06 Feb Lunchbox Ideas For Hungry Kids
This tasty lunch will have budding scientists breezing through the school day.
½ an avocado
1 tsp lemon juice
2 small wholemeal wraps
105g can pink salmon, drained
2/3 cup coleslaw
Slice avocado and toss with lemon juice to prevent browning. Arrange lettuce leaves over wholemeal wraps. Scatter with salmon and top with avocado and coleslaw. Roll up tightly and cut in half. Wrap in plastic and keep cool with an ice brick.
100g butter, chopped
1/3 cup honey
1½ cups rolled oats
½ cup sultanas
½ cup desiccated coconut
2 tbs wholemeal plain flour
¼ cup pepitas
¼ cup flaxseeds
1 egg, lightly beaten
1 tsp vanilla essence
Preheat oven to 180°C/160°C fan forced. Grease a 19cm square cake tin and line with non-stick baking paper.
Melt butter and honey in small saucepan over medium-low heat. Set aside to cool slightly.
Place dry ingredients in a large bowl and make a well in the centre. Add butter mixture, egg and vanilla, and stir until combined. Transfer to prepared tin and spread out evenly, using the back of a spoon to press firmly.
Bake for 25 minutes until golden. Leave in tin for 10 minutes then place on wire rack to cool completely. Cut into squares.
Tip: Store in an airtight container for up to three days, or freeze in serving portions, tightly wrapped and stored in an airtight container.
Words by Tracy Rutherford