Vegan Bento Boxes! Nut Free & Gluten Free Back to School Recipes!

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These bento boxes are great vegan, gluten free and nut-free options to keep you on track for your healthy lifestyle! Kid-friendly recipes!

RECIPES from this video:
► HAWAIIAN PASTA SALAD: https://bit.ly/2NHtorW
► SUNBUTTER BANANA SANDWICH: https://bit.ly/2Ok7tZa
► ROASTED GRAPES: https://bit.ly/2LskIt5

► NUT-FREE GRANOLA BARS:
3 large ripe bananas, mashed
1 tsp vanilla extract
2 cups rolled oats
¼ cup dried unsweetened cranberries
¼ cup mixed raisins
½ cup sunflower seeds
½ cup pepita seeds
½ cup unsweetened coconut shreds (can sub if needed)
¼ cup hemp hearts
¼ cup sesame seeds
¼ cup cacao nibs (or dairy-free chocolate chips, for more sweetness)
1 tsp cinnamon
¼ tsp salt

Preheat oven to 350°F (180°C).
Mash banana in a bowl. Stir in vanilla.
Pulse oats in food processor until coarse.
Stir into oats.
Add remaining ingredients. Stir well. Dough will be heavy.
Add to a 9x13-inch baking pan, lined with foil. Spread out until even and press down compact.
Bake 22-25 minutes, until firm and golden.
Cool completely before slicing into bars.
Store in the fridge for 5 days or in the freezer for 4 weeks.

Per 1 granola bar, yields 16 servings
185 calories | 11F | 20C | 6P

► CURRY ROASTED CHICKPEAS:
1-2 tsp avocado oil
1 can (15 oz) of chickpeas, drained and rinsed, dried in paper towels
1 tsp curry powder
¼ tsp salt
¼ tsp black pepper
¼ tsp cayenne, to taste

Preheat oven to 350°F (180°C).
On a baking sheet lined with parchment, toss chickpeas in oil and seasonings.
Roast for 20-25 minutes.
Allow to cool completely before devouring—they’ll crisp up more as they cool!

Per ¼ cup, yields 6 servings (~1 ½ cups)
84 calories | 3F | 11C | 4P

► CHOCOLATE BANANA BLENDER MUFFINS:
2 ripe bananas
¼ cup (65g) sunflower seed butter (or almond butter/nut butter of choice)
½ cup (50g) rolled oats
3 Tbsp cocoa powder
1 flax egg (1 Tbsp ground flaxseed + 2½ Tbsp water)
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp baking soda
½ tsp cinnamon
pinch of salt

Preheat oven to 350°F (150°C).
In a bowl, whisk together ground flax and water to create flax egg. Allow mixture to rest for 5 minutes to thicken.
Blend all ingredients together in a blender or processor.
Distribute batter into mini muffin tins or mini mason jars and bake for 18-20 minutes.
Allow to cool before adding lid and storing in the fridge. Lasts 5-6 days.

Per 3 mini muffins, yields 6 servings (~18 mini muffins)
154 calories | 6F | 22C | 4P

STUFF from this video:
► STAINLESS STEEL BENTO BOX: http://amzn.to/2CiF8ey
► BENTO QUAD BOX: http://amzn.to/2lH3zMB
► VITAMIX BLENDER: https://bit.ly/2Bo1I9v
► NUTRIBULLET: http://amzn.to/2GHZrp1
► CUISINART HOT PLATE: https://amzn.to/2HBmeqG
► RED T-FAL COOKWARE: http://amzn.to/2rhza90
► MINI MUFFIN TIN: https://amzn.to/2JAuKHH
► WIRE POTATO MASHER: https://amzn.to/2L7jVcX
► FRENCH ROLLING PIN: https://amzn.to/2y6z77K
► OFFSET SPATULA: http://amzn.to/2wk01X8
► ROUND STEEL COOKIE CUTTERS: https://amzn.to/2y80uyu
► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A
► RACHAEL RAY OIL POURER: http://amzn.to/2hmAft2
► CRINKLE CUTTER: https://amzn.to/2JWCtuW

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