Filling the Freezer

My kids don't like sandwiches.  They will have them occasionally for school lunches if I have nothing else but would prefer that that I have something else!!  They go back to school next week so I decided that since I go back at the same time, and time becomes very short, to try and stock my freezer to get over the first couple of weeks.

So far we have a batch of pineapple muffins, a 1-1-1-1 coconut loaf, sliced and bagged, and then this little beauty...

GINGERBREAD

50 grams butter, softened
1/2 cup brown or dark brown sugar
1/2 cup golden syrup or treacle
2 eggs
1 tsp baking soda
2 tsp each ground ginger and ground cinnamon
3/4 tsp ground cloves
1/2 tsp black pepper
150 grams sour cream

Cream the butter and sugar, add the golden syrup or treacle and continue beating.  Add the eggs one at a time, beating well after each addition.  Sift the dry ingredients together and add alternately with the sour cream, beating until smooth.  Pour into a well greased 23 cm ring tin or loaf tin.  Bake at 180 degrees Celsius for 25 minutes if using a ring tin, allow an extra five to ten minutes if using a loaf tin.

I use the dark brown sugar and the treacle and it is rich in flavour, spicy and moist.

Together with a tub of vegetables, some slices of cheese and crackers, a yoghurt (or some other source of protein such as a cold sausage, a mini quiche, or a hard-boiled egg), and a piece of fruit, this makes their ideal lunch.

They also take a tub of cut up fruit/vegetables for snacking in the classroom.  This  is for a Western Australia wide, school programme called "Crunch and Sip".   I think New South Wales and South Australia also run it. Check it out at Crunch and Sip.  It encourages the kids to bring cut up fruit and vegetables (brain food) and a bottle of water to snack on during the morning.  It had doubled my children's intake of fruit and veg, and they love it.

What do your kids like for lunch?