School Holiday Snacks

The School Holidays are almost upon us, which means kids at home who we have to entertain. Not only that, we have to feed them too! GAH!

In the spirit of trying to make it easier for us parents, I’ve put together these three snack ideas that you can keep in the fridge / freezer and easily whip out when needed.

These snacks can also be easily made with the help of your kids – so if you’re after something to do one day, whip up any one of these together as a family!




I whipped up these energy balls in less than 10 minutes, and they’re sitting in the fridge just waiting for my kids to yell “I’m hungry!”

2 cups rolled oats (or gluten free rolled oats)
1 very ripe banana
4 tablespoons Chelsea Honey Maple Flavoured Syrup
1/4 cup coconut flour
1/2 cup peanut butter (I used smooth)
⅓ cup chocolate chips

Combine all ingredients, except the chocolate chips, in a food processor and blitz until well combined
Once everything is mixed, add in the chocolate chips and pulse a few times.
If the mixture isn’t the right consistency (i.e. not sticking together), add a bit more coconut flour to bring it together.
Using a tablespoon, scoop the energy bites up and bring them together into a ball using your hand.
Place on a lined baking tray, and pop into the fridge to firm up
Keep them stored in an airtight container in the fridge, or freeze them to use in lunches



This one is definitely more of a treat, but it’s a bloody delicious one. Not only can the kids indulge, but it’s great to accompany any kind of fruit platter (as a treat!).

1.5 cups desiccated coconut
1 cup almond flour (or almond meal)
1/2 teaspoon salt
1/2 cup Chelsea Honey Maple Flavoured Syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

Preheat oven to 150 degrees Celsius and line a tray with baking paper.
In a large bowl, combine the coconut, almond flour (or meal), and salt.
Melt the coconut oil over a very low heat.
Add the Chelsea Honey Maple Flavoured Syrup, melted coconut oil, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.
Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.
Bake for 20 minutes. After this time, rotate the pan and bake for a further 20 minutes. Keep an eye on it during this last 20 minutes as you don’t want them to get too brown / burn.




½ cup butter
½ cup Chelsea White Sugar
2 eggs
¾ cups applesauce (I used chunky applesauce)
1 ¾ cups flour
1 tablespoon baking powder
½ teaspoon salt

¼ cup melted butter
½ cup sugar
¼ tablespoon cinnamon


Preheat your oven to 190 degrees
Cream the butter and Chelsea White Sugar until fluffy. Next add each egg separately, beating after adding each one. Mix in the applesauce, and then add the flour, baking powder and salt. Stir until combined.
Place 1 heaped tablespoon of mixture into each hole of your lined cupcake tray (using cupcake wrappers).
Bake in the oven for 15-20 minutes, or until golden

Put the melted butter in one bowl, and the Chelsea White Sugar and cinnamon in another. Dip the warm muffins into the butter, and then into the sugar/cinnamon mix. Place on a cooling tray.

Thank you so much to Chelsea Sugar for making this post possible #sponsored


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