13 Oct Packing School Lunches Kids Will Eat

Tracy Rutherford has a lunch that will please the vegie-loving kid at your house!

A versatile snack you can mix-up with different dips and crackers.

Pita Chips And Vegie Sticks With Hoummus

Serves: 2

Ingredients
2 small pita breads
2/3 cup hoummus
Your choice of vegetables, cut into sticks

Method

Scoop hoummus into small airtight container or section of the lunchbox. Add vegetable sticks such as cucumber, capsicum, carrot and celery.

Preheat oven to 200°C/180°C fan forced. Cut pita bread into triangles. Arrange on baking tray and cook for five minutes, until crisp. Cool before storing in airtight container.

Apricot Oat Pikelets
Hide all the good things inside a basic pikelet recipe.

Makes: About 20

Ingredients
½ cup wholemeal self-raising flour
½ cup self-raising flour
½ cup rolled oats
1/3 cup dried apricots, diced
1 tbs caster sugar
1 cup milk
1 egg
1 tsp vanilla essence
butter, to grease

Method

Combine flour, oats, apricots and sugar in a large bowl and make a well in the centre. In a separate bowl, lightly beat milk, egg and vanilla together with a fork. Add to dry ingredients and stir gently until combined, but don’t overbeat (or you will have tough pikelets).

Lightly grease a large non-stick frying pan with butter and heat over medium-low heat. Drop level tablespoons of batter into the pan, leaving room for spreading.

Cook for about one minute, until bubbles appear on the surface. Turn over and cook for another minute. Transfer to wire rack to cool, and cook remaining batter. Serve as is, or spread pikelets with a little butter or cream cheese and sandwich together.

Note: To grease the pan, wrap cold butter in paper towel and wipe over hot pan.

Tip: Freeze pikelets, tightly wrapped in serving portions in an airtight container, for up to one month.