The Joplin Globe, Joplin, MO

April 26, 2012

Sarah Coyne: Recipes make great snacks, quickly

By Sarah Coyne
Globe Columnist

JOPLIN, Mo. — Even if we’re armed with the desire to feed our family healthy snacks as discussed last week, the implementation can sometimes be difficult.

Instead of grabbing a few boxes at the grocery store, we’re left trying to come up with enticing recipes and food combinations. Snacktime creativity is sometimes hard to come by.

These recipes take a few minutes to throw together, but provide large batches to keep your family happy all week. Plus the kids can help for a fun afternoon activity.

 

Peanut butter snack balls

1 cup honey

3 cups peanut butter

3 cups crushed cereal

3/4 cup Grape Nuts or Bran Buds

1/4 cup applesauce

4 tablespoons powdered milk

1 cup mini chocolate chips or dried fruit bits

Combine all ingredients in a large bowl until they’ve reached a cookie-dough consistency. Roll tablespoon sized scoops into 1-inch balls and place on a cookie sheet lined with waxed paper. Refrigerate or freeze. Makes about 70 balls.

Source: Melskitchencafe.com.

 

Coconut cashew granola

3 cups rolled oats

1 cup slivered almonds

1 cup cashews

3/4 cup shredded, sweetened coconut

1/4 cup and 2 tablespoons dark brown sugar

1/4 cup and 2 tablespoons pure maple syrup

1/4 cup vegetable oil

1/4 teaspoon salt

1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt.

Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11-by-17-inch rimmed baking sheets, spreading out into an even layer on each sheet.

Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed. Makes about 7 cups granola.

Source: Melskitchencafe.com.

 Quick hummus dip

In a food processor, combine 1 can of chickpeas, drained and rinsed, with salt, pepper, 1 clove of garlic, 2 tablespoons of olive oil, and a few tablespoons of tahini and lemon juice to taste. Pulse until thick and creamy. Serve with chopped fresh veggies such as peppers, carrots, cauliflower, celery and broccoli or with baked pita chips, pretzels or crusty bread.



Sarah Coyne lives in Joplin. She writes about life and motherhood at her personal blog, http://thisheavenlylife. blogspot.com.