It happens every day in my house. We have the mad rush through breakfast, we make it through lunch and just as my brain is trying to wrap itself around the fact that I have to get dinner on the table…starvation rears its ugly head.
They are whiney, wandering through the house like toddler zombies, saying they are “hungry.” Without having options ready and waiting they start asking for total crap or (whatever words they currently know), which in my house is “packet, PACKET.” Meaning those fruit and veggie packets we take with us on road trips.
I always come to Korrin for my kid friendly Veg options so we decided to organize and get it all in one happy location. Here are our top 10 daily vegan (and healthy) snacks for kids!
Eggplant & Chickpea Dip
You may think this is too sophisticated for your little but don’t be surprised if they devour it. This is such a good addition to your regular hummus recipe. The eggplant lightens it up and gives it a subtle smokey flavor AND you’ve slipped a vegetable in with them none the wiser
1 can chickpeas, drained but reserve some of the water
2 garlic cloves, crushed
1/4 cup tahini
2 tbsp olive oil
2 tbsp lemon juice
a pinch of cumin
1 tsp salt
Meanwhile, preheat the oven to 375ºF (190ºC).
Prick each eggplant a few times, place them on a baking sheet and roast in the oven for around 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Set aside until cool enough to handle.Split the eggplant and scrape out the pulp. Transfer to a food processor or blender, add chickpeas, crushed garlic, cumin, salt, tahini, 2 to 3 tbsp of the reserved liquid, lemon juice, and olive oil. Puree, adding more of the cooking liquid 2 tablespoons at a time as necessary until the mixture is smooth and creamy.
Taste, and season with additional salt and lemon juice, if necessary. Sprinkle some olive oil and garnish with chopped parsley.
*Side note, if you have a gas oven, I love the flavor of charred eggplant. You place the eggplant on the flame and keep turning it until all sides are charred. Then place the eggplant in a bowl with a cover and let stand till the eggplant is fork tender and cool enough to touch.
Seed crackers *Goes perfectly with the eggplant and chickpea hummus 😉
These crackers are so flavorful and healthy. Full of healthy fats and protein and all the super benefits of powerhouse chia seeds. Would they be healthier if you were to dehydrate them, sure, I just haven’t gotten into a routine of dehydrating because of the length of time etc I’m just not that together in my snack planning. I must admit I love the flavor the seeds get when they are golden brown.
1 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup of finely minced onion
2 cloves of garlic made into a paste
sea salt to taste
soak the chia in water. In a bowl add all the ingredients together when the chia seeds have made a paste add it to the mix. You could add any spices you like or just go with the garlic and onion flavor.
spread the mixture onto a baking sheet as evenly as possible, not too thin or too thick. Cook at 375 until golden and crispy.
This is just what we call them because our skate park buddies would make them and that is what they called them. 🙂 They are the perfect on the go snack with a good punch of fat and protein.
1 cup of oats (pulsed in the food processor)
1/4 cup of raisins or dried cherries
2-3 tbsp your favorite nut butter
1-2 tbsp of maple syrup or honey
1 tbsp chia seed (soaked for 5 min)
Mix all the ingredients together in the food processor or a blender. Roll into balls. you could also add choc chips. I wouldn’t blend them, though 🙂 Honestly, you can make any version you like of this adding less or more of any the ingredients. You just want to make sure the consistency is good for rolling into the balls.
This snack is an easy sell for sure. It is quick and easy and quite frankly like putting on a magic show for the littles. They squeal with delight when it pops so much that the lead starts to rise.
1/4 cup of popcorn kernels
4 tbsp of coconut oil
1 tbsp olive oil
1/4 cup of nutritional yeast
Himalayan sea salt to taste 1 tsp garlic powder
In a sauce pan heat the coconut oil and add the popcorn and cover. Let stand at a medium high heat till completely popped. In a large bowl add the popcorn drizzle the olive oil on top add the nutritional yeast, salt, and garlic powder.
I’m giving measurements here because it’s a recipe but really adjust it to your taste. Make sure you put enough olive so the nutritional yeast sticks but not too much to make it soggy.
Garlic Roasted Chickpeas
1 Can Chickpeas or 1.5 cups soaked chickpeas
2 tbsp olive oil
3 crushed garlic cloves
1 tsp garlic powder
1 tsp salt
1 tbsp ground cumin
Pepper to taste (optional)
Preheat Oven to 350
Whisk Oil, Garlic, Salt and Cumin together and toss into chickpeas to mix.
Lay in single layer on cookie sheet, stir occasionally. Cook for 45 minutes or until crispy.