Healthy Lunchboxes - August 2010 Recipes

Hummus

Tahini is a sesame seed paste that you can find in health food stores or the health food section of your grocery store. Leave out the raw garlic if you think your kids won’t like it.

1 x 400 g tin of chickpeas, drained and rinsed

1 garlic clove, minced (optional)
juice of 1 large lemon (about 3 tablespoons)
3 tablespoons tahini

2 tablespoons olive oil

2 tablespoons water
1 teaspoon salt

Put all the ingredients into a food processor and purée until smooth, adding more oil or water if you think it needs it. This can be stored in an airtight jar in the fridge for up to 1 week.

Whole Wheat Ham and Cheese Muffins

Makes 12 muffins

These muffins have some whole wheat flour to give them a little boost of wholegrain goodness, but you could use all plain flour (300 g) instead. You can also adjust the seasonings to your children’s tastes, so feel free to leave out the paprika, black pepper, Worcestershire sauce, mustard or scallions, or use a mild cheddar instead of a mature one.

200 g plain flour

100 g whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon paprika

1/4 teaspoon salt

freshly ground black pepper

250 ml milk

90 g unsalted butter, melted and cooled

1 egg

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

185 g mature cheddar or Dubliner cheese, grated

6 slices ham, chopped into 1 cm pieces

6 scallions, finely chopped

Preheat the oven to 190°C. Grease a muffin tin or line with silicone or paper cases.

Sift together the flours, baking powder, paprika, salt and a little black pepper in a large bowl.

In a separate bowl or measuring jug, whisk together the milk, melted butter, egg, Worcestershire and mustard. Add to the dry ingredients and stir until just combined (don’t overmix or the muffins will be tough). Stir in the grated cheese, ham and scallions, again taking care not to overmix

Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, until the muffins are golden and a tester inserted into the centre comes out clean. Set aside on a wire rack to cool. If freezing, allow them to cool completely first.

Apple, Cranberry and Walnut Bread

adapted from Every Day by Bill Granger

Makes 1 loaf

Bill Granger’s original recipe calls for dried cherries and almonds, but dried cherries can be hard to find and are expensive. Cranberries (or raisins) and walnuts are more economical alternatives, but by all means use cherries and almonds if you prefer.

50 g rolled oats

300 ml milk

240 g self-raising flour (you can also use wholemeal)

1 teaspoon baking powder

125 g dried cranberries or raisins

50 g dried apple, diced

75 g soft brown sugar

3 tablespoons honey

3 tablespoons chopped walnuts

1 teaspoon ground cinnamon

1 egg, lightly beaten

Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes.

Preheat the oven to 180°C. Lightly grease and line a 1 kg loaf tin with parchment paper.

Sift the flour and baking powder into a bowl and stir in the oats and milk, dried fruit, sugar, honey, walnuts, cinnamon and egg. Mix together well.

Spoon the mixture into the tin and level the top. Bake for about 45 minutes, or until it’s golden brown on top and cooked through. Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.