Snack Menu

Week               Monday                      Wednesday                        Friday

1                      fruit                           hummus and pita                 carrot muffins

                        

2                      salad                         salsa and chips                   bagels* and 

                                                                                                  cream cheese

3                      fruit                           bread with olive                   oat fruit "cookies"

                                                         oil and balsamic                                  

4                      veggies and               whole grain crackers            granola bars

                        dip                            and cheese*

Snacks will be all natural, using organic and local ingredients when possible.

Snacks will not contain peanuts, meat or meat products.

Monday's snack will vary based on available fresh produce and may include items such as veggie chips or fruit leathers.

* Items - Different varieties will be offered each time to expose children to a variety of flavors and options.

Carrot Cake (or Cupcakes)

Per request, here is the recipe for the Carrot Cake that I make into cupcakes for birthdays in the class. This recipe comes from the book Piece of Cake.

2 c flour
1 c sugar
1 c brown sugar
1 Tbsp cinnamon
2 tsp baking soda
1 tsp allspice (I actually use nutmeg instead)
3/4 tsp salt
4 eggs, bring to room temperature before using
1 can crushed pineapple in juice (I buy a larger can, put one cup into the batter and save the juice for icing)
1 c vegetable oil
2 c shredded carrots (the food processor is your friend)
3/4 c walnuts (optional - I don't use nuts when making this for the preschool)

In a large bowl, whisk together flour, sugar, brown sugar, and spices
Add eggs, 1 c pineapple, and oil, mix well
Gently stir in carrots and walnuts

Prepare baking pan with cooking spray or olive oil mist
Bake at 350 for 18-25 minutes for cupcakes
35-40 minutes for a 13x9 pan

Let cool before decorating

Traditional Frosting (This is what I use for the preschool)
3 c powdered sugar
1/3 c vegan shortening (it comes in a tub usually on the top or bottom shelf in the baking aisle, not crisco)
2.5 - 3 Tbsp pineapple juice

Put all ingredients into bowl and mix well.
If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.

Cream Cheese Frosting (This is what I use at home)
3 c powdered sugar
1 lb cream cheese
1/2 c butter
3-4 Tbsp pineapple juice

Put all ingredients into bowl and mix well.

If the frosting is too thin, add more powdered sugar. If it is too thick, add more pineapple juice.

The cake should be stored in the refrigerator if you use this frosting.

Playdough

OK this is obviously not a snack item but it IS a recipe so I filed it here anyway.
Once you make your own, you will never go back to buying playdough. Homemade playdough is cheaper, less sticky/messy and doesn't typically stain. You can use a gluten-free flour if needed.

2 c flour (plus up to 2 c extra)
1 c salt
4 tsp cream of tartar (actually a powder available in the spice aisle of the grocery store)

1 3/4 c warm water
3 Tbsp vegetable oil
few drops of food coloring (optional)

Mix dry ingredients in a large bowl
Heat water in microwave for about a minute
Add oil and food coloring to water
Pour wet ingredients into dry and mix well
You may need to add extra flour at this point
Turn out onto floured surface and knead
Form a ball and let it cool
Store in an airtight container for up to a month.

You can use pretty much anything you have around the house as a playdough tool. Plastic knives, small rolling pins or cylindrical blocks, cookie cutters, a garlic press, etc. Be creative!

Oat Fruit "Cookies"

I call these cookies for lack of a better word. They are not muffins or bars but they are considerably more nutritious than your average cookie.

You could easily substitute vegan shortening and 1 Tbsp flaxseed mixed with 3 Tbsp water for the egg if you wanted to make these vegan. Some vegans do not consume honey but other liquid sugars such as agave nectar could be used in place of the honey.

1/2 cup butter, softened

1/2 cup honey

1 egg

1 teaspoon vanilla extract

3/4 cup whole wheat flour

1/4 c flaxseed

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1 1/2 cups oats

1 apple, cored and chopped

1/2 c raisins

In a large bowl, cream together the butter, honey, egg* and vanilla until smooth. Combine the whole wheat flour, 1/4 c flaxseed, baking soda and cinnamon; stir into the creamed mixture. Mix in oats, apple and raisins. Drop by teaspoonfuls onto prepared cookie sheets.

Bake at 375 for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*If you are using flaxseed as an egg substitute, mix 1 Tbsp flaxseed with 3 Tbsp water in a small bowl and let sit for two minutes before adding it to the other ingredients. 

Graham Crackers

1/2 cup shortening

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk 

In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Granola Bars

These are easy and yummy and pretty healthy, depending on what mix-ins you use.

4 1/2 c granola (I usually use oats and honey granola by cascadian farms)
1/2 c flour - you can use whole wheat flour, oat flour, whatever
3/4 c apple butter*
1/4 c honey
1/2 tsp vanilla
1 c mix ins such as dried fruit, nuts, chocolate chips, etc

Mix everything except granola in large bowl. Gradually add granola and mix well.
Press into 13x9 pan that has been sprayed with olive oil
Bake at 350 for 20 minutes

*I usually use pureed sweet potato in place of apple butter. Scrub sweet potatoes and poke with a fork a few times. Wrap in foil or place in large pan and cover pan with foil. Bake at 450 for an hour. Let cool and puree (use a food processor or an immersion blender if you have one - a regular mixer may not be strong enough). Spoon into ice cube trays or small containers and freeze. Use as needed in baked goods, soups, stews, or to make sweet potato pancakes.

Carrot Muffins

Carrot (or Apple or Zucchini) Muffins

1/2 c water (use a little more for carrot or zucchini)
1 c brown sugar (I actually normally use a little less - say 3/4 c brown sugar)
1 c grated apples or carrots or zucchini (the food processor is your friend)
1 c raisins
1/2 c vegetable oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 3/4 c flour (I'd do half whole wheat and half white - all whole wheat makes them a little dense and grainy)

Combine water, sugar, apples, raisins, oil and seasonings in saucepan over medium heat. Bring to boil.
Remove from heat and let cool completely.
Add flour and baking soda (you can also add 1/2 c nuts here if you want to) and stir til blended.
Fill greased muffin tins with batter to the top.
Bake at 350 for 25 minutes.
I used a silicone muffin tin and 25 minutes was perfect. You may need to adjust the time for different pans.

*For a little extra nutrition, you can always sneak in 1/2 c pureed butternut squash to the ingredients on the stove. Cut a butternut squash in half the long way and scoop out the seeds. Place cut side down in a pan with an inch of water in it and roast at 400-450 for about an hour. Scoop the roasted squash out into an ice cube tray or small containers and freeze. Defrost and use as needed in a variety of recipes such as baked goods, soups, stews, pasta sauces, etc.