Courtesy of

Katie Kimball
and
Kids Cook Real Food

1
Thank you so much for taking this step - the fact that you
are even thinking about teaching your kids to cook, that
you have the desire, is a huge success in my opinion. Its not
always easy to carve out the time, but in my experience with thousands of families in
the Kids Cook Real Food eCourse, its always worth it.

Its my hope that these recipes - fun foods that my own four kids LOVE to eat - will be
enough to push that desire into action, and that your kids will be begging to do more
with food. (Or at least not complaining about it - we live in a real world after all!)

As you skim, right away youll notice our kid-friendly language that makes the Kids
Cook Real Food eCourse special:

We write out words like teaspoon so kids have one less barrier to understanding
(but we do include the abbreviation tsp. so they can start to learn those too).

We write out fractions in words, because its hard for kids below 3rd grade or so to
read those. Again, we dont want cooking to be more confusing than it has to
be.

We work hard to make instructions as simple as possible while still explaining

techniques that might be tricky for kids, and we use a large font.

On the spice mixes, you might be surprised that our ingredients list calls for a
Dad of garlic powder or a Baby of cayenne pepper. This is our special
method to give kids who dont yet know how to read independence in the
kitchen. It goes with printable cards like this:

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 2
To implement this in your kitchen for younger kids (just skip over if your kids are all
readers), just lay out the 4 basic measuring spoons and explain:

The biggest spoon is the Dad (tablespoon).

The next biggest is the Mom (teaspoon).

The next one is the Kid (half teaspoon).

The smallest is the Baby (quarter teaspoon).

Even quite small children are now empowered

to get the proper spoon even if youre asking for it
from across the room!

Its amazing to watch little ones faces blossom with pride when they realize they can
actually contribute to the family.

Genuine self-esteem building is just one of the benefits weve seen time and time
again as families all over the world teach their kids to cook. Parents have also raved
about picky eaters trying new foods, kids being able to get their own breakfast when
Mom is sick, and the joy found in working together on a meal and then sharing the
fruits of the labor around the dinner table.

I want to encourage you to have confidence and jump right in - you may not be a
perfect cook (neither am I!), but you are the best person to show your kids how to try
and try again.

If youd like a little direction about where to start on basic kitchen skills like measuring,
following a recipe well, being safe at the stove, using knives, and more, we have just
what you need at Kids Cook Real Food. The class videos demonstrate some of the
recipes in this resource, but our focus is really on teaching techniques. Your kids will
be able to make any recipe they come across - and make up their own using whole
ingredients too!

You can see more here: KidsCookRealFood.com

For now, enjoy these snacks, and may you have a special experience with your kids
in the kitchen!

-XOXO-
Mrs. Kimball
Kids Cooking Class Teacher

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 3
Ive left some notes on each recipe detailing what kids can do at various skill levels, and I
used the levels we have in our eCourse where we teach over 30 basic skills:

: Any rookie in the kitchen (especially kids ages 2-5). We teach measuring, stirring,
pouring, peeling, spreading and more.

: We teach kids intro to sharp knife skills, stovetop safety, following a recipe well
(completely independently) and more!

: Kids should have the basics mastered from the Intermediate Level, and then
theyll learn chefs knife skills, oven safety, small appliances and more about making full
meals. These kids can do anything in this book and beyond by Class 8!

Click here to learn more about the eCourse

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 4
Ranch Dressing Mix
2 Tbs. (Dad) dried dill 30 mL
2 Tbs. (Dad) dried parsley 30 mL
2 Tbs. (Dad) dried chives 30 mL
4 Tbs. (Dad) onion powder 60 mL
2 tsp. (Mom) black pepper 30 mL
2 tsp. (Mom) salt 30 mL
1/4 tsp. (Baby) cayenne pepper, optional 1.2 mL

Use this mix with the following recipe to make dressing or dip.

Ranch Dip (with pre-made mix)

Ingredients
1 c. (one cup) of either: sour cream, yogurt, or mayo 245 grams
1 tsp. - 1 Tbs. (one teaspoon to one tablespoon) red wine vinegar,
optional 15 mL
1 1/2 tsp. (one and one-half teaspoons) ranch mix 22.5 mL

Instructions
1. Mix ingredients together well until everything is uniform. Start with 1
teaspoon vinegar, taste it and see if youd like it more tangy.
2. Thin with milk for pourable dressing.
3. Serve with raw veggies or salad.
4. Store in the refrigerator and use as a dressing or veggie dip.
5. The dip will last as long as the ingredients would have lasted (often
about two weeks after opening, for sour cream).

Note: The flavor will get a little stronger after a few hours as the herbs
permeate the sour cream or other base. You can add 1/2 to 1 teaspoon
more ranch mix if youd like more flavor.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 5
 Measure and blend the herbs for the ranch mix. (In our course, we use
the cards to make it independent!)
Shake it up!
Stir the finished ranch dip
Peeling cucumbers
Taste test!

Should be independent on making ranch dip with the mix

Washing produce
Cutting cucumbers (and maybe other softer veggies?)

Helping choose produce to buy

Cutting carrot sticks, cauliflower and more for dipping

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 6
Ingredients
1 avocado
1 Tbs. (Dad) lime (or lemon) juice 15 mL
1 tsp. (Mom) adobo seasoning 5 mL
1/4 tsp. (Baby) salt 1.2 mL

Instructions
1. Ask an adult to cut and pit the avocado.
2. Mash the avocado using one of these ways:
a. Use a fork or large spoon and scrape out a little bit at a time
into a bowl (almost like youre scraping ice off a car or
forming a shape on a sand castle bit by bit). Its easiest if you
flip the utensil over, not the way youd hold it to eat.
b. Scoop into a bowl and mash with a fork or potato masher.
c. Scoop all the avocado into a bowl with a spoon and use an
immersion blender (hand blender) to whiz it up.
d. Use a food processor.
3. Stir in the lime (or lemon), adobo and salt. You might start with less
juice at first, since you can always add more but you cant take it out.
4. Taste and add more seasoning if youd like.
5. Serve with chips and salsa, raw veggies (carrots, peppers, etc.) to dip,
or with any Mexican meal.

Adobo Seasoning
1 Tbs. (Dad) + 1 tsp. (Mom) dried Mexican oregano 20 mL
[or 1 Tbs. (Dad) regular oregano 15 mL]
1 Tbs. (Dad) cumin 15 mL
1 Tbs. (Dad) garlic powder 15 mL
1 Tbs. (Dad) onion powder 15 mL
1 Tbs. (Dad) black pepper 15 mL
1/4 tsp. (Baby) cayenne pepper 1.2 mL

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 7
 Measuring and blending spices for adobo
Helping to mash the avocado
Stirring
Tasting!

This should be a totally independent recipe except for cutting and

pitting the avocado

100% independent recipe!

Cutting carrot sticks and other veggies to dip

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 8
MAKES 4 CUPS AUTHOR: RACHEL

Ingredients
3 c. (three cups) of cooked chickpeas or garbanzo beans (or two 15-
ounce cans chickpeas), drained 500 grams
2-4 cloves garlic
1/2 c. (one half cup) tahini paste 110 grams
1/3 2/3 c. (one third to two thirds cup) water drained from beans (use
more or less depending on desired consistency) 80-160 mL
3-6 Tbs. (3 to 6 tablespoons) lemon juice
1/3 c. (one third cup) extra virgin olive oil 80 mL
1 1/2 2 tsp. (one and one half to two teaspoons) salt 7.5 - 10 mL
2 tsp. (two teaspoons) ground cumin 10 mL
1/8 tsp. (one-eighth teaspoon) black pepper

Instructions
1. If cooking dry chickpeas, youll need at least 1 1/2 cups. Remember
to soak the night before (we teach how to cook dry beans in Class 5
of the Kids Cook Real Food eCourse). If youre using canned beans,
drain and rinse them but save the liquid.
2. Peel garlic (taught in Class 3 Advanced).
3. Add all ingredients except the chickpeas to a blender*. Start with the
smaller amount of water, lemon juice and salt and add more later if
needed.
4. Puree until garlic is minced and liquid is combined.
5. Add half of the chickpeas and blend until smooth. Scrape down the
sides with a spatula.
6. Add the rest of the chickpeas and blend until smooth.
7. Add more bean water to thin out hummus as needed. You may have
to use a spatula to scrape the sides and bottom to make sure all the
chickpeas are pureed.
8. Taste and add more lemon juice (for tang) or other seasoning as
needed. If it tastes pretty boring, add salt, especially if you cooked
your own beans. (Some adults might like a dash or up to 1/4
teaspoon cayenne (red) pepper.)

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 9
 9. Store in the fridge for a week or freeze for up to three months in an
airtight container.
10. Serve with raw veggies like carrots, cucumbers, celery and more.

*Note: A regular blender works fine; no high-powered blender necessary.

Can help an adult with the buttons on the blender

Measuring parts of the recipe
Picking through dry beans and rinsing them

Once the beans are cooked, Intermediate kids may be able to nearly
make the entire recipe on their own (Id practice it with them once
though and make sure they know how to use the blender)

Should be a totally independent recipe, including cooking dry beans

from scratch and making the hummus
An adult may be needed to drain the heavy, hot pot of beans
We teach it all in our Kids Cook Real Food eCourse!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 10
MAKES ABOUT 16 SQUARES

Ingredients
Crust:
1 c. (one cup, equals 2 sticks) softened butter 240 grams
1/4 c. (one quarter cup) sugar or sucanat 50 grams
2 c. (two cups) white whole wheat flour* 240 grams

*If you only have regular whole wheat flour, use half all-purpose white flour or the crust
will be too crumbly. Gluten-free option on next page.

Frosting:
1 c. (one cup) yogurt cheese 255 grams
2 Tbs. (two tablespoons) maple syrup 30 mL
1/4 - 1/2 tsp. (one fourth to one half teaspoon) almond extract
(optional) 1.2 - 2.5 mL

Fruit:
Assorted fruit, like small berries, sliced strawberries, kiwi, and more
Special notes: bananas are great but will get brown quickly, so add
those right before serving. Pineapple can cause the frosting to discolor
so its not the best choice.

Instructions
To make the crust:

1. Preheat the oven to 350 F (180 C).

2. Butter a 9x13 (nine by thirteen inch) pan or cookie sheet.
3. Cream the butter and sugar together with a stand mixer or hand
mixer.
4. Stir in 1 1/2 cups flour and mix well.
5. Use a spoon or your hands to finish adding as much flour as possible
without the crust getting crumbly. The dough should be thick enough
to hold its shape when you squeeze it into a ball.
6. Once the dough holds together when you squeeze it, begin to press a
handful at a time into the buttered pan.
7. Aim for a thickness of about 1/4 (one quarter inch) thick.
10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 11
 8. Bake for 15-20 minutes.
9. Watch the edges; they can brown quickly! As soon as you see any
brown on the edges, its done.
10. While the cookie crust cools, make the frosting.

To make the frosting:

1. Whip the yogurt cheese, syrup and extract with a fork or mixer until
combined and creamy.
2. Taste and add more sweetener or extract as you wish.

To build the dessert:

1. Spread the frosting on the cooled crust
2. Top with your choice of fruits.
3. Store in the refrigerator (or on the counter if serving the same day).
Best if eaten within about 2 days, although the ingredients last much
longer than that separately.

Note: This crust is not nearly as kid-friendly, but its delicious and it was
important to me to offer a tried-and-true gluten-free option.

Ingredients
1-1/3 c. (one and one third cup) rolled oats 120 grams
1 c. (one cup) crispy almonds 140 grams
1/2 c. (one half cup) gluten-free flour blend 60 grams OR 1/4 c. (one fourth
cup) coconut flour 30 grams
1/3 c. (one third cup) sucanat 65 grams
2 tsp. (two teaspoons) baking powder 10 mL
3/4 tsp. (three quarters teaspoon) salt 3.7 mL
1/3 c. (one third cup) palm shortening 70 grams
6 Tbs. (six tablespoons) butter, melted 90 mL
1/2 tsp. (one half teaspoon) almond extract 2.5 mL
1 egg

(Instructions on next page)

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 12
Instructions
1. Preheat oven to 350 F (180 C).
2. Chop the almonds by pulsing about 15 times in a food processor
plus 2-3 seconds of processing. You want chunky pieces, not
anything like meal or flour. It measures about 3/4 cup now.
3. Spread the oats and chopped nuts out on 2 separate cookie
sheets (one can be used for the finished recipe).
4. Toast in the preheated oven until lightly browned.
a. For the nuts: Stir after 3 minutes and toast 3 more minutes.
b. For the oats: Stir when you take out the nuts, then set a timer
for 8 more minutes. Stir again. You may need to toast 2-5
more minutes.
5. Meanwhile, melt the butter in a small pot over low heat.
6. Carefully put the oats and nuts in the food processor together and
process until they are a fine meal, almost like flour. (Hint: pouring
off a hot cookie sheet is risky. Try a spoon!)
7. Add all the dry ingredients (flour, sucanat, baking powder and salt)
and pulse to combine.
8. Process in the palm shortening until the mixture looks like thick
crumbs.
9. Add the melted butter and almond extract. Process until
combined.
10. Add the eggs and pulse to combine.
11. Butter a small cookie sheet with sides (you can use one that you
toasted with).
12. With your fingertips, press the crust mixture in a thin layer on the
sheet.
13. Bake at 350 F (180 C) for 13-15 minutes until the edges are
browning and crispy.
14. Allow to cool completely before topping.
15. Slice into small bars to serve. Best eaten with a fork.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 13
 Stirring frosting and measuring ingredients
Running the buttons on a stand mixer or food processor (GF version)
Helping roll out the dough
Placing the fruit
Washing blueberries
Take them into a field to pick fruit if you can!

Making and rolling the dough (whole wheat version) should be

independent after talking through with an adult or practicing once
Cutting strawberries, cored pineapple, and kiwi with a paring knife is
perfect practice for Class 2 knife skills from the Kids Cook Real Food
eCourse
Should be able to strain yogurt for yogurt cheese once shown how
Making frosting should be independent at this age they can taste
test and add more or less sweetener with good conversation

Oven skills are taught in Class 4 of the Advanced Level of the eCourse,
so Advanced kids should be able to do this entire recipe on their own
Caution recommended (stay close, adults) with getting the toasted
oats and nuts off the hot pan and into the food processor for the GF
version.

This is a great party food to bring to a pot luck or holiday party that kids
can be SO proud of and show off their skills to friends and loved ones!
Everyone of any age can be involved!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 14
MAKES 9-12
Ingredients
3 c. (three cups) 100% fruit juice, divided into 2 cups and 1 cup 720 mL
6 Tbs. (six tablespoons) gelatin 90 mL

Adults, see where to source gelatin.

Instructions
1. Measure 2 cups (480 mL) juice into a small pot.
2. Heat gently over medium (adult or older kid job).
3. Measure 1 cup (240 mL) cold juice into a 4-cup or larger bowl.
4. Sprinkle gelatin over the cold juice and whisk thoroughly.
5. When the juice on the stove is just steaming a little and hot/painful to
touch, not boiling, turn off the heat.
6. Pour the heated juice into the cold juice and whisk thoroughly (adult
or older kid job).
7. Pour it all into a glass baking dish to the desired height (8x8 or oval
casserole dishes works great).
8. Chill at least 4 hours in the refrigerator. When firm, cut into squares with
a butter knife or use cookie cutters to make shapes.
9. Store in the refrigerator up to one week. These can be shelf stable
long enough for lunch or snack, but not for days.

Measuring gelatin
Telling an adult when to stop for liquid measuring
Helping to pour juice (but not hot liquids)
Whisking
Cutting out the shapes

This recipe should be totally independent at both levels!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 15
SERVES 4-8
Ingredients
4 c. (four cups) 100% fruit juice, divided into 3 cups and 1 cup 960 mL
2 Tbs. (two tablespoons) gelatin 30 mL

Adults, see where to source gelatin.

Instructions
1. If you have a 4-cup measuring cup with a lid, you can use that to
make the gelatin. Otherwise, you'll need any container that can hold
4 cups.
2. Measure 3 cups (720 mL) of fruit juice and pour it into a medium pot.
3. Turn the stove on to medium heat (adult or older kid job).
4. Measure 1 cup of fruit juice. Pour into large bowl.
5. Whisk the gelatin into the cold juice until it is uniform (a term we teach
in the Foundations 101 class on stirring in the full Kids Cook Real Food
eCourse).
6. When you see steam rising off the juice warming on the stove, it's hot
enough. You don't have to boil it.
7. Pour the hot juice into the cold gelatin/juice (adult or older kid job).
8. Whisk thoroughly (but slowly so you don't splash hot juice). This might
be an adult job, guided job or kid job.
9. Either leave the gelatin in one big bowl or pour it into individual bowls.
10. Chill in the refrigerator for at least 4 hours and eat cold with a spoon.
11. Store in the refrigerator up to one week.

Measuring gelatin
Telling an adult when to stop for liquid measuring
Helping to pour juice (but not hot liquids) & Whisking

This recipe should be totally independent at both levels!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 16
MAKES: ABOUT 20 -INCH BALLS OR 8 x3 BARS
These snacks are super fun to make and eat and a great activity for kids of
all ages to participate in. Theyre a homemade fruit and nut bar, the kind
thats quite expensive in the store. Were sharing just 2 of our 15 flavors
here, but we encourage you to try your own fruit/nut combinations or grab
the eBook Healthy Snacks to Go for all of them.

PB&J Energy Bites Ingredients

2/3 c. (two thirds cup) peanuts 80 grams
1 c. (one cup) dates 80 grams (can use raisins, but will change taste a lot)
1/2 c. (one half cup) dried cherries 80 grams
1/4 tsp. (one half teaspoon) salt 1.2 mL
add more salt to taste if using less-salt or no-salt peanuts
optional 1 tsp. (one teaspoon) coconut oil (to hold together) 5 mL

Sunny Vacation (Nut free!) Energy Bites

1/2 c. (one half cup) sunflower seeds 70 grams
1 c. (one cup) dates 80 grams
1/2 c. (one half cup) dried apricots 80 grams
1/2 c. (one half cup) shredded coconut 30 grams
1 tsp. (one teaspoon) vanilla 5 mL
1/4 tsp. (one fourth teaspoon) ground cinnamon 1.2 mL
1-2 tsp. (one half to one teaspoon) coconut oil or water (or as much as
you need until it holds together) 5 - 10 mL

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 17
Instructions
Use the same basic steps no matter which flavor you make:
1. In a food processor, pulse or process nuts/seeds until chopped finely,
a meal consistency at the smallest. Be sure not to end up with nut
butter by accident!
2. Add dried fruit and process until everything is sticky and there are no
large chunks.
3. Add any other mix-ins (like coconut) and pulse briefly until combined.
4. While the food processor is running, stream in any spices, oil, or vanilla.
5. If the mixture doesn't come together in a ball easily, add water while
the food processor is running, 1/4 tsp. (one quarter teaspoon) at a
time. When the mixture just starts to swish around in a blob instead of
being crumbly, that's enough.

Form the final product.

1. Roll the mixture into balls, 1/2-1 (one half inch to one inch) wide.
2. Store in the refrigerator or cupboard; lasts for months.

Note: These can also be made into bars. Press mixture firmly into any type of
square or rectangular container. Cutting bar shapes is easier after
refrigeration. You can line the dish with waxed paper for simpler removal,
and I recommend using a piece of waxed paper in your hands to help you
press everything as solidly packed as possible.

Measuring and running the food processor

Helping roll balls or press bars

This recipe should be totally independent at both levels!

Includingstarting to make some of their own flavors. Fun!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 18
MAKES: 12-16 bars
Ingredients
4 eggs
1 c. (one cup) pureed butternut (or similar) squash, pumpkin, or sweet
potato 225 grams
2 tsp. (two teaspoons) cinnamon 10 mL
1/4 tsp. (one-quarter teaspoon) salt 1.2 mL
1 Tbs. (one tablespoon) melted butter or coconut oil 15 mL
2 Tbs. (two tablespoons) real maple syrup 30 mL (optional)
1 tsp. (one teaspoon) vanilla 5 mL (optional)

Instructions
1. Preheat oven to 350 F (180 C).

The fluffy way:

2. Separate eggs.
3. Whip egg whites until fluffy.
4. In a separate bowl, combine egg yolks, squash, cinnamon, salt,
butter/oil and (optional) maple syrup and vanilla. Mix well.
5. Fold in egg whites.

The fast way:

1. Simply combine all ingredients and mix to uniform with a spoon or
mixer.

Now bake it, either way:

2. Butter an 8x8-inch pan.
3. Pour the mixture in.
4. Bake 35-40 minutes in a preheated oven, uncovered. A knife inserted
in the center should come out clean when done.
5. Let cool completely. Slice into small squares. Store in the refrigerator;
lasts 1-2 weeks.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 19
 Measuring ingredients
Being a helper on the power tools

This age level should be able to make the easy way independently
and just need help on the oven.

Should be totally independent for Advanced kids we teach how to

separate and whip eggs in the Spring 2017 Premium Content video.
These kids can start to ask: Do I like it better with or without vanilla?
Would other spices be even better? What else can I make with similar
ratios?

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 20
 &

MAKES 2 CUPS
Ingredients
1/4-1/2 (one fourth or one half) pound ground beef
1-2 Tbs. (one or two tablespoons) taco seasoning
OR use leftover taco meat instead of the meat/seasoning!
2 Tbs. (two tablespoons) butter 30 mL
2 Tbs. (two tablespoons) white or whole wheat flour 30 mL
(GF option: Use buckwheat flour)
1 c. (one cup) whole milk 240 mL
3/4 c. (three-fourths cup) shredded cheese 90 grams
[Sharp cheddar is yummy]
1/2 cup salsa 130 grams

Instructions
1. In a medium pot, brown ground beef and add taco seasoning.
2. In the same pot, melt the butter over medium-low heat. If it starts
bubbling and popping a lot, turn the heat down.
3. When the butter is totally liquid, add the flour and stir over medium-
high heat for one minute. You can set a timer or count to 60 while
stirring.
4. Carefully pour the cup of milk into the pot. You can turn the heat up
to high if you want.
5. Stir every so often, scraping the bottom of the pot well so the milk
doesn't stick to the pot.
6. Once you see some bubbling, turn the heat down to medium or
lower.
7. Stir the whole time until it all thickens up.
8. Turn the heat to low. Add the shredded cheese and stir to melt it all
into the sauce.
9. Mix in the salsa and taste.
10. Yum! Serve warm with chips as a dip, or as a nacho sauce over
burritos, quesadillas or with Mexican stuffed peppers.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 21
 3 Tbs. (3 tablespoons) arrowroot or corn starch 45 mL
2 Tbs. (two tablespoons) chili powder 30 mL
1 Tbs. (one tablespoon) paprika 15 mL
1 Tbs. (one tablespoon) + 1 tsp. (one teaspoon) + 1/2 tsp. (one half
teaspoon) cumin 15 mL + 5 mL + 2.5 mL
1-1/2 tsp. (one and one half teaspoon) onion powder 7.5 mL
1-1/2 tsp. (one and one half teaspoon) garlic powder 7.5 Ml

Simply mix together and store in an airtight container. Use as you would any
taco seasoning, about 3 Tbs. per pound of ground meat.

Measure and blend taco seasoning 100% independently (with the

special cards we offer in the eCourse)
Shake up the mix!
Help shred the cheese in a food processor

Brown ground beef and make taco meat

Shred cheese with a box grater

The whole recipe should be independent for Advanced kids we

teach the roux/bchamel white sauce in Class 8. In fact, Paul (11yo)
created this recipe after learning those skills!

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 22
MAKES: 20 BARS
Ingredients
1 c. (one cup) butter, softened 240 grams
4 1/2 c. (four and one half cups) rolled oats 400 grams
1 c. (one cup) honey 340 grams
1 c. (one and one half cup) whole wheat or spelt flour OR gluten-free
all-purpose flour 180 grams
1 tsp. (one teaspoon) vanilla 5 mL
1 tsp. (one teaspoon) baking soda 5 mL
2 c. (two cups) of add-ins: mini semi-sweet chocolate chips, chopped
walnuts, dried fruit, sunflower seeds, coconut, other nuts

Instructions
1. Lightly butter a 913 glass pan.
2. Preheat oven to 325 F (165 C).
3. In a large mixing bowl, cream butter, honey, and vanilla.
4. Add the oats, flour, and baking soda. Beat well until combined.
5. Stir in add-ins by hand. Press mixture hard into pan. (You can use your
hands!)
6. Bake for 15-22 minutes until just golden brown on the edges. You will
think they are too soft. They are not.
7. Allow to cool for at least 10 minutes before cutting into bars. Let bars
cool completely in pan before removing and serving.
8. Store at room temperature or freeze.

Note: If the bars are crumbly, try this trick. Put the bars on a cookie sheet with space
between each one. In a preheated 350 F oven, bake for 10 minutes and remove. Dont
touch! Theyll seem all soft like you failed, but have faith. Wait until completely cooled
and then be amazed at the crispy bars.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 23
 Measuring ingredients
Helping stir and run power mixer
Choose mix-ins (kids love being in charge and given choices!)
Spreading the dough into the pans

Should be able to mix up the whole recipe by themselves and just

need help with the oven.

The whole recipe should be independent for this skill level its no
harder than making chocolate chip cookies!
Kids should start experimenting with their own mix-ins and different
flavors at this age.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 24
So delicious, right?

I hope your kids had a great experience making (and eating) these snacks and that
you were able to genuinely compliment them. The best feeling!

If the process was a tiny bit rough around the edges, or if youre just ready for your
kids to do more with vegetables and cooking, weve got all that and more in our
video eCourse, Kids Cook Real Food.

We teach over 30 basic cooking skills at 3 levels in a kid-friendly manner, and we

have something for everyone ages 2 to teen.

We cant afford to raise a generation of kids who dont know how to cook - and you
certainly dont want to be cutting your kids meat when theyre leaving for college!
Theres no better time than the present to give your child the best gift ever, good
health and independence.

Im Katie Kimball, and as a mom of 4 I hit this point

where I was too busy and too stressed out to even
think about inviting my kids to help me in the kitchen.

ButI needed help so I could stop being so busy and

spend time enjoying my children.

For the good of my whole family, it was time to teach my

kids to cook.

My educational background is in elementary education and English, but as I began

cooking for my children and reading about nutrition, I quickly became a home chef
and researcher.

Even though I love cooking myself, sometimes having my kids in the kitchen was as
painful as doing crafts and finding glitter on everything two months later.

I gave myself many pep talks so Id remember how important it was, and once I
began to see the fruits of my labor, I realized I needed to share our methods with
more people.

Thats why I created the Kids Cook Real Food eCourse, and why I cant wait to share
it with your family.

10 Snacks Your Kids Can Make - Courtesy of Kids Cook Real Food 25