Health after school snacks because they’re always hungry and grumpy after a hard day in school or after school clubs.
At Home-Start MAJIK know from experience that when the kids get in from school they’re feeling hungry and maybe a bit grumpy and all too often its easy to hand a bag of crisps so we put our heads together to come up with some of our favourite healthy after school snacks.
Apple & Sultana Muffins – who doesn’t love a muffin? and they can be frozen!
Heat oven to 180C/160C fan/gas 4. In a large bowl mix the selfraising
flour, baking powder, cinnamon, wholemeal flour and
golden caster sugar.
In another bowl, mix the eggs, semi-skimmed milk and
sunflower oil. Pour the wet ingredients into the dry and mix well,
then stir in the grated apples and sultanas.
Divide the mix between 12 muffin cases and bake for 25 mins.
Cool on a wire rack, then pack in a container for lunch.
Carrot houmous with Pitta Dippers -Get kids aged 3-6 involved in the kitchen by helping them make this moreish, healthy snack
MAKES ENOUGH FOR 4
1 large carrot, peeled, cut into
chunks and boiled until very tender
1 tub houmous
1 lemon, halved
small bunch coriander (optional)
2 pitta breads or 4 small ones,
toasted and sliced
Grate the cooked carrot – don’t worry if it turns to mush, this is
what you want.
Tip the houmous into a bowl, add the carrot and mix well.
Add a squeeze of lemon juice, but mind you don’t squirt it in
Snip the coriander into little pieces using scissors and stir it into
the houmous. Serve with the toasted pitta bread
Dried fruit energy nuggets – Give your energy levels a real boost with these nutritionally-balanced healthy fruit bites
50g soft dried apricot
100g soft dried date
50g dried cherry
2 tsp coconut oil
1 tbsp toasted sesame seed
Whizz apricots with dates and cherries in a food processor until
very finely chopped. Tip into a bowl and use your hands to work in
coconut oil. Shape the mix into walnut-sized balls, then roll in
sesame seeds. Store in an airtight container until you need a quick
300g pack cooked rice noodles
from the chiller cabinet (see tips)
about 400g/14oz mixed
vegetables, thinly sliced and put in
separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
140g cooked prawns
100g cooked chicken or duck, shredded
2 garlic cloves, finely chopped
small piece ginger, finely chopped
splash light soy sauce
Chinese five-spice powder, for sprinkling
8-10 sheets of brik or filo pastry
1 egg, beaten
sesame seeds, for sprinkling if you want
Heat oven to 200C/180C fan/gas 6. Before you get the kidscooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves.
put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw.
Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of fivespice to each bowl and let them mix everything together. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet
then give them the beaten egg and a brush so they can brusharound the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
Lift the spring rolls onto a baking tray, seam side down, brushwith a little more egg and sprinkle with sesame seeds, if you want.
Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved.
When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids,then let them eat, dipping the rolls into the sauce.