Healthy Lunch Box Snacks

Many people find it difficult to be creative when it comes to school lunch box snacks. The challenge is even increased now days where many schools do not allow children to consume nuts on the premises due to the rise and severity of nut allergies. Due to this it can be problematic to provide children with enough protein to sustain their growing bodies. I have put together a list of high protein, healthy snacks for your children's the lunch box that are both nuts free and meat free.

·       Celery sticks filled with soft goats cheese

·        Mixed seeds (sunflower, pumpkin, linseed, sesame)

·       Mini Quiches

·       Frittata

·       Omelette roll

·       Veggie sticks (carrot, celery, cucumber, capsicum, snow peas) with dips such as hummus, egg dip, Tahini, bean dip.

·       Hard boiled egg

·       Can of tuna

·       Chai pudding

·       Tahini balls

You can find recipes for the chai pudding and Tahiti balls here:

http://dionne-healthnaturally.blogspot.com.au/2015/03/nut-free-tahini-balls.html

http://dionne-healthnaturally.blogspot.com.au/2014/09/creamy-chia-seed-pudding.html

 

Nut Free Tahini Balls

With an increase in nut allergies and many strict nut free policies in schools I thought I would share a delicious recipe for nut free healthy Tahiti balls.

Recipe for Tahini balls

 *   2 tablespoons tahini

 *   2 tablespoons cacao powder

 *   3 tablespoons coconut oil

 *   ½ cup ground linseeds

 *   2 tablespoons honey

 *   1 handfuls chopped sunflower seeds

 *  1 handful chopped pepitas

 * Shredded coconut to coat balls

Mix all ingredients together in a bowl or food processor and roll into balls. Then roll in desiccated coconut. Store in fridge!

 

"Healthier" Hamantashins (Gluten, dairy and cane sugar free)

For those of you who have just celebrated Purim, there is nothing worse than seeing all these delicous treats that you can't enjoy due to food intolerances. So here is my recipe for 'healthier' hamantashins that cater for all requirements (the egg can be replaced with a tablespoon of tahini for vegans or those with an egg allergy).

Here is my recipe for ‘healthier’ Hamantashins that all can enjoy!

Ingredients:

1 ½ cups rice flour

1 ½ cups potato or tapioca flour

125 g coconut oil

1 egg

½ cup maple syrup

½ teaspoon gluten free baking powder

Jam of choice or choc/ almond spread

Mix flour, coconut oil, egg, maple syrup and baking powder together in a bowl until it forms a smooth batter.

On a board sprinkle some rice flour to stop pastry sticking.

Roll out a handful of dough and use a cup to cut into an even circle. Place ½ teaspoon of filling (jam or spread of choice) into the centre of the circle. Fold over 3 sides of pastry to create a triangle with jam showing in the centre. Do this by folding over one edge at a time.

Place hamantashins on a lines baking tray and put in over at 180 degrees Celsius for approximately 20 minutes until pastry golden brown.

Allow to cool and enjoy!

Makes approximately 24