We love having playdates for our kids - it gives us a chance to meet some of their friends, see how they interact with others and they’re great for developing our children’s social skills!
Organising food for them can often be tricky, especially with fussy eaters. There’s nothing worse than setting a tray of your go-to snacks in front of a new friend and suddenly they’re piping up to say ‘I only eat vegetarian/gluten-free/don’t like those!’
You’re fumbling, wondering whether to get on the phone to their mum to see if there’s anything else they’re not supposed to be eating, hoping they won’t tell their mum about this and deciding whether you should hide the pepperoni pizza in the freezer or not!
In terms of snacks that won’t ruin dinner, POM-BEAR could be the answer to the eternal problem – a true crowd pleaser, these light and crispy bear-shaped snacks have everything: Novelty, great taste, gluten free and absolutely no added artificial colours or flavours. You can satisfy their food cravings without ruining dinner with these cute, handy and light little bear snacks – that are only 65kcal per bag!
If you’re looking for a more substantial snack, there’s no need to panic here either, in this day and age, there are so many vegetarian and gluten-free, delicious options out there for kids, there’s lots of things to choose from. Putting together a snack board for the kids is no longer a headache with these fabulous no-more-fuss fussy-eater-approved snack boards!
Vegetarian, Gluten-Free Cauliflower Tasty Tots!
Ingredients:
200g cauliflower florets
1 large egg
Olive oil cooking spray
50g grated parmesan
Heat your oven to 200C.
1 Packet of POM-BEAR
50g almond flour
50g grated cheddar
sea salt and freshly ground black pepper to season
Method:
Blend your cauliflower florets until they have a mashed potato-like texture. Allow them to sit for a few minutes on paper towels to soak up some of the moisture before placing them in a large bowl.
Add one large egg, grated cheddar and parmesan and season with salt and pepper and mix them together before slowly folding in the almond flour.
Line a baking tray with baking paper and mould your mixture into small little balls. Before placing them on the baking paper. Spray with your olive oil cooking spray.
Cook them at 200C for 15-20 minutes to get them crispy, giving them a shake halfway through the 20 minutes to make sure all sides are cooked evenly.
Serve with a little ketchup for dipping and add in another savoury staple like gluten-free and artificial flavours-free POM-BEAR – a fun and flavoursome favourite with kids who love their cute little bear shape and it’s a favourite with us, because they’re the perfect no-fuss snack that everyone can enjoy!
Gluten-Free, Vegetarian Chewy and Chocolate-y Homemade Granola Bars (Check for nut allergies first!)
Ingredients:
200g gluten-free crispy rice cereal
50ml peanut butter
50g chocolate chips
40g desiccated coconut
50ml honey
200g gluten-free oats
1/2tsp vanilla extract
Method:
Add all your dry ingredients together: That means your crispy cereal, your oats, desiccated coconut and chocolate chips!
In a small pot over a medium heat, gently warm your peanut butter, honey and vanilla extract, mixing them together, before slowly folding the mixture into your oat/cereal bowl to combine them.
Allow the mixture to cool, before lining a flat, shallow baking tray with baking paper and layering your mixture over it, flattening it out and filling the corner with a spatula. Cool in the fridge for 2 hours, before slicing to serve!
Serve with yoghurt-covered nuts or maybe some chocolate-covered fruit slices to create a gorgeous little snack board for your little ones!
Crisp Medley
Ingredients:
4 carrots
30ml olive oil
1tsp ground cumin
2 large sweet potatoes
Preheat the oven to 200C.
1 packet of POM-BEAR
sea salt to season
1tsp dried rosemary
Method:
Cut the top off your carrots and peel your sweet potatoes, then slice them at an angle or grate them on the largest setting at an angle to create very thin slices.
Season the carrot slices in a large bowl with salt, olive oil and cumin, and season the sweet potato slices in salt, olive oil and rosemary, tossing to coat them fully. Lay them out on baking paper-lined trays and bake for 12-15 minutes or until crisp.
Serve in a large bowl with light and tasty gluten-free POM-BEAR. Their fun shape and great flavour works perfectly with the carrot and sweet potato bites to create the perfect crisp snack medley!
Vegetarian, Gluten-Free One-of-Your-5-a-Day Yoghurt Dots
Incredients:
10 strawberries/1 banana/half a mango/2 peeled kiwi
200ml plain unsweetened Greek yogurt
1tbsp honey
Method:
Blend your chosen fruit into a puree so that there are no chunks – add a little water if that helps! (Pro tip: Using a few different fruits can make a rainbow of yoghurt dots that your kiddos are sure to love – and get a few of their five a day in!)
Next, add your pureed fruit into a bowl and combine it with your honey and Greek yogurt until fully mixed.
Pour the mixture into an icing bag and line a tray with baking paper. Squeeze out small amount of the mixture to create little yogurt discs and leave the tray in the fridge for 2-3 hours before serving.
Serve on a snack board along with a little mashed avocado (with some salt and lemon mixed in) and some triangles of toasted gluten-free pita or POM-BEAR for their unique taste and texture that are a light and crispy bite which melts in the mouth!
Brought to you by
POM-BEAR is a delicious teddy shape potato snack, its unique taste and texture give a light and crispy bite which melts in the mouth. With no artificial flavours or colours and Gluten Free, POM-Bear is the perfect snack for all the family.
