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Posts Tagged ‘snack’

Healthy snack for toddlers (and mom and dad too): chocolate almond no-bake snack bites

It was hot and humid today, around 38 degrees with the humidex. Like a greenhouse. Hot, sticky, uncomfortable.

Bee had played outside in the morning. It was after nap. I didn’t feel like going outside, and didn’t want Bee running around our sunny backyard in the heat. I had to find an indoor activity before letting her loose for some more fresh air.

Meanwhile I’m on a mission to stock up on healthy snacks. We’ve been in a snack rut, relying on what I considered “less bad” packaged goods from the store shelves. They did the trick — and I still have them as back-up — but I knew I could do much better and provide Bee with healthy, wholesome, homemade snacks.

The no-bake energy bites recipe I came across earlier this week (thanks to a Facebook post by Raspberry Kids) was the perfect activity.

I switched up the ingredients to come up with my own version for Bee. She loves them! I think both David and I will be snacking on them too — they seriously satisfy any sweet tooth. They are super easy to make too. Next time I’ll double the recipe!

Toddler making no-bake snack bites

After pouring the ingredients in the bowl and pushing the button to pulse, Bee tests the resulting mixture… many times!

Recipe: Chocolate Almond No-Bake Snack Bites

Makes 25-30 snack bites (approx. 1-inch balls).

1 cup old-fashioned rolled oats
2/3 cup finely shredded unsweetened coconut, toasted (I toast mine approx. 12 minutes at 325° F, stirring every 4 minutes)
1/4 cup ground almonds
1/4 cup ground flaxseed
1/3 cup cacao (I use a raw cacao)
1/2 cup finely chopped dried pear or apricot
1/2 cup almond butter
1/4 cup honey
1 tsp vanilla

Combine all ingredients in a bowl. Mix until well combined. Form 1-inch balls. [If the mixture seems sticky and difficult to shape into balls, then refrigerate for 30 minutes before making the balls.] Refrigerate or freeze.

[I used a food processor, because I wanted the oatmeal to be a bit finer. The method is the same: combine all ingredients in the bowl. Pulse to combine, scraping down the sides if necessary to make sure all ingredients are well mixed.]

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Grey Cup Sunday Snack

Homemade Nuts & Bolts snack mixMy mom always made Nuts & Bolts on Grey Cup Sunday. Although my dad may have watched the game, we were not a family of football fans. She got the recipe from a friend and I suspect she simply adopted the tradition of making Nuts and Bolts the last weekend of November along with it. Making Nuts & Bolts usually coincided with the first of the Christmas baking and, for me, signalled that the holidays were coming soon!

I’m carrying on the tradition, even though I don’t care for football. The recipe is nothing fancy or refined, but the result is fun. Everyone loves snacking on Nuts & Bolts! Over the next month, the mix will make a handy bring-a-long when David and I visit friends and become part of homemade edible gifts.

Recipe: Nuts & Bolts

This recipe is my adaptation of the original. Even so, I still vary the quantities. I think the important thing is to find the right balance between the cereals, pretzels and nuts – I measure by eye. I indicate the amounts I actually used following each ingredient.  This recipe makes enough snack mix to fill a 10L container. It is easiest to bake in 2-3 large roasting pans.

1 small package Cheerios ( I used about 2/3 of it)
1 small package Shreddies (I used about 2/3 of it)
1 bag (400 g)  pretzel sticks (I didn’t use all of them, there was a good handful left in the bag)
3 lbs. mixed nuts (I made my own mix of almonds, pecans, peanuts and hazelnuts. I may have put more than 3 pounds… I didn’t measure at all!)
2 tbsp marjoram
1 tbsp summer savory
2 tsp smoked salt
1 tsp smoked paprika
1 tsp onion powder
½ tsp garlic powder
¼ tsp cayenne
½ c. butter, cut up into small pieces

Homemade Nuts & Bolts ready to bake

Ready to bake: homemade Nuts & Bolts snack mix.

Preheat oven to 250°F.

Mix together seasonings in a small bowl. Combine Cheerios, Shreddies, pretzel sticks and nuts in the roasting pans. Make sure the mix is evenly distributed among the pans. Dot with butter. Sprinkle with seasoning.

Bake for 1 to 1.5 hours – I find that after 1 hour in my oven, the nuts are just lightly roasted – mixing every 10 minutes. The seasoning falls to the bottom of the pan, so frequent mixing ensures it is evenly distributed.  Allow to cool before storing in an airtight container.

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