Kid-Friendly Snacks for Summer Road Trips from The China Study Family Cookbook

Summer is coming. Are you planning on piling into the car
for a road trip sometime in the next few months? I know that
our summer road trips go a lot better when I’m packing some
kid-friendly snacks. Luckily, The China
Study Family Cookbook
 by Del Sroufe is loaded
with portable snacks and other simple recipe ideas to
keep the hanger away.

The China Study Family Cookbook cover

Related: 10 Sneakily Healthy
Kid Snacks

The publishers were not only kind enough to let me share three
complete recipes for kid-friendly snacks, but they’re giving a
copy of the book away to one lucky Eat Drink Better reader.
Enter the giveaway, and get the recipe goodness below!

a Rafflecopter giveaway

Sweet Potato Hummus from The China Study Family Cookbook

Sweet Potato Hummus

Making hummus at home is easy and far less expensive than
buying it in a store, and it allows you to season it exactly
the way you prefer. Having hummus on hand means the family can
have a quick snack or an easy sandwich any time of day.

Ingredients

  • 4 cups sweet potato puree
  • 1/4 cup tahini
  • 4 garlic cloves, peeled
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon cayenne pepper (optional)

Method

  1. Combine all the ingredients in a food processor and puree
    until smooth and creamy. Store in an airtight container in the
    refrigerator for up to a week.

Chunky Monkey Cookies from The China Study Family Cookbook

Chunky Monkey Cookies

I have loved chocolate and peanut butter together since I
was a kid and ate my first candy bar with that
combination. 

Makes about 16 cookies.

Ingredients

  • 1 cup cooked or canned white beans
  • 2 ripe bananas
  • 2/3 cup creamy peanut butter
  • 1 cup Date Puree (pitted dates pureed in a 1:1 ratio with
    water)
  • 1 tablespoon pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup vegan chocolate chips

Method

  1. Preheat the oven to 350F.
  2. Combine the beans, bananas, peanut butter, date puree, and
    vanilla in a food processor, and puree until smooth.
  3. In a large mixing bowl, whisk together the flour, baking
    powder, and sea salt. Add the chocolate chips and mix well. Add
    the banana mixture to the flour mixture and gently fold
    together.
  4. Using an ice cream scoop or 1/4 cup measure, shape the
    cookies and place them on a nonstick baking sheet. Press down
    on each one gently to flatten it.
  5. Bake for about 12 minutes, until the cookies are slightly
    browned and firm to the touch.

Apricot and Oat Bars from The China Study Family Cookbook

Oat and Apricot Bars

These fruit and grain bars are free of processed sugar and
full of flavor. They make a great snack on the road when
healthy options are hard to find, and they are also one of the
least messy treats you can give the kids in the car.

Makes 9 bars.

Ingredients

  • 3 cups rolled oats
  • 1 1/2 cups chopped pitted dates
  • 3/4 cup unsweetened applesauce
  • 1 1/2 teaspoons pure vanilla extract (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt (optional)
  • 1 1/2 cups dried unsulfured apricots
  • 1 cup water or more, as needed
  • grated zest of 1/2 orange

Method

  1. Preheat the oven to 350F.
  2. Combine the oats, dates, applesauce, vanilla (if using),
    cinnamon, and sea salt (if using) in a food processor, and
    process until the mixture forms a cohesive ball. Remove the
    dough from the processor and press two-thirds of it into the
    bottom of a nonstick 9-inch square baking pan. Bake for 10
    minutes, then set aside to cool for 10 minutes.
  3. Meanwhile, combine the apricots, water, and orange zest in
    a small saucepan, and cook over medium-low heat until most of
    the water has evaporated and the apricots are tender, about 15
    minutes. Transfer the apricots and any remaining water to the
    food processor and puree until smooth and creamy, 3 to 4
    minutes.
  4. Spread the apricot puree over the cooled crust. Crumble the
    remaining dough over the apricot puree and bake for another 10
    minutes. Let cool to room temperature before cutting into 9
    bars. Store in an airtight container in the refrigerator for up
    to 5 days.

All recipes and images reprinted with permission
from The China
Study Family Cookbook
.

The China Study Family Cookbook by Del Sroufe is loaded with kid-friendly snacks and other simple recipe ideas to keep the hanger away on road trips and year-round.


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