For kindergarten & school: creative ideas for the lunch box

pear ring cake

How about a fruity piece of cake in the lunch box? This is a perfect complement to a savory bread.

Ingredients:

• vegetable oil for the mold
• 400 grams of pears
• 2 tbsp lemon juice
• 150 g coconut blossom sugar
• 150 ml vegetable oil
• 1 tsp vanilla essence
• 200 g applesauce
• 200 g spelled flour
• 200 grams of cornmeal
• 1 teaspoon Baking powder
• 1 tsp baking soda
• Salt
• 60 g chopped walnut kernels

Preparation:

1. Preheat the oven to 180°C top and bottom heat. Grease a Gugelhupf or Bundtkuchen tin with oil. Peel the pears, quarter, core and cut into 1 cm cubes, then mix with the lemon juice.
2. In a mixing bowl, whisk together the coconut blossom sugar, oil, vanilla essence and applesauce. Mix both flours with baking powder, baking soda and a pinch of salt, add and stir well.
3. Fold in the pear pieces and walnuts and pour the batter into the greased form. Bake the pear ring cake in the oven for 50-60 minutes (test with a stick).
4. Take out, let cool, loosen the cake from the mold and leave to cool on a wire rack.

Sandwiches with avocado, celery and tomato

If your offspring likes avocados, these sandwiches are a great change during the break. The green fruits contain many unsaturated fatty acids.

Ingredients:

• 2 large avocados
• 1 lime
• Salt
• pepper
• 4 large tomatoes
• 2 sticks of celery
• 4 large slices of whole grain toast

Preparation:

1. Halve the avocados, remove the stone and scoop out the flesh. Mash with a fork in a bowl. Stir in the zest and juice of the lime and season with salt and pepper.
2. Wash the tomatoes, remove the stalk and cut into thin slices. Wash and trim the celery and cut into sticks about 5 mm thick to the length of the toast. If your child doesn’t like celery, you can of course omit it.
3. Spread all the toast slices with the avocado cream, top two slices with tomatoes and celery and place the other slices on top. Cut each into four parts.

Berry oats with puffed brown rice to go

Is your offspring a fan of muesli, porridge and the like? Then he can perfectly take a glass of oats to school. For younger children, a plastic container is better suited for transport.

Ingredients:

• 140 g rolled oats
• 2 tbsp dried mulberries
• 3 tablespoons puffed brown rice
• 500 ml Alpro Oat Drink Original
• 1 mark of a vanilla bean
• 200 ml concentrated pear juice
• 1 tsp cinnamon powder
• 200 g fresh berries, blueberries and raspberries
• 2 tbsp toasted coconut chips

Preparation:

1. Distribute the oat flakes with the mulberries and whole grain rice into four glasses (approx. 300 ml).
2. Mix the Alpro Oat Drink Original with vanilla, concentrated pear juice and cinnamon. Pour into glasses and leave covered in the fridge overnight.
3. Pick the berries the next morning, wash and pat dry. Spread over the oats, sprinkle with the coconut chips and seal again to take away.

Wholemeal bread with paprika paste

Your family still likes bread best, but a new topping would do it good? Then you should try this delicious paprika paste.

Ingredients:

• 2 red peppers
• 1 tbsp olive oil
• 1 tbsp sunflower seeds
• 100g canned chickpeas
• Salt
• pepper
• sweet paprika powder
• 1 handful of lettuce
• 8 slices of wholemeal bread

Preparation:

1. Wash, trim and finely dice the peppers. Sauté in hot oil in a pan. Pour in about 75 ml of water and cook for about 10 minutes until soft. Allow the liquid to evaporate. Allow to cool slightly and add to the blender with the sunflower seeds and well-drained chickpeas.
2. Season with salt, pepper and paprika powder and puree finely. Taste the paste.
3. Wash the lettuce and shake dry. Spread 4 slices of bread with the paste and top with lettuce. Place the remaining bread slices on top.

spicy waffles

Waffles don’t always have to be sweet. This variant made from potatoes is quick to make and delights young and old alike.

Ingredients:

• 500 g mealy potatoes
• 1 shallot
• 125 ml Alpro Soy Drink Original
• 1 tbsp nutritional yeast
• 2 tbsp chopped parsley
• Salt
• pepper
• 130 grams of flour
• Vegetable oil for the waffle iron

Preparation:

1. Wash the potatoes, peel, dice and cook in a large pot of salted water for about 15 minutes. Drain and let cool well. Peel and finely dice the shallot.
2. Press the potatoes into a bowl, mix with the Alpro Soy Drink Original, nutritional yeast, shallot and parsley. Season with salt and pepper and stir in the flour. Preheat a waffle iron and brush with some oil.
3. Put some batter in each, close and bake in 4-5 minutes until golden brown and crispy. About eight waffles can be made from the dough.

Pita pockets with chickpea balls

Your child stays at school for lunch and needs a meal that is easy to take with you and that still fills you up for a long time? Then these delicious pita pockets are a good choice.

Ingredients:

For the chickpea balls:

• 400 g canned chickpeas
• 2 spring onions
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp paprika powder
• 1 tsp salt
• 1 tsp lemon juice
• 2 tbsp tahini
• 3 tbsp flour
• 1 tbsp olive oil
• BBQ sauce or olive oil for brushing

For the pita pockets:

• 1 large ripe avocado
• 1 lime
• 1/2 tsp turmeric powder
• Salt
• pepper
• 1 handful of baby spinach
• 4 leaves of lettuce
• 2 handfuls of bean sprouts
• 2 spring onions
• 4 pita breads
• 1 tbsp chopped parsley

Preparation:

1. Preheat the oven to 200°C top and bottom heat. Cover a baking sheet with parchment paper. Drain, rinse and drain the chickpeas. Wash, trim and chop the spring onions. Mix everything with the remaining ingredients for the balls in the blender to a paste. Mix in a little more oil or flour if necessary. Shape the mixture into balls about 4 cm in size, place on the prepared tray, brush with BBQ sauce or oil and bake in the oven for about 25 minutes.
2. Meanwhile, halve the avocado, deseed, remove the flesh from the skin and roughly dice. Mix with the lime juice and mash finely with a fork, or puree in a blender. Season the cream with turmeric, salt and pepper and taste.
3. Wash and dry the spinach and lettuce leaves. Briefly dip the bean sprouts in boiling water, rinse in cold water and drain well. Wash and trim the spring onions and cut into fine strips or rings.
4. Halve the pita breads, cut a pocket into each and spread with a little avocado cream. Fill each loaf with spinach, lettuce, soybean sprouts, spring onions and 1-2 chickpea balls, lightly grind everything with pepper and serve the pita pockets sprinkled with parsley.

If your child doesn’t like spring onions or soybean sprouts, you can of course easily customize the ingredients in the pita and swap them for coleslaw, for example.