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School’s Out, What’s for Snack?

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Amaranth Crackers with Cheddar and Pepitas

Mid-afternoon snacks are on the menu when the school bus arrives. Here are a handful of healthful and tasty bites to welcome the kiddos home–and tide them over until dinner!

  • Recipe

    No-Bake Carrot Cake Energy Bites

    These quick no-bake bites are a healthy alternative to cookies for an afternoon snack.

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  • Recipe

    Sweet Potato Spice Cake with Fresh Ginger & Pecan Streusel Topping

    This cake is incredibly moist, thanks to the sweet potato, and the fresh ginger adds a vibrancy that other spice cakes can only dream of. One piece is never enough.

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  • Recipe

    Edamame Hummus with Spiced Pita Chips

    This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

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  • Recipe

    Nut-Free Trail Mix

    Need a nut-free school snack? This quick trail mix fits the bill. Sunflower and pumpkin seeds and crunchy roasted chickpeas lend the crunch (and sustaining protein) usually provided by nuts, while golden and dark raisins give the snack its sweetness.

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  • Recipe

    Chocolate-Date Smoothie

    On occasion, I get a craving for something sweet and chocolatey at breakfast. Sometimes that’s a chocolate croissant but more often than not, it’s a chocolate smoothie. The key to this smoothie is finding a chocolate almond milk that isn’t loaded with sugar. I buy local with a small amount of honey.

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  • Recipe

    Graham Crackers with Oatmeal Cookie Butter

    This sweet, fruity butter tastes like the most sophisticated cookie dough you’ve ever licked off a spoon. It’s amazing on warm, fresh bread, or for a sweet snack spread it on graham crackers.

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  • Cauliflower tots
    Recipe

    Cheesy Cauliflower “Tater” Tots

    These tasty tots can be served as an appetizer. Swap gluten-free panko for regular panko, if you like.

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  • Oatmeal Spice Bars
    Recipe

    Glazed Oatmeal Spice Bars

    Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead of time, then freeze them if you’re pressed for time during the holidays.

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  • Recipe

    Baked Apple Chips

    Baking thinly sliced apples produces crisp chips with lovely ruffled edges. They make a beautiful garnish for cakes, sundaes, or other desserts, or are delicious just for snacking out of hand.

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  • Recipe

    Amaranth Crackers with Cheddar and Pepitas

    In these crispy, gluten-free crackers, amaranth flour is paired with the bold Southwestern flavors of chili powder, cumin, and garlic, and topped with Cheddar and hulled pumpkin seeds (pepitas). Try them dunked in bold dips like Tomatillo-Avocado Salsa.

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  • Recipe

    Vegan Vanilla-Mixed Berry Muffins

    We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

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  • Recipe

    Crunchy Ranch Chickpeas

    Satisfy your craving for chips and ranch dip with this healthy alternative. The roasted chickpeas don’t stay as crisp once cooled, so they’re best eaten warm.

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