Allergy-Friendly Back-to-School Snack Recipes

Going back to school doesn’t have to be stressful for kids with allergies. These nut-free, gluten-free, and dairy-free recipes are perfect for lunchboxes, after-school snacks, or quick breakfast options. At Love Free From, we’re dedicated to helping families enjoy safe, tasty food every day.

1. Nut-Free Energy Bites

Perfect for lunchboxes or after-school snacks.

Ingredients (makes 12–15 bites):

• 1 cup gluten-free oats

• ½ cup sunflower seed butter

• ¼ cup honey or maple syrup

• ¼ cup dairy-free chocolate chips

• 2 tbsp ground flaxseed (optional)

• ½ tsp vanilla extract

Instructions:

1. Mix oats, flaxseed, and chocolate chips in a bowl.

2. Add sunflower seed butter, honey, and vanilla extract. Stir until combined.

3. Roll into 1-inch balls.

4. Refrigerate for 30–45 minutes until firm.

5. Store in an airtight container in the fridge for up to a week.

Tip: Swap in dried fruit or coconut flakes for extra flavour.

2. Gluten-Free Banana Pancakes

Quick, healthy, and kid-approved breakfast or snack.

Ingredients (serves 2–3):

• 2 ripe bananas

• 2 eggs

• ½ cup gluten-free oats

• ½ tsp cinnamon (optional)

Instructions:

1. Mash bananas in a bowl.

2. Add eggs, oats, and cinnamon. Mix until smooth.

3. Heat a non-stick pan over medium heat. Spoon batter to form small pancakes.

4. Cook 2–3 minutes per side until golden.

5. Serve plain or pack with fruit slices for lunchboxes.

3. Veggie Rice Cake Snacks

A crunchy, nutritious, and allergy-friendly option.

Ingredients:

• Plain gluten-free rice cakes

• Hummus

• Sliced cucumber, bell peppers, or carrot sticks

Instructions:

1. Spread hummus evenly over rice cakes.

2. Top with thinly sliced vegetables.

3. Wrap individually for lunchboxes or serve as an after-school snack.

4. Dairy-Free Apple Cinnamon Muffins

Soft, sweet, and safe for school lunchboxes.

Ingredients (makes 12 muffins):

• 2 cups gluten-free flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 2 ripe bananas, mashed

• ¼ cup coconut oil, melted

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 1 cup diced apple

Instructions:

1. Preheat oven to 180°C (350°F) and line a muffin tray with paper cases.

2. Mix flour, baking soda, cinnamon, and salt in a bowl.

3. Combine bananas, coconut oil, maple syrup, and vanilla in another bowl.

4. Mix wet ingredients into dry ingredients, then fold in diced apples.

5. Spoon into muffin cases and bake for 20–25 minutes until a toothpick comes out clean.

Why These Recipes Work for School

• Nut-free: Safe for classrooms with nut restrictions.

• Gluten-free & dairy-free: Perfect for kids with coeliac disease or lactose intolerance.

• Quick & easy: Minimal prep for busy parents.

• Kid-friendly: Tasty and visually appealing for children.

Looking for more allergy-friendly snacks? Check out our Love Free From Kids Boxes, packed with safe, delicious treats perfect for school lunchboxes.