5 Healthy Back to School Snacks!

Recipes by  Chef Austin

After-school snacks don't have to be prepackaged cookies, candy, or microwaved frozen bites. With a little time, you can feed your kids something that is both tasty and healthy for them. These simple snacks are great to make ahead of time and are so easy your kids can help you make them. 

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Mango Lavender Fruit Leather

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Ingredients:

2 Very Ripe Mangoes 

1 Tbsp Honey (optional)

1 Tsp Minced Fresh Lavender (or substitute with fresh chopped basil)

Recommended Equipment:

OXO Mango Splitter

Urban Trend Orbit Rolling Herb Cutter

Nesco Snackmaster Food Dehydrator

Directions:

Step 1
Cut mango cheeks off and scoop out the flesh from the skin.

Step 2
Add cut mango to a blender with honey and blend until very smooth.

Step 3
Mix in chopped lavender to mango puree. 

Step 4
Thinly spread mango puree onto a piece of parchment paper (or fruit leather dehydrator trays) that is cut to fit onto your dehydrator tray.

Step 5
Place the trays into your dehydrator and set to 135°F and run for 4-8 hours depending on how thick you spread the mango. Fruit leather should be dry to the touch when done. You can cut the mango leather while still on the parchment and roll into strips to store later for snacks! Keep in an airtight container to keep fresh for up to a week.

 

 

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Almond Butter & Apricot Dehydrator Cookie

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Ingredients:

1 Cup Almond Butter (add 1/2 tsp Himalayan salt if unsalted)

2 Cups Pitted Dates

1 Cup Dried Apricots

1 Cup Shredded Coconut (unsweetened)

Recommended Equipment:

Cuisinart Prep 9 cup Food Processor

Nesco Snackmaster Food Dehydrator

RSVP 1.25" Cookie Dropper

 

Directions:

Step 1
In a food processor, add dates and apricots. Pulse to chop them up. Add in almond butter and blend until mostly smooth. 

Step 2
Add in coconut and pulse until the dough is dry enough to roll into balls. If it's too sticky, add more coconut and pulse, if its too dry, add in a tbsp of water at a time. Roll out small balls, about the diameter of a quarter with all of the dough

Step 3
Flatten each dough ball in your hands to make 1/4" thick cookies. Place cookies on a piece of parchment paper (or dehydrator sheets) that is cut to fit onto your dehydrator tray.

Step 4

Place the trays into your dehydrator and set to 155°F and run for 8-12 hours. 

 

 

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 Italian Cauliflower Popcorn

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Ingredients:

1 Head of Cauliflower

1 Tbsp Olive Oil

1 Tsp Dried Oregano

1 Tsp Dried Basil

1/4 Tsp Red Pepper Flakes

1 Tbls Nutritional Yeast

1/2 Tsp Himalayan Salt

Recommended Equipment:

Nesco Snackmaster Food Dehydrator

Directions:

Step 1
Cut cauliflower into bite-sized florets.

Step 2
Toss cauliflower with olive oil, oregano, basil, red pepper flakes, yeast, and salt.

Step 3
Place on a dehydrator tray and dehydrate at 155°F for 8-10 hours until crispy.

 

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 Golden Beet Napoleon

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Serves: 3-4 people

Ingredients:

1 Golden Beet

1/2 Cup Cream Cheese, at room temperature

5 Fresh Sage Leaves, chopped

Recommended Equipment:

KitchenAid Sheet Cutter

KitchenAid Mixer

Fiestaware Square Cobalt Salad Plates

Directions:

Step 1
Preheat oven to 350° F. Remove greens from beet and wash beet. Place whole, unpeeled beet onto a baking dish and bake in the oven until beet is fork-tender, approximately 1-1.5 hours. Cool completely in the refrigerator.

Step 2
Whip cream cheese and sage in your KitchenAid mixer with the whip attachment until fluffy. Remove whip and bowl. 

Step 3
Attach Sheet Cutter and load cooked beet according to manufacturer's instructions. Slice beet into a long sheet with the Thick blade. 

Step 4
Trim away the section of beet with skin. Cut sheets into 6" long strips.  

Step 5
Spread a thin layer of cream-cheese mixture on a beet strip and top with another beet strip. Repeat this process until you reach the desired height or run out of beet strips. 

Step 6
Cut beet napoleon into small squares. Arrange on a platter and serve. These can be made in advance and chilled in the refrigerator.
  

 

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Chicken Salad Cucumber Roll-ups 

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Serves: 3-5 people

Ingredients:

4 Cups Cooked Chicken Breast, shredded

2 Large Cucumbers

4 Cup Dried Cranberries

1/4 Cup Celery, diced

1 Pear, peeled, cored and diced

1/4 Cup Pecans, crushed

1 Cup Mayonnaise

1/4 Cup Grape Jelly

Salt & Pepper, to taste

Recommended Equipment:

KitchenAid Sheet Cutter

KitchenAid Mixer

Directions:

Step 1
Whisk together mayo and grape jelly in a large bowl until smooth. Fold in chicken, dried cranberries, celery, pear, and pecans to coat. Season with salt and pepper. Refrigerate until completely cool.

Step 2
Attach Sheet Cutter and load cucumber according to manufacturer's instructions. Slice cucumber into a sheet with the Thick blade. 

Step 3
Cut cucumber sheets into 4"-long strips.Step 4
Spoon a tablespoon of chicken salad onto each strip. Roll strip around salad. Repeat with remaining cucumber strips and chicken salad. Arrange strips on platter and serve. 

 

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