Keeping Orlando's lunchbox fresh and exciting has been a labour of love since he started at his new school up here on the Sunshine Coast. We've been spoilt in Brisbane with the healthiest of lunches served up daily at his previous kindy, and let me tell you the bar was set high.
Because the little ones have to bring their own lunch and have it sitting in the cubby hole with ice packs until they're ready to eat, the challenge is to provide something nourishing, filling, four-year-old friendly, but also be nut-free and something he can consume cold.
My solution has been lots of little snacks including veggie sticks, hummus, bliss balls, muffins, slices, wraps, sandwiches, sushi or fried rice concoctions.
One of our new snack creations this week is this Apricot and Coconut Bliss Ball to give the old Lunchbox Friendly Chocolate Bliss Balls a rest.
Makes 12 Prep: 5 mins Total time: 5 mins
190g dried apricots
90g desiccated coconut
80g coconut flour
1 tbs coconut oil, melted
1 tsp vanilla extract
2 tbs honey or another sweetener (we used Manuka Honey)
Squeeze of lemon juice
Place all ingredients in food processor and blend on high until the mixture becomes doughy.
If it’s still too crumbly, add a little warm water until it starts to stick.
Roll into balls (or cubes with our Rice Cube)
And coat in more desiccated coconut.
Store in an airtight container in the fridge for a week or for up to 3 months in the freezer.