4 Anytime Snacks Kids Will Love

Nothing makes you more popular than a frozen treat when the weather is just perfect. Ensuring that your children eat their daily required fruit is that much easier when the fruit is hidden in their favourite ice popsicle. Coconut cream is a dairy-free alternative to cow's milk.

Effort: Easy

Time: 10 min plus 4–5hours freezing

Makes: 20

Ingredients:

• Coconut cream
• Coconut water
• Blueberry
• Strawberry
• Optional: honey to sweeten to taste

Method:

1. Cut the fruit into bite-size pieces so that it will fit into the popsicle moulds but still large enough to not be a choking hazard.
2. Combine the coconut cream and water. You can add some honey to taste if you would like to sweeten it a bit.
3. Drop some fruit into the moulds and then pour in the coconut mixture.
4. Place in popsicle stick and then place the moulds in the freezer for approximately 4–5 hours, or overnight.
5. Variation: You can use the Woolies range of kids’ fruit juices and iced teas, and add fresh chopped fruit. Remember not to cut the chunks too small to avoid a choking hazard.

Make these ahead and keep them in the fridge. They’re also freezer-friendly for up to 6 months!

Effort: Easy

Time: 10 minutes

Makes: 16–20 bars

Ingredients:

• 1 cup soya butter
• ½ cup maple syrup
• 2 ½ cups rolled oats (Oats is gluten free but may be made in the same facility as other cereals with gluten. Make sure to have a look at the packaging.)
• ¼–½ cup mix of dried fruit and seeds

Method:

1. Line a baking tray with baking paper and spray lightly with a non-stick spray.
2. In a large saucepan, heat the soy butter and maple syrup until melted.
3. Add the rolled oats and mix until combined.
4. Fold in the dried fruits and seeds and mix until fully incorporated.
5. Transfer the granola bar batter into the lined pan and press firmly into place. Refrigerate for at least an hour, until the bars have firmed up.
6. Once firm, cut the bars and place in an airtight container.
7. Variation: You can add white chocolate to the cranberries.

 

A perfect snack that can be frozen for the next time you need them. If your tiny human is allergic to eggs, or is lactose intolerant, lactose-free plain yoghurt is a great replacement for eggs and our dairy-free cheese is equally delicious!

Effort: Easy

Time: 45 plus 30 min chill, 30 min baking

Makes: 16–20

Ingredients:

• 3 tablespoons oil
• 200 g skinless chicken breast fillets, cubed
• 100 g frozen corn
• 1 small white onion, finely chopped
• 200 g small carrots, finely diced
• ½ teaspoon crushed garlic
• 400 g sweet potato, small cubes
• 100 g red split lentils
• 1 cup water
• 1 tablespoon coriander, chopped
• 50 g white cheddar cheese, grated
• 1 large egg
• 1 cup panko breadcrumbs
• Salt and pepper, to taste

Method:

1. Heat a tablespoon of oil in a large pan over a medium high heat. Add the onions, garlic and carrots, reduce the heat, and sauté for 5 minutes. Add the red split lentils and sweet potato and stir for a further 5 minutes.
2. Add the water, cover and simmer on a low heat for approximately 30 minutes. Stir occasionally so that the mixture does not burn at the bottom of the pan.
3. Once that is cooked, mash it together and season with salt and pepper. Mix and then chill in the fridge for 30 minutes.
4. Preheat oven to 190°C.
5. Heat the remaining oil in a saucepan on a medium high heat and add the cubed chicken fillets. Fry until golden and cooked through. Set aside.
6. Boil water in a small pot and add the frozen corn. Once cooked, drain and set aside.
7. Remove the sweet potato and lentil mixture from the fridge, add the egg, cheese and coriander. Stir to combine.
8. Using a tablespoon to measure, scoop out the mixture and form it, using your hands, into a small sausage shape.
9. Pour the panko breadcrumbs onto a plate so that you can roll and coat the croquettes. You can tidy up the shape, while rolling them in the breadcrumbs.
10. Place on a greased baking tray and bake them for approximately 30 minutes or until golden. Serve with their favourite dip or sauce.
11. Variation: You can use tuna and frozen peas instead of the chicken and corn for the veg protein addition. You can also leave out the protein for a vegetarian snack. If your child is gluten intolerant, you can replace the panko crumbs with cornmeal for a gluten-free snack.
12. A tasty alternative to French fries that will have kids asking for more!

Effort: Easy

Time: 40 minutes

Makes: 1–2 zucchini per child

Ingredients:

• 2 medium zucchinis/courgettes, sliced into fries
• ⅓ cup coconut milk (full cream)
• ⅓ cup coconut flour
• 1 tablespoon nutritional yeast
• 40 g Parmesan cheese, grated
• 1 teaspoon Italian herbs seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper

Method:

1. Preheat the oven to 200°C. Line a baking sheet with foil and spray with non-stick spray.
2. In a plastic zip lock bag, add the coconut flour, nutritional yeast, Italian seasoning, onion and garlic powders and salt and pepper.
3. Slice zucchini into fries.
4. In a shallow bowl, pour in the coconut cream and dip in the zucchini fries.
5. In batches, toss the fries in the zip lock bag and shake to coat. Once evenly coated, space evenly on the baking sheet and bake for 25–30 minutes, flipping halfway. Serve with dipping sauce of choice.
6. Variation: For a dairy-free option, you can leave out the Parmesan. You can also use panko breadcrumbs instead of making a coating with the coconut flour.