Easy peasy, kid-pleasing lunch treats to prep and pack.
Baker baker day at school. For many of us mums, who’re already jiggling lifts and dinners and board meetings and playdates, the thought of having to whip up 30 treats for baker baker day is just one thing too many. Horror! So hello, and a thankful welcome, to dietitian Sonal Ratan, who shares these simple, no-bake recipes using Futurelife Rice Pops, a crispy, crunchy ingredient made from 93% rice flour and enriched with essential minerals like zinc, copper, and selenium, which support normal immune function. With no artificial colourants or flavouring and less than half a teaspoon of sugar per 30g serving, they provide a balanced option for baker baker day treats.
Rice Pops Energy Bites
You’ll need:
1 cup Futurelife Rice Pops; ½ cup peanut butter; ¼ cup honey; ½ cup chocolate chips
To make:
Mix all ingredients in a bowl until well combined. Roll into bite-sized balls.
Chill in the refrigerator for 30 minutes before serving.
These no-bake bites are quick to prepare, packed with crunch, and perfect for little hands to enjoy.
Tip: Use sugar-free peanut butter for a healthier alternative.
Chocolate Rice Pops Clusters
You’ll need:
2 cups Futurelife Rice Pops; 1½ cups melted chocolate; Sprinkles or coloured candies
To make:
Mix Rice Pops with melted chocolate.
Drop spoonfuls of the mixture onto a lined tray.
Decorate with sprinkles or candies before the chocolate sets.
Chill in the fridge until firm.
These easy-to-make clusters are fun for kids to prepare and add a colourful touch to any treat table.
Chocolate Rice Pops Cake
You’ll need:
4 cups Futurelife Rice Pops; 1½ cups melted milk chocolate; 1½ cups mini marshmallows; sprinkles for decoration
To make:
Mix Rice Pops and marshmallows in a large bowl. Add melted chocolate and stir until everything is coated.
Press the mixture into a greased round cake tin. Allow to set in the refrigerator for 1-2 hours.
Decorate with sprinkles or extra marshmallows before serving.
This no-bake birthday cake is a fun and festive addition to ‘Baker Baker’ or any children’s event—easy to make and sure to be a hit.
Tip: Swap marshmallows for Medjool dates for a naturally sweet alternative.
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Lift your lunchbox game
One of the most meaningful changes you can make when it comes to healthier eating is to master weekday lunchboxes for both school and work. Jade Seeliger, a registered dietitian, emphasises the importance of using healthy ingredients such as dairy, vegetables and fruit, keeping a focus on creating a balanced lunchbox that includes the major food groups. She says including dairy such as yoghurt, maas or cheese provides quality protein as well as a spectrum of micro-nutrients that promote balanced eating. Buying in-season fruit and vegetables, such as the variety of stone fruit now available in-store, helps everyone get their recommended five to eight servings of vegetables and fruit each day. Packing your own lunchbox can ensure a balanced lunch, while controlling portion sizes and sticking to your monthly budget. Here is a healthy lunchbox prep recipe.
Chicken and Peach Meatballs
You’ll need: 800g chicken bangers; 1 clove garlic, crushed; 2 spring onions, finely chopped; 2 peaches (about 250g) washed, cored and finely chopped; 1 tsp smoked paprika; 2 tsp finely chopped parsley; 1 tsp dried oregano; 75g fresh white breadcrumbs; salt and freshly ground black pepper; 2 large eggs; 2 Tbsp water; 125ml cake flour; 375ml panko breadcrumbs ; vegetable oil, for frying
To make: Squeeze the chicken mince out of the sausages into a large bowl and discard the casings. Add the garlic, spring onions, peaches, paprika, parsley, oregano and breadcrumbs. Season well with salt and pepper. Mix well to combine.
Whisk the eggs and water together in a separate bowl to combine. Sprinkle the flour and breadcrumbs onto two plates. Divide the chicken mixture into 20 balls. Roll each ball in the flour, then dip in the egg. Lastly roll the balls in the breadcrumbs to coat. Refrigerate for 30 minutes.
Heat 1cm of oil in a frying pan. Fry the chicken balls in batches for a few minutes per side until dark golden and cooked through. Transfer to a piece of kitchen towel. Serve as is or with your choice of sauce.
