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.