Sending the kids to school with healthy snacks is important. The average fruit snack pack has around five teaspoons of sugar, food coloring, and leaves your child’s hunger feeling unsatisfied. Using raw foods for your children’s snacks can satisfy their hunger while providing them with essential nutrition. Try to put real fruit in their lunch pack, or become creative with different food groups. Something as simple as “ants on a log” (celery filled with nut butter, topped with raisins) has more nutritional value together rather than apart.
 

Here are some kid-friendly raw snacks that are easy to throw in a baggie and send your little one on their way!

 

Baked Garbanzo Beans

Baked Garbanzo Beans
INGREDIENTS:
One 15 ounce can of garbanzo beans (chickpeas)
1 1/2 tablespoons olive oil
Salt
Garlic powder (or spice blend of your choice)

DIRECTIONS:
1.  Preheat oven to 400F.
2.  Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Lay a paper towel on a baking sheet, and spread the beans over it. Use another paper towel to gently absorb the water on the beans. Roll the beans around with the paper towel to remove the skin from the beans. Discard the skins and the paper towels.
3.  Drizzle olive oil over the beans and toss around the beans to coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy.
4.  Season with salt and garlic powder.



Lemony Kale Popcorn


INGREDIENTS:
½ bunch kale, chopped (about 4 cups)
2 teaspoons olive oil
¼ teaspoon sea salt
2 teaspoons lemon zest
10 cups popped popcorn

DIRECTIONS:
1. Preheat oven to 325 F
2. Make sure kale is completely dry and then toss with olive oil and salt.
3. Place kale on baking sheet and cook until crispy; about 11 minutes. Stir once or twice during cooking and be careful not to burn it. Remove and let cool.
4. Place cooled kale in food processor along with lemon zest and grind into a fine powder. Add to prepared popcorn.



No Bake Granola Bars

INGREDIENTS:
½ cup raw sugar or brown sugar
1½ cups honey or agave syrup
⅓ cup coconut oil
¼ teaspoon salt
1 cup crunchy nut butter
2 teaspoon vanilla extract
4 cups puffed grain (such as crisp rice cereal)
2⅔ cups old fashioned oats
⅔ cups ground flax seed
½- 1 cup mini chocolate chips

DIRECTIONS:
1. In a large bowl, combine your oats, puffed grain, and ground flax seed. Stir with a large spoon until well combined. Set aside.
2. Measure out sugar, honey or agave, coconut oil, and sea salt and place in a sauce pan over medium heat. Bring it to a boil. Stirring the whole time, boil for exactly 1 minute so mixture combines and sugars dissolve. Take pan off the heat and add in the crunchy nut butter and vanilla extract. Stir until smooth. Pour it over your oat/rice crispy mixture. Stir until well combined.
3. Let this mixture sit for about 5-8 minutes. Meanwhile, grab a large cookie sheet and some parchment paper. Place cookie sheet on a large piece of parchment paper and trace around the outside of it. Cut it out and place this on the inside of your cookie sheet. It should fit perfectly. This will help later to keep the granola bars in one piece before cutting up.
4. Next pour out granola bar mixture onto cookie sheet. Press with a second cookie sheet so it is flat. Then immediately spread your chocolate chips on the top and press again.