Gluten-free After School Snacks

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School routines may look a little different for everyone this year, so we want to help make the transition easy and take the worry out of mealtime! Whether the kids are at school or tackling virtual classes at home, nutritious afternoon snacks are a must! We’ve rounded up a few recipes from our blogger friends to help bring a little gluten-free goodness to your kiddos snacks.

Animal Face Chocolate and Peanut Butter Rice Cakes

Ingredients:

    For the chocolate peanut butter spread:
  • 1/2 cup Sprouts Creamy No Stir Peanut Butter
  • 2 Tbsp. Cocoa powder
  • 2 Tbsp. Honey

  • For the toppings:
  • 10-12 Sprouts Organic Brown Rice cakes
  • 1/3 cup Sprouts Creamy No Stir Peanut Butter
  • Additional honey to drizzle, if desired
  • 1 Banana, thinly sliced
  • 1 Apple, thinly sliced in circles, then cut in half
  • Handful blueberries
  • Handful baking chips of choice
  • Handful cashews
  • Dried fruit, optional

How to:

Step 1: Mix your chocolate peanut butter spread by combing 1/2 cup of peanut butter, 2 tablespoons cocoa powder and 2 tablespoons of honey in a small bowl. Mix until a smooth consistency is reached and cocoa powder is all mixed in.

Step 2: To assemble animal faces, line up rice cakes, then chose your base spread. For example, use the chocolate peanut butter spread for the monkeys and one fish, then use the regular peanut butter for the dogs and remaining fish.

Step 3: Create the monkey: Spread out your nut butter of choice. Drizzle with a little extra honey, if desired. Then cut your banana to make the upper and lower part of the nose/snout. Finally, add the cashews for ears.

Step 4: Create the fish: Use your spread of choice over the whole rice cake, drizzle with a little extra honey, if desired. Then cut a small triangle out of a couple of the banana circles to make the back fin. Put that on the far side of the rice cake, slightly hanging off, then layer 3-4 round banana slices to create the scales. Finally, select a small blueberry for the eye and a piece of dried from for the mouth or a little apple slice.

Step 5: Create the dog: Spread out your nut butter of choice over the whole rice cake, drizzle extra honey if desired, then use the thinly sliced, half-circle apples to create the dog ears. Use small blueberries for the eyes, then a banana slice and blueberry for the mouth/nose.

animal face rice cake after school snacks

Peanut Butter Fruit Dip

Ingredients:

  • 3/4 cup Sprouts Creamy No Stir Peanut Butter
  • 4 oz. Cream cheese
  • 1/4 cup Plain whole-milk Greek yogurt
  • 2 Tbsp. Coconut flour
  • 2 Tbsp. Maple syrup
  • 1/2 tsp. Vanilla extract
  • 1/4 tsp. Almond extract
  • 1/2 Tbsp. Cinnamon

How to:

Step 1: Add all your ingredients for the dip (cream cheese, yogurt, peanut butter, coconut flour, maple syrup, vanilla extract, almond extract and cinnamon) to a food processor or high-powered blender and process until smooth.

Step 2: Serve with your choice of fruit, crackers and other snacks!

Peanut protein dip in a dish with fruit

Chewy, Nutty and Crispy-rice Granola Bars

Ingredients:

  • 2 cups Gluten-free rolled oats
  • 1 cup Crispy-rice cereal
  • 1/4 cup Honey
  • 1 tsp. Vanilla
  • 3/4 cup Sprouts Creamy No Stir Peanut Butter
  • 1 tsp. Brown sugar
  • 1/4 cup Chopped walnuts
  • 1/4 cup Chocolate chips

How to:

Step 1: Line a 9×13-inch baking pan with parchment paper.

Step 2: In a large bowl, combine the rice cereal and oats.

Step 3: In a medium saucepan over medium heat, stir together the brown sugar and honey until just boiling. Remove from heat and stir in the peanut butter and vanilla until well combined.

Step 4: Pour over the dry ingredients in the bowl and mix with a wooden spoon.

Step 5: Stir in the walnuts and let cool slightly before adding the chocolate chips.

Step 6: Pour mixture into the prepared baking dish with a spatula and press until it is evenly distributed.

Step 7: Place into the refrigerator to chill until firm then slice bars into the desired size and serve.

homemade chocolate chip granola bars on a plate

Pineapple Coconut Protein Dip

Ingredients:

  • 8 oz. Noosa Coconut Yogurt
  • 9 oz. So Delicious Dairy-free CocoWhip Coconut Whipped Topping
  • 1/2 cup Sprouts Crushed Pineapple, drained

  • Choice of fruit:
  • Pineapple, sliced or speared
  • Mango, sliced
  • Strawberries, quartered
  • Kiwi, quartered
  • Cherries
  • Bananas, sliced

How to:

Step 1: Combine the yogurt with the So Delicious CocoWhip Coconut Whipped Topping and crushed pineapple.

Step 2: Mix to combine.

Step 3: Serve with fruit of choice for dipping.

Fruit with yogurt dip in a dish

Peanut Butter Energy Balls

Ingredients:

  • 1 cup Gluten-free rolled oats
  • 1/2 cup Enjoy Life Semi-Sweet Mini Chocolate Chips
  • 1/2 cup Bob’s Red Mill Golden Flaxseed Meal
  • 1/2 cup Sprouts Creamy No Stir Peanut Butter
  • 1/4 cup Sprouts Organic 100% Raw Honey
  • 1 tsp. Sprouts Organic Vanilla Extract

How to:

Step 1: Add 1 cup rolled oats and 1/2 cup flax seeds to food processor and blitz until blended well. Break up the oats so the texture is a nice grain but not a flour.

Step 2: Add in 1/2 cup Sprouts Creamy No Stir Peanut Butter, 1/4 cup honey and 1 teaspoon of vanilla extract. Blend again until well combined.

Step 3: Transfer to bowl and stir in 1/2 cup chocolate chips, or add chocolate chips to food processor and pulse a few times to combine.

Step 4: Transfer bowl or food processor bowl to the fridge and chill 20-30 minutes to make the dough easier to roll.

Step 5: Scoop the mixture into balls and press mixture in firmly. Roll between palms to form rounded balls. You may have to work the dough in your hands if it gets crumbly, but just keep pressing it together to form a solid piece.

Peanut butter energy balls rolled on a plate