Coming up with lunch box ideas that your little one will love is always a tricky task. Here we asked nutritionist and mother, Jacqueline Alwill to share a few of her go-to lunch box recipes for the new school year.
Recipe, words and photography by Jacqueline Alwill of The Brown Paper Bag.
“As a nutritionist I am often asked how I make school lunches both fun and healthy. Some children love eating wholesome food while others don’t, so I’m all about creating nourishing recipes that are both delicious and exciting for the little ones. Here I share my Rainbow Wraps which are a great alternative to a sandwich, and my Carrot and Apple Cookies which are the perfect snack and always on high rotation at my house.”
Rainbow Wraps
Makes 6 wraps
Ingredients
2 free range eggs
1/2 cup milk of choice (dairy, almond, coconut or soy)
1/2 cup spelt flour
1/2 teaspoon baking powder
1 teaspoon apple cider vinegar
Pinch of sea salt
30g baby spinach or cooked beetroot
Coconut or olive oil for cooking
Method
Place ingredients in a blender and blitz until smooth. Pour into a jug or bowl and place in fridge for 10 minutes.
Heat a frypan on medium heat, drizzle with touch of coconut or olive oil to coat and pour 1/4 cup batter into the pan.
Swirl around the pan to create a thin wrap and cook for about 30-45 seconds on one side, then flip and cook for another 20-30 seconds on the alternate side.
Transfer to plate and repeat the process with remaining batter.
Once cooked, fill with your favourite fillings - we love grated carrot, tomatoes, cheese, lettuce or rocket. Wraps can be stores in the fridge for 2-3 days.
Carrot and Apple Cookies
Makes 16 cookies
Ingredients
1/2 cup coconut oil, softened
1 free range egg
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
Pinch of sea salt
1 cup grated carrot
1/2 cup finely chopped red apple
1/4 cup sultanas
1/4 cup apple juice sweetened cranberries
1/2 cup shredded coconut
1 1/2 cups rolled oats
1/2 cup buckwheat flour
Method
Preheat oven to 170C and line a large baking tray with greaseproof paper.
In a mixing bowl whisk together coconut oil, egg, maple syrup, vanilla, baking powder, bicarb soda and sea salt until creamy.
Add carrot, apple, sultanas, cranberries, coconut, oats and buckwheat flour and mix to form cookie dough.
Measure a heaped tablespoon of dough, roll into a ball, place on tray then gently press down.
Repeat with remaining cookie dough then place in oven to cook for 25 minutes.
Once cooked allow cookies to cool completely on tray.
Store in an airtight container for up to 1 week.
