AF­TER­NOON SNACKS

WHEN THE KIDS COME HOME STARV­ING AF­TER A LONG DAY AT SCHOOL, IT HELPS TO HAVE A FEW HOMEMADE SPE­CIAL TREATS AT THE READY. HERE ARE A FEW OF OUR FAVOURITES

Super Food Ideas - - THIS MONTH LUNCHBOX -

FRESH MARGHERITA PIZ­ZAS

MAKES 4 PREP 5 MIN­UTES COOK 5 MIN­UTES

4 whole­grain Real Foods sorghum thins 2 ta­ble­spoons pizza sauce 3 cherry toma­toes, sliced 1 cheese stick, thinly sliced Small fresh basil leaves, to serve

1 Pre­heat grill on medium-high heat. 2 Leav­ing a 1cm bor­der, spread thins evenly with pizza sauce. Place on a tray. Grill for 2 min­utes or un­til thins just start to brown. Make sure you watch the thins un­der the grill as the edges can start to burn. Ar­range tomato slices on thins, then top with cheese. Sprin­kle with basil. Serve. NU­TRI­TION: (per pizza) 210kj; 1.9g fat; 1g sat fat; 1.8g pro­tein; 5.9g carbs; 0.9g fi­bre; 4mg chol; 111mg sodium.

SU­PER-FAST MINI SALAMI PIZ­ZAS

MAKES 4 PREP 5 MIN­UTES COOK 5 MIN­UTES

4 whole­grain sorghum thins 2 ta­ble­spoons pizza sauce ¹⁄³ cup grated pizza cheese 1 salami (twiggy) stick, thinly sliced Finely chopped fresh chives, to serve

1 Pre­heat grill on medium-high heat. 2 Leav­ing a 1cm bor­der around edge, spread thins evenly with pizza sauce. Sprin­kle with cheese. Top with salami. Place on a bak­ing tray. Grill for 2 to 3 min­utes or un­til cheese is golden and melted. Make sure you watch the thins un­der the grill as the edges can start to burn. Sprin­kle with chives. Serve. NU­TRI­TION: (per pizza) 350kj; 4.1g fat; 2g sat fat; 5.1g pro­tein; 6g carbs; 0.8g fi­bre; 9mg chol; 199mg sodium.

CRUNCHY NUTTY CORN­FLAKE COOK­IES

MAKES 22 PREP 20 MIN­UTES (PLUS COOL­ING) COOK 15 MIN­UTES

125g but­ter, soft­ened ¹⁄³ cup caster sugar ¹⁄³ cup firmly packed brown sugar 1 tea­spoon ground gin­ger ¾ cup whole­meal self-rais­ing flour ½ cup self-rais­ing flour ¼ cup milk 2 cups corn­flakes 22 pe­cans

1 Pre­heat oven to 180°C/160°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. 2 Us­ing an elec­tric mixer, beat but­ter, sug­ars and gin­ger in a bowl un­til light and fluffy. Add flours. Beat on low speed un­til just com­bined. Add milk. Beat un­til dough comes to­gether. Us­ing a wooden spoon, stir in corn­flakes. 3 Us­ing 1 ta­ble­spoon of mix­ture at a time, roll into balls. Place balls 5cm apart on pre­pared trays to al­low room for spread­ing. Flat­ten slightly. Top each with 1 pe­can. Bake for 12 to 14 min­utes, swap­ping trays af­ter 8 min­utes, or un­til light golden. Stand for 5 min­utes on trays. Trans­fer to a wire rack to cool. Serve. NU­TRI­TION: (per cookie) 498kj; 6.5g fat; 3.2g sat fat; 1.5g pro­tein; 13.7g carbs; 0.9g fi­bre; 10mg chol; 114mg sodium.

TROP­I­CAL CO­CONUT SQUARES

MAKES 24 PREP 20 MIN­UTES (PLUS OVERNIGHT

RE­FRIG­ER­A­TION) COOK 5 MIN­UTES YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD

½ cup light co­conut milk ½ cup honey ¹⁄³ cup caster sugar 125g but­ter, chopped 2 cups shred­ded co­conut 3 cups puffed rice 4 Weet-bix, crushed ²⁄³ cup finely chopped dried apri­cots ²⁄³ cup finely chopped dried mango ²⁄³ cup finely chopped dried ap­ple ²⁄³ cup dried pineap­ple pieces 2 ta­ble­spoons dried cran­ber­ries

1 Grease a 20cm x 30cm lam­ing­ton pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 3cm above long sides. 2 Place co­conut milk, honey, sugar and but­ter in a small saucepan. Cook over medium heat un­til but­ter is melted. Bring to the boil. Re­duce heat. Sim­mer for 3 to 4 min­utes or un­til mix­ture re­duces and thick­ens slightly. 3 Mean­while, com­bine shred­ded co­conut, puffed rice, Weet-bix, apri­cot, mango, ap­ple and pineap­ple in a bowl. Make a well in the cen­tre. Add hot honey mix­ture. Stir well to com­bine. Press mix­ture into pre­pared pan. Sprin­kle with cran­ber­ries, press­ing lightly into slice to se­cure. Re­frig­er­ate overnight un­til firm and set. Cut into squares. Serve. NU­TRI­TION: (per square) 848kj; 9.9g fat; 7.6g sat fat; 1.7g pro­tein; 26g carbs; 2.9g fi­bre; 9mg chol; 87mg sodium.

MILO THUMBPRINT COOK­IES

MAKES 12 PREP 30 MIN­UTES (PLUS COOL­ING) COOK 20 MIN­UTES

125g but­ter, soft­ened 1 tea­spoon vanilla ex­tract ½ cup firmly packed brown sugar 1 egg ½ cup Milo ½ cup al­mond meal 1¼ cups plain flour ¼ cup straw­berry jam

1 Pre­heat oven to 180°C/160°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. 2 Us­ing an elec­tric mixer, beat but­ter, vanilla and sugar in a bowl un­til light and fluffy. Add egg, beat­ing well to com­bine. Us­ing a wooden spoon, stir in Milo, al­mond meal and flour un­til com­bined. 3 Us­ing damp hands, roll 2 level ta­ble­spoons of mix­ture into balls. Place balls onto pre­pared bak­ing trays 6cm apart to al­low room for spread­ing. Flat­ten slightly. Us­ing your thumb or the back of a spoon, make a 3cm-wide in­den­ta­tion in the cen­tre of each cookie. Fill each hole with ½ tea­spoon jam. 4 Bake for 15 to 20 min­utes, swap­ping trays af­ter 10 min­utes, or un­til light golden. Us­ing re­main­ing jam, top up holes with an­other ½ tea­spoon jam. Cool on trays. Serve. NU­TRI­TION: (per cookie) 946kj; 11.8g fat; 6.2g sat fat; 3.6g pro­tein; 26.4g carbs; 1.5g fi­bre; 36mg chol; 94mg sodium.

TROP­I­CAL CO­CONUT + MAKE AHEAD

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