Oatmeal Cookie Dough Balls
- In a medium bowl, whisk together 1/4 cup sunflower seed butter, 3 tablespoons maple syrup and 1/2 teaspoon vanilla extract with a fork.
- Add 3/4 cup gluten-free quick oats, 3 tablespoons allergy-friendly mini chocolate chips or raisins and 2 tablespoons ground flaxseed and mash together to combine.
- Firmly press into 12 1-inch balls; the dough will be a little sticky. Store the balls in an airtight container in the refrigerator for up to 1 week or in the freezer for several months.
Cinnamon Toast Shapes
- Toast 2 slices of gluten-free, allergy-friendly bread. Spread with dairy-free buttery spread.
- In a small bowl, whisk together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon. Sprinkle cinnamon-sugar mixture over toast.
- Using small cookie cutters, cut the toasts into fun shapes, or use a knife to cut them into diamond shapes.
Chocolate Crunch Bark
- Put 1/2 cup allergy-friendly chocolate chips (3 1/2 ounces) and 1/2 teaspoon coconut oil or palm oil shortening in a small bowl and heat on high in the microwave for 1 minute. Thoroughly whisk. If not fully melted, microwave in 10-second intervals, whisking between each until just melted. Divide chocolate among 6 silicone muffin molds and tap on the counter to level the chocolate.
- Sprinkle with: 1/4 cup broken gluten-free, allergy-friendly graham pieces plus 2 tablespoons mini marshmallows for s’mores-style bark. Or use 1/3 cup crispy brown rice cereal for crispy bark. Or 1/3 cup broken gluten-free, allergy-friendly pretzels for sweet and salty crunch bark. Lightly press topping in.
- Freeze 10 minutes, or until solid. Pop out of molds. Keep chocolates in an airtight container at room temperature for up to 1 week.
I hope your children enjoy these lunchbox treats and that you enjoy making them. For more allergy-friendly cooking inspiration, see Allergic Living’s extensive recipes database.