Healthy Snack and Dessert Ideas for Children

• Wattleseed Chocolate Chip Muffins
• Apricot Breakfast Balls
• Wholemeal Cheese and Corn Mini Muffins
• Zucchini Brownies
• Banana Oat Biscuits
• Salted Caramel Bliss Balls
• Spinach, Broccoli and Pumpkin Muffins
• Dragonfruit and Mango Cold Rice Pudding
• Homemade Guacamole

• Chocolate Zucchini Balls
• Pumpkin Cheese Scones
• Healthy Neapolitan Ice-cream
• Coconut, carrot and orange cake
• Zucchini Brownie Muffins
• Mango chia pudding topped with blueberries
• Apple Crumble Cake
• Chia and Oat Cookies
• Banana, Apple and Oat Slice

Ingredients

• 1 cup plain flour/wholemeal
• 1 tsp baking powder
• 1 1/2 tsp wattleseed, ground
• 2 tbsp cocoa powder
• 1/4 cup sugar/sweetener or 2 tbsp honey
• 50g margarine or butter, melted
• 1 egg/egg replacer
• 6 tbsp milk
• 1/4 cup chocolate chips

Instructions

• Preheat the oven to 180 degrees C and grease a muffin tin or line with muffin liners.
• In a bowl, mix the flour, baking powder, wattleseed, cocoa powder, and sugar/sweetener.
• In another bowl, whisk together the melted margarine/butter and egg/egg replacer.
• Gradually add the wet ingredients to the dry ingredients, alternating with the milk, and mix until just combined.
• Fold in the chocolate chips.
• Spoon the batter into the muffin tin, filling each cup about 3/4 full.
• Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.
• Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Ingredients

• 150g Dried Apricots
• 50g Rolled Oats
• 40g Desiccated Coconut
• 30g Pepitas
• 30g Sunflower Seeds
• 50g Dried Cranberries
• 1 tablespoon Orange Juice
• 1 tablespoon Orange Zest
• 1 teaspoon Vanilla Extract
• ½ teaspoon Cinnamon Powder
• Extra Desiccated Coconut for rolling balls in

Instructions

• Add all ingredients into a blender and blend till smooth.
• Roll into bite size balls and roll through the desiccated coconut.
• Balls can be kept in an airtight container in the fridge for 3 days or 1 month in the freezer.

Ingredients

• 1 cup grated cheese
• 1 cup wholemeal self-raising flour
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon fresh or dried chives
• Approx 1/2 cup milk (any type)
• Optional add-ins: Feel free to swap out the corn for grated apple, carrot, zucchini, seeds, or herbs for different flavour variations.

Instructions

• Preheat the oven to 190°C and grease mini muffin pans or line with muffin liners.
• In a bowl, combine the cheese, flour, corn, and chives.
• Gradually mix in the milk to form a thick pancake-like batter.
• Spoon heaped tablespoons of the mixture into the prepared muffin pans.
• Bake for about 10-15 minutes, or until golden brown and they bounce back when gently touched in the centre.
• Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

• 1 ½ cups raw sugar
• ½ cup vegetable oil
• 2 tsp vanilla essence
• 2 cups self raising flour
• ¼ cup cocoa
• 2 eggs (2 Tbsp apple puree substitute)
• 1 tsp salt
• 2 Zucchini finely grated
• 1 cup of choc chips (vegan chocolate)
• 3 Tbsp icing sugar (to garnish)

Instructions

• Preheat oven to 160 degrees fan-forced.
• Line a 20cm x 20cm baking tray with baking paper.
• In a bowl, combine sugar, oil, vanilla, flour, cocoa, eggs and salt.
• Stir in zucchini and chocolate chips until combined.
• Pour into baking tray.
• Bake for 30-35 minutes or until cooked through.
• Once cooled, sprinkle with icing sugar.

Ingredients

• 3 large bananas (ripe, mashed up)
• 125g butter
• 1 cup raw sugar
• 1 ½ cups self raising flour
• ½ cup desiccated coconut
• ½ cup rolled oats

Instructions

• Preheat oven to 230 degrees. Line baking tray with baking paper and set aside.
• Cream the butter and sugar. Stir in the bananas until combined.
• Add the flour, oats and coconut and stir until thoroughly combined.
• Place teaspoons of the mixture on the baking tray, leaving room for each biscuit to spread.
• Place in oven and turn down to 200 degrees. Bake for 10 minutes.

Ingredients

• 1 cup pitted dates
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 cup desiccated coconut (plus extra for rolling)

Instructions

• Add dates, coconut, salt, and vanilla to a food processor and pulse until it forms a sticky dough.
• Using your hands, roll the mixture into bite-sized balls.
• Roll the balls in a plate of desiccated coconut to coat if desired.
• Store the bliss balls in the fridge in an airtight container.

Ingredients

• 1 bunch of baby spinach
• 200g broccoli
• 100g pumpkin
• 1/2 cup sultanas
• 2 cups self-raising flour
• 2 eggs
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1 cup shredded cheese
• 1 1/2 cups milk
• 1/2 cup vegetable oil

Instructions

• Preheat the oven to 180C and line a muffin tin with paper liners.
• Wash the broccoli, pumpkin, and spinach. Steam or boil them until tender. Drain well and allow to cool.
• Blend the cooled vegetables with milk to make a puree.
• In a large mixing bowl, combine the vegetable puree, sultanas, oil, eggs, baking powder, salt, cumin powder, cheese, and flour. Mix until well combined.
• Spoon the batter into the muffin liners, filling each about 2/3 full.
• Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
• Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Ingredients

• 1/2 cup cooked rice
• 1/2 cup frozen mango chunks
• 1/2 cup frozen dragon fruit chunks
• 1/4 cup rice milk

Instructions

• Blend all ingredients together until a sorbet-like consistency is achieved.
• Serve immediately.

Ingredients

• 2 avocados
• 1 tablespoon sweet chilli sauce
• 1/2 teaspoon minced garlic
• Juice of ½ lemon
• 1/2 teaspoon white pepper
• 1 tomato, diced
• 1/2 red onion, diced (optional)

Instructions

• Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl.
• Mash the avocado with a fork to your desired consistency.
• Add the sweet chilli sauce, minced garlic, lemon juice, white pepper, diced tomatoes, diced red onion, and salt to the mashed avocado.
• Mix all the ingredients together until well combined.
• Serve the guacamole with carrot sticks, cucumber sticks, capsicum, celery, and your choice of crackers or corn chips.

Ingredients

• 1/2 cup melted Nuttlex (or butter substitute)
• 1 tbsp vanilla extract
• 2 cups self raising flour
• 1/2 cup cocoa
• 1 cup sugar
• 1 tsp salt
• 3 cups fine grated zucchini (not drained)
• Desiccated coconut

Instructions

• Mix all wet ingredients together.
• Add dry ingredients and mix well.
• Let mixture sit for approximately 5 minutes.
• Pour into a lined pan, approx 27cm x 17cm.
• Bake for 35 minutes at 175C or until skewer comes out clean.
• Once cooked, set aside in the pan to cool.
• Once cooled, crush the slice in a bowl with approximately 1tbsp melted butter (or butter substitute).
• Use a tablespoon measure to scoop the mixture and shape into balls.
• Roll in desiccated coconut and serve.

Ingredients

• 250g pumpkin, cooked, mashed, and cooled
• 250g self-raising flour
• 2 tsp baking powder
• 60g cold butter
• 60g grated cheese
• Milk
• Pinch of salt

Instructions

• Preheat the oven to 180°C and line a baking tray with parchment paper.
• In a large bowl, sift the flour and baking powder, then add the salt.
• Add the cold butter to the flour mixture and rub it in until the mixture resembles breadcrumbs.
• Stir in the grated cheese.
• Add the mashed pumpkin and gently mix. If the mixture seems dry, add a little milk.
• Turn the dough out onto a floured surface and gently knead it until it comes together. Be careful not to overwork the dough.
• Press out the dough to about 1-inch thickness and cut out scones using a sharp knife or pastry cutter. You can cut them into squares or use a round cutter.
• Place the scones onto the prepared baking tray, brush the tops with a little milk, and bake for 15-20 minutes or until they are golden brown.
• Serve the scones with cream cheese and tomato chutney, if desired.
• Tip! Once baked, you can either leave them uncovered for a crusty top or cover them with a tea towel for a softer texture. They also freeze well in a sealed container.

Ingredients

Chocolate

• 2 frozen bananas , chopped
• 2 tablespoons cocoa powder
• 4 fresh dates, pitted
• Splash of coconut milk
• Vanilla essence, to taste

Strawberry

• 2 frozen bananas , chopped
• 1/2 cup frozen strawberries
• Splash of coconut milk
• Vanilla essence, to taste

Vanilla

• 2 frozen bananas , chopped
• Splash of coconut milk
• Vanilla essence, to taste

Instructions

• Place a container in the freezer.
• Freeze banana overnight.
• Make each flavour separately.
• Place banana in food processor. Add remaining ingredients.
• Process until finely chopped, adding milk to loosen. Process until smooth. Transfer to cold container.
• Freeze until firm enough to scoop. If frozen solid, stand at room temperature to soften slightly before serving.

Ingredients

• 1 egg
• ¼ cup coconut oil
• ½ orange juice
• 1 tsp orange rind
• 2 carrots, grated
• 1 cup wholemeal flour
• 1 tsp baking powder
• 1 Tbsp chia seeds

Instructions

• Pre-heat oven to 205 degrees.
• Mix flour and chia seeds together.
• Blend egg, oil, orange juice and carrot separately.
• Mix the wet into the dry and add the baking powder.
• Bake in a loaf tray for 24-30 minutes.
• Enjoy.

Ingredients

• 1/4 cup vegetable oil
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded zucchini

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan or use muffin liners.
• In a large bowl, mix the oil, sugar, and vanilla extract until well blended.
• Combine the flour, cocoa powder, baking soda, and salt; stir into the sugar mixture.
• Fold in the shredded zucchini.
• Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean.
• Allow muffins to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Ingredients

• 1 cup frozen or fresh mango
• 2 cups milk of your choice
• 1 cup coconut cream
• 3 tablespoons chia seeds
• 1 punnet blueberries
• Maple syrup (optional)

Instructions

• In a blender, combine the mango, coconut cream, and milk. Blend until smooth.
• Add the chia seeds to the blender and blend for a few seconds to mix them in.
• Transfer the mixture to an airtight container and refrigerate overnight.
• Before serving, top with blueberries and drizzle with maple syrup if desired.

Ingredients

• 4 to 5 medium or small apples – about 4 cups worth of cut up apple
• 1 ½ cups plain flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 1 large egg, beaten
• 1/3 cup melted butter or margarine

Crumble Topping Ingredients

• ¾ cup of raw sugar light brown sugar
• ¼ cup plain flour
• 2 Tbs butter or margarine
• 1 tsp cinnamon (optional)

Instructions

• Preheat the oven to 180° C.
• Grease a standard square cake pan (20cm x 20cm) with butter.
• Sift the flour and baking powder together and mix in the sugar.
• Add the milk, beaten egg and melted butter. Mix until there are no huge lumps. Pour into the pan.
• Make the crumble mixture: melt the butter in a pan, add the flour, sugar and cinnamon, and mix well until it become crumbley.
• Peel, core and cut up the apples, and put on top of the cake batter. Sprinkle the top with the crumble mixture.
• Bake for about 40 minutes. Cut into squares. Serve warm or at room temperature.

Ingredients

• 3 Tbsp chia seeds
• 1 tsp salt
• 2/3 cup coconut sugar
• 2 ½ cups rolled oats
• ¼ cup wholemeal flour
• 1 tsp cinnamon powder
• 2 tsp bicarb soda
• ¾ cup apple sauce
• ½ cup cranberries
• 1/3 cup coconut oil

Instructions

• Pre-heat oven to 175 degrees, line baking tray with baking paper.
• Mix all dry ingredients, except the cranberries.
• Add the apple juice and oil into the dry mix and form a dough-like texture.
• Fold through the cranberries.
• Portion out the dough into evenly sized balls and place on tray (this mixture should make about 16).
• Bake for 10-15 minutes until golden brown.
• Cool on tray for 10 minutes.
• Enjoy!

Ingredients

• 375g Rolled oats
• 250g Sultanas
• 125g Brown sugar
• 150g Apple puree (about 1 medium apple)
• 150g Banana, smashed (about 1 large banana)
• 190g Self-raising flour
• 15g Baking powder
• 15g Vanilla essence
• 200g margarine or butter melted

Instructions

• Preheat the oven to 170°C and line a baking tray with parchment paper.
• In a bowl, combine the oats, sultanas, brown sugar, flour, and baking powder. Set aside.
• In another bowl, mix the apple puree and smashed banana together.
• Combine the wet and dry ingredients, then stir in the vanilla essence and melted margarine until well mixed.
• Pour the mixture into the lined tray and bake for 20-25 minutes or until golden brown.
• Allow to cool before slicing into bars.