Now that I’m running the Living School Canteen, I’ve been introducing a lot of healthy snacks and treats to the menu. I’m loving the challenge to include a broad range of goodies that cover GF and yet nut free, are healthy yet still loved by the majority of kids, and also pack a punch when it comes to being nutrient dense, particularly at this time of year when those little immune systems need to be fortified to keep kids healthy through the cold & flu season.

These little Rice Crispy Squares are a particular favourite. So easy to make (I led the Kindy class in making a batch of these just a few weeks ago!). These little squares of goodness are delicious, light and are laden with nutrients. Hemp seeds add a protein hit to keep those tummies feeling full until meal time, the locally sourced Davidson plum powder (from our friends at Byron Bush Foods) boosts the immune system and the body glue provides some gut healing collagen plus adds a little saltiness to compliment the sweet honey. Keep these treats in the fridge or freezer and you’ll be sure to impress both young and old when it comes to snack time.

RECIPE

Ingredients
    •    2 cups total mix of puffed brown rice, quinoa, buckwheat
    •    ½ cup desiccated coconut
    •    1/3 cup hemp seeds (optional)
    •    ½ tsp Davidson plum powder (optional)
    •    1/3 cup tahini
    •    1/3 cup melted coconut oil
    •    ¼ cup honey
    •    1 heaped tsp Gevity body glue (bone broth concentrate)
 
Method
Add coconut oil, tahini, honey and body glue into a saucepan and mix to combine over low heat.

Add all ingredients in a bowl and mix until evenly combined.

Pour mixture into a lined bread tin loaf and press down evenly using a spoon.

Place in fridge to set.

Slice into bars or squares.