Snacks and Recipes

Snack Menu

 Week MondayWednesday Friday 
 1 Fruit Veggies and Dip Cheese and GF Crackers

 2 Fruit Vegetable to be determined* GF Bread with Olive Oil
 and Balsamic
 3 Fruit Veggies and Dip Yogurt
 4 Fruit Salad  Something New**

Snacks will be all natural, using organic and local ingredients when possible.

Snacks will not contain peanuts, meat or meat products.

Monday’s snack may include fresh fruit, dried fruit, applesauce, homemade fruit leathers, etc

* The vegetable to be determined may be raw, cooked, or all natural veggie straws/chips.

** Something New may be a baked good, tapas, or any other recipe. Check the Snack Menu in the classroom to see the specific snack for each day.


Carrot (or Apple or Zucchini) Muffins

1/2 c water (use a little more for carrot or zucchini)
1 c brown sugar (I actually normally use a little less - say 3/4 c brown sugar)
1 c grated apples or carrots or zucchini (the food processor is your friend)
1 c raisins
1/2 c vegetable oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 3/4 c flour (I'd do half whole wheat and half white - all whole wheat makes them a little dense and grainy)

Combine water, sugar, apples, raisins, oil and seasonings in saucepan over medium heat. Bring to boil.
Remove from heat and let cool completely.
Add flour and baking soda (you can also add 1/2 c nuts here if you want to) and stir til blended.
Fill greased muffin tins with batter to the top.
Bake at 350 for 25 minutes.
I used a silicone muffin tin and 25 minutes was perfect. You may need to adjust the time for different pans.

*For a little extra nutrition, you can always sneak in 1/2 c pureed butternut squash to the ingredients on the stove. Cut a butternut squash in half the long way and scoop out the seeds. Place cut side down in a pan with an inch of water in it and roast at 400-450 for about an hour. Scoop the roasted squash out into an ice cube tray or small containers and freeze. Defrost and use as needed in a variety of recipes such as baked goods, soups, stews, pasta sauces, etc.

Oat Fruit "Cookies"

I call these cookies for lack of a better word. They are not muffins or bars but they are considerably more nutritious than your average cookie.

You could easily substitute vegan shortening and 1 Tbsp flaxseed mixed with 3 Tbsp water for the egg if you wanted to make these vegan. Some vegans do not consume honey but other liquid sugars such as agave nectar could be used in place of the honey.

1/2 cup butter, softened
1/2 cup honey
1 egg
1 teaspoon vanilla extract
3/4 cup whole wheat flour
1/4 c flaxseed
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups oats
1 apple, cored and chopped
1/2 c raisins

In a large bowl, cream together the butter, honey, egg* and vanilla until smooth. Combine the whole wheat flour, 1/4 c flaxseed, baking soda and cinnamon; stir into the creamed mixture. Mix in oats, apple and raisins. Drop by teaspoonfuls onto prepared cookie sheets.
Bake at 375 for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*If you are using flaxseed as an egg substitute, mix 1 Tbsp flaxseed with 3 Tbsp water in a small bowl and let sit for two minutes before adding it to the other ingredients. 

Granola Bars

These are easy and yummy and pretty healthy, depending on what mix-ins you use.

4 1/2 c granola (I usually use oats and honey granola by cascadian farms)
1/2 c flour - you can use whole wheat flour, oat flour, whatever
3/4 c apple butter*
1/4 c honey
1/2 tsp vanilla
1 c mix ins such as dried fruit, nuts, chocolate chips, etc

Mix everything except granola in large bowl. Gradually add granola and mix well.
Press into 13x9 pan that has been sprayed with olive oil
Bake at 350 for 20 minutes

*I usually use half apples sauce and half pureed sweet potato in place of apple butter. Scrub sweet potatoes and poke with a fork a few times. Wrap in foil or place in large pan and cover pan with foil. Bake at 450 for an hour. Let cool and puree (use a food processor or an immersion blender if you have one - a regular mixer may not be strong enough). Spoon into ice cube trays or small containers and freeze. Use as needed in baked goods, soups, stews, or to make sweet potato pancakes.

Carrot Cake (or cupcakes)

This is the recipe I usually use when making birthday cupcakes for the class. This recipe comes from the book Piece of Cake.

2 c flour
1 c sugar
1 c brown sugar
1 Tbsp cinnamon
2 tsp baking soda
1 tsp allspice (I actually use nutmeg instead)
3/4 tsp salt
4 eggs, bring to room temperature before using
1 can crushed pineapple in juice (I buy a larger can, put one cup into the batter and save the juice for icing)
1 c vegetable oil
2 c shredded carrots (the food processor is your friend)
3/4 c walnuts (optional - I don't use nuts when making this for the preschool)

In a large bowl, whisk together flour, sugar, brown sugar, and spices
Add eggs, 1 c pineapple, and oil, mix well
Gently stir in carrots and walnuts

Prepare baking pan with cooking spray or olive oil mist
Bake at 350 for 18-25 minutes for cupcakes
35-40 minutes for a 13x9 pan

Let cool before decorating

Traditional Frosting 
3 c powdered sugar
1/3 c butter or vegan shortening (it comes in a tub usually on the top or bottom shelf in the baking aisle)
2.5 - 3 Tbsp pineapple juice

Put all ingredients into bowl and mix well.
If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.

Cream Cheese Frosting
3 c powdered sugar
1 lb cream cheese
1/2 c butter
3-4 Tbsp pineapple juice

Put all ingredients into bowl and mix well.
If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.
The cake should be stored in the refrigerator if you use this frosting.