Little cooks - big fun

Three yummy recipes that are ideal for packing into lunchboxes when schools return

Carrot cake bars INGREDIENTS

MAKES 10 BARS 2 carrots 56g almond butter 175g honey 120g oats 75g raisins 70g cashew nuts 25g desiccated coconut 2 tsp linseed 1 tsp cinnamon

DIRECTIONS

Preheat the oven to 180C (160C fan assisted/ gas mark 4). Mix the linseed with 2 tbsp water in a small bowl and set aside. Carefully grate the carrots on the finest setting and set aside. Blend the oats and cashew nuts in a food processor/blender until smooth. Pour into a mixing bowl and add the linseed mix, grated carrot, coconut, cinnamon and raisins. Gently heat the honey and almond butter in a pan until it is easy to stir. Add it to the rest of the mixture and stir thoroughly. Line a baking try with parchment paper and tip the mixture on to it – use a spatula to shape it into a square about 1cm thick. Pop in the oven and cook for 15-20 minutes. Wait for it to cool and then chop into bars. Can be stored in a Tupperware container for up to five days.

These lunchbox recipes are refined-sugar-free and packed full of hidden veggies and good-foryou natural ingredients; perfect for when the kids go back to school. They’ve been created by Little Cooks Co, a monthly subscription-based recipe kit that’s posted through the letterbox, direct to kids. Look out for our competition to win one of these super recipe kits on page 5! www.littlecooksco.co.uk