It’s that time of year again. Schools are out for the summer, and the kids are home all day and hungry. I am often asked about the best snacks to keep on hand. Sadly, most snacks on the market are made with mediocre ingredients and loaded with chemicals, dyes, natural flavors, and hidden ingredients that wreak havoc on our health. They may be convenient, but at what cost?
We all want to ensure we’re fueling our kids with nourishing foods that make them feel good and feed their brain, gut, and cells. These are some fun, healthy takes on kid favorites that taste great and are healthy for them, and they’re all already kid–approved by some very discerning little tastebuds and have received a stamp of approval. These are all gluten-free and made with a few high-quality ingredients, which would be fun for the kids to make themselves. I love to do this with them because they see how easy it is to make, and it empowers them in the long run.
Two of these recipes contain gelatin, which is amazing for gut health and great for hair, skin, and nails. So, mamas, eat up, too!
Homemade Cheese Crackers
This is such a great recipe. I recommend grating your own cheese for better results, and raw cheddar packs more nutrition.
8 ounces shredded cheddar cheese
4 tablespoons unsalted butter, cut into cubes
1 cup gluten-free flour
1/3 teaspoon kosher salt
2½ tablespoons cold water
Preheat oven to 350 degrees. In a medium-size bowl, finely grate cheese with a hand grater. Add butter, flour, and salt to cheese. Mix well and add water. Fold together with hands or a fork. If the dough is too dry, add a bit more water until dough comes together. Roll dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for about 30 minutes or until slightly firm. Bring slightly to room temperature, then roll out to 3/8-inch thick. Using a scalloped wheel pastry cutter, cut into shapes and set aside on a parchment-lined baking pan, at least an inch apart. Bake for about 12 to 15 minutes or until crackers are golden and puffed up. Bake longer for crispier crackers. Store at room temperature for about a week.
Yield: 6 servings
Gut Happy Pudding Cups
1 (13½-ounce) can full-fat coconut milk
2 pitted dates
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder, plus extra for garnish (for chocolate version)
Fruit for garnish
In a saucepan over medium heat, warm coconut milk until it simmers. Pour into a blender, then add remaining ingredients. Blend until smooth, and transfer to five (4-ounce jars) or small ramekins. Refrigerate for 3 to 4 hours or until set. Garnish with fresh fruit. Store tightly covered in refrigerator for up to 2 weeks.
Yield: 5 servings
Vitamin C Gummies
2 cups fruit juice, recommend orange or cranberry juice
3 tablespoons gelatin
2 to 4 tablespoons honey, to taste
Gummy mold or ice tray
In a small saucepan over medium to low heat, add ½ of juice and honey and heat until almost boiling. In a bowl, add remaining fruit juice and sprinkle gelatin over it, whisking it to incorporate. Add heated juice and honey to gelatin mixture, whisking to combine. Pour into molds or a shallow dish. Refrigerate for 2 hours to set. Gummies will last two weeks stored in fridge.
Yield: 8 servings