3 snacks my children take to school every week.

Banana Bread

This is a staple in our home and one I come back to again and again. Soft, naturally sweet, and incredibly comforting, banana bread is the perfect snack for busy school mornings. It’s also a great way to use up overripe bananas, turning something simple into something the children genuinely look forward to. I love that it feels like a little homemade treat in their lunchbox, while still being wholesome and nourishing.

Ingredients: 

2 overripe bananas, mashed + 1 banana - cut lengthwise for the topping. 

2 cups almond flour 

1 cup spelt flour or all purpose flour 

1 tsp baking soda 

1 tsp baking powder 

A pinch of salt 

½ cup date syrup or maple syrup (honey works too)

3 eggs 

½ cup dark chocolate chips 

1 tsp vanilla extract 

2 tbsp melted butter 

⅓  cup milk of your choice 

Method: 

1. Pre-heat the oven at 180 degree celsius. 

2. In a medium - size bowl, mash the bananas with the fork and whisk eggs together with the banana. Keep aside.

3. In a large bowl, add almond flour, all purpose flour, baking soda, baking powder, salt in a bowl and mix until combined. 

4. Add the banana mixture to the flour mixture. 

5. Add vanilla extract, melted butter, milk, sugar, chocolate chips to the butter and mix well. 

6. Put it in the baking pan lined with butter paper. I used a standard-sized loaf pan. 

7. Put it in the oven for 35-40 min. If the top of the bread is browning too fast, cover the bread with aluminum foil and place back in the oven to finish baking. 

8. Enjoy your healthy banana bread. 

Pao de Queijo

These little cheese breads are always a hit. Light, chewy, and packed with cheesy goodness, they’re naturally gluten-free and perfect for small hands. There’s something so satisfying about their texture — crisp on the outside, soft and stretchy on the inside. They’re simple, delicious, and a lovely way to introduce children to flavours from different cultures.

Ingredients: 

• 50g milk

• 50g water

• 50g unsalted butter

• 3g salt

• 165g tapioca flour

• 1 large egg

• 100 g grated Parmesan, or Cheddar or any other cheese (you can also combine the cheeses ).

Method:

1. Preheat oven to 350F.

2. Add the tapioca flour and salt to a bowl.

3. Add the milk, water and butter to a small saucepan and bring to a boil.

4. When liquid will start to boil, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture.

5. Using a fork stir to combine – the mixture will look lumpy.

6. Let the mixture to cool down for 2-3 min, then add an egg and mix with the spoon until it’s combined.

7. Add cheese and stir it well into the batter.

8. Oil your hands, then scoop a full teaspoon size portions, roll them into balls, and place them in a baking sheet, covered with parchment paper or silicone mat ,1-2 inches apart.

9. Bake until golden brown, approximately 25 minutes.

Cheese rolls

Ingredients:

1 cheddar cheese block, cut into finger-sized sticks (about 1/2 an inch thickness)

1 packet spring roll wrappers

chopped corriander leaves (optional)

1/2 cup water

oil for frying

Method:

1. Lay spring-roll wrapper on a flat surface.

2. Place one cheese stick in the middle of the wrapper.

3. Fold wrapper over the cheese, then fold over the sides and roll. Add water to the edge to seal the wrapper. Fold it firmly and tight, leaving no space at every fold.

4. Heat the oil and make sure the oil is very hot.

5. Gently drop rolls into hot oil and fry until light golden brown.