Sugarplums Update Healthy Sweets for Kids


Apricot Gelt Yields: 12 servings (6 pieces per person)


1½ lb dried apricots 1 lb dark chocolate chips 1 Tbsp coarse sea salt


Using a heavy skillet or mallet, fl atten apricots to ¼-inch thickness and set aside.


Maple Snickerdoodle Popcorn


Yields: About 5 cups Popcorn:


1 tsp coconut oil, melted ½ cup popcorn kernels


Maple Snickerdoodle Topping: 1 Tbsp coconut oil 2 Tbsp pure maple syrup ½ tsp cinnamon Sea salt to taste


Heat the coconut oil in a medium saucepan, with a lid, over medium heat. Add 3 kernels of popcorn and wait for them to pop. Once the test kernels start to pop, add the rest, cover and allow to pop, shaking occasionally until popping slows to a near stop.


Pour the popcorn into a large bowl and set aside.


For the topping, whisk together the coconut oil, maple syrup and cinnamon, until well combined. Pour over the popcorn and mix well. Sprinkle the top with a few pinches of sea salt, mix again and taste.


Serve immediately making additional sea salt available.


Courtesy of Amy Roskelley and Natalie Monson, SuperHealthyKids.com/ maple-snickerdoodle-popcorn.


Place chocolate in the top of a double- boiler over simmering water and stir until the chocolate has melted.


Dip each apricot in chocolate, coating ½ to ¾ of the apricot. Place on wire racks set over parchment or wax paper and sprinkle with sea salt. Let stand until set.


Transfer apricots to baking sheets lined with parchment or wax paper and refrigerate until fi rm. The gelt may be refrigerated in an airtight container for up to three days.


Adapted from a recipe by Abbie Gellman, SPECertifi ed.com/blog/view/ apricot-gelt-recipe.


Rudolph the Reindeer’s Stable


Yields: 1 stable


Graham crackers Small paintbrushes Assorted fresh and dried fruits for decoration, such as blackberries, pomegranate arils and kiwi fruit


Dry cereal, such as Rice Chex, and fl aked coconut for decoration Pecan halves for roof shingles


Vegan Maple Caramel “Glue”: 1 cup canned coconut milk (shake the can well before opening and measuring)


3 Tbsp maple syrup 1 tsp vanilla extract Pinch sea salt


For the vegan maple caramel, place all ingredients in a medium saucepan over medium-high heat. Stir until the mixture comes to a boil. Keep cooking until the caramel thickens and darkens to a caramel color, about 5 minutes, stirring occasionally.


Remove from the heat and let cool until just warm to the touch, then use for glue. If you like, make the caramel mixture ahead, store in the refrigerator and then microwave until just warm.


Dab the bottom of 1 double graham cracker with the maple caramel glue; then attach it to a dinner plate to make the stable fl oor. Glue on three walls, a fence and a roof. When the structure is solid, use more warm caramel mix to attach the desired decorations on the stable, fence and perhaps a courtyard out front. If necessary, reheat the edible glue in the microwave. Let dry for 1 hour.


Courtesy of Jacquie Fisher, KCEdventures.com/blog/healthy- gingerbread-house-ideas.


December 2016 31


iuliia_n/Shutterstock.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48