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Easy Vegan Gluten-Free Nut-Free Recipes for Perfect School Meals

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A collection of fuss-free, nourishing, and kid-approved vegan, gluten-free, and nut-free recipes perfect for school lunches that are quick, simple, and allergy-safe.

Ingredients

Scale
  • 2 cups gluten-free rolled oats
  • 1 cup gluten-free all-purpose flour blend (nut-free)
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup sunflower seed butter
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened plant-based milk (oat or rice milk)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup dried fruit (raisins, chopped dates, or dried cranberries)
  • 1/2 cup shredded coconut (unsweetened, optional)
  • 1/2 cup mini dairy-free chocolate chips (nut-free certified, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment paper.
  2. In a large bowl, whisk together gluten-free rolled oats, gluten-free all-purpose flour, ground flaxseed, baking powder, and salt.
  3. In a separate bowl, mix sunflower seed butter, maple syrup, unsweetened plant-based milk, unsweetened applesauce, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Add more plant milk by tablespoon if too dry.
  5. Fold in dried fruit, shredded coconut, or mini dairy-free chocolate chips as desired.
  6. For cookies, scoop tablespoon-sized mounds onto the baking sheet and flatten slightly. For bars, spread batter evenly in the loaf pan.
  7. Bake for 18-22 minutes until edges are golden and a toothpick inserted comes out clean.
  8. Cool completely on a wire rack for at least 15 minutes before packing.

Notes

Use ground flaxseed mixed with water as an egg replacement. Avoid overmixing the batter to keep texture soft and chewy. If dough is sticky, chill for 15 minutes before shaping. Baking times may vary; remove when edges start to brown to avoid dryness. Store baked goods in airtight containers at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: vegan, gluten-free, nut-free, school lunch, allergy-friendly, easy recipes, healthy snacks

Find it online: https://siennaspoon.com/easy-vegan-gluten-free-nut-free-recipes-for-perfect-school-meals/