Photo credit: Michéle M. Waite
2 to 3 apples
2 tablespoons peanut butter (the old-fashioned sugar-free kind you have to stir)
Small handful of raisins
Small handful of raw pumpkin seeds
Small handful of flaked unsweetened coconut
Small handful of pretzels, crushed
Lay each apple on its side and slice it into rounds right through the core. You should have about 8 slices per apple. Make your slices thin like chips but thick enough to hold the toppings. Squeeze the lemon over the slices so they don’t brown. Pluck out the seeds, revealing the pretty star/flower-shaped center of each apple slice.
Kid’s job! Stir 1 tablespoon of water into your peanut butter until it’s thin enough to drizzle. Pile your apple “chips” on a plate. Drizzle the peanut butter over the top. Sprinkle on raisins, pumpkin seeds, coconut flakes, and crushed pretzels.
Serves 2 to 4
Recipe creators: Misha and Vicki Collins, THE ADVENTUROUS EATERS CLUB.
In their new book, THE ADVENTUROUS EATERS CLUB, TV star Misha Collins and his wife, journalist and historian Vicki Collins, show families how to be mealtime adventurers so that kids might have a lifelong relationship with real food.