(Here are some lunch box ideas, that adults love too) to create healthy and nourishing lunches kids will love.
Shop for all the ingredients at www.theseedysister.com.au and let the whole food adventure begin.
It’s that time of year and whether you love it or hate it the school lunch box is back. Here’s a few ideas (that adults love too) to fill their hungry belly’s:
Hummus and crackers or carrot and cucumber sticks. Hummus recipe below
Savoury Chickpea muffins. https://www.theseedysister.com.au/recipe/savoury-chickpea-muffins/
Seed Trail Mix- combine pepitas, sunflower seeds, sultanas and chopped pineapple or mango. You can find all these and more at www.theseedysister.com.au
Vegan Brownie- recipe below.
Hommus
Ingredients:
110g dried chickpeas, soaked and cooked
1/4 cup tahini
1/3 cup olive oil
1/2 cup lemon juice
1 garlic clove
1 tsp salt
Instructions:
Soak your chickpeas overnight covered in water with a teaspoon apple cider vinegar. Rinse well and cook for 30-40 minutes until tender. Drain and rinse under cold water.
Blend all ingredients until well combined and store in a glass container in the fridge for up to 5 days.
Serve with rice crackers, cucumber and carrot sticks.
Vegan Brownie
This Vegan Brownie inspired by noracooks. We have made this gluten free and refined sugar free for a guilt free indulgence the kids (and adults) will love.
- 4 tablespoons golden flax, ground
- 1/2 cup water
- 1/2 cup coconut oil
- 1 1/2 cups coconut or rapadura sugar
- 1 vanilla bean, scraped
- 1 cup almond meal
- 1 cup cacao powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 175 and line a 7 x 11 pan with parchment paper.
- Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken.
- Melt the coconut oil in a small pan, and measure 1/2 cup.
- In a large bowl, whisk the melted coconut oil and sugar together. Add the flax eggs and vanilla, whisk until evenly combined.
- In a small bowl combine the almond meal and cocao powder. Add the salt and baking powder and whisk until just combined and there are no lumps.
- Add the dry ingredients to the wet ingredients and fold to combine.
- Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
- Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
- Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.