Kid’s Lunchbox

For 20 mini courgette pancakes – Preparation time 20 mins

• 250g rolled oats
• 1 tsp. baking powder
• 130g plant milk
• 1 small courgette
  

1. Blend the rolled oats to a powder.
   
2. Add the baking powder and courgette and continue to blend.
   
3. Gradually add the vegetable milk until the mixture is liquid but thick.
   
4. Take a ladleful of the mixture and cook the pancakes in an oiled frying pan.
   
5. Cook, covered, then when the top of the pancake is set, turn it over and cook for a further 1 minute.
   

Banana wrap – preparation time: 15 minutes.

• 1 wrap
• 1 banana
• 2 tbsp. peanut butter (or other oilseed puree)
• 50g dark chocolate chips, melted
• a few almonds
  

1. Spread a thin layer of peanut butter over the wrap.
   
2. Place the banana on top and roll the wrap tightly.
   
3. Cut into 2cm slices and dip one side into the melted chocolate.
   
4. Sprinkle with crushed or slivered almonds and chill.
   

Yoghurt sauce:

• 1 tbsp. plant yoghurt
• 1 tsp. lemon juice
• salt, pepper
  

Lunchbox:

1. Place the pancakes with some raw vegetables and the small pot of yoghurt sauce in the lunchbox.
2. In the second compartment, add the banana bites and a few blueberries.