Allergy-Friendly Lunchbox Treats

By:
in Parenting & School
Published: September 7, 2017

Photo: Getty
These little top allergen-free treats can be prepared in minutes and stashed into lunchboxes. They’re a great, last-minute way to brighten your loved one’s day.

Oatmeal Cookie Dough Balls

  1. 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.
  2. 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.
  3. 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

  1. Toast 2 slices of gluten-free, allergy-friendly bread. Spread with dairy-free buttery spread.
  2. In a small bowl, whisk together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon. Sprinkle cinnamon-sugar mixture over toast.
  3. Using small cookie cutters, cut the toasts into fun shapes, or use a knife to cut them into diamond shapes.

Chocolate Crunch Bark

  1. 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.
  2. 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.
  3. Freeze 10 minutes, or until solid. Pop out of molds. Keep chocolates in an airtight container at room temperature for up to 1 week.