Healthy Baked Snacks To Give Your Kids
Baking with your toddler is a great activity. It teaches them valuable kitchen skills, the joy of making oneâ€™s own food, the importance of waiting patiently for good things and the necessity of cleaning up. If youâ€™re handy with measurement conversions, itâ€™s also a good introduction to math. That said, baked goods are notoriously full of calories, fat and sugar. You definitely donâ€™t want to feed too many to your child, as itâ€™s important to introduce good eating habits at a young age.
So what can you do?
Bake healthy snacks, of course! Here are three recipes that have all the great flavor of a baked treat but less of the bad stuff:
Trail mix muffins
- 2/3 cup whole wheat pastry flour.
- 2/3 cup all-purpose flour.
- 2 tsp baking powder.
- 1/2 tsp cinnamon.
- 1/4 tsp salt.
- 1/2 cup dark brown sugar, packed.
- 1/4 cup quinoa.
- 1/4 cup and 2 tbsp crunchy peanut butter.
- 1/3 cup dried cranberries.
- 1 1/2 tsp vanilla extract.
- 2/3 cup low-fat milk.
- 1/3 cup semisweet chocolate chips.
- 2 large, room-temperature egg whites.
- 1 large, room-temperature egg yolk.
- 1/4 cup unsalted butter cut into chunks.
- Extra butter for greasing.
This healthy mix is a perfect on-the-go snack. Itâ€™s sweet without being sugary, and the quinoa, whole wheat flour and peanut butter are good alternatives to unhealthierÂ additives. Keep these goodies on you when out and about, throw some into a weekend picnic basket or add one to your childâ€™s school lunch.
- Cook the quinoa by boiling water in a sauce pan, adding the grains, reducing the heat to low and simmering for about 12 minutes. Drain and rinse with cold water.
- Heat the oven to 400 degrees Fahrenheit, making sure the rack is in the middle. Grease muffing pans lightly with the extra butter.
- Whisk the flours, cinnamon, salt and baking powder in a bowl.
- Beat the butter, brown sugar and peanut butter with an electric mixer until smooth. Add the egg yolk and vanilla, beating until smooth once more, then beat in the quinoa. Reduce speed to low, then slowly add the milk.
- Fold the flour mixture with the wet ingredients. Then, fold in the chocolate chips and cranberries.
- Whip the egg whites until soft peaks form, then fold into the batter.
- Spoon batter into the muffin tins, then bake for about 20 minutes or until brown and firm.
Gluten-free chocolate pumpkin mini muffins
- 3/4 cup pumpkin puree.
- 1/2 cup almond butter.
- 1/4 cup unsweetened cocoa powder.
- 1/2 cup bittersweet chocolateÂ chips.
- 1 tbsp honey.
- 1 tbsp ground flaxseed.
- 2 tsp baking soda.
- 2 tsp ground cinnamon.
- 2 tsp vanilla extract.
- 1 egg.
- Cooking spray.
Who knew flourless muffins could be so tasty? This is a great, gluten-free, low-calorie dessert.
- Preheat your oven to 375 degrees Fahrenheit, and grease a 24-count mini muffin pan.
- Ad pumpkin puree, almond butter, egg, honey, unsweetened cocoa powder, baking soda, flaxseed, cinnamon and vanilla extract into a mixing bowl or non-immersion blender. Mix until smooth, then manually stir in half the chocolate chips.
- Spoon the batter into the muffin pan, then top with remaining chocolate chips.
- Bake for eight to 10 minutes or until done.
Flourless chocolate chickpea blondies with sea salt
- 1 can (15 ounces of chickpeas).
- 1/2 cup peanut butter.
- 1/3 cup maple syrup, honey or agave nectar.
- 1/3 cup chocolate chips, plus an extra 2 tbsp.
- 2 tspÂ vanilla.
- 1/2 tsp salt.
- 1/4 tsp baking soda.
- 1/4 tsp baking powder.
- Cooking spray.
OK,Â the chickpeas might sound a bit out there, but they add an amazing texture and a bunch of nutrients to a traditionally unhealthy snack. These blondies are a good way to introduce a new food to your little one.
- Spray an 8-by-8-inch baking pan with cooking spray and preheat your oven to 350 degrees Fahrenheit.
- Mix all ingredients minus the chocolate chips in a food processor, blending until smooth. Fold in the measured chips.
- Spread the batter evenly on the pan, then sprinkle the remaining 2 tbsp of chocolate chips on top.
- Bake for 20-25 minutes, being careful not to let the blondiesÂ dry out.
Baking with your toddler is a great weekend activity, and youâ€™ll make enough goodies to last you till the next Saturday! These healthy baked goods are the perfect alternatives to your traditional cakes and cookies with all of the flavor and some extra goodness to boot.
Autumn Green is an artist-turned-writer who traded the sweet tea of the south for the deep dish pizza of Chicago. Her favorite subjects include art, culture, design, small business/entrepreneurship and healthful living.