Scroggin or schmogle

My friend Sophie never leaves the house without a container of scroggin, and I've started to include it in the regualr lunch line up - it's great for those 'just in case you get hungry' moments. The best part is you can put just about anything into it and adjust it for fussy eaters. Basically it's a mix of any of the following types of food:

sultanas/raisins
chicknuts
banana chips
dried cranberries
dried apricots
dried dates
dried apple
corn chips

This is a nut-free list to get you started - obviously nuts can be added for non-school occassions. The scroggin can be kept in a sealed container in their backpack and topped up accordingly. And isn't schmogle a great word ;-)

Chocolate Cookies

Does anybody know the difference between a cookie and a biscuit? I've looked for an answer on the internet and there doesn't seem to be a definate difference,  just stacks of variations.  Biscuit or cookie, I'm not sure the eaters of Lieneka's recipe below are going to care!
 

¼ cup sifted coconut flour
¼ cup butter or coconut oil
1/3 cup cocoa powder
3 eggs
1/3 cup sugar
¼ teaspoon salt
¼ teaspoon vanilla

In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degrees for 15 minutes. Makes about 16 cookies.

Date and apricot balls

Lieneka has 3 boys to keep up with so her portions are generous - you may want to halve them.

1 cup fresh dates, pitted and roughly chopped
1 cup dried apricots, roughly chopped
2 tablespoons sunflower seeds
1 tablespoon pepitas
1 tablespoon fine desiccated coconut
2 tablespoons carob or cocoa powder
1 cup fine desiccated coconut, extra, for rolling

Put everything into food processor and process until smooth.  Roll into tablespoon sized balls and roll in the extra coconut.  Makes about 20. They will last in the fridge for about 2 weeks or they can be frozen.


Thank you Lieneka!

Spring Salad

Dominique also suggests the following:

"My latest one is a little bocconcini salad with roast pumpkin pieces & baby
spinach leaves. Served with a butter &/or avocado sandwich.
I also do the bocconcini salad with olives & cherry tomatoes.
You don't need dressing, it is all moist food".

Bespoke Fritatta

Dominique has sent in a great fritatta idea for leftovers.  She suggests doing extra vegetables when roasting.  Place the leftovers in a dish and just cover with beaten egg, cook until firm. This can be sliced into fingers for the lunchbox and is easily eaten with little fingers.

Just about anything can go in so you really can tailor it to your child's tastes.