More lunchbox inspiration; banana wraps, hummus and biltong, zucchini mini quiches

Banana wrap

Can you ever have enough lunch box ideas? Here are a few more things you can try when CREATIVITY and  INSPIRATION have left you in despair.

We already chatted about lunchboxes in my previous post but I also discovered some really cute lunchboxes at Faithfull to nature online shop. I really clever snack is a banana wrap. If you are super organised you can make your own wraps or buy wholemeal wraps. Spread the wrap with peanut butter or a nut butter. Place banana on the wrap and start rolling up. Cut into 2cm slices and voila. What a cute snack!

Hummus

I love hummus but it might not be on every child’s top list of favourite foods. It is high in protein and fibre and once you have made a big batch you can also eat it with falafel or power bowls. It is also great as a dip. This is a recipe that I have been making for years from BBC Food. I like to use a little less garlic and find that smoked paprika really lifts the flavour. If you don’t have tahini in your pantry just use good ole peanut butter or a nut butter or leave it out. Don’t let that stop you making hummus. Keep on adding liquid until you get a nice soft and smooth consistency. Hummus is not supposed to be too thick.

Chickpea hummus

• Author: Ankie Niesing
• Yield: 5 1x

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Ingredients

• 200 g hummus
• 2 tbs lemon juice
• 1 clove garlic
• 1 tsp cumin
• pinch salt
• 1 tbs tahini (Sesame seed paste)
• 4 tbs water
• 2 tbs olive oil
• 1 tsp smoked paprika

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Instructions

1. Drain chickpeas from tin and rinse, reserve a few for the top.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

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Biltong, courgette and egg mini quiches

Now, these little mini quiches are truly delicious. They are great to keep in the fridge to keep hunger at bay and also works well in lunch boxes. They are a banting friendly recipe and I got the original recipe from Raising superheroes, although I don’t follow a banting diet there are some great child-friendly recipes in there.I adapted the recipe by adding biltong and grated zucchinis. They are truly scrumptious.

Biltong, courgette and egg mini quiches

• Author: Ankie Niesing
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

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Ingredients

• 150 g biltong or any other meat
• 4 eggs
• 2 egg yolks
• 500 ml milk or cream
• 200 g grated baby marrows
• 250 g grated cheddar
• Salt and pepper

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Instructions

1. Preheat oven to 180’C and crack eggs in mixing bowl
2. Add cream, salt and pepper. Whisk until foamy.
3. Place the eggs, veggies, cheese and biltong in muffin pans. Should not be more than halve full.
4. Pour the egg mix in a measuring jug and pour over ingredients in muffins tin, about three quarters full.
5. place in the oven, bake for 25 minutes until cooked through and puffed.
6. They will flatten a little when cooled down.

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Photograph: Emil Bohme

Recipe developed for Lig Magazine