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Prep-ahead lunchbox fillers
With a little bit of forward-planning you can make packing your toddler’s daily lunchbox quick and easy, saving you precious time during busy mornings. These recipes are packed with Squish goodness so you can offer your little one variety and rest easy knowing their snacks are naturally delicious. Don’t forget to add a Squish 100% Pressed Juice box to their lunch bag to keep your toddler hydrated, too.
BEAN DIP
Toddlers love dipping, which makes this nutrition-packed beany mix a winning lunchbox snack. Just pack along with fresh veggie sticks or mini pitas. You can use any Squish 100% Fruit or Veg Puree – pick your child’s favourite for added flavour. Remember, Squish 100% Fruit and Veg Purees are completely free of added nasties like flavourants, colourants and preservatives – and there is no added cane sugar.
Ingredients
1 x 410g can of Rhodes Quality Butter Beans
½ clove of garlic
1 x 110ml Squish 100% Pear + Sweet Potato Puree
1 tbsp fresh herbs of your choice & a pinch of salt
Method
Drain butter beans and place into a food processor – or you can use a stick blender.
Add ½ clove of garlic and 1 pouch of Squish 100% Fruit or Veg Puree. Add fresh herbs and a little salt. Puree until well blended.
• SQUISH BAKED BREAKFAST BARS
Squish Baked Breakfast Bars are so easy to make and store well in a sealed container – one batch will see you through the week. These are also delicious crumbled into a bowl and topped with yoghurt and a dollop of Squish 100% Fruit Puree. There are a variety of flavours to choose from, including Pear + Prune, Summer Berries, Apple + Guava and Fruit Salad. Our Squish pouches come with a resealable lid, which means you can just use what you need and store the rest in the fridge for tomorrow.
Ingredients
1 x 110 ml Squish Pear, Butternut, Yoghurt + Mango with Cinnamon 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 Squish Pear, Butternut, Yoghurt + Mango with Cinnamon 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.
• SQUISH FRUIT AND SPICE LOAF
This moist tea cake stores well in the fridge so you can simply slice off as you need. It’s 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, Squish 100% Apple Juice and the Squish Pear, Butternut, Yoghurt + Mango with Cinnamon 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.
• MINI BANANA MUFFINS
These mini muffins are always a hit with little ones. Bake a batch and freeze ahead so you can simply grab as you need. Squish 100% Fruit Purees add natural sweetness which means you can use less cane sugar. You can switch up the flavours by choosing different purees each time you bake a batch – or divide the batter and add the leftovers from your Squish pouches (even the Veggie Purees work well) to make a variety in one go.
Ingredients
375 ml (1½ C) cake flour
7.5 ml (1½ tsp) baking powder
5 ml (1 tsp) bicarbonate of soda
5 ml (1 tsp) ground cinnamon
125 ml (½ C) brown sugar
1 egg
65 ml (¼ C) sunflower oil
1 x 110 ml Squish 100% Banana + Apple Puree
1 x 110 ml Squish 100% Apple Puree
Method
Sift flour, baking powder, bicarbonate of soda and cinnamon into a large mixing bowl.
Stir in the brown sugar. Mix the egg and the oil together and stir in the Squish Banana + Apple Puree and the Squish Apple Puree.
Add the puree mixture to the dry ingredients and fold gently until just mixed.
Spoon the muffin batter into a muffin tray that has been lined with paper muffin cups.
Bake the muffins in an oven that has been preheated to 180˚C for 15 minutes or until the muffins are golden and firm to the touch.