{"id":3187,"date":"2022-02-01T14:27:54","date_gmt":"2022-02-01T14:27:54","guid":{"rendered":"https:\/\/squish.co.za\/?p=3187"},"modified":"2022-02-01T14:29:53","modified_gmt":"2022-02-01T14:29:53","slug":"prep-ahead-lunchbox-fillers","status":"publish","type":"post","link":"https:\/\/squish.co.za\/6mnths\/prep-ahead-lunchbox-fillers\/","title":{"rendered":"Prep-ahead lunchbox fillers"},"content":{"rendered":"\n

With a little bit of forward-planning you can make packing your toddler\u2019s 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\u2019t forget to add a Squish 100% Pressed Juice box to their lunch bag to keep your toddler hydrated, too.<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

BEAN DIP<\/strong><\/p>\n\n\n\n

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<\/strong> \u2013 pick your child\u2019s favourite for added flavour. Remember, Squish 100% Fruit and Veg Purees<\/strong> are completely free of added nasties like flavourants, colourants and preservatives \u2013 and there is no added cane sugar.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

1 x 410g can of Rhodes Quality Butter Beans<\/p>\n\n\n\n

\u00bd clove of garlic<\/p>\n\n\n\n

1 x 110ml Squish 100% Pear + Sweet Potato Puree<\/p>\n\n\n\n

1 tbsp fresh herbs of your choice & a pinch of salt<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Drain butter beans and place into a food processor \u2013 or you can use a stick blender.<\/p>\n\n\n\n

Add \u00bd clove of garlic and 1 pouch of Squish 100% Fruit or Veg Puree. Add fresh herbs and a little salt. Puree until well blended.<\/p>\n\n\n\n

\u2022 SQUISH BAKED BREAKFAST BARS<\/strong><\/p>\n\n\n\n

Squish Baked Breakfast Bars are so easy to make and store well in a sealed container \u2013 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. <\/strong>There are a variety of flavours to choose from, including Pear + Prune<\/strong>, Summer Berries, Apple + Guava <\/strong>and Fruit Salad.<\/strong> 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.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

1 x 110 ml Squish Pear, Butternut, Yoghurt + Mango with Cinnamon Puree<\/p>\n\n\n\n

750 ml (3 C) quick oats<\/p>\n\n\n\n

125 ml (\u00bd C) sugar<\/p>\n\n\n\n

2.5 ml (\u00bd tsp) salt<\/p>\n\n\n\n

5 ml (1 tsp) baking powder<\/p>\n\n\n\n

5 ml (1 tsp) ground cinnamon<\/p>\n\n\n\n

125 ml (\u00bd C) butter, melted<\/p>\n\n\n\n

2 eggs<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Bake in an oven that has been preheated to 180\u00b0C for 25 minutes or until firm to the touch. Leave to cool slightly then cut into fingers.<\/p>\n\n\n\n

\u2022 SQUISH FRUIT AND SPICE LOAF<\/strong><\/p>\n\n\n\n

This moist tea cake stores well in the fridge so you can simply slice off as you need. It\u2019s packed with grated carrot too, which is high in fibre, Vitamin A and beta-carotene.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

1 x 110 ml Squish 100% Pear, Butternut, Yoghurt + Mango with Cinnamon Puree<\/p>\n\n\n\n

125 ml (\u00bd C) Squish 100% Apple Juice<\/p>\n\n\n\n

440 ml (1\u00be C) cake flour<\/p>\n\n\n\n

250 ml (1 C) sugar<\/p>\n\n\n\n

5 ml (1 tsp) cinnamon<\/p>\n\n\n\n

2.5 ml (\u00bd tsp) baking powder<\/p>\n\n\n\n

5 ml (1 tsp) bicarbonate of soda<\/p>\n\n\n\n

125 ml (\u00bd C) grated carrot<\/p>\n\n\n\n

2 eggs<\/p>\n\n\n\n

125 ml (\u00bd C) sunflower oil<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Sift the flour, sugar, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Pour the batter into a loaf pan that has been sprayed with non-stick spray.<\/p>\n\n\n\n

Bake in an oven preheated to 180\u00b0C 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.<\/p>\n\n\n\n

\u2022 MINI BANANA MUFFINS<\/strong><\/p>\n\n\n\n

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<\/strong> 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 \u2013 or divide the batter and add the leftovers from your Squish pouches (even the Veggie Purees<\/strong> work well) to make a variety in one go.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

375 ml (1\u00bd C) cake flour<\/p>\n\n\n\n

7.5 ml (1\u00bd tsp) baking powder<\/p>\n\n\n\n

5 ml (1 tsp) bicarbonate of soda<\/p>\n\n\n\n

5 ml (1 tsp) ground cinnamon<\/p>\n\n\n\n

125 ml (\u00bd C) brown sugar<\/p>\n\n\n\n

1 egg<\/p>\n\n\n\n

65 ml (\u00bc C) sunflower oil<\/p>\n\n\n\n

1 x 110 ml Squish 100% Banana + Apple Puree<\/p>\n\n\n\n

1 x 110 ml Squish 100% Apple Puree<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Sift flour, baking powder, bicarbonate of soda and cinnamon into a large mixing bowl.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Add the puree mixture to the dry ingredients and fold gently until just mixed.<\/p>\n\n\n\n

Spoon the muffin batter into a muffin tray that has been lined with paper muffin cups.<\/p>\n\n\n\n

Bake the muffins in an oven that has been preheated to 180\u02daC for 15 minutes or until the muffins are golden and firm to the touch.<\/p>\n","protected":false},"excerpt":{"rendered":"

With a little bit of forward-planning you can make packing your toddler\u2019s daily lunchbox quick and…<\/p>\n","protected":false},"author":3,"featured_media":3197,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-6mnths","odd","has-thumbnail"],"_links":{"self":[{"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/posts\/3187"}],"collection":[{"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/comments?post=3187"}],"version-history":[{"count":2,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/posts\/3187\/revisions"}],"predecessor-version":[{"id":3200,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/posts\/3187\/revisions\/3200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/media\/3197"}],"wp:attachment":[{"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/media?parent=3187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/categories?post=3187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/squish.co.za\/wp-json\/wp\/v2\/tags?post=3187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}