DIY Kids’ Camp Snacks

⚾️🐝Send your kids off to day camp with some homemade snacks that provide long-lasting, plant-based fuel + will keep in a hot backpack!🍎⚽️🌞

Spiced Tofu Fingers by Tinned Tomatoes: These simple breaded tofu sticks are a clever and fun way to get your kids involved in the DIY snack-making. 

Kid-Friendly Hummus 1 15 oz can garbanzo beans + 3 TBS of the liquid from the can

1 TBS fresh lemon juice

Salt to taste

1.5 TBS sesame tahini 

Process in a food processor or use an immersion blender to blend until smooth. Store in the fridge in an airtight container for 5 days.

Ideas on how to use hummus:

  • Make a snack pack of hummus with tofu fingers, carrots, celery & apples.
  • Slather hummus on a bagel sandwich or in a rolled-up tortilla. 
  • Pack it in a container with tortilla chips or crackers. 

Trail Mix …Almonds, banana chips, dried cherries, granola, and pumpkin seeds…The ideas are endless!                

Cheezy or Chocolatey Popcorn Add nutritional yeast flakes (like Braggs) to give popcorn a cheesy flavor or check out this recipe for a chocolate-coated popcorn.

Instant Brownie Bites1 cup raw walnuts 

1/4 cup hemp seeds

1/2 cup raisins (or 6 pitted Medjool dates) 

1 heaping TBS cacao powder

Process in a food processor until one big clump. Form into 6 balls or squares and store in fridge or freezer.

Roasted Garbanzo Beans (aka, chickpeas) Make them salty adding tamari (gluten-free soy sauce) or sea salt or sweet with a drizzle of melted coconut oil, maple syrup & cinnamon. 

Pre-heat oven to 400. Spread 1 can drained and rinsed garbanzo beans (which have been pat dry with a clean cloth) on a parchment-lined baking sheet. Add desired amount of coating ingredients. Bake for 15 min, stir, then bake again another 10-15 (time varies with each oven temp). Leave in 20-30 minutes longer with oven turned off if you want super crunchy chickpeas.

Chocolate Chip Cookies  These cookies are a healthier take on the original, using nut butter in place of regular butter and eggs. Recipe directions can be found on The Vegan Corner on YouTube. 

My cookie ingredients: 1 cup coconut sugar, 1/4 cup + 3 TBS soy milk (+ added an extra 1/4 cup), 6 TBS almond butter, 1/2 tsp baking soda, 1 2/3 cup whole wheat flour, and 1/3 cup vegan chocolate chips. Baked at 350–top oven rack–on a parchment-lined baking sheet for 20 minutes.

Apple-almond butter, peanut butter or sesame tahini “sandwiches” can offer a healthy snack option in place of bread. If using bread, consider making cookie cutter sandwiches for added appeal! 

Blueberry Muffins from My Darling Vegan

S’mores! Graham crackers are vegan + vegan marshmallows can be found at a natural foods store+ your choice of vegan chocolate. Not so healthy but once it gets hot in your kid’s backpack and melts it’ll taste even better! 

Find more recipes on The Colorful Vegan’s Facebook page.

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