Yay!! The kids are back to school!! Of course I’m a bit reluctant to say good bye to summer but it WAS fabulous and well..it’s time:)
I have been asked many times this summer, what we pack in the kiddos lunch boxes for school. My kids are not huge fans of sandwiches and of course their favourite, peanut butter and jam, is not allowed in schools, so we have to be creative. We use bento style lunch boxes (Planet Box) and absolutely love them. This kind of mimics the lunches I serve them at home and my kids seem to do better with small portions of lots of things. If I am not packing a sandwich, the largest portion of their lunch boxes is usually filled with a healthier home made muffin or loaf (I make a batch and freeze them), or hummus (or other bean dip) with crackers/ chips. The remaining sections of their bento boxes are filled with a variety of fresh and dried fruits (melons, berries, raisins, banana chips), veggies (carrots, cherry tomatoes, cucumbers), smoked tofu, dried chickpeas, sunflower/ pumpkin seeds, granola, seaweed…and whatever else is hanging around.
This Zucchini, Carrot, Walnut Loaf is a huge hit and yeah it’s got some sugar, but it’s also full of some pretty healthy stuff.
It’s what’s for lunch this week:) Hope you like it as much as we do!
Preheat the oven to 350 F (175 C). Lightly oil two loaf pans (I use and love this Misto sprayer.) In a large sized bowl, whisk together the brown sugar, white sugar, apple sauce, canola oil and vanilla until well blended. In a medium bowl, whisk together your spelt flour, white flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom. Add your dry ingredients to your wet ingredients and gently fold together just until blended. Do not overmix. Add your grated zucchini, carrots and chopped walnuts and gently fold again. Divide your batter between the two loaf pans.
Bake for about 60-70 minutes (check with a toothpick to ensure it’s fully cooked in the middle).Enjoy!!
Adapted from “Easy Vegan Zucchini Bread”. My Darling Vegan.
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- ⅔ cups brown sugar
- 1 cup granulated sugar
- 1⅓ cups apple sauce
- ½ cup organic canola oil + enough to lightly coat the loaf pans
- 2 tsp vanilla extract
- 1½ cup sprouted spelt flour (or whole wheat)
- 1¾ cup white flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp cardamom
- 2 cups finely grated zucchini (drain and squeeze the liquid out)
- 2 carrots peeled and finely grated
- ¾ cup chopped walnuts
- Preheat the oven to 350 F(175 C).
- Lightly oil two loaf pans.
- In a large sized bowl, whisk together the brown sugar, white sugar, apple sauce, canola oil and vanilla until well blended.
- In a medium bowl, whisk together your spelt flour, white flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
- Add your dry ingredients to your wet ingredients and gently fold together just until blended. Do not overmix.
- Add your grated zucchini, carrots and chopped walnuts and gently fold again.
- Divide your batter between the two loaf pans.
- Bake for about 60-70 minutes (check with a toothpick to ensure it's fully cooked in the middle).
