Healthy Honey Snacks for Back to School

September 6, 2017

Looking for healthy snacks to put in school lunches or serve as an after school snack? Get your kids to help with these three, easy-to-make recipes and not only will they have fun doing so, but they’ll love eating the results. Each recipe features one of Bee America’s Artisanal Honeys: Liberty, Pioneer and Prairie. Honey helps promote better brain function by naturally decreasing metabolic stress in the brain, which allows for a more restful night's sleep. Honey also increases athletic performance by helping maintain steady glycogen levels. Both benefits are great boosts for active, healthy kids.

Back-to-school backpack

Strawberry Fruit Leather

Unlike store bought fruit leathers which are loaded with sugar and don’t contain much real fruit (gasp), this recipe is chock full of fresh fruit and uses honey to sweeten the mix. It’s so delicious that you’ll need to save some for yourself!

Ingredients:

Directions:

  1. Puree strawberries and lemon juice in a blender and pour into saucepan (be careful of hot spatters.)
  2. Cook strawberry mixture on a stove over medium heat for about 10 minutes, stirring constantly.
  3. Turn off heat and stir in the honey.
  4. Pour onto a baking sheet lined with a silicone baking mat and spread evenly.
  5. Bake at 175 °F for approximately three hours, or until the surface of the leather is tacky (neither too wet and sticky or dry and tough).
  6. Slice into strips with a pizza cutter and roll up the strips in wax paper. Store in an airtight container.

Double Chocolate Zucchini Muffins

Zucchini has lots of health benefits. It is low in saturated fat, cholesterol and sodium. It is also a good source of thiamin, niacin and pantothenic acid, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin B6, folate, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. Whew! Too bad it’s not a popular vegetable with many kids. Never fear, though, because these double chocolate zucchini muffins back all the nutritional wallop of the hearty vegetable while including a double dose of chocolate to sweeten the deal.

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup virgin coconut oil
  • 1/2 cup Bee America Pioneer Honey
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups coarsely grated zucchini (about 1 medium)
  • 3/4 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350°F.  Coat a 12-cup muffin pan with nonstick baking spray.  
  2. Coarsely grate the zucchini with a grater and set on paper towels to drain.
  3. In a medium bowl, add the flower, salt, baking powder, baking soda, cocoa and chocolate chips. Mix together.
  4. In another medium bowl, thoroughly mix the honey, coconut oil (melted to a liquid), vanilla, and eggs together until uniform.  Add the zucchini and continue mixing to evenly distributed.
  5. Add the dry mixture to the wet mixture and stir until everything is wet, but be careful not to over mix.
  6. Combine the two bowls together, mix until everything is wet.  Do not over mix. Distribute the batter to the muffin tins and bake for about 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  7. Store in airtight container.

Oats & Honey Granola Bars

These homemade bars have a crunchy sweetness that is hard to resist. They’re perfect for an on-the-go breakfast, sports break or study pick-me up.

Ingredients:

  • 3 1/4 cups old-fashioned rolled oats
  • 3/4 cups crispy rice cereal
  • 2/3 cups oat flour (made by grinding rolled oats in a food processor)
  • 3 tablespoons brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 cup Bee America Liberty Honey
  • 1/3 cup coconut oil
  • 2 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 350°F. Line the bottom of a 9x13-inch baking pan with parchment paper.
  2. In a large bowl, stir together the oats, crispy rice cereal, oat flour, brown sugar, baking soda, and salt.
  3. Melt the coconut oil in a large Pyrex measuring cup (in the microwave) and in the honey and vanilla.
  4. Drizzle the liquid over oat mixture and stir until all ingredients are completely combined.
  5. Pour the oat mixture into prepared pan and press down very firmly into an even layer.
  6. Bake for 20 to 25 minutes or until light golden brown on top.
  7. Remove from oven and use a spatula to flatten the oat mixture into an even layer.
  8. Cool the bars in pan for 15 minutes, and then flip over onto a cutting board.
  9. Cut into bar shapes and cool on a cooling rack before storing in airtight container.

Enjoy these recipes and feel good knowing you’re helping take care of your kids as honey helps to fuel active minds and bodies all day long.

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