Coconut crunch bites- easy to make, fun to eat and super tasty. So, I decided to make some little scrummy bites filled with seed and crunchy stuff to help satisfy the void of the no nuts rule in schools. Kids still need crunchy stuff! And I don't want to resort to packets. Likewise I don't want to put other kids at risk.
I've seen a lot of people who aren't impressed with the nut free rules in schools, and despite my kids loving nuts, I personally think the rule is awesome. We just have to work out ways around it to give our kids crunchy stuff. I guess unless you have a kid with a life threatening allergy or you've ever administered an epipen, then it's hard to have understanding of it.
I have administered an epipen as a teacher and it's not fun. The situation gets out of hand really quickly and with a class full of kids you have to keep your cool whilst doing everything in your power to help the child who is going into anaphylaxis. It's not something you want to have to do. It's hard as a teacher, but I can only imagine how that feels as a parent, or even as a parent getting a phone call from the school to say your child is on route to hospital due to anaphylaxis. We need to try and avoid exposing allergy kids to their allergens while they are young enough to not know better- and that's why the rule is in place.
These coconut crunch bites are awesome for putting some crunch into our lunchboxes and they only contain seeds and good stuff. They are gluten free, nut free, soy free, wheat free and can also be made dairy free if you sub the butter for coconut oil, which works well, but then they will need to be refrigerated. If you want them to be vegan as well, just switch out the butter!
These are also freezer friendly and keep well in the fridge. and because they make 18 in a batch, you'll have plenty to go around.
You may also try these other delicious snack bites that I posted:
Coconut crunch bites
Ingredients
- 1 cup shredded coconut
- ⅓ cup pepitas
- ¼ cup black chia seeds
- ¼ cup sunflower seeds
- 2 tbsps golden syrup
- 2 tbsps butter
Instructions
- Preheat oven to 180 degrees.
- Combine all the dry ingredients in one bowl.
- Melt the butter and golden syrup together. Pour over the dry ingredients and mix well.
- Add dessert spoonfuls to the base of mini muffin pans. (I used silicone ones, if you don't you might need to line them).
- Bake at 180 degrees for 15 minutes.
- Cool in the pan and then refrigerate to keep them solid.
Erin says
I just made these today and they were sooo yummy (and so easy). ! I'm having to resist all temptation to leave some for the kids!! 🙂 They taste just like honey crackles, but are so much healthier! thanks for a great recipe. 🙂
Kylie says
They are like honey crackles! I just shot a video for them today. I'm so glad you like them!
Tania says
Made these early this week - so yummy! Everyone loved them 🙂 Unfortunately, they fell apart while eating which not only made a terrible mess but also quite tricky to eat... not sure if I did something wrong in making them or if it's how they are meant to be?
Kylie says
I'm going to do a video of these so people see what I do!
Tania says
I'd love to see a video! I must have missed the step to cool in the fridge after cooking so they hold their shape... makes sense - I will give definitely them another go 🙂
Nik says
Are these to be put in the fridge straight after?
Mine didn’t bind well
Kylie says
Yes I pop them in the fridge right after cooling and then they stay well together.
Hayley says
These were a huge hit with my 3 boys and hubby! Thank you Kylie, we love your nut free lunch box friendly recipes
Rebecca says
Hi Kylie. My name is Rebecca. I was wondering just what is golden syrup? We don't call anything by that name in the US. Can I use honey? Thank you so much!
Kylie says
Hi Rebecca,
https://cooking.stackexchange.com/questions/43920/what-is-the-us-equivalent-of-golden-syrup-uk gives some equivalents, you could use honey though or rice malt syrup!
Rebecca says
Thanks a bunch! I'll let you know how they come out😀