The dangers that could be lurking in your children’s lunchbox and on their plates is increasing steadily every year.
Fruit and vegetables would be the first go-to ingredients for any parent packing a lunchbox, but there are risks there as well.
A risk that is often looked is how modern farming and agricultural methods have resulted in the contamination of fresh produce with harmful pesticides, impacting the ‘goodness’ of our fruit and veggies today.
In 2015, the World Health Organisation alarmed the public when it announced the link between eating processed meats and ingesting carcinogenic chemicals such as nitrate and nitrites, which are used to preserve food, and can also be found in fruit and vegetables.
Although nitrate occurs naturally in fruit and vegetables, and in small amounts is not harmful, the levels of nitrate occurring in food have increased over the years.
These gluten-free nutty biscuit treats are great for lunchboxes or even as a snack once the kids get home from school.
- 125ml macadamia nut butter
- 125ml light brown sugar
- 1 egg
- 250ml chickpea flour
- 250ml brown rice flour
- 125ml ground almonds
- 5ml bicarbonate of soda
- 80-100ml coconut milk
- extra ground almonds for sprinkling
- Cream together the nut butter and sugar.
- Add the egg and mix well.
- Add the flours, almonds, and bicarbonate of soda with enough coconut milk to make a dough that is slightly soft but not too sticky.
- Roll spoonfuls of the mixture into balls and place on a greased baking tray.
- Flatten the biscuits with your hand.
- Sprinkle each biscuit with a little ground almonds, pressing it down with your fingertips.
- Bake at 180°C for 10-15 minutes until the base of the biscuits is golden brown.
- You can replace the coconut milk with buttermilk.