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  • Michelle Schwartz

Child-Friendly, Mom-Approved Snacks

Stock your pantry with wholesome, satisfying snacks to give children the energy to last through the day. These recipes feature organic spices to add delicious flavor that will draw in hungry kids. Herb Roasted Chickpea Poppers Roasted chickpeas are a snack that can be enjoyed by all as substitute for nuts or crackers. You can also make a trail mix of popcorn, roasted chickpeas and dried fruit for a treat. Ingredients 2 cups cooked chickpeas (if canned, drain and rinse)

1 to 2 teaspoons olive oil, or olive oil spray/mist

Directions 1. Pre-heat oven to 425 degrees.

2. Place chickpeas on a paper towel and roll around to dry the beans. Remove any loose skins. Pat dry.

3. Combine spices in a small bowl.

4. Line a baking sheet with foil or parchment paper. Place the chickpeas on the baking sheet and mist with oil. Roll around to coat.

5. Sprinkle with spices and toss well with spoon to coat.

6. Make sure the chickpeas are in a single layer and place in the oven.

7. Roast for 30 to 40 minutes until the beans are a deep golden brown and crunchy, turning the chickpeas over after 15 minutes of roasting. Parmesan Garlic Snack Mix Standard snack mix ingredients are the perfect vehicle for the pesto-inspired Italian flavors of olive oil, garlic, basil and Parmesan cheese. Ingredients 1/4 cup olive oil

2 tablespoons Worcestershire sauce

1 tablespoon grated Parmesan

3/4 teaspoon sea salt

9 cups mixed organic rice, corn and wheat cereal squares

1 cup bite-size pretzels

1 cup bagel chips Directions 1. Preheat oven to 250 degrees.

2. In a small bowl, combine parsley, basil, Parmesan, garlic powder and salt.

3. In a large, ungreased roasting pan, add olive oil and Worcestershire sauce.

4. Pour seasoning mixture over remaining ingredients. Stir to evenly coat.

5. Bake for 1 hour, stirring every 15 minutes.

6. Spread in single layer on baking sheets until cooled. Store in an airtight container.

Makes 24 1/2 cup servings. Cinnamon & Cardamom Granola Warm, sweet cinnamon and aromatic cardamom bring distinct flavor to this homemade granola recipe, accented by unsweetened coconut flakes and chopped nuts. Ingredients 3 1/2 cups rolled oats

3/4 teaspoon sea salt

1/2 teaspoon Cardamom

6 tablespoons softened unrefined coconut oil, divided

6 tablespoons pure maple syrup, divided

1 tablespoon Vanilla Extract

1 cup unsweetened coconut flakes

3/4 cup chopped walnuts

3/4 cup chopped pecans Directions 1. Preheat your oven to 300 degrees.

2. In a large bowl combine the oats, spices and salt. Stir well. Add in 5 tablespoons of softened coconut oil, 5 tablespoons of maple syrup and the vanilla extract. Stir together until fully combined. Use your hands if needed.

3. Spread mixture onto a large rimmed baking sheet in an even layer. No need to line or grease your baking sheets -- the granola won’t stick.

4. Bake for 25 to 35 minutes until light golden brown in color. Check halfway through. No stirring necessary, unless the outer edges are starting to brown too quickly.

5. While baking, add the coconut, walnuts and pecans to your mixing bowl. Add the remaining coconut oil and maple syrup and stir well.

6. After baking for 25 to 35 minutes, gently stir the nut mixture with the granola and place back in the oven for an additional 8 to 12 minutes. The coconut should be light golden brown when finished. Watch closely as it can burn quickly.

7. Remove from the oven and let fully cool before eating or storing. The granola will crisp once cooled. Store in an airtight container on the counter for one to two weeks or in the fridge for three to four weeks.

Yields 6 cups.

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