Make Snack Time Fun and Healthy for Your Gluten Free Kids
After yesterday’s post on healthier snacks for you and your kids, I received a great question from a reader who was interested in making the homemade granola bar and muffin recipes gluten free. I was happy that the question was asked because it is certainly not just adults that suffer from celiac disease or gluten intolerance.
While the awareness of gluten free dietary needs is growing significantly, there is a noticeable lack of kid friendly gluten free options. Avoiding gluten in today’s gluten-dominated world can be difficult for anyone, not to mention for kids with picky appetites.
Amidst cafeteria lunches and snack-time with friends, keeping your kid on a gluten free diet may seem like an impossible feat. However, having great tasting, gluten free options on hand can help encourage little ones who need to be, to stay gluten free.
Easy homemade treats will provide healthy nourishment while also helping prevent your kids from feeling left out of the soccer practice snack or lunchtime treat. This recipe for Sesame and Pumpkin seed Honey Bars, is one of my all time favorites because it has amazing flavor that everyone loves, but it is also packed with protein and nutrients that the body can use for fuel.
For another great gluten free and kid friendly recipe, see my post on almond date bites – they are a naturally sweet, nutrient filled and energy rich treat!
- 2 cups sesame seeds, toasted
- 1 cup pumpkin seeds, raw
- 1 tbsp flax seeds, ground
- 1/2 cup pistachios, chopped and lightly toasted
- 1 1/4 cup honey
- 1/2 tsp sea salt
- Line a baking sheet with parchment paper and lightly grease it. Bring honey to a low simmer in a small saucepan. Add the remaining ingredients to the pan and mix well. Cook over medium low heat, continuing to stir, until the mixture is golden brown (10 minutes). Spoon mixture onto the greased baking sheet and spread it out until it is 1/4 inch thick in all places. Let cool at room temperature for at least an hour. Transfer to a cutting board and separate from the parchment paper. Cut into bar or bite sized pieces and store in an airtight container.