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Lunchbox Ideas

Flourless Banana Chocolate Muffins

Makes around 12 muffins.

This is a dairy free and gluten free recipe.

Ingredients

4 Medium Over-Ripe Bananas
3 Large Eggs
1/3 Cup Olive Oil
1/4 Cup Unrefined Raw Sugar or Brown Sugar
1 Teaspoon Vanilla Extract
2 Cup Almond Meal
1/2 Cup Rolled Oats
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
Pinch of salt
1/2 Cup Chopped Dark Chocolate (75% or above)

Directions

Preheat oven to 170C, line a 12 muffin, muffin tin with cupcake liners.

Mash the banana’s, add eggs, oil, sugar and vanilla and mix well to combine.

Add almond meal and oats. Sieve over the baking powder and cinnamon, add salt and half of the chopped chocolate, then stir until fully incorporated.

Divide mixture evenly between paper cases, sprinkle remaining chopped chocolate over the tops of the muffins.

Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre.

Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool.

Spread peanut butter on the hot muffins for a delicious treat!

Fruit Skewers

Brighten up your kids plates with some fresh fruit in rainbow colours.

Ingredients

Raspberries
Grapefruit
Orange
Pineapple
Kiwifruit
Blueberries

Directions

To make it a fun activity for the little ones, put out bowls of fruit options chopped into small bite-sized pieces, and allow them to put on their fruit of choice onto bamboo skewers.

The most colourful skewer wins!

Easy Peasy Hummus

Try our easy peasy hummus with our Organic Grissinis as an easy after school snack or healthy kids party snack!

Ingredients

2 Cups Tinned Organic Chickpeas (220g), Drained
1/2 Teaspoon Cumin, Group
2 Tablespoons Fresh Coriander, Chopped
2 Tablespoons Lemon Juice
1 Tablespoon Organic Tahini
3 Tablespoons Warm Water

Directions

Place all ingredients in a blender and mix well into a smooth texture.

Add more lemon juice, sea salt, black pepper or tahini to suit your kids’ taste,

Pour in a bowl and drizzle a little olive oil, and sprinkle smoked paprika and/or coriander to add color and extra flavour.

Guacamole Dip

This is one of our favourite dips to have with our Organic Corn Chips. Whip this up within 10 minutes for your little ones.

Ingredients

1 Ripe Avocado, Diced
1 Ripe Medium Tomato, Finely Diced (Optional)
3 Tablespoons Fresh Lemon or Lime Juice
2 Tablespoons Organic Plain Yoghurt (Optional)
Sea Salt and Black Pepper

Directions

Place all ingredients in a good sized bowl.

Smash together with a fork into a smooth creamy texture.

Try it with our Organic Grissini Sticks or Organic Corn Chips.

Enjoy!

Monica’s Sweetcorn Fritters with Avocado Salsa

One of my favourite summer recipes is Sweetcorn Fritters with Avocado Salsa.

To whip up these amazingly yummy and easy fritters, you will need:

Ingredients

1 Cup Plain Flour
1/4 Teaspoon Himalayan Sea Salt
2 Eggs
2 Cups Fresh Corn Kernels
1/4 Cup Grated Carrot
1 Teaspoon Baking Powder
1 Tablespoon Coconut Sugar
1/2 Cup Milk
1/4 Cup Zucchini
Olive Oil
Tomato
Avocado
Lime juice

Directions

Sift flour, baking powder and salt in a large bowl. Stir in sugar and make a well in the centre.

In a separate bowl, combine eggs and milk. Gradually add this mixture to the dry ingredients and whisk into a smooth batter.

Place vegetables in a separate mixing bowl and then add just enough batter to bind them together.

Heat olive oil in a pan on medium heat and then drop in 1-2 tablespoons of batter per fritter.

Cook for 2 minutes on each side until each fritter is golden.

To serve, combine tomato, avocado and a squirt of fresh lemon juice in a bowl.

To add a bit of protein to the fritters, try adding tuna to the vegetable mixture. And for more flavour to the avocado salsa, add coriander, olive oil and Himalayan sea salt.

Zucchini and Dill Fritters

The key to a good zucchini fritter is being able to reduce the amount of water in the zucchini as much as possible. The smaller zucchini are also much sweeter.

This is a gluten free recipe.

Ingredients

2 Small Zucchinis, Grated (2 Cups)
1 Carrot, Grated
1 Clove Garlic, Finely Chopped
1/2 Cup Quinoa Flour
2 Tablespoons Dill, Chopped
1/4 Teaspoons Ground Cumin
2 Eggs, Well Beaten
Salt and Pepper

Directions

Grate the zucchini and sprinkle through a little salt. Place the zucchini into a colander and drain for 20 minutes.

Place the zucchini into a tough handy towel, bring up the corners to seal and squeeze out as much of the liquid as possible. This takes a very strong handy towel so start with a small amount of zucchini first, in case you lose it.

Mix the zucchini with the carrot, garlic, flour, dill, cumin and eggs. Season with salt and pepper and stir to combine.

Heat oil in a frying pan over medium heat, drop 2 teaspoons of batter into the oil and flatten slightly to make a round shape.

Cook for two minutes on either side or until golden brown. Drain on a paper towel and serve piping hot with a sprinkling of dill and a squeeze of lemon.

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