With or without food allergies, kids will eat a creatively packed lunch much
more readily. Here are a few suggestions using Sophie-Safe recipes that are sure
to entice your student!
Instead of making your child's sandwich on sandwich
bread, try using a quick bread, such as Zucchini Bread. Slice it thin and spread
it with jam and Sunbutter or other spreads.
Another great lunch item is muffins--make a big batch of a favorite and
freeze them. Your kids can grab 1 or 2 when packing their lunch the night before
and they will thaw by lunchtime. Try Banana Bread Muffins for a change from the
usual lunchbox fare.
Of course, kids love to dip! How about sending bean dip with corn chips, or
apple slices and celery with Sunbutter?
2 cups zucchini, shredded
¾ cup sugar
1/3 cup oil
1 tsp. vanilla
1 tbsp. lemon juice
1 tsp. lemon zest
3 cups oat flour
1 ½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 ½ tsp. cinnamon
¾ tsp. cloves
With a mixer, mix zucchini, sugar, oil, vanilla, lemon juice, and lemon zest.
Add oat flour, baking powder, baking soda, salt, cinnamon, and cloves. Mix well.
Pour into a greased loaf pan. Bake for 55 minutes at 350°F. Makes 12 to 18
Banana Bread Muffins
2 ½ cups oat flour
½ cup sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
3 mashed bananas
¼ cup margarine or shortening
1 tbsp. apple cider vinegar
3 tbsp. rice milk
Mix dry ingredients together. Add mashed bananas, margarine or shortening, and
rice milk and mix well. Bake in a lined muffin pan at 350 for 20-25 minutes.