Cooking with Kids Recipes
Snack Clusters
Cooking Time: 60 minutes or less
Makes: 2 cups
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They may taste like candy and crunch like peanut brittle, but these goodies pack a nutritious and nut-free punch. Pack ’em up as a protein-rich morning or afternoon snack.
ingredients
|
| 1 | egg white |
| 1/3cup |
(80 mL)
honey |
| 1/2tsp |
(2 mL)
salt |
| 2cups |
(500 mL)
raw, shelled pumpkin seeds |
directions
| 1. | Whisk the egg white in a medium bowl until foamy. Mix in honey and salt, then add pumpkin seeds. Toss until the seeds are coated. |
| 2. | Tip the contents of the bowl onto a rimmed cookie sheet lined with parchment paper, and spread evenly into a thin layer. |
| 3. | Roast in the oven at 300°F (150°C) for 30–35 minutes until golden and glossy, checking the seeds a few times to make sure they don’t burn. (If they’re getting too brown, stir them a bit.) |
| 4. | Allow to cool in the pan before breaking into clusters. Store in an airtight container for up to 1 week.
|
| 5. | Makes 4 cups (1 L). |
| 6. | In 1⁄2 cup (125 mL) serving: 463 calories, 17.9 g protein, 31.6 g fat
|
First published in Today's Parent's 11/2009 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can find ingredients in the refrigerator and cupboard and arrange everything on the kitchen counter.
