6 Child-friendly Homemade Snack Ideas

Fueling Busy Days: Fun and Healthy Snack Ideas for You and Your Kids

In today's whirlwind, choosing nutritious snacks for yourself or your child's lunchbox can feel overwhelming. But whether you're a parent juggling a million tasks or simply aiming for healthy options, having a variety of grab-and-go, delicious snacks is key.

Super Snacks for Superheroes

Snacks offer numerous benefits for children, especially for those who are neurodivergent.

Here's why:

• Small Bites, Big Benefits: Some kids might struggle to focus on a full meal or have a low appetite. Snacking throughout the day can be an easier way for them to get the nutrients they need.

• Balanced Blood Sugar: Eating regularly, including sufficient protein, fats, and fibre, helps stabilize blood sugar levels and gut function. This consistent energy supply prevents mood swings, keeps energy levels up, and improves concentration.

• Sensory Satisfaction: Chewing and sucking can provide a calming sensory experience, soothing and regulating the nervous system.
  

DIY Snack Time:

If you have the capacity, you can make snacks together.

1. Power Up with Energy Balls:

Energy balls are a versatile and customizable snack option. You can tailor them to fit anyone's taste buds and dietary needs (great for alleviating constipation). They're also a perfect activity for kids!

Ingredients:

• 2 cups dried pitted dates (or prunes)

• 1 cup dry oats

• ¾ cup almond butter (or sunflower seed butter for a nut-free option)

• Optional extras: cocoa powder, coconut, dried fruit, flaxseeds, psyllium husks, cinnamon, chocolate chips, etc.
  

Instructions:

• Blend all ingredients in a food processor until well combined.

• Roll the mixture into balls.

• Store in the fridge or freezer for a quick and easy grab-and-go snack.

2. Puff Pastry Twists: Sweet or Savory Deliciousness

These crispy, flaky treats are incredibly simple yet satisfying.

The Base:

• Store-bought puff pastry (I like all-butter or whole wheat spelt flour for added nutrients)
  

Sweet Filling Idea: Raspberry & Chia Jam

• Mash ½ punnet of raspberries and add 1 tbsp chia seeds (optional; you can also add 1 tsp of sugar for extra sweetness).
  

Savoury Filling Idea: Pesto Twist

• Use store-bought or homemade green pesto.
  

Instructions:

• Preheat your oven to the temperature specified on the puff pastry packaging.

• Roll out the puff pastry dough.

• Spread your chosen filling over the dough.

• Cut the dough into strips and twist them into fun shapes like spirals or braids.

• Place the twists on a baking tray and bake until golden brown.

• Enjoy warm or at room temperature.

Basic Home-made Pesto

This recipe makes a great base, and you can customize it by adding your favourite ingredients.

• 2 tablespoons pine nuts (toasted for extra flavour, optional)

• ½ cup fresh herbs e.g. basil, parsley or baby spinach

• ¼ cup extra virgin olive oil

• 1 small garlic clove

• ¼ teaspoon salt

• Freshly ground black pepper

• Dash of lemon juice

• ¼ cup grated Parmesan cheese (optional)
  

1. Toast the pine nuts in a dry pan over medium heat for a few minutes, until fragrant and lightly golden brown. Watch them closely so they don't burn. (This step is optional, but adds a nice nutty flavor).

2. In a food processor, combine the pine nuts (if using), herb leaves, garlic, salt, and pepper. Pulse until well chopped.

3. With the motor running, drizzle in the olive oil until the mixture is well combined and reaches your desired consistency. You can add more olive oil for a thinner pesto.

4. Stir in the Parmesan cheese, if using.
   

Tips:

• If you don't have pine nuts, you can use another nut or seed, such as sunflower seeds, walnuts, or cashews.

• For a nut-free option, you can omit the nuts entirely or use nutritional yeast for a cheesy flavour.

• Pesto can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for longer storage.

3. Cool Down with Coconut Milk & Fruit Popsicles

Perfect for cooling down after school or sports, homemade popsicles are a breeze to make with just a few simple ingredients.

Ingredients:

• Coconut milk

• Fresh, frozen or tinned fruit of your choice. We like pineapple, mango or watermelon (ripe fruits work best, or you can add a banana or a dash of honey for extra sweetness)

Instructions:

• Blend coconut milk and your chosen fruit in a blender.

• Pour the mixture into popsicle moulds, insert popsicle sticks, and freeze until solid.

4. Delicious and customizable Yogurt Bark or Bites:

Ingredients:

• 2 cups plain whole milk yoghurt

• ¼ cup honey or maple syrup (or use less)

• 1 tsp vanilla extract (optional)

• For Toppings (choose your favourites):

• Fresh fruit (berries, chopped banana, mango etc.)

• Granola (homemade or store-bought)

• Chopped nuts or seeds (almonds, sunflower seeds, chia seeds etc.)

• Shredded coconut

• Mini chocolate chips (dark or milk chocolate) or sprinkles

• Dried fruit (chopped cranberries, raisins etc.)

• Spices (cinnamon, nutmeg etc.)
  

Instructions:

1. Prepare the yoghurt base: In a medium bowl, whisk together the yoghurt, honey or maple syrup (to taste), and vanilla extract (if using) until smooth and well combined.

2. Line a baking sheet:  Line a baking sheet with parchment paper for easy removal later.

3. Spread the yoghurt:  Pour the yoghurt mixture onto the prepared baking sheet and spread it evenly into a thin layer.

4. Add your toppings: Get creative! Sprinkle your chosen toppings over the yoghurt base in a single layer or create fun patterns. Gently press the toppings down to ensure they stick to the yoghurt.

5. Freeze and enjoy: Place the baking sheet in the freezer for at least 3 hours, or until the yoghurt bark is completely frozen solid.

6. Break and serve: Once frozen, remove the yoghurt bark from the freezer and let it sit for a few minutes at room temperature to soften slightly. Then, break the bark into pieces for individual servings.

Tips:

• Store leftover yoghurt bark in an airtight container in the freezer for up to 2 weeks.

• You can also pour into silicone moulds for yoghurt bites.

• If you prefer, you can use flavoured yoghurt for the base. Just adjust the amount of added sweetener accordingly.

5. Pancakes: A Classic Reinvented

Pancakes - a breakfast staple loved by kids and adults alike. But who says they have to be boring? Today, we're sharing three easy-to-make pancake recipes that are perfect for busy mornings, delightful weekend brunches, or any time you're in the mood for something sweet and satisfying.

2 Ingredient Pancake (Gluten-free)

Mash a banana

Add egg

Optional: Cinnamon

Mash banana, add egg and mix well. Cook as per usual in a hot pan.

Colourful Veggie-based pancakes

Base recipe

100ml milk of your choice

1x egg

½ tsp baking powder

1 cup oats

Optional: 1 tsp honey and half a pinch of salt

Add 100g cooked beetroot to make pink ones OR 100g chopped apple & handful of baby spinach for green ones

Blend in a food processor and cook as usual in a hot pan.

Vegan Coconut Pancakes

1 cup whole wheat flour (or atta flour)

½ cup water

1 tbsp sugar (optional)

¼ tsp salt

2 tsp baking powder

¾ cup coconut milk

1 tbsp coconut oil

Mix ingredients and cook as usual in a hot pan.

6. Homemade Crackers

Making your own cheese or chickpea crackers allows you to control the ingredients and create a protein-packed, flavorful snack.

Chickpea Crackers:

Ingredients:

• 1 cup chickpea flour

• 1 tbsp black sesame seeds (optional)

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp coconut oil (melted)

• 3-4 tbsp water

Instructions:

• Preheat your oven to 200°C (400°F).

• In a bowl, mix the dry ingredients (chickpea flour, sesame seeds, baking powder, and salt).

• Add the melted coconut oil and water gradually, mixing until you can form a dough.

• Knead the dough on a lightly floured surface until smooth.

• Roll out the dough between two sheets of parchment paper until thin and even.

Use cookie cutters or a knife to cut the Bake at 180’C for 10-15 minutes or until golden brown.

Optional: Mix food colouring and milk and have children paint the shapes before placing them in the oven.

TIP: Cut a wrap or pita bread into triangles and spread them over a baking tray. Drizzle with olive oil and salt and bake in the oven for a couple of minutes until lightly toasted. When cooled, they become crispy.

In conclusion, with a little planning and creativity, you can increase options that fuel your family’s busy days and keep their taste buds happy. These recipes are just a starting point – get creative and experiment with different flavours and ingredients to find what works best for you and your family. Remember, if you have the capacity, involving your kids in the snack-making process can be a fun learning experience and a great way to feel capable around food. So, pack your lunchboxes, grab your snacks, and take on the day – with the energy and focus you deserve!