R E C I P E S - incredibly tasty recipes to fill your Mintie with from Munch. Huge thank you to Libby creating some sensational back-to-school boxes which we can all enjoy. Both balanced and beautiful.
Sweetcorn Fritters (makes approx 4)
These little fritters combine protein-rich eggs and fibre from the sweetcorn to make a delicious lunchbox alternative to sandwiches. They are quick to make, fun to eat and taste great cold with a little pot of guacamole, some cherry tomatoes and cubes of halloumi.
- 2 eggs
- 6 tbsp spelt flour
- ½ tsp paprika
- ½ tsp salt
- 200g sweetcorn (frozen or from a tin)
- olive oil
- Crack the eggs into a mixing bowl and add the flour, milk, paprika and salt and stir well to combine.
- Add the sweetcorn to the bowl and stir well
- Heat some olive oil in a frying pan to a medium heat. Put spoonfuls of the mixture into the pan and cook for a couple of minutes until golden brown. Flip over and cook for another minute or two. Remove to a plate and leave to cool before packing into the lunchbox. Repeat with the rest of the mixture.
Sweet Potato Wedges (makes enough for 2)
Sweet potatoes are a nutritional powerhouse - packed full of beta-carotene (a precursor to vitamin a) and a great source of vitamins b1, b2, b6 and c, copper, manganese, potassium, dietary fibre and phosphorus.
- 1 sweet potato
- 1 tbsp melted coconut oil
- 1 tsp cinnamon
- sea salt
- Preheats the oven to 200C and line a baking tray with parchment paper
- Wash the potato and pat dry. Keep the skin on for extra fibre, unless you prefer to peel it.
- Cut the potato into wedges, about 1cm thick and put them on the baking tray
- Spoon over the coconut oil and sprinkle on the cinnamon and salt. Toss to coat the potato evenly.
- Spread out on the baking tray into an even layer and bake for 25 minutes, turning over half way through the cooking time. Remove from the oven when they are golden brown. Leave to cool before packing into the lunchbox.
These flatbreads contain lots of healthy fats and protein from the different seeds and have a satisfying crunch that children love. They’re great for dipping into hummus, salsa or our pea dip (recipe below).
- 45g sesame seeds
- 45g pumpkin seeds
- 45g flaxseeds
- 200g spelt flour
- 1 tsp baking powder
- 1 tsp salt
- 170ml water
- 90ml coconut oil
- Preheat oven to 200C
- Mix the seeds, flour, baking powder and salt together in a bowl.
- Add the water and coconut oil and mix together to form a dough.
- Cut the dough in two, and put one half between two pieces of parchment paper. Use a rolling pin to roll it out to a thin layer between the paper.
- Take the top piece of paper off, and slide the dough onto a baking tray. Score the top of the dough into squares. Repeat with the other half of the dough.
- Cook for approx 15 minutes until crispy and golden. Remove from the oven and let them cool before snapping them along the score lines into squares.
- Store in an airtight container.
Green Pea Dip
The humble pea contains lots of vitamin c, protein and fibre, making it a great addition to the lunchbox. If you’ve always got a bag of frozen peas on hand then you can whip this up in minutes.
- 200g frozen peas
- 2 tbsp natural yoghurt
- Juice and zest of ½ lemon
- Salt and Pepper
- Boil the kettle. Put the peas into a sieve and pour over the boiling water to defrost.
- Put the peas, yoghurt, lemon juice and zest and salt and pepper into a food processor and pulse to combine. We like it chunky but you can keep blitzing until smooth if you prefer.
The pea dip will keep in an airtight jar in the fridge for a couple of days.