Here are some yummy, easy to make after-school snacks!
Acai Bowl
Ingredients:
– 1 pack frozen acai
– ½ frozen banana or mango
– Heaping ½ – ¾ cup fresh fruit (usually mixed berries)
– 1/3 cup almond + more if it’s too thick
– 1 tbsp chia seeds (or any seed you like)
For topping:
– ¼ cup granola, Handful berries, ½ banana, sliced
Instructions:
– Put all the main ingredients in a blender until smooth. If too thick, just keep adding a little coconut milk until it reaches the desired consistency.
– Add your toppings.
Healthy Whole Wheat Apple Cinnamon Muffins
Ingredients:
– 4 tablespoons unsalted butter
– 1/3 cup honey or pure maple syrup
– 1 cup applesauce
– ¼ cup milk whichever kind you prefer
– 1 teaspoon vanilla extract
– 2 eggs
– 1 ½ teaspoons cinnamon plus more for sprinkling
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups white whole wheat flour
Instructions:
– Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
– Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, applesauce, milk, and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.
– Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. I like to use a large scoop.
– Sprinkle tops of muffins with cinnamon.
– Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)
– Let muffins cool in the pan for 5 minutes and then remove to a wire rack. – – Serve warm or at room temperature.
Homemade Honey Almond Granola
Ingredients:
– 1 cup whole almonds, divided
– 3 cups old fashioned oats
– 1/2 teaspoon salt
– 1/3 cup brown sugar
– 1/3 cup honey
– 3 tablespoons coconut oil
– 1/4 teaspoon vanilla extract
– 1/4 teaspoon almond extract
Instructions:
– Preheat oven to 350 degrees.
– In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
-Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
– In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
– Pour the honey mixture over the oats, and stir so that they are evenly coated.
– Pour the oat mixture evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
-Bake for 5 minutes, and then stir and spread back to an even layer. Return to the oven for 5 more minutes, or until golden brown around the edges.
– Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer – about 1/2 inch thick.
– After it cools completely, break the granola into clusters and store in an airtight container.
