It’s back to school and the season of snack swapping, make sure you give them something good. Bonus points if they don’t want to swap it 🤪 Maybe that’s wishful thinking? Creating snacks that are quick, inexpensive, nutritious and something all the kids want to eat can feel like a mythical quest.
The great thing about manuka honey is that it’s packed with brain and body boosting benefits but it’s also sweet and tastes great with most everything (re: kid approved). For as little as $1/day you can incorporate manuka into your kid’s snack routine and it can help:
- Promote better sleep
- Support their immune system by fighting disease causing bacteria and promoting good gut bacteria
- Support brain function
Here are five easy snacks we think you and your kiddos will love:
- Easy Air Fryer PB&H, three ways!
- Honey PB Apple “Cookies”
- Gluten & Yeast Free Soft Pretzels with Honey Mustard Dipping Sauce
- Air Fryer Shiitake Mushroom Jerky
- Peanut Butter Manuka Honey Cereal Bars
- 2 slices of bread
- peanut butter
- 1 tbsp PRI Manuka Honey 60+
- sandwich cutter
- Optional fillings: banana slices, raspberries, jam
- Preheat the airfryer to 400F.
- Spread peanut butter across one piece of toast in the shape of your sandwich cutter, try not to get it on the sides otherwise it will ooze out.
- Then drizzle manuka over top.
- Fill with fruit or keep it just PB & Honey.
- Top with the slice of toast.
- Then use the sandwich cutter to remove the crust and cinch the sides.
- Lightly spread butter on the top or spray coconut oil and then air-fry for 4 minutes and then flip over for another few minutes.
- Remove and let cool.
- Slice (or not) and enjoy!
- 2 large red delicious apples
- ½ cup peanut butter
- ½ cup chocolate chips
- ¼ cup walnuts
- ¼ cup slivered almonds
- ¼ cup shredded coconut
- 2 tbsp PRI Manuka Honey (or more if you like it sweeter)
- Slice apples into rings.
- Remove core if preferred.
- Mix peanut butter with honey to create a honey peanut butter.
- Then spread the honey pb spread across.
- Top with chocolate chips, walnuts, slivered almonds, shredded coconut and more honey to top! Enjoy!
- 4.5 cups oat flour
- ¼ cup tapioca starch or arrowroot starch
- 1 tbsp cornstarch
- 1 tbsp baking powder
- ½ tsp PRI Fine Sea Salt
- 2 tbsp PRI Manuka Blend
- ½ cup unsweetened coconut yogurt
- 1 ½ cups water (warm to the touch)
- ¼ cup baking soda (for the bath)
- 5 cups water
- Egg wash (1 egg yolk + 1 tbsp water)
- PRI Flaky Sea Salt
- Preheat the oven to 425ºF, and line your baking sheet with a silpat mat or parchment paper.
- In a large bowl, whisk together your dry ingredients: oat flour, tapioca or arrowroot, baking powder, cornstarch and sea salt.
- Next, pour the dry mixture into a stand mixer with the dough hook attachment.
- Pour in the warm water and turn it on low speed.
- Slowly add in the manuka honey, let it mix for a few seconds and then very slowly add in the coconut yogurt, increase the speed to medium.
- The dough should start to come together and resemble a yeasty dough. If it’s too wet add 1 tbsp of oat flour at a time, if it’s too dry add in 1 tbsp of water at a time.
- Once the dough is formed into a ball. Let the dough sit for 5 minutes. While doing this, bring 5 cups of water and ¼ cup of baking soda to a boil.
- Slice the dough into 8 sections, roll each section in a long rope and then form a horseshoe shape, cross the ends over the other and make a loop, then twist the ends again and loop up to create a pretzel shape. Complete until you have all your pretzels shaped.
- Next, once the baking soda bath has started to boil, drop in 1-2 pretzels at a time with a spatula with holes. Cook each pretzel until it starts to look brown 1-2 minutes, you can flip if you’d like for an even bake and coating.
- Continue until all the pretzels have soaked in the baking soda bath and transfer them to the prepared baking sheet.
- Create an egg wash but combine 1 egg yolk with 1 tbsp water, and brush it on. Top with PRI Flaky Sea Salt. Bake for 18-20 minutes or until golden brown.
- Once golden brown, remove from the oven and let cool before serving with honey mustard dipping sauce. Feel free to add more salt if preferred at this point. Store in an air-tight container or ziplock bag.
Honey Mustard Dipping Sauce Ingredients:
- ⅓ cup dijon mustard (with or without seeds)
- 3 tbsp PRI Manuka Honey
- ¼ cup mayo (dairy free works great too!)
- 1 tbsp yellow mustard
- 1 tbsp lemon juice
- ¼ tsp chili powder (optional)
- Mix the dijon mustard with the honey and vegan mayo. Stir until well combined.
- Next, add in yellow mustard, the lemon juice and optional chili powder.
- If your dijon mustard has seeds, throw it in a high speed mixer and blend until more smooth.
- Pour into a sauce dish and dip your pretzels in! Enjoy!
- 2 - 8 oz. packages of shiitake mushroom
- ½ tbsp toasted sesame oil
- 2 tbsp coconut aminos
- 1.5 tbsp rice vinegar
- ½ tbsp PRI Manuka Honey 60+
- ½ tsp liquid smoke
- ½ tsp soy sauce
- ¼ tsp minced ginger
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp PRI Chipotle BBQ Salt
- ⅛ tsp black pepper
- Rinse the mushrooms and pat them dry with a paper towel.
- Next, create your marinade by adding all the ingredients into a small bowl and stirring until well combined.
- Place your mushrooms into a glass container with a lid and pour in your marinade. Place the top on and refrigerate overnight (preferred) or for at least a minimum of 2 hours. Shake the container regularly so the marinade is distributed throughout.
- Next, remove your mushrooms from the fridge, they should have absorbed most of the liquid, but strain whatever excess marinade there is.
- Place the mushrooms on a paper towel and pat dry again.
- Next, place your mushrooms flat in the air fryer and airfry at 180F for 60 minutes. Spray with cooking spray. After 30 minutes, flip the mushrooms over so they can cook evenly. At 60 minutes, check if they are your desired texture, if not, keep in the airfryer until desired consistency. Remove from airfryer and place on a paper towel one last time to absorb the excess oil. Enjoy!
- 6 Cups Of O-Shaped Cereal
- 1 Cup Unsalted Peanut Butter
- ¾ Cup PRI Manuka Honey
- 2 Tbsp Coconut Oil
- 1 Tsp Vanilla
- ½ Tsp PRI Fine Sea Salt
- Line an 8x8 square baking pan with parchment paper and set aside.
- In a large saucepan, combine peanut butter with manuka honey and coconut oil and stir on low heat until well incorporated throughout (2-3 minutes).
- Turn the heat off and stir in vanilla and sea salt. Then add in 3 cups of cheerios and stir until they are covered in the peanut honey mixture. Pour in the remaining 3 cups and gently stir until well incorporated. It should be similar to rice crispy treats and stick together.
- Pour the cheerio mixture into the parchment lined pan and refrigerate overnight or for a few hours until firm.
- Slice into bars and enjoy! Store in an airtight container in the fridge to enjoy for a week or freeze to enjoy later.
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