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Top Of The Class: Back-To-School Recipes For The First Day Of Term

Flora is sharing three dairy-free back-to-school inspired recipes to ensure your child’s lunchbox is envied on the playground.

Looking for an easy way to add extra fruit to your little one’s packed lunch? Flora 100% Natural Ingredients has you covered. From stress-free Apricot Flapjacks to little treats like Apple Cupcakes, or have a go at creating a plant-based twist to a classic with Vegan ‘Sausage’ Rolls, each recipe is perfectly created to keep lunchtimes interesting.

All recipes swap out dairy butter for Flora 100% Natural Ingredients, a delicious plant-based spread that is made from simple, natural ingredients and is also incredibly versatile as it can be used for cooking, frying, spreading, and baking.

Fresh Apricot Flapjacks

Prep time: 15 minutes
Cooking time: 50 minutes
Servings: 16 portions

· 115 g Flora 100% Natural Ingredients
· 115 g golden syrup
· 55 g soft brown sugar
· 175 g rolled oats
· 55 g dried apricots, chopped
· 55 g raisins

1. Grease an 18cm (7-inch) square shallow tin.
2. Melt Flora, syrup and sugar in a saucepan, stirring until the sugar has dissolved.
3. Stir in the rolled oats, apricots and raisins.
4. Spread the mixture in the prepared tin.
5. Bake in a pre-heated oven at 180°C, 170°C fan, gas mark 4 for 30-35 minutes.
6. Cut into 16 pieces and leave in the tin until cold.

Delicious and Easy Apple Cupcakes

Prep time: 10 minutes
Cooking time: 22 minutes
Servings: 8 portions

· 115 g Flora 100% Natural Ingredients
· 115 grams self-raising flour
· 115 grams caster sugar or muscovado sugar
· 1 tsp ground cinnamon
· 2 eggs
· 2 desert apples peeled cored chopped into small chunks

1. Preheat the oven to 190°C, 170°C fan, 375°F or gas mark 5.
2. Mix together the Flora, flour, sugar and cinnamon in a bowl. Then break in the eggs and keep mixing until it becomes smooth.
3. Fold the chopped apple into the cake mixture. Divide the mixture among several cupcake cases, remembering not to over-fill them!
4. Bake the mixture in the oven for 12–15 minutes. The cakes will be ready if they spring back when lightly touched with a finger.

Vegan ‘Sausage’ Rolls

Prep time: 20 minutes
Cooking time: 27 minutes
Servings: 12 portions

· 50 g Flora 100% Natural Ingredients
· 1 small onion finely chopped
· 2 cloves garlic crushed
· 500 g chestnut or forest mushrooms
· 100 ml white wine, optional
· 80 g breadcrumbs
· 10 g fresh parsley and thyme, chopped
· salt
· black pepper
· 8 vegan filo pastry sheets

1. Preheat oven to 200 C, 180 C fan oven, Gas mark 6.
2. Melt 25g Flora 100% Natural Ingredients in a frying pan and sauté onion and garlic for 2 minutes before adding the mushrooms and frying for 4-5 minutes until lightly browned.
3. Add the wine if used and bring to the boil.
4. Remove from the heat and stir in the breadcrumbs, herbs and seasoning.
5. Meanwhile melt remaining Flora and layer up 4 sheets of Filo pastry, brushing each sheet in between with melted Flora. Keep the remaining 4 sheets of Filo covered with a clean, damp tea towel so that they do not dry out.
6. Spoon half of the mushroom filling along one long side of the layered Filo sheets and roll up lengthways to enclose the filling. Cut into 6 even rolls.
7. Place on a baking tray lined with baking paper and repeat with the remaining 4 sheets of Filo pastry and mushroom filling.
8. Brush the rolls with remaining Flora and bake in preheated oven for 25-30 minutes until crisp and golden.
9. Serve warm.

Check out the Flora 100% Natural Ingredients spread and recipes, search here:

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