Healthy ideas for the children's school snack

Every day we mothers ask ourselves what snack to put in the backpack. Here are some healthy, practical ideas and, sometimes, alternatives for the snack of children at school.

• Fresh fruit : bananas are a must, they slip into a children's backpack in a second, are nutritious, full of mineral salts, and we don't even have to worry about peeling them. In winter, an alternative is represented by citrus fruits: oranges and tangerines, just put them in a small container, after having peeled them and made into wedges. Of course, the right fruit will depend on the season: kiwi, melon, apricots, strawberries ... and all those fruits that can be consumed even a few hours after having peeled and cut them.
• Dried fruits : walnuts, peanuts, almonds ... all dried fruit is fine. It nourishes, it is natural and it is practical to transport and to eat also in school.
• Dark chocolate and DIY natural snacks .
• Vegetables : who said that children don't like vegetables? It's all just a matter of habit: fennel and carrots, for example, are two very valid alternatives, just wash them well, dry them, cut them into not too thin strips and place them in a small container.
• DIY natural snacks . With a search on the net you will find many simple recipes of biscuits and natural snacks, suitable even for not too expert hands.
• A small sandwich . The snack for children at school must be a light snack. So no to too big or too stuffed sandwiches, but a small sandwich, with a light filling, for example a spoon of a natural jam, can be useful to vary the snack at school.

The children's snack at school: the carrot cake recipe

Here is a recipe for a children's snack at school: a carrot cake .

Ingredients of carrot cake : 300 grams of kamut flour, 200 grams of wholemeal cane sugar plus a spoon, 200 grams of grated carrots, a small cup of extra virgin olive oil, 3 organic eggs, a sachet of cream of tartar added with bicarbonate .

Preparation : whisk the three egg yolks with the 200 grams of sugar, add the kamut flour, carrots and olive oil, stirring constantly. If the mixture is too dry, add more oil or another liquid ingredient (milk, soy milk, lemon juice ...) until the desired consistency is achieved. Finally, add the whisked egg white to the mixture and the torte of cream of tartar. Pour into a mold, sprinkle the remaining sugar over the surface and bake at 180 degrees for about 40 minutes.

The base of this cake can also be used to make an apple, pear or, for the sweet tooth, a cake with yogurt and dark chocolate chips. Just replace the carrots, the ingredient you want to use.