A nutritious and delicious lunchbox is essential to see your little one through the day. These quick and easy prep-ahead snacks are packed with Squish goodness and will take the hassle out of filling your child’s lunchbox every morning. Add a Squish 100% Pressed Juice box to their lunch bag to help keep your toddler hydrated as they go about their busy day.
SQUISH BAKED BREAKFAST BARSSQUISH BAKED BREAKFAST BARS
These breakfast bars store really well in a sealed container, which means if you bake a batch on the weekend, they should see you through the week. We’ve used Summer Berries in this recipe, but it works just as well with any of the many Squish flavours. Try Pear + Prune; Pear, Butternut, Yoghurt + Mango with Cinnamon; Apple + Guava; or Fruit Salad. Squish 100% Fruit and Veg Purees are made used quality ingredients and are free from preservatives, flavourants and colourants.
Ingredients
- 1 x 110 ml Squish 100% Summer Berries Puree
- 750 ml (3 C) quick oats
- 125 ml (½ C) sugar
- 2.5 ml (½ tsp) salt
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) ground cinnamon
- 125 ml (½ C) butter, melted
- 2 eggs
Method
Place the dry ingredients into a large bowl. Mix together the puree, butter and eggs. Add the puree mixture to the dry ingredients and stir until well blended. Line a baking tray with baking paper and spoon in mixture. Flatten with the back of a spoon.
Bake in an oven that has been preheated to 180°C for 25 minutes or until firm to the touch. Leave to cool slightly then cut into fingers.
TIP: These breakfast bars are also delicious crumbled over some natural yoghurt and topped with Squish 100% Fruit Puree.
SQUISH FRUIT AND SPICE LOAF
This moist tea cake stores well in the fridge so you can simply slice off as you need. The loaf is packed with grated carrot too, which is high in fibre, Vitamin A and beta-carotene.
Ingredients
- 1 x 110 ml Squish 100% Pear, Butternut, Yoghurt + Mango with Cinnamon Puree
- 125 ml (½ C) Squish 100% Apple Juice
- 440 ml (1¾ C) cake flour
- 250 ml (1 C) sugar
- 5 ml (1 tsp) cinnamon
- 2.5 ml (½ tsp) baking powder
- 5 ml (1 tsp) bicarbonate of soda
- 125 ml (½ C) grated carrot
- 2 eggs
- 125 ml (½ C) sunflower oil
Method
Sift the flour, sugar, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot.
Mix together the eggs, oil, juice and puree. Add to the dry ingredients and beat well to mix.
Pour the batter into a loaf pan that has been sprayed with non-stick spray.
Bake in an oven preheated to 180°C for 35 minutes or until the loaf is well risen and a wooden skewer inserted into the middle comes out clean. Turn out and leave to cool.
TIP: Use a frozen Squish 100% Pressed Fruit Juice box as a lunchbox cooler. Your child can then enjoy it later in the day once it has melted.
CHEESY VEG BALLS
These tasty little balls are so moreish, and they’re packed full of healthy veg! They’re a great way to use up half-empty Squish 100% Veg Purees you might have in your fridge – just make the quantity up to 110ml. All Squish Puree pouches come with a resealable screw-on lid, helping you cut back on food waste. Just use what you need, then pop in the fridge for later.
Ingredients
- 1 cup cheese
- 1 x 110ml Squish 100% Mixed Veg Puree (or any flavour you please)
- ¼ small onion, finely grated
- 2 cups breadcrumbs (simply put several slices of bread into your processor and blitz)
- ½ cup wholewheat flour
- 2-3 large courgettes, finely grated
- 2 large carrots, finely grated
- ½ clove garlic grated, finely grated
- 2 Tbsp olive oil/coconut oil
- 1 tsp dried herbs
Method
Combine all the ingredients then leave to rest for 20 minutes. Roll into small balls. Place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for 20-25 minutes.
For a dipping sauce, simply mix some full-cream plain yoghurt with Squish 100% Veg Puree.
TIP: These can also be cooked in an air-fryer – 10 minutes tops.
• Looking for more toddler-friendly lunchbox inspiration? Click here.
