ML Interest Tag: applesauce

What to Eat at Snack Time

by scott wardell

Sometimes dinner just can’t come soon enough. So when your little ones start to grumble about being hungry, why not feed them a snack before dinner? Instead of reaching for a pre-packaged snack from the pantry, try some of these quick, easy-to-prepare snacks that will keep the kiddos happy, healthy, and still hungry enough for dinner. All of these recipes require little to no cooking, so they’re easy to make in a cinch.

Monkey Crunch
The kids sure are going bananas over this snack-mix! Substitute in white cheddar popcorn to give this mix a real kick!

Ingredients:
6 cups popcorn
1 cup banana chips
2 cups dry-roasted peanuts
1 cup dried cranberries

Prep:
Mix together in a large bowl.
Makes 5 servings.

Crunchy Pita
Tell your kids that it’s just like a tortilla with a pocket in the middle—filled with sweet apples, savory peanut butter, and the satisfying crunch of granola. Yum!

Ingredients:
Pita
Peanut butter
1/2 apple, diced
1/2 cup applesauce
Granola

Prep:
Spread desired amount of peanut butter inside pita.
Put apple pieces and applesauce inside pita.
Sprinkle desired amount of granola on top.
Makes 1 serving

Black Bean Salsa
This is the perfect snack/appetizer for a Mexican-themed dinner night. Serve a bowl of this salsa and some chips and you’ve got yourself a great pre-dinner snack!

Ingredients:
15-oz can black beans, drained
15-oz can diced tomatoes with chili peppers
one medium diced onion
chili powder to taste
salt & pepper to taste

Prep:
Mix beans, tomatoes, and onion together in a bowl.
Season to taste.
Makes approximately 4 servings

Prefer something a little sweeter? Try some sweet, simple Honey Baked Apple Stacks.

Got leftovers? Here are a few tips on how to transform those school lunches into something that’s easy and satisfying.

Having your kiddos help you with some of the prep makes it both fun for them and easier for you! Let’s get kids excited about food, while teaching them healthy eating habits. Snack’s up!

-Scott Wardell

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Apple Stuffin’ Muffins

by writerredtri

Here’s a great after-school snack for a hungry kid or any other member of your family. These are perfectly sweet with a strong apple flavor when you use homemade applesauce. The better the apple sauce the more flavor the muffins will have. No time for making applesauce? Add diced fresh apple to the recipe for a stronger flavor.

Ingredients

3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom (optional)
3 tbs butter
1/8 cup brown sugar
3/4 cup fresh applesauce
1 egg
1/4 tsp salt (optional)
1/2 apple peeled and chopped very small

Method:

1. Heat the oven to 350 degrees.

2. Spray a mini muffin tin with non-stick cooking spray, set aside.

3. Whisk together the flour, baking powder, baking soda, and cinnamon in a small mixing bowl, set aside.

4. In a microwave-safe bowl, melt the butter on high for about 30 seconds; add sugar, applesauce, egg and salt to bowl. Mix well.

5. Pour the apple mixture over the flour mixture. Gently stir in the flour until just incorporated, do not over mix.

6. Fill the muffin tins about half full with batter. Bake for 8-9 minutes for mini muffins. Note: For 6 standard size muffins bake 15 minutes

Tip: For evenly sized muffins, a mini cookie scoop works wonders, get one at your baking supply or craft store.

Optional Add-ins: Small shredded carrot or zucchini, currants, chopped dates, flax seeds, quick oats, peanut butter, diced banana, shredded cheddar cheese

This is a guest post from our friend and blogger Chef Jen Carden. You can find her fabulous collection kid friendly recipes in her book The Toddler Cafe as well as on her blog.

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Gluten-Free Pumpkin Honey Bread

by Erin Lem

Nothing says autumn like pumpkin bread and even better that this recipe is gluten free! As the saying goes: It’s delicious and nutritious. With the addition of flax seed your family will get a boost of fiber and Omega 3 essential fatty acids to go along with the homemade-ness of moist pumpkin goodness. This recipe makes two loafs so enjoy one immediately and then freeze individual slices for a quick breakfast (or snack!) on the go.

Ingredients
2 1/2 cups gluten free flour mix*
1/2 cup ground flax seed or flax seed meal
2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2  teaspoon xantham gum
1/2 teaspoon salt
1 1/2 cups + 2 tablespoons honey
1 (15-ounce) canned pumpkin
1/3 cup applesauce
3 eggs, lightly beaten
1/4 cup coconut oil liquified
1/2 cup chopped walnuts (optional)

* You can use a store-bought gluten free flour mix our use the following recommended mixture: 1 1/4 cups coconut flour, 1/2 cup tapioca flour, 1/2 cup millet flour or brown rice flour, 1/4 cup gluten free oat flour

Method
1. Preheat oven to 350° (Note: temperature will be reduced to 325° after the first 10 minutes of baking).
2. Prepare 2 (9 x 5-inch) loaf pans with cooking spray and set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife. Sift flours and next 7 ingredients (through salt) together into a large bowl. Combine all dry ingredients thoroughly using a whisk.
4. Combine honey, pumpkin, applesauce, and eggs in a separate large bowl; beat with a whisk until smooth. Whisk in the coconut oil.
5. Add the flour mixture to the honey mixture and stir until thoroughly combined (avoid over mixing). Fold in the walnuts.
6. Equally divide and spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 10 minutes.
7. Reduce the oven temperature to 325° and bake for an additional 50-55 minutes or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely before slicing.

Jennifer Bryman is the mother of two young children and a dedicated Red Tricycle reader who is developing anti-inflamatory recipes the whole family can enjoy. She is a graduate of the Robert Reynolds Chef Studio in Southeast Portland and a board member of the Portland Culinary Alliance.

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