5 Nutritious Snacks Recipes For Kids
Kids are full of energy and keep zooming about all day. It also makes them hungry quite frequently. You cannot make a meat all the time so it is better to prepare some snacks that can be churned out quickly. You can also prepare some snacks that can be stored for a few days.
Here are Nutritious Snacks Recipes For Kids
- 1 tbsp cream cheese
- 1/4 tsp honey
- 1/8 tsp freshly grated orange zest
- 2 slices bread
- 2 medium strawberries, sliced
Mix together cheese, honey and orange zest.
Spread the mixture on both the bread slices.
Place strawberry slices on one of the bread slices.
Cover with the other bread slice.
- 1 cup rolled oats
- ¼ cup chopped nuts and seeds
- 2 tbsp raisins
- ½ cup jaggery powdered
- 1 tsp of vanilla extract
- 1 tbsp ghee
- ½ cup cornflakes,crushed
Dry roast the oats in a pan till they give out light aroma.
Fry nuts, seeds and raisins each separately in 1 tbsp ghee. Set aside.
Take jaggery in a wide pan and healt on low flame till it melts completely.
Add oats and mix. Roast till they turn brown.
Add in the nuts, seeds and raisins. Mix properly and roast till the granola turns brown.
Add corn flakes and mix well. Do all this on low flame.
Turn off the heat but keep mixing for some more time.
Let the granola cool down and store in an airtight container.
- 2 cups grated carrot
- 1 1/2 cups whole wheat flour
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp baking powder
- 1/2 cup butter
- 1/2 cup grated jaggery
- 3/4 cup honey
Pre-heat the oven at 180 degree celsius.
Sift whole wheat flour, cinnamon powder, nutmeg powder and baking powder together and keep aside.
Mix together butter, jaggery and honey in a wide non-stick pan. Cook on a low flame for 2 minutes, keep stirring.
Combine the butter mixture, flour mixture and grated carrots in a deep bowl and mix properly
Grease a 7” cake tin with melted butter and dust it with whole wheat flour.
Pour the prepared mixture into it and flatten it.
Bake for an hour.
Take out of tin when the cake cools down completely and cut into small pieces.
- 225g nut-free toasted muesli
- 120g diced dried apricots
- 80g brown sugar
- 45g desiccated coconut
- 80ml honey
- 50g unsalted butter, melted
Take muesli, apricot, sugar and coconut in a food processor and make coarse mixture.
Add in honey and butter and blend till you get a fine mixture.
Take out and roll into small balls.
Refrigerate till set. It will take around 30 minutes.
These balls can be stored for 4 days in an airtight jar in refrigerator.
- 4 whole wheat bread slices
oil for deep-frying
- For Stuffing-
- 1 cup grated paneer
- 1/4 cup grated carrot
- 1/4 cup boiled and lightly mashed green peas
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1 tbsp finely chopped coriander (dhania)
- salt to taste
- 3/4 cup besan (Bengal gram flour)
- 1/3 cup water
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- a pinch asafoetida
- salt to taste
Make stuffing by combining all the ingredients together.
Make a smooth batter in another bowl by mixing together all its ingredients.
Divide the stuffing into 4 equal portions.
Spread the stuffing on one bread slice and cover with another slice. Cut into triangle.
Make another sandwich similarly.
Dip each triangle in the batter and coat it well.
Deep fry it on medium heat till the bread pakoras turn light brown on all sides.