Pecan Snack Recipes: Back to School Lunchbag Treats
Class is almost in session!
In these final days of the summer, we know all you moms and dads are getting the kids ready for school. So, we came up with a few ideas on how to help!
We found the most delicious pecan snack recipes and laid them out, step-by-step for you. Hope your little ones love them as much as we do!
Homerun S’more Mix
2 cups Golden Grahams
1 cup mini marshmallows
1 cup chocolate or peanut butter chips
1 cup Alamo Pecan Pieces
1 cup pretzel sticks or knots(Optional)
- *It’s simple. Throw all the ingredients in a bowl and MIX!
- *Pack in zip-loc bags or drop into small handy lunch box size containers.
- *Letting the kids mix their own always makes it fun.
- *They also make tasty rewards for answering math & spelling challenges.
Alamo Tumbleweed Balls
Yields 15 Servings of 1 inch balls
1 cup dried fruit (your child’s favorite - pulsed in food processor)
½ cup natural peanut butter
1 cup large flake oats (not instant)
½ cup ground Alamo Pecans
2 scoops vanilla protein powder
1 tsp pure vanilla extract
3 Tbsp unsweetened vanilla almond milk (or your preferred Milk product)
- *Prep time: 15 minutes
- *Place all ingredients in a large bowl. Mix until combined.
- *I like to use my hands and knead the mixture into a big ball.
- *If mixture is a little dry, slowly add a little more almond milk, about 1 tsp at a time. You do not want the mixture too wet.
- *With clean hands, pull apart about 1 Tbsp and start forming 1-inch balls.
- *Place balls on a baking sheet lined with parchment paper.
- *Place and store prepared balls in the fridge or transfer to a freezer safe container.
Roll ’em up and Move ’em Out!!
6 Large Wheat Tortillas
6 Medium Bananas
½ Cup All Natural Peanut Butter
¼ Cup Alamo Pecan Pieces Finely Chopped
Raisins and Mini Chocolate Chips (Optional)
- *Take a tortilla and spread the peanut butter evenly, sprinkle lightly with chopped Alamo Pecans, raisins, and chocolate chips.
- *Place peeled banana on end of tortilla.
- *Grab another tortilla and repeat process to make one or all!
- *Remember to Roll them up tight as possible
- *Cut them in “1/2 inch disks” or ask an adult.
- *Align them on a plate, and enjoy your wagon train adventure with yummy, nutritious, fun-sized snack!
Alamo Pecan & Coffee Pecan Butter
2 cups pecans
2 tablespoons coconut sugar, brown sugar, or cane sugar
1 teaspoon cinnamon
1 teaspoon honey (optional)
pinch of salt
dash of cinnamon
- *Preheat oven to 350 degrees.
- *Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
- *Remove the pecans and add to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. Get it to the consistency you like. You may also need to stir everything together often as the pecans might thicken up. Continue for several minutes.
- *When liquified into pecan butter, scrape into a jar with a cover and place in the fridge. You can use this pecan butter anywhere you'd use peanut or almond butter, or to top your favorite oatmeal, pancakes, waffles, cupcakes, cookies... anything!
- *Add any additional flavorings you want: pumpkin spice, nutmeg, more cinnamon. Nut Butters will last in your fridge for several weeks, but once your family gets hooked to the delicious flavor – it won’t last long at all!
- *Pecan butter is the easiest tastiest all-natural nut butter I’ve come across. Toasted pecans meld together in a food processor, turning into silky smooth, spreadable nutty goodness with a sweet rich nutty flavor, without added oi
Sweet Potato, Banana & Nut Bite
1/2 c cooked, mashed sweet potato (approx 1 medium)
1/2 cup mashed banana (approx 1 medium)
1/4 c nut butter
cinnamon, to taste
mix-ins: dark chocolate chips, Alamo Pecan Pieces Chopped.
- *Preparation 5 min
- *Cook Time 20 min
- *Smash the sweet potato and banana together in a small bowl.
- *Add the pecan or peanut butter, eggs and cinnamon and mix well.
- *Stir in any additional mix-ins (such as chopped pecans) and spoon into greased mini muffin tins.
- *Bake at 375 degrees for 18 minutes.
- *Recipe Notes: You could substitute other options such as applesauce, and maybe even a splash of vanilla to really bring out the yummy flavors.
Cranberry, Orange, Pecan (no bake) Coconut Bars
3/4 cups soft Dates, pitted
1 1/2 cups raw pecans
1 cup unsweetened coconut flakes
1/4 cup of honey
1 cup coconut cream concentrate or 1 coconut butter blended with 1 tablespoon coconut oil until loose and almost liquid
3 cups fresh cranberries
1 cup of freshly squeezed orange juice
zest of 1 orange
- *In a food processor, pulse the dates and Pecans until a thick paste forms. Press into an 8-by-8-inch dish by hand to form an even crust layer at the bottom.
- *In a small mixing bowl, fold the coconut flakes into the honey and coconut cream concentrate until fully incorporated. Press this mixture on top of the crust.
- *In a medium saucepan over medium heat, stir together the cranberries and orange juice. Bring to a simmer while stirring frequently. The cranberries will begin to "pop" and release their juices.
- *When all the cranberries have popped and a thick jelly forms, after about 10 minutes, pour over the coconut layer and smooth the top with a spatula. Top with orange zest.
- *Refrigerate 1 hour to set the cranberry jelly before cutting into squares and serving.