Posts tagged snacks

Pea pea balls

Shhhhhhh. Can you hear that? That’s right…… Listen again……… Got it? Yep. The glorious sound of silence as the kids head back to school.

Just quietly, I might be missing them a teeny bit.

The stretch of free time does allow me some uninterrupted cooking before the end of the day though. These ‘pea pea balls’ are the latest hit snack around here. The fun name has the kids laughing enough that they’ve scoffed a few down before they even think to ask what’s inside.

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Pea pea balls. Not poo poo balls.

Pea Pea Balls

2 slices wholemeal bread
1 1/4 cups peas (thawed if frozen)
400g can chickpeas. Rinsed, drained.
1-2 tbsp mint
1/2 tsp cumin
1/2 tsp sumac (buy from good greengrocers – so delicious and worth getting your hands on – if you can’t find it replace with lemon zest)
1/4 cup grated parmesan cheese
1 egg
Pepper (optional)

Olive oil spray

Serve with yoghurt & sweet chilli sauce

Preheat the oven to 200C. Line a baking tray with non-stick paper.

In a mini or full-sized food processor (or a thermy) blitz the bread into breadcrumbs. Add in the rest of the ingredients and process until you’ve got a thick paste.

I’d say ‘roll’ balls of mixture, except it’s a sloppier mix than that, really you’re just going to use spoons to shape dollops into bite-sized pieces on the oven tray. Spray with oil. Bake for 20 minutes. Flip then over and spray again and bake for another 10-15 until golden and firm. Serve warm with yoghurt & sweet chilli sauce.

Makes enough to feed 4-6 people as a snack.

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If you’re dreading getting back into the school lunchbox routine, pick up a copy of my Complete Lunchbox Planner. It has 40 weeks of easy menus & seasonal recipes. Visit the shop for more info.

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Banana chickpea muffins

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Suddenly my calendar is telling me that it is OCTOBER! How the hell did that happen? And it does seem to be true – the kids headed back to school in summer uniforms yesterday.

This recipe will add a bit of interest to the craziness that is term 4. It will use up all your soggy bananas AND give you that brief moment of parental superiority as your child heads off with an additive-free, home-made lunchbox.

Banana chickpea muffins

1 cup self-raising flour (wholemeal or regular)
1/2 cup besan flour (chickpea flour, available at health food stores)
1/2 cup firmly packed brown sugar
1 egg
3/4 cup milk
50g butter, melted and cooled slightly
3 overripe bananas – mashed
1/2 cup sultanas (or choc chips are pretty yum too!)

Preheat the oven to 175C. Grease a 12 hole muffin tin or line with paper cases.

In a large bowl, combine the flours (no need to sift) and sugar.

In a smaller bowl or jug, whisk together the egg, milk and butter. Pour the liquid into the dry ingredients. Combine roughly, then mix through the bananas and sultanas.

Divide between your muffin cases. If you like, top with walnuts (not for school lunch boxes, obviously) or chia seeds.

Bake for 25 minutes or so, until golden and springy.

Makes 12. Extras freeze well.

Full of solutions for the rest of your food year!

Full of solutions for the rest of your food year!

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Where to shove a bunch of silverbeet

I’m always on the look out for healthy snacks for the kids. Since silverbeet is currently in season ($3 or less for a good bunch), it seemed like a good idea to see what I could whip up with it.

As with all my recipes, I’m keen to incorporate the vegetables with as little manipulating as possible, so rather than blanching the leaves, I chop them finely instead, give them a light saute with oil and soy sauce, then I mix through the eggs and it’s ready for a quick bake. The result is like a crustless quiche – gluten free and vegetarian.

The first time I made this recipe it seemed entirely UNLIKELY that the kids would have anything to do with this ugly, green thing. BUT I was wrong. Feeding it to them as a starter (cashing in on their pre-dinner hunger), they gave this a happy thumbs up and came back for more.

Just goes to show that it’s always worth giving things a go – you never can 100% predict what the kids will & won’t like.

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Silverbeet eggy bites (gluten free)

1 tbsp olive oil
1 bunch silver beet. Washed well.
3 spring onions, finely sliced
1 tbsp soy sauce (use a GF soy sauce if you need)
2 tsp Dijon mustard
6 eggs
1 cup grated cheddar cheese
8-10 baby bocconcini

Preheat the oven to 180C. Line a loaf tin with baking paper. Set aside.

Use a large knife to trim the silver beet leaves off the stalks. Discard the stalks, stack the leaves and start hacking away until it is all finely shredded/chopped.

Heat a large frying pan over medium-high heat. Add the oil then carefully place in the silver beet. It will sizzle and shrink. Use tongs to gently turn it over it so that it wilts evenly for a few minutes before sprinkling over the soy sauce. Stir through for another minute then set aside to cool slightly.

In a large bowl, whisk the mustard and eggs. Stir through the grated cheese and mix in the cooked spinach. Transfer contents into your tin. Spread evenly and push the bocconcinis into the mixture so the tops are just poking out.

Bake for 20-25 minutes until golden.

Serves 2 adults & 2 kids as lunch or part of a larger meal (it’s nice with salad & bread – although that kind of kills the GF vibe, doesn’t it!).

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Other ways to cook with spinach or silver beet?

Try out my vegetarian lasagne, or these cute little filo cheese & spinach sticks.

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Why I can’t manage healthy eating all the time

Keeping all the nutrition balls in the air at all times is a task that is often too large for me (I suspect it’s too large for most modern parents). I mean, hot damn, if there isn’t a bunch of tasks clawing at us from different directions at all times keeping the domestic tension rising. It makes sense that the pressure escapes in the areas where you have the most options. So while skiving off work or dropping the kids to school at 10.15 isn’t an option, dashing into the supermarket and buying something ready-to-eat out of the packet, is.

So I get it, I really do, the fact that keeping a house full of 100% healthy food is a tricky task that is only achievable with consistent motivation and effort. Which is why I try to keep my blog pretty accessible. I’m not asking you to ferment, or make your cheese or activate nuts or only eat organic. Gold stars to all of you who do manage to do all of this – if you could please pop over and let me know all of your time management secrets; I’d be hugely appreciative.

At my place, I cook as much as I can. I consider but don’t obsess over ingredients and I do try to stand back and get an overview of our diet from time to time. Inevitably little areas of slackness have arisen that I can squish back down with some simple changes and easy recipes.

One area I get lazy with is savoury crackers. There are several brands that aren’t full of additives (yes I know, they’re all full of masses of salt), so a packet of them in the pantry can be a lifesaver. BUT, they’re not really full of anything much at all. No rubbish, but also no nutrition. And considering how popular they are with the kids as an after-school snack, it’s worth the 10 minutes it takes to mix and press out this homemade version. Just happens that this recipe is gluten and egg-free, although I like it just because these crackers are seriously tasty.

Seed crackers - nut free, so perfect for lunchboxes, too.

Seed crackers – nut free, so perfect for lunchboxes, too.

SEEDY CRACKERS

1 cup besan flour (chickpea flour, available from good fruit markets and health food stores)
1/2 teaspoon salt
1 tsp spice (I like 1/2 tsp garlic powder & 1/2 tsp cumin, but you can try paprika, sumac, coriander or zatar)
1 tbsp fresh herbs (I like rosemary & thyme)
4 tbsp seeds (any combination you like of sesame, flax, poppy, sunflower, pumpkin & chia)
1 tbsp olive oil
1/4 cup water

Preheat oven to 170C.

In a large bowl, mix the flour, salt, spices, herbs & seeds.

Tip in the olive oil, the gradually add enough water until the mix comes together to form a sticky dough.

Roll it out between a couple of sheets of kitchen paper until about 3-5mm thick (if you don’t have a rolling pin, just press it out with your hand). Remove the top sheet. Score with a knife and place on a large baking sheet. Cook for 20-22 minutes until golden.

Cool before breaking into pieces.

Makes about 20 pieces

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