Spruce up kids’ lunches
Us busy mums don’t have as much time as we’d like, but here are a couple of easy lunchbox fillers that will keep your children happy and satisfied.
Ithink sometimes my boys must tire of eating the contents of their lunch boxes as much as I do making them. On my part, this has mostly to do with having a new baby in the house and subsequently not having the time I’d like to get creative with lunches.
It has, however, inspired me to develop these two recipes for my boys, and myself and their daddy too. Along with the stewed apple and feijoa I’ve been freezing (from the fruit on our trees) and stirring into Greek yoghurt, it’s having the desired effect of making lunchtime much more exciting for everyone.
Quinoa, sunflower & pumpkin seed crackers
Makes about 70 crackers Preparation: 25 minutes Cooking: 45 minutes-1 hour
FOOD
cup chia seeds 1 cup quinoa, cooked as per packet instructions, cooled
1 small red onion, roughly chopped
2 large sprigs rosemary (equal to about 2 tablespoons), roughly chopped 1 teaspoon sea salt 2 tablespoons olive oil cup pumpkin seeds cup sunflower seeds
Pre-heat the oven to 180 degrees Celsius, and line two baking trays with baking paper.
Put the chia seeds into a small bowl and pour over cup water. Stir well for 30 seconds or so, then leave to sit. Put the quinoa a food processor along with the red onion, rosemary, salt and olive oil. Process until smooth then tip out into a bowl. Add the chia seeds, pumpkin and sunflower seeds and mix until it all comes together.
Divide between the baking trays and, using damp hands, spread out as thinly as you can right to the edges of the tray. The thinner the better as the crackers will be more crispy.
Bake for 15 minutes then remove from the oven and cut into desired shapes, leaving the crackers as they are on the trays. The mixture will still be wet but cutting them like this means they will break apart easily once they are fully cooked.
Cook for a further 30-45 minutes or until crispy. The cook time will depend on how thin you have managed to press out your dough.
I removed the outer crackers earlier than the ones in the middle as they cooked faster. Cool, then store in an airtight container.
Banana, cashew & chocolate chunk biscuits
Makes 20 biscuits Preparation: 10 minutes Cooking: 15 minutes
1 cup cashew nuts (almonds, Brazil nuts or walnuts would also work well) 1 cup oats
cup desiccated coconut 1 teaspoon cinnamon 2 teaspoons baking powder 2 very ripe bananas 12 teaspooncup raisins vanilla extract 2 tablespoons honey 75g butter, melted, cooled 75g dark chocolate, roughly chopped
Pre-heat the oven to 180C and line a baking tray with baking paper.
Put the cashew nuts into a food processor and process until a rough flour is formed. Add the oats, coconut, cinnamon and baking powder, and season well with sea salt. Process again until combined.
Add the bananas, vanilla extract, honey and melted butter and process again until the dough comes together. Remove from the processor, put into a bowl and stir in the raisins and chocolate.
Roll into balls and press on to the tray.
Bake for 15 minutes or until golden and cooked. Cool, then store in an airtight container.
Recipes, food styling and photography by Emma Boyd