With the New Year approaching, I know goals are on the forefront of our minds. Sometimes making lunch for our children we can get complacent. My goal this year is to keep it fun and let my kids play a bigger role in their lunch box choices. Allowing them to pick what fruit and veggie they want will give them power and help motivate them to eat what they have chosen!
This lunch, Tofurkey on whole wheat, cucumbers, grapes and an apple cinnamon scone. (see recipe below)
Apple Cinnamon Scones: (adapted from babycakes, best source for gluten-free and vegan treats in NYC!)
1 C chopped apples (I like gala but any type will work)
2 C whole spelt flour (found in bulk bins at health food stores)
1/2 tsp salt
1 TBSP baking powder
1/2 TBSP cinnamon
1/3 C coconut oil
1/3 C agave nectar
1 TBSP vanilla
1/4 C HOT water
Preheat oven 350. Wisk together flour, baking powder, and salt. Add the oil, agave, and vanilla. Stir together until a dry batter is formed. Pour hot water over mixture and use a rubber spatula to combine. Fold in apple chunks.
Place 1/4-1/3 cup pf batter on a baking sheet a few inches apart because they will spread as they bake. Brush the tops with warmed coconut oil and bake for 14 minutes rotating 180 degrees half way through (at the 7 minutes). Brush lightly with agave, allow to cool on pan for 15 minutes. Serve immediately or store in air tight container at room temp for up to two days. Makes 8-10 Scones.
* feel free to switch up the fruit; blueberries,raspberries, or peaches would taste delish!
Source: WFM 1-10