Try these 9 healthy Christmas treats for kids, from snowman smoothie to frozen peanut butter bars
It is Christmas time, universally the most magical time of the year. From twinkling lights to impressive Christmas trees, everything about Christmas is fascinating for children. They love to soak up the Christmas spirit by indulging in many tasty and ever so tempting treats that are just around the corner. But these treats are less nutritious and mostly contain sugar, starch, fat and salt, which is not a good mix!
So the best way to keep the holiday cheer going is to give them what they want: delicious treats, but swapping them for healthy alternatives that will boost nutrition without sacrificing flavor. These recipes are extremely easy to prepare with quick preparation and minimal ingredients, and packed with nutrients.
If you’re a parent looking for guilt-free treats, here’s the list of the healthiest and most delicious Christmas treats for kids.
Flaxseed Almond Cookies
1 cup of oatmeal
1/2 cup almond flour
3 tablespoons of ground flax
1 teaspoon of baking powder
1/2 teaspoon baking soda
Â½ teaspoon of cinnamon
Pinch of salt
8 dates, pitted
1/4 cup coconut oil
3 tablespoons of pure maple syrup
1/3 cup almond milk
1/4 cup chocolate chips
Preheat the oven to 325 degrees.
Chop the dates and soak them in 2 tablespoons of lukewarm water. Crush lightly until it becomes a paste. Put aside.
In a mixing bowl, combine all the dry ingredients together. Put aside.
In another mixing bowl, add the wet ingredients including the “date paste”.
Pour the wet in the dry and mix well. Stir in chocolate chips last.
Form small balls on a baking sheet lined with parchment paper and place in the oven.
Bake for 12-14 minutes.
Chocolate Truffle Bites
For the balls:
cup of oatmeal
Â¼ cup chopped walnuts
Â¼ cup freshly ground flax
2 tablespoons of sesame seeds
Â½ cup of almond butter (the better, the better)
3 tablespoons of coconut sugar
1 teaspoon of vanilla extract
For the coating:
1 bar of dark chocolate
1-2 tablespoons of coconut oil
Mix your oatmeal into flour and nuts into a chopped texture using a coffee grinder.
Add all of your ingredients (except the coating ingredients) to a bowl and mix into a sticky paste.
Form balls with a tablespoon of dough. Place them on a plate and place them in the freezer while you melt the chocolate.
Place a heat-resistant glass bowl over a pot of boiling water, then add your chocolate bar and coconut oil to the glass bowl.
Stir until completely melted, then remove from heat and let cool for 10 minutes.
Coat each frozen ball with chocolate, then return to the plate. Drizzle with additional chocolate, return to freezer to cool.
Store in the refrigerator for a few days or in the freezer for a month.
No-Bake Peanut Butter Frozen Bars
1 packed cup of Medjool dates, pitted *
2 3/4 cups (265-280g) oatmeal
1/2 cup peanut butter drip
3 tablespoons of pure maple syrup / honey
2 teaspoons of pure vanilla extract
1/2 teaspoon fine sea salt
4-6 ounces (114g-170g) raspberry or strawberry jam of your choice
Place the oatmeal in the bowl of the food processor and mix them until you get a fine oatmeal.
Add the pitted dates, peanut butter, maple syrup, vanilla and salt to the oatmeal. Pulse until the mixture forms a sticky dough.
If it feels too dry, add a spoonful of plant-based milk (or more maple syrup), a teaspoon at a time until the dough just sticks when pressed.
Line loaf pan with parchment paper, letting excess hang over long sides to form a sling.
Spread dough into pan and smooth top evenly, pressing to corners with fingers. Use a flat-bottomed glass to get the mixture evenly on top. Place the mold in the freezer for 30 minutes or more to harden.
Before taking out of the freezer, heat the jam in a saucepan over medium-low heat to make it a little runny.
Pour the lukewarm jam over the dough in the mold, spreading it with a silicone spatula. Add more jam as desired.
Return to freezer to set. Then cut into thick bars or small squares and serve. Store leftovers in the freezer.
To note: If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry. If using Deglet dates, let soak for 15-20 minutes.
1/2 cup fresh strawberries
1/2 cup blueberry
1 cup of vanilla yogurt
Ice lolly molds
Puree the strawberries, blueberries and kiwi separately.
Pour into molds with a layer of yogurt separating the mash.
Freeze and enjoy.
1 tablespoon of cooking oil
1 green pepper measured after chopping
A handful of coarsely chopped spinach
2-3 chopped mushrooms
2 garlic cloves, chopped
Salt to taste
4 whole eggs
Hot sauce to drizzle on top
Preheat the oven to 350 degrees F.
Grease a standard 12-slot non-stick muffin pan with cooking spray and set aside.
Heat a large nonstick skillet over medium heat.
Once hot, add the oil, green pepper and onion.
SautÃ© 5-7 minutes, or until the peppers are tender.
Add the spinach and mushrooms and cook for another 2 minutes.
Then add the minced garlic.
Salt and remove from the heat.
Crack the eggs into a large 4-cup measuring cup and whisk together.
Stir in the cooked vegetables.
Pour the egg / vegetable mixture evenly into the prepared muffin pan.
Bake for 15 to 20 minutes, or until top is firm to the touch and eggs are cooked.
Cool slightly and serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for about 4 days.
Fruity yogurt bars
1 cup Greek yogurt – we use plain and add a teaspoon of honey to sweeten it.
1 cup of toppings
Spread a thick layer of yogurt on the waxed paper.
Make the yogurt a little less than half an inch thick but thicker than a quarter of an inch. Sprinkle with nuts, fruits, berries.
Freeze it overnight.
Break the bar into pieces. Store them in an airtight bag in the freezer.
Pomegranate Chocolate Bites
2 1/2 cups of pomegranate seeds
150 grams of high quality dark chocolate
1 tablespoon of sea salt
On 12 muffin cups, sprinkle a single layer of pomegranate seeds.
Melt dark chocolate in a small bowl in the microwave. Check often to make sure it is not burning.
Pour the melted dark chocolate into a pastry bag or plastic bag. Cut off the end so that a small drizzle of chocolate can come out.
Arrange a crisscross pattern of chocolate on the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, then the last layer of pomegranate seeds.
Finish with a pinch of sea salt on each of the pomegranate chocolate bites.
Refrigerate at least an hour before serving. Take out of the refrigerator, serve immediately.
1 cup of almond milk
1/2 cup Greek yogurt
1/3 cup oats
1/4 cup desiccated coconut
A few drops of vanilla extract
Maple syrup or honey to taste
Prepare the banana first – peel it and cut it into rings, then lay them out on a lined baking sheet and freeze for a few hours or overnight.
Before making the smoothie, prepare the cup or glass you serve it in by drawing a fun snowman with the markers.
To prepare the smoothie, add the almond milk, Greek yogurt, oats, desiccated coconut and vanilla extract in a blender. Remove the banana pieces from the freezer and add them to the blender as well.
Blend until completely smooth, then taste and add a little maple syrup or honey to sweeten if needed.
Pour into prepared mug or glass and, just before serving, garnish with cream and snowflake sprinkles.
3 3/4 cups corn flakes
1 1/2 tablespoon of honey
1/3 cup powdered sugar
1 1/2 cups melted milk chocolate
2 tablespoons of mixed nuggets
Preheat the oven to 180 Â° C / 160 Â° C hot air. Line a mini muffin pan with paper cups.
Place the cornflakes in a large heatproof bowl. Crush lightly with your hands.
Put the butter, honey and sugar in a small saucepan over low heat.
Cook, stirring, for 3 to 4 minutes or until melted and smooth. Increase the heat to medium-high. Bring to a boil.
Remove from fire. Pour over the cornflakes. Mix well and coat the cornflakes.
Distribute the mixture between the holes of the prepared molds, pressing lightly with the back of a metal teaspoon to compact. Bake for 9 minutes or until golden brown.
Meanwhile, place 2 tablespoons of melted chocolate in a small microwave-safe bowl. Microwave on HIGH, stirring with a metal spoon halfway through cooking, for 30 seconds to 1 minute or until melted and smooth.
Remove the joys of honey from the oven.
Immediately dip 1 cm of each pop stick in melted chocolate and press into hot honey joys. Cool completely.
Line a large baking sheet with greaseproof paper. Place remaining melted chocolate in a small microwave-safe bowl. Microwave on HIGH, stirring with a metal spoon halfway through cooking, 1 to 2 minutes or until melted and smooth.
Remove and discard the Honey Joy paper cases. Place the nuggets in a shallow dish.
One by one, dip the top of each Honey Bliss into the melted chocolate. Cover with nuggets. Place on a prepared platter. Let stand 10 minutes or until set. To serve.
Enjoy Christmas with your kids with these healthy and delicious treats they are sure to love!
(The author is an integrative nutritionist and holistic life coach.)
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