Packing lunch boxes causes me huge amounts of anxiety. We have tried so many options with my kids, most of which get returned to me. We had found a few things Cameron liked but now he is having major issues with his blood pressure so it is back to the drawing board for us.
These two recipes were sent to us by the team from Ball Home Preserving, who have such a stunning set of goodies you can use to make preserves and jams.
I loved these two, you can actually use the raisins in the granola.
Home Made Raisins
You Will Need:
- Thompson seedless or red seedless grape varieties
- Glass preserving or plastic jars, plastic food storage bags or vacuum packages
Directions:
- WASH grapes. Remove steam and leave whole.
- DIP grapes in boiling water for 30 to 60 seconds to remove natural waxy coating or “bloom”
- DRY at 130°F to 135°F until pliable with no moisture pockets.
- STORE in glass preserving or plastic jars, plastic food storage bags or vacuum package. Label.
Granola
You Will Need:
- 4 cups uncooked regular or quick oats
- 1/2 cup wheat germ
- 1 cup coconut
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 1/2 cup honey
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup raisins
- Glass preserving or plastic jars, plastic food storage bags or vacuum packages
Directions:
- PREHEAT oven to 300°F.
- COMBINE all ingredients, except raisins, in a medium mixing bowl, stirring until well blended.
- SPREAD mixture on a shallow baking sheet. Bake at 300°F for 25 to 30 minutes, stirring every 10 minutes. Mixture may also be dried in an electric dehydrator at 145°F about 3 hours or until mixture is crunchy. Stir in raisins.
- STORE in glass preserving or plastic jars, plastic food storage bags or vacuum package.
I am definitely going to give the granola a try!
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Thanks for the yummy recipes. I am going to give the granola a try- my kids love that kind of stuff. The only problem is that I find it makes a huge mess inside lunchboxes, so I need to find a way around that.