With the problem of food allergies on the growth, more schools are demanding peanut free lunches. If you must make peanut free recipes due to restrictions or a peanut allergy at school, in this post, VKool.com will introduce you 21 healthy peanut free snacks for school. Keep reading this post to learn these peanut free snacks. Surely, your kids will love these snack.

21 Healthy Peanut Free Snacks For School Mommies Should Know

1. Blueberry And Ginger Muffins

These peanut free snacks are really safe and delicious to pack in the lunch boxes.

Makes: 12 muffins

Ingredients:

• 1 cup of all-purpose flour
• 1 cup of granulated sugar
• 1 cup of whole wheat flour
• 1 tablespoon of finely grated fresh ginger
• 1 teaspoon of cinnamon
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1 egg
• 1/4 teaspoon of salt
• 1 cup of plain yogurt, preferably 2%
• 1 170-g container of fresh blueberries
• 1/3 cup of safflower oil
• 2 tablespoons of finely chopped candied ginger

How to make it:

1. Preheat oven to 375°F. Next, lightly spray a 12-cup of muffin pan with oil.
2. Stir flours with grated ginger, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
3. In a medium bowl, whisk egg with oil and yogurt. Then, stir egg mixture into the flour mixture, just till combined. Batter will be thick.
4. Stir in blueberries. After that, spoon into muffin cups. Now sprinkle tops with the candied ginger.
5. Bake in the centre of oven till golden and one cake tester inserted in the centre of one muffin comes out clean, about 25 minutes. Cool muffins in it for 10 minutes.
6. Now, remove to one cooling rack to cool totally.
7. At room temperature, keep in an airtight container for up to two days, or freeze up to one month.

Learn more: 16 Health Advantages Of Fresh Ginger Juice

2. Blueberry And Cinnamon Granola Bars

This is also one of the delicious peanut free snacks that you can try.

Makes: 10 servings

Ingredients:

• 1/4 cup of dried blueberries
• 1/2 cup of pepitas
• 1 1/4 cups of quick oats
• 1 cup of crispy rice cereal
• 1/4 cup of coconut oil
• 2 tablespoons of flaxseeds
• 1/4 cup of honey
• 1 teaspoon of cinnamon
• 1/4 cup of brown sugar

How to make:

1. In a small bowl, cover blueberries with some warm water for 5 minutes. Drain and pat dry using paper towel.
2. Heat one very large nonstick frying pan over medium to high.
3. Add pepitas and oats, stirring often, until lightly toasted, 4 to 5 minutes. Stir in flaxseeds and crispy rice cereal. Set aside.
4. Now, in a small saucepan, combine coconut oil with brown sugar, honey, and cinnamon and then set over medium-high.
5. Boil, stirring until sugar dissolves. Afterwards, remove from heat and now drizzle over oat mixture.
6. Add blueberries. Stir till well combined.
7. Scrape into an eight x eight-in. baking dish and then smooth top using a spatula.
8. Refrigerate until firm, about one hour. Cut into bars. Then, keeps well refrigerated in one zip-top bag for one week.
9. Allow it to stand at room temperature for five minutes before serving.

Learn more: 28 Health And Beauty Advantages Of Cinnamon

3. Quinoa Banana Bread

Mommies should not skip this one when seeking the best peanut free snacks.

Ingredients

• 1 cup of whole wheat flour
• 1 teaspoon of baking soda
• 3/4 cup of sugar
• 1/2 teaspoon of salt
• 2 eggs, at room temperature
• 2 very ripe bananas
• 1/2 cup of melted butter, vegetable oil or margarine
• 3/4 cup of chocolate chips (optional)
• 1 cup of cooked quinoa

How to make:

1. Preheat oven to 350°F. Next grease one loaf pan and then line the bottom using parchment paper.
2. In one large mixing bowl, combine flour with sugar, salt and baking soda. Now mix well with a wooden spoon or a whisk and let it stir to combine.
3. In a separate bowl, mash bananas thoroughly. Whisk in eggs. Then, stir in quinoa and butter.
4. Pour this blended banana mixture into this flour mixture, and stir till thoroughly combined. After that, fold in chocolate chips if needed.
5. Spoon the batter into this prepared pan and bake till a skewer inserted into this loaf comes out clean, around an hour.
6. Now transfer to one rack and leave to cool for ten minutes. After that, run one knife along the inside of that pan to loosen the cake.
7. Invert onto one rack and let rest till fully cooled.

Learn more: 20 Banana Smoothie Ideas For Breakfast

4. Strawberry And Cream Cheese Sandwich

Makes: 1 serving

Ingredients:

• 1 tablespoon of reduced-fat cream cheese
• 1/8 teaspoon of freshly grated orange zest
• 1/4 teaspoon of honey
• 2 medium strawberries, sliced
• 2 very thin slices of whole-wheat sandwich bread

How to make:

1. In a bowl, you combine cream cheese, orange zest and honey.
2. Then, spread bread with this cheese mixture.
3. Place sliced strawberries on one bread piece, top with the other.

Learn more: 23 Health & Nutritional Advantages Of Strawberry

5. Oatmeal Chocolate Chip Cookies

This is also considered among the best peanut free snacks that you can try.

Makes: 30 cookies

Ingredients:

• 1 cup of unsalted butter, softened
• 1/2 cup of packed dark brown sugar
• 1 cup of granulated sugar
• 1  large egg
• 1 1/2 cups of all-purpose flour
• 2 teaspoons of vanilla extract
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 cups of rolled oats
• 1 cup of dark chocolate chips
• 1/2 cup of raw, shelled sunflower seeds

How to make:

1. Preheat oven to 350°F. Next line 2 sheets of baking with parchment paper.
2. In a large bowl, you combine butter, brown and granulated sugars, and then beat with an electric mixer till smooth plus well combined.
3. Add vanilla and egg and beat till fully incorporated.
4. In a bowl, combine flour, baking powder, baking soda and salt and stir till well blended.
5. Add the flour mixture into the butter mixture and beat till fully combined.
6. Add oats, chocolate chips and sunflower seeds, and beat till just incorporated.
7. Roll dough into one-in. balls. Put 3 in. apart on the prepared baking sheets and then flatten slightly using your hand.
8. Bake cookies for about 13 to 15 minutes or until the edges are lightly golden.
9. Allow it to cool on baking sheets for five minutes, and then transfer to one cooling rack.

Learn more: 29 Good, Healthy Oatmeal Ideas

6. BBQ Chicken Sandwich

Makes: 1 serving

Ingredients:

• 1/2 cup of shredded cooked chicken
• 2 tablespoons of barbecue sauce
• 1/4 cup of shredded carrots
• 1 whole-wheat sandwich bun, small
• 2 teaspoons of light ranch dressing
• 1 leaf romaine lettuce

How to make:

1. In a bowl, you need to combine chicken, barbecue sauce and carrots.
2. Spread ranch dressing on this bun. Now top with the lettuce and chicken mixture.

Learn more: 10 Health And Nutritional Advantages Of Chicken For Everyone

7. Dressed-up Kale Chips

Ingredients:

• 1 bunch kale
• 1/4 teaspoon of kosher salt
• 1 tablespoon of olive oil

Optional toppings:

• finely grated parmesan
• roasted sesame seeds
• paprika
• chili powder
• nutritional yeast
• flax seeds
• brown sugar
• lemon or lime zest
• taco seasoning

How to make:

1. First of all, preheat oven to 250°F. Line sheets of baking with parchment paper.
2. Remove stems plus tough ribs from kale. Then, tear into two-three inch pieces.
3. Wash plus dry very well. Now transfer to one large bowl and then drizzle with salt and olive oil. Massage the kale gently, being sure to evenly coat all leaves.
4. Lay the kale on these prepared baking sheets in one single layer. Afterwards, sprinkle with desired toppings.
5. Bake for 10 minutes. Then, rotate sheets along with bake for ten to twelve more minutes, or till kale is crisp yet not brown.
6. Remove from oven and leave to cool for 5 minutes.

Learn more: Best Easy Kale Recipes To Cook

8. Classic Lasagna

This is also one of the healthiest peanut free snacks that you can try.

Makes: 8 servings

Ingredients:

Classic lasagna:

• 1/2 tablespoon of extra-virgin olive oil
• Meat sauce
• 4 ounces sweet or hot Italian turkey sausage (casings removed)
• 1 finely chopped carrot
• 2 finely chopped onions
• 12 ounces of mushrooms, wiped clean plus chopped
• 2 cloves garlic, minced
• Freshly ground pepper for taste
• 1/8 teaspoon of salt
• 1/4 cup of dry red wine
• 1/2 cup of sun-dried tomatoes, slivered, (not packed in oil)
• 2 28-ounce cans of plum tomatoes, drained plus chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• 1/4 teaspoon of crushed red pepper or to taste

Pasta and cheese filling:

• 2 cups nonfat ricotta cheese
• 12 ounces of whole-wheat lasagna noodles
• 1/8 teaspoon of salt
• Ground nutmeg to taste
• Freshly ground pepper to taste
• 1 cup of shredded part-skim mozzarella
• 2 tablespoons of chopped fresh parsley
• 1/2 cup of freshly grated Parmesan cheese

How to make:

1. In order to prepare meat sauce: In a Dutch oven or large heavy pot, heat oil over medium-high heat. Next add sausage along with cook, breaking up clumps, till browned, 3 to 5 minutes. Lower heat to medium. Then, add carrot and onions; cook, stirring, till softened, about 2 to 3 minutes. After that, add garlic and mushrooms; season with pepper and salt. Cook, stirring frequently, till mushroom liquid evaporates, about 4 to 6 minutes.
2. Stir in plum tomatoes, wine, sun-dried tomatoes, basil, thyme, oregano and crushed red pepper.
3. Now bring to a simmer; lower heat to low, cover plus simmer, stirring often, for 45 minutes. Then, uncover and cook, stirring often, until this sauce is very thick, around 30 to 45 minutes more. Afterwards, adjust seasoning with pepper and salt.
4. To prepare amp and filling; assemble lasagna: You need to bring one large pot of slightly salted water to one boil. Then, preheat oven to 350°F. Now coat a nine-by-thirteen-inch baking dish alongside cooking spray.
5. Cook noodles till until just tender, about ten minutes or following package directions.
6. Drain, and later cool by plunging noodles into one large ice-cold water bowl. Lay the noodles out on the kitchen towels.
7. Season ricotta with pepper, salt and nutmeg. Then, spread about 1 1/2 cups of meat sauce in this prepared pan. Layer three noodles on top.
8. Spread another 1 cup of sauce over the noodles. Now dot about 2/3 cup of ricotta over this sauce, later sprinkle with 1/4 cup of mozzarella and 2 tablespoons of Parmesan.
9. Continue layering the noodles, cheeses and sauce, finishing with the mozzarella, sauce, and Parmesan. Now sprinkle with parsley; then cover with foil.
10. Bake the lasagna till the sauce is bubbling, about 35 to 40 minutes. Afterwards, uncover and bake till golden, five to ten minutes more. Now let cool for 10 minutes prior to cutting.

9. Pizza Roll-Up

This is also one of the easiest peanut free snacks that you can try.

Makes: 1 serving

Ingredients:

• 2 tablespoons of prepared pizza sauce
• 1 8-inch of whole-wheat flour tortilla
• 3 tablespoons of shredded part-skim mozzarella
• 12 leaves baby spinach

How to make:

1. First off, place tortilla on one plate and then spread pizza sauce over this. Top with an even spinach layer and after that sprinkle cheese on top.
2. Microwave on High till this cheese is just melted, around 45 seconds.
3. Carefully roll this tortilla up. Allow it to cool for 10 minutes prior to slicing into pieces, if wanted.

Learn more: 30 Easy, Healthy Homemade Pizza Ideas

10. Old-Fashioned Spaghetti And Meatballs

Looking for the best peanut free snacks for school you should not pass this one.

Makes: 6 servings

Ingredients:

Meatballs:

• 1/2 cup of hot water
• 1/3 cup of bulgur
• 4 ounces of lean ground beef
• Medium onion-1, very finely chopped
• 4 ounces of hot Italian sausage
• Large egg whites-2, lightly beaten
• 1 teaspoon of dried oregano
• Garlic-3 cloves, very finely chopped
• 1/2 teaspoon of salt
• 1 cup of fresh breadcrumbs (preferably whole-wheat)
• 1/2 teaspoon of freshly ground pepper

Sauce and spaghetti:

• 4 cups of prepared marinara sauce
• 1 pound of whole-wheat spaghetti or linguine
• 1/2 cup chopped fresh parsley or slivered fresh basil leaves
• 1/2 cup of freshly grated Parmesan or Romano cheese

How to make:

1. To prepare meatballs: In a small bowl, combine bulgur and water. Let stand till the liquid is absorbed and the bulgur is tender, about 30 minutes.
2. Then, preheat oven to 350°F. Coat one rack with cooking spray and put it over one baking sheet lined with foil.
3. In a large bowl, combine ground beef, onion, egg whites, sausage, garlic, oregano, salt, breadcrumbs, pepper and the soaked bulgur as well; mix well.
4. Form this mixture into one-inch meatballs (about 24). Put these meatballs on the rack and then bake for 25 minutes. Afterwards, blot well using a paper towel.
5. To prepare amp & sauce; spaghetti: Bring a large pot of slightly salted water to a boil. In a Dutch oven, bring sauce to one simmer. Add the meatballs to this sauce and then simmer, covered, for about 20 minutes. Now stir in basil or parsley.
6. Meanwhile, cook linguine or spaghetti until just tender, about 8 to 10 minutes.
7. Drain and transfer to one serving bowl. Top with the meatballs and sauce and afterwards serve with grated cheese.

Learn more: 14 Healthy Homemade Spaghetti Sauce Ideas

11. Double-Duty Homemade Pudding

General speaking, this is also one of the greatest peanut free snacks that you can try.

Makes: 6 adult servings

Ingredients:

• 5 cups of milk, divided
• 2 large egg yolks
• 2 large eggs
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1/3 cup of cornstarch
• 4 oz of finely chopped dark chocolate
• 1 tablespoon of vanilla extract

To serve:

• crumbled cookies
• sliced bananas
• animal crackers
• chocolate shavings

How to make:

1. In a large pot, bring milk (4 cups) to a boil. Next remove from heat.
2. Whisk together egg yolks, eggs and remaining one cup of milk till uniform.
3. In a large bowl, combine sugar, salt and cornstarch and then whisk in egg mixture.
4. Gradually add hot milk, stirring often.
5. Return mixture to the pot over medium heat and then cook, while you continue to whisk, for about 3 to 4 minutes or till it has thickened and boiled. Add vanilla.
6. Divide pudding equally into two bowls, pouring through one strainer to discard any lumps.
7. Add chocolate to a bowl and let stand two minutes to melt. Stir to incorporate.
8. Press plastic wrap onto this surface of both mixtures in order to prevent skins from forming.
9. Refrigerate until cold. Now dish up pudding buffet-style with cookies, bananas, animal crackers and chocolate shavings.

12. Loaded Twice-Baked Potatoes

Makes: 4 servings

Ingredients:

• 8 ounces of 90%-lean ground beef
• 4 medium russet potatoes
• 1 cup of finely chopped broccoli florets
• 1 cup of reduced-fat Cheddar cheese, shredded and divided
• 1 cup of water
• 1/2 cup of reduced-fat sour cream
• 1/4 teaspoon of freshly ground pepper
• 1/2 teaspoon of salt
• 3 scallions, sliced

How to make:

1. Firstly, pierce potatoes all over using a fork. Put in the microwave and then cook on Medium, turning about once or twice, until these potatoes are soft, around 20 minutes.
2. Meanwhile, in a large skillet, brown meat over medium to high heat, stirring constantly, about 3 minutes.
3. Transfer to one large bowl. Now increase heat to high, then add water and broccoli to the pan, cover, and afterwards cook until tender, about 4 to 5 minutes. Drain this broccoli; add the meat to it.
4. Cut off carefully the top third of these cooked potatoes; reserve these tops for another use.
5. Scoop out these insides into one medium bowl. Put the potato shells in one small baking dish.
6. Add 1/2 cup of Cheddar, sour cream, pepper and salt to these potato insides and then mash with a potato masher or fork. Add the potato mixture and scallions to the meat and broccoli; stir to combine.
7. Evenly divide this potato mixture among these potato shells and then top with the rest of 1/2 cup cheese.
8. Microwave on High till the cheese is melted and the filling is hot, 2 to 4 minutes.

Learn more: Easy Potato Ideas For Breakfast And Dinner

13. Stuffed Cucumber Bites

Makes: 40 pieces

Ingredients:

• 1/4 cup of softened goat cheese
• 1/4 cup of softened deli-style cream cheese
• 1 tablespoon of chopped dill
• Pinch of salt
• 1/2 teaspoon of grated lemon zest
• Long threads or Dill sprigs of lemon zest for garnish
• Mini cucumbers-8, cut into 3/4-inch pieces

How to make:

1. In a bowl, you need to combine goat cheese, cream cheese, dill, salt and lemon zest and mash with the help of a fork until uniform.
2. Use a paring knife or a mini melon baller in order to hollow out a well, almost the cucumber pieces depth (do not go through the bottom).
3. Spoon in the cream cheese mixture and level off filling using a knife. Garnish with lemon threads or dill.

Learn more: 29 Awesome Advantages Of Cucumber For Health And Beauty

14. Corn And Broccoli Calzones

You also should not miss this one when looking for the best peanut free snacks.

Makes: 6 calzones

Ingredients:

• 1 1/2 cups of fresh corn kernels
• 1 1/2 cups of chopped broccoli florets
• 1 cup of part-skim mozzarella cheese, shredded
• 4 scallions, thinly sliced
• 2/3 cup of part-skim ricotta cheese
• 1/4 cup of chopped fresh basil
• 1/4 teaspoon of salt
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of freshly ground pepper
• 20 ounces of whole-wheat pizza dough, prepared, thawed if frozen
• All-purpose flour for dusting
• 2 teaspoons of canola oil

How to make:

1. Position racks in lower and upper thirds of oven; then preheat to 475°F. Now coat two baking sheets alongside cooking spray.
2. In a large bowl, you combine broccoli, mozzarella, corn, ricotta, scallions, garlic powder, basil, salt and pepper.
3. On one lightly floured surface, you divide dough into six pieces. Then, roll each piece into an eight-inch circle.
4. Place a generous 3/4 cup of filling on a half of each circle, making a one-inch border of dough.
5. Brush this border with water and then fold the top half over this filling. Now fold the edges over plus crimp using a fork to seal.
6. Make some small slits in the top in order to vent steam; then brush each calzone with some oil.
7. Transfer the calzones to these prepared baking sheets.
8. Bake these calzones, switching these pans halfway through, till browned on top, around 15 minutes.
9. Let cool slightly prior to serving.

Learn more: 16 Health And Nutritional Advantages Of Broccoli

15. Hamburger Buddy

In general, this is also one of the most popular peanut free snacks.

Makes: 6 servings, around 1 1/3 cups each

Ingredients:

• Two medium carrots, cut into two-inch pieces
• 3 cloves garlic, crushed plus peeled
• 10 ounces of white mushrooms, cut in half with large ones
• 1 pound of 90%-lean ground beef
• One large onion, cut into two-inch pieces
• 2 teaspoons of dried thyme
• 1/4 teaspoon of freshly ground pepper
• 3/4 teaspoon of salt
• 2 cups of water
• 8 ounces of whole-wheat elbow noodles
• 1 14-ounce can of reduced-sodium beef broth and
• 2 tablespoons of Worcestershire sauce
• 1/2 cup of reduced-fat sour cream
• 2 tablespoons of all-purpose flour
• 1 tablespoon of chopped fresh chives or parsley for garnish

How to make:

1. Fit a food processor alongside the steel blade attachment.
2. With the motor running, you drop garlic by way of the feed tube and process till minced, then add mushrooms and carrots and process till finely chopped.
3. Turn it off; add onion, together with pulse until roughly chopped.
4. In a Dutch oven or large straight-sided skillet, cook beef medium to high heat, breaking it up using a wooden spoon, till no longer pink, about 3 to 5 minutes.
5. Stir in the thyme, chopped vegetables, salt and pepper and then cook, stirring constantly, until the vegetables begin to soften and these mushrooms release their juices, about 5 to 7 minutes.
6. Stir in water, noodles, 1 1/2 cups broth, and Worcestershire sauce; then bring to a boil.
7. Cover, lower heat to medium and now cook, stirring occasionally, till the pasta is tender, about 8 to 10 minutes.
8. In a small bowl, whisk flour with the rest of 1/4 cup broth till smooth; stir into this hamburger mixture.
9. Stir in the sour cream. Now simmer, stirring often, till the sauce is thickened, around 2 minutes.
10. Serve sprinkled with chives or parsley, if desired.

Learn more: 28 Health & Beauty Advantages Of Carrot, Carrot Juice & Carrot Oil

16. Buffalo Chicken Wrap

Makes: 4 servings

Ingredients:

• 3 tablespoons of white vinegar, divided
• 2 tablespoons of hot pepper sauce, like Frank’s RedHot
• 1/4 teaspoon of cayenne pepper
• 1 pound of chicken tenders
• 2 teaspoons of extra-virgin olive oil
• 2 tablespoons of reduced-fat mayonnaise
• Freshly ground pepper for taste
• 2 tablespoons of nonfat plain yogurt
• 1/4 cup of crumbled blue cheese
• 1 cup of shredded romaine lettuce
• 4 8-inch of whole-wheat tortillas
• 1 large tomato, diced
• 1 cup of sliced celery

How to make:

1. In a medium bowl, whisk 2 tablespoons vinegar, hot pepper sauce and cayenne pepper.
2. In one large nonstick skillet, heat oil over medium-high heat.
3. Add chicken tenders; cook till cooked through and also no longer pink in its middle, three to four minutes per side.
4. Add the hot sauce to the bowl; toss to coat well.
5. In a small bowl, whisk mayonnaise, pepper, yogurt and the remaining one tablespoon vinegar. Stir in blue cheese.
6. To assemble wraps: You need to lay a tortilla on one work surface or plate. Then, spread with 1 tablespoon of blue cheese sauce together with the top with 1/4 of the chicken, celery, lettuce and tomato.
7. Drizzle with some of this hot sauce that remains in the bowl and afterwards roll into one wrap sandwich.
8. Repeat with the rest of tortillas.

17. Cheesy ChickenPasta

Not surprisingly, this is also among the delicious peanut free snacks for school that you can try.

Makes: 6 servings, around 1 1/3 cups each

Ingredients:

• 2 cups 1/2-inch cauliflower florets
• 8 ounces whole-wheat penne
• 1 tablespoon extra-virgin olive oil
• 1/2 cup dry white wine
• 1/2 cup finely chopped onion
• 3 cups low-fat milk
• 3/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground pepper
• 3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
• 1 cup shredded Gruyère, or Swiss cheese
• 2 tablespoons chopped fresh chives, or scallion greens
• 1 teaspoon Dijon mustard

How to make:

1. Bring a large water pot to a boil. Next add pasta and cook for five minutes.
2. Add cauliflower florets and then cook until the florets and pasta are tender, about four minutes more. Now drain, rinse plus return to the pot.
3. Meanwhile, in a large saucepan, heat oil over medium heat.
4. Add onion and then cook, stirring, till tender, 2 to 3 minutes.
5. Add wine and cook till reduced slightly, about one minute.
6. In a medium bowl, whisk flour, milk, salt and pepper together and then add to the pan. Now bring to one boil over medium to high heat, stirring frequently.
7. Cook, stirring, till thickened, about 1 minute. Lower heat to low and afterwards stir in cheese till smooth.
8. Stir turkey or chicken and mustard into this cheese sauce; cook till heated through, about two minutes.
9. Stir the sauce into this drained pasta as well as cauliflower.
10. Finally, serve sprinkled with scallion greens or chives.

18. Oven “Fries”

Makes: 4 servings

Ingredients:

• 4 teaspoons of extra-virgin olive oil
• Large Yukon Gold potatoes-2, cut into wedges
• 1/2 teaspoon of dried thyme, (optional)
• 1/2 teaspoon of salt

How to make:

1. First of all, you have to preheat oven to 450°F.
2. Then, toss potato wedges with salt, oil, and thyme (if using).
3. Spread the wedges out on one rimmed baking sheet.
4. Bake until tender and browned, turning once, about twenty minutes total.

19. French Onion Dip

Makes: around 2 1/2 cups

Ingredients:

• 1 tablespoon of extra-virgin olive oil
• 3/4 teaspoon of salt
• 4 cups of chopped onions
• 1 14-ounce can of reduced-sodium beef broth or 1 3/4 cups of mushroom broth
• 2 tablespoons of distilled white vinegar
• 2 teaspoons of onion powder
• 1/3 cup of nonfat plain yogurt
• 1 cup of reduced-fat sour cream

How to make:

1. In a large skillet, heat oil over medium-high heat.
2. Add salt and onions; cook, stirring occasionally, till beginning to brown, about 6 to 10 minutes.
3. Add broth, discard any browned bits, and now simmer till this liquid is almost evaporated, about 10 to 20 minutes.
4. Lower heat to medium-low and after that cook until these onions are golden brown, about 5 to 8 minutes more.
5. Stir in onion powder first, then stir in vinegar and now cook until evaporated, about 1 to 2 minutes. Now remove from heat and allow it to cool for 20 minutes.
6. Combine yogurt and sour cream in a medium bowl. Then, stir in this onion mixture. Finally, chill for at least half an hour to blend flavors.

Learn more: 11 Nutritional And Health Advantages Of Onion

20. Yummy Molasses Crackles

Makes: About 3 dozen cookies

Ingredients:

• 1 cup + 1/3 cup of sugar, divided
• 1/4 cup of unsalted butter, softened
• 1 large egg, beaten
• 2 cups of all-purpose flour
• 1/4 cup of molasses
• 2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/3 cup of crystallized ginger, finely chopped
• 1/8 teaspoon of ground ginger

How to make:

1. First of all, in a large bowl, beat butter and 1 cup of sugar with an electric mixer till creamy. Add molasses and egg. Mix well.
2. In another large bowl, whisk flour, cinnamon, baking soda, salt, ginger, cloves till well blended. Then, stir in crystallized ginger.
3. Blend this flour mixture into this butter mixture one cup at a time, combining well, till it is all incorporated.
4. Chill the dough in your refrigerator until firm, half an hour to 1 hour.
5. Preheat oven to 375°F. Now lightly coat 2 sheets of baking with cooking spray.
6. Place the rest of 1/3 cup sugar in one shallow dish. After that, roll the dough into one-inch balls and next roll in the sugar. Put 1 1/2 inches apart on this prepared baking sheet.
7. Bake these cookies, in batches, till they crackle on top, about 8 to 10 minutes. Thereafter, transfer to one wire rack to cool.

21. Nut-Free Chocolate And Cherry Snack Bars

Makes: 16 bars

Ingredients:

• 3/4 cup of old-fashioned rolled oats
• 2 1/2 cups of unsweetened puffed wheat cereal
• 1/2 cup of dried cherries or cranberries, coarsely chopped
• 1/2 teaspoon of vanilla extract
• 1/2 cup of honey
• 1/2 cup of finely chopped bittersweet chocolate or mini semisweet chocolate chips
• 1/8 teaspoon of salt

How to make:

1. Firstly, position one rack in lower third of the oven; then preheat to 300°F.
2. Line an eight-inch-square pan accompanying parchment paper, allowing it to overhang on 2 opposite sides.
3. Toss oats, cereal, and dried cranberries or cherries in a large bowl.
4. Then, combine honey, salt and vanilla in a small saucepan. Now warm over medium heat, turning, until the salt is dissolved and also honey is more fluid.
5. Pour this honey mixture over these dry ingredients and fold till everything is sticky and moistened. Let cool for five minutes. Fold in chopped chocolate or chips until evenly distributed.
6. Scrape the mixture into this prepared pan and evenly spread with a fork. Press this mixture very firmly all over with the back of this fork. Or you can cover with parchment paper, and then press firmly all over.)
7. Bake till this top is golden brown, around 35 minutes.
8. Run a knife along these unlined sides of the pan in order to detach the bars. Allow it to cool in the pan on one wire rack to the room temperature, about one hour.
9. Use the ends of this parchment to raise these bars from the pan.
10. Gently peel off this parchment. Cut into 16 squares or bars using a heavy sharp knife.

Learn more: 22 Nutritional, Health And Beauty Advantages Of Chocolate

If you want to know more about healthy and delicious recipes, go to our main Food & Recipes page. After reading the article of 21 healthy peanut free snacks for school, hope that you will learn more some easy and yummy peanut free snacks for your kids. If you have any question or comment, please leave them below, I will respond you as soon as possible. Also, you can share the experience if you know any other peanut free snacks to us.

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