all ingredients in a high-speed blender and blend until smooth. Depending on desired consistency, add or subtract water (more water will be watery, less water will be more creamy).

 

Sima’s Tip
When ready to serve, drizzle with oil and top with caramelized onions. To keep freshness, store in an airtight container in the refrigerator for up to 3 days.

 

 

My last recommendation for healthy snacks are granola bars. My daughter always tells me how much she likes my granola bars because they make her full for her whole day at school. I do not like buying the granola bars from the supermarket because they are filled with sugar and other processed ingredients. The good thing about my recipe is that they are customizable to your taste buds and what ingredients you like. Don’t like pumpkin seeds? Replace it with sunflower seeds.

serves: 8 (1 bar per person)

prep: 5 cook: 25 total: 30

dairy free | egg free | vegan

Ingredients

1 cup old fashioned rolled oats

1/2 cup uncooked quinoa

2 tablespoons pumpkin seeds

1 tablespoon sesame seeds

2 tablespoons dried cherries (or any dried fruit of your choice)

1/2 cup unsweetened almond butter or your favorite nut or seed butter

pinch of sea salt

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1 tablespoon coconut oil

Method

Preheat oven to 350 degrees. Add oats, quinoa, and pumpkin seeds to a large baking sheet and spread evenly. Bake the oats and quinoa mixture for 10 minutes. When done, transfer to a large bowl, add the sesame seeds and dried cherries and set aside. Next, in a medium saucepan over low heat, add the almond butter (or your favorite nut or seed butter) sea salt, maple syrup, vanilla extract, and coconut oil. Stir until the mixture becomes creamy. Remove from heat and let cool for 5 minutes. Add the almond butter mixture to the oats and quinoa mixture and stir well. Line a 9×5 baking pan with parchment paper and pour granola mixture on top. Spread evenly and press down with your hands. Freeze for 10-15 minutes (granola mixture will harden).

Remove from freezer and cut into 8 bars.

 

Sima’s Tips
To keep fresh, store them in the fridge or freezer.

If you have a nut allergy feel free to substitute your favorite seed butter instead. Pistachio, hemp, and even sunflower butter are a great options.

Optional Superfoods
Per Serving

 

1 teaspoon pumpkin seeds (included in recipe)

1 teaspoon sunflower seeds

1 pinch cinnamon

 

 

These snacks will satisfy your kids cravings at school while still keeping a healthy diet. My daughter loves taking trail mix, hummus, and granola bars to school and sharing them with her friends. These recipes are easy to make, so try them for this new school year!

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