{Recipe} Nut-free lunchbox snacks: chilli and parsley crackers; oaty carob bites

The following recipes are suitable for a nut-free lunchbox.

Many of the lunchbox snacks that I prepare at home contain nuts, as my school-aged tiny vegans are not restricted from bringing nuts to school. However, 4 year old Tiny Vegan began attending a ‘nut-free’ pre-school earlier this year. Consequently, this has inspired me to experiment with nut-free lunchbox snacks.

chillicrackers1

These tasty crackers consist of dried chilli flakes, fresh parsley, nutritional yeast, ground flaxseeds, tahini, oats and brown rice flour.

This recipe was inspired by a gluten-free cracker that I featured during Vegan MoFo. I decided to experiment with a nut-free cracker recipe that consists of pantry staples – like dried chilli flakes and tahini – and fresh herbs. I chose parsley as it grows so abundantly in our little herb garden.

chillicrackers6

Ingredients

(Quantity – approximately 40 small crackers)

1 cup rolled oats

1/4 cup brown rice flour

1/4 cup nutritional yeast (savoury yeast flakes)

1 Tbsp ground flaxseeds (golden or brown)

1/2 tsp salt

1/8 – 1/4 tsp chilli flakes

1 tightly packed tsp of finely chopped fresh parsley

1/4 tsp asofoetida (hing) or garlic powder

2 tsp tahini (sesame paste)

5 Tbsp water

Method

1. Pre-heat oven to 180C/160C fan-forced/350F. Line a baking tray with baking paper.

2. Use a food processor or coffee grinder to grind the oats to a fine flour. Add the oats to a mixing bowl.

3. Add the remaining dry ingredients, including the fresh parsley and chilli flakes.

4. Add the tahini and water. Mix well with a spatula or fork, then use your hands to form the mixture into a ball of dough.

5. Sprinkle brown rice flour onto a wooden board or kitchen counter. Knead the dough for several minutes on the floured surface, then divide the dough it into about 6 segments*. Use a rolling pin to roll each segment, one at a time, to a thickness of about 3mm. Use a pizza cutter (or knife) to cut the dough into small crackers, roughly 4cm x 4cm.

6. Transfer the crackers to the baking tray. Prick each cracker with the prongs of a fork a couple of times. Bake for approximately 15 -18 minutes, or until the crackers are a light golden brown colour.

7. The crackers will harden as they cool. Once cooled, store in an air tight container.

*I divide the dough into segments as I find it easier to ‘manage’ (ie. roll and cut) a smaller quantity of dough.

chillicrackers2

The Tiny Vegans’ Verdicts

The tiny vegans are enthusiastic about spicy food, so I use the full 1/4 tsp in this recipe. If you – or your kids – are not keen on spicy crackers, use 1/8 tsp for a subtler ‘kick’.

The tiny vegans enjoy these crackers plain, or with dips like hummus.

***

oatbites1

This recipe is a nut-free version of a recipe that I developed for Vegan MoFo, Nutty Cinnamon Bites.

Ingredients

1 cup oats

1/4 cup sunflower seeds

1/4 cup raw carob powder

1 tsp cinnamon

1 cup dates

1/2 cup sultanas or pitted prunes

1 tsp pure vanilla extract

coconut sugar and/or shredded coconut for coating

Method

1. Place all of the ingredients into a food processor in the order that they are listed.

2. Process the mixture for about 2 minutes, until it clumps together and forms a large ball on the blade. The mixture will stick together when pressed between your fingers and thumb.

3. To form into balls: Scoop out a heaped tablespoon of the mixture, and roll it between the palms of your hands until it forms a ball. Repeat with the remaining mixture. Roll the balls in shredded coconut and/or coconut sugar. Can be eaten immediately, or refrigerated for half an hour before serving. Store leftovers in the fridge.

4. To form into bars: Transfer the mixture from the food processor to a loaf tin lined with baking paper. Press the mixture into the tin with your fingers or a spatula. Smooth the top. Place in the freezer for a couple of hours. Remove from the freezer and cut into bars. The bars can be topped with raw cacao nibs or shredded coconut.

oatbars

The Tiny Vegans’ Verdicts

This recipe is a popular lunchbox snack with the tiny vegans – in ball or bar form.

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too.

Ally 🙂

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About Ally
Mamma. Vegan. I blog at Made of Stars.

7 Responses to {Recipe} Nut-free lunchbox snacks: chilli and parsley crackers; oaty carob bites

  1. Laura says:

    This is a great recipe – I bet it could be dehydrated too!

  2. narf77 says:

    We lucked out today, 2 excellent recipes :). I am going to try the crackers soon. Not sure if I am going to make the balls as I tend to inhale them ad hoc so might be best to stick with the lesser scarfed cracker ;). Cheers for the share, I love your recipes because I never have to substitute anything and I know that they will always be delish 🙂

    • Ally says:

      Hi Narf7! How are you?
      For some reason, most of my comments on WP blogs are being sent to the recipient’s spam folder. I’m still waiting for WP Support to get back to me. Aargh! Frustrating. I thought I would let you know in case you were wondering why I was suddenly absent from your blog. 🙂

  3. Now that I’ve replaced my broken food processor I’m looking forward to trying these. Nothing like a lovely new appliance to revive my enthusiasm for cooking (or not cooking, in the nutty cinnamon bites!).

  4. Pingback: {Recipe} Vegan Lunchbox Snacks | Made of Stars

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