The school day comes to an end and your kids rush home usually ready for a yummy after-school snack. What’s in the pantry to give them? Usually it’s sugary snacks that are filled with empty calories and nothing beneficial. Give them something that’s not just good for them, but tastes good too!

Raspberry Swirl Cupcakes
Ingredients:
1 cup butter
1 ½ cup agave
4 eggs
1 ½ cup flour, all-purpose
¾ cup flour, whole-wheat
2 tsp. baking powder
1 cup raspberries
½ lemon
Frosting:
1 cup raspberries, juiced
1 cup sugar
¼ cup butter
Directions:
Juice the lemon, reserve half the pulp and juice. Juice the raspberries, reserve half the pulp and juice. Sift together flours and baking powder. Beat together eggs, agave, reserved lemon pulp and lemon juice. Then add to dry mixture. Stir to incorporate. Split batter roughly in half. Set half aside. Add raspberry pulp and juice to the other half and stire to combine. Carefully swirl together the two batters and spoon into baking cups. Bake in 350°F oven for approximately 25 minutes. For frosting, in a mixer, whip the butter and the sugar together slowly adding the juice.

Orange Ginger Cran Cookie
Ingredients:
½ cup orange, lemon & ginger pulp
¾ cup butter substitute
¾ cup organic brown sugar
1 cup oats
2 cups whole wheat flour
1 tsp. baking soda
1/3 cup dried cranberries
1 egg
Directions:
Preheat oven to 375°F. Place the butter substitute, egg and brown sugar in a mixer until creamy. Add all remaining ingredients. Mix well. On 2 large, non-stick cookie sheet pans, use about a 2 tbsp. ice cream scoop to drop cookies onto the cookie sheet pan. Bake about 12-14 minutes, or until golden brown around the edges. Cool completely on wire rack before serving.

Fig Cookie
Ingredients:
3 ¾ cups flour, all-purpose
1 ½ tsp. baking powder
½ tsp. sea salt
¾ cup unsalted butter
1 cup agave
2 eggs
½ cup milk, nonfat/skim
1 tbsp. vanilla extract
6 figs
Directions:
Juice figs, reserve both pulp and juice. Sift the dry ingredients together. With a mixer, beat the butter and agave together. Add the eggs and the rest of the ingredients except for the figs and blend. Roll the dough onto a floured surface. Cut 24 circles with a 2” cookie cutter. Place 12 of the cookies on a cookie sheet. Mix the pulp and the juice together. Spoon a teaspoon of the fig mixture onto the center of the cookie. Top the cookies with the remaining cookies. With a knife make an “X” on the top of each cookie. Bake at 350°F for approximately 20 minutes.

Cherry Coconut Bars
Ingredients:
2 ½ cups cherries (pitted)
¼ lemon
¼ cup flaxseeds
½ coconut
¼ cup wheat germ
1 tbsp. baking powder
2 tbsp. grapeseed oil
Directions:
Juice the cherries and lemon. In a bowl, mix together the pulp, half the juice and the rest of the ingredients. Press it into a 9×9 baking dish and bake for 10-15 minut