One of the biggest concerns for parents is whether their children are eating properly at school. The school snack plays an important role in a child’s daily diet and should ideally be rich in nutrients, providing not only energy but also vitamins, minerals, fiber and other essential elements that support healthy growth and development.
Infokids.gr has put together five easy, quick and genuinely healthy school snack ideas that satisfy children’s preferences while ensuring that what they eat is nutritious. Keep this in mind: prepare snacks based on your child’s taste preferences and pay a little attention to presentation. Chances are they will happily choose them over the “quick” ready-made snacks sold at the school canteen.
Pita Bread Wrap with Turkey and Cheese
Ingredients
3 pita breads
6 slices turkey ham
6 slices sandwich cheese
6 thin slices from a large fresh tomato
6 lettuce leaves, cut in half
Mayonnaise
How to
Lay the pita breads on your kitchen counter. Spread mayonnaise evenly over each one. Add two slices of turkey, two slices of cheese, one halved lettuce leaf and two tomato slices to each pita. Roll them carefully into tight wraps. Refrigerate for 15 minutes, then serve.
Raisin Bread
Ingredients
500 g all-purpose flour
50 g fresh yeast
3/4 cup sugar
1 level teaspoon salt
1 cup black raisins
1 tablespoon ground cinnamon
1/2 cup olive oil
1 cup lukewarm water (plus extra if needed)
How to
Rinse the raisins in a colander and set aside. Dissolve the yeast in half of the lukewarm water along with the salt. Place the flour in a large bowl, make a well in the center and add the sugar, cinnamon, olive oil, dissolved yeast and remaining water. Knead until you have a soft, bread-like dough. Add the raisins and knead again so they are evenly distributed. Shape the dough into two or three small loaves. Cover and let rise until doubled in size, about 2 to 2½ hours. Bake in a preheated oven at 200°C for approximately 30 minutes.
Mini “Kourou” Cheese Pies
Ingredients
1 egg
1/2 cup olive oil
200 g strained Greek yogurt
250 g self-rising flour, plus extra for dusting
1/2 teaspoon baking powder
1/2 teaspoon salt
300 g crumbled feta cheese
1–2 tablespoons sesame seeds (optional)
For brushing
1 egg yolk
2 tablespoons water
How to
In a large bowl, whisk the egg with the olive oil until creamy. Gradually add the yogurt, mixing well. Add the flour little by little, followed by the baking powder and salt, mixing with your hands until you have a soft dough that pulls away from the bowl. If needed, add a little more flour. Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 15 minutes. Preheat the oven to 180°C and line a baking tray with parchment paper. Lightly flour your work surface and roll out the dough into a large sheet. Using an upside-down cup, cut out circles about 8–10 cm in diameter. Place one tablespoon of feta in the center of each circle, fold into a half-moon and press the edges to seal. Arrange on the tray. Mix the egg yolk with the water, brush the pies and sprinkle with sesame seeds if desired. Bake for 20–25 minutes until golden.
Carrot Breadsticks with Graviera Cheese
Ingredients
50 ml vegetable oil
50 ml olive oil
100 ml cold water
1 tablespoon vinegar
2 carrots (about 170 g), grated
100 g graviera cheese, grated
250 g durum wheat flour
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1 1/2 teaspoons baking powder
How to
In a large bowl, mix the olive oil, vegetable oil, water and vinegar. In a separate bowl, combine the flour, paprika, salt and baking powder. Gradually add half of the dry ingredients to the wet mixture, stirring well. Add the grated carrots and graviera cheese, then incorporate the remaining flour mixture. Knead until you have an elastic dough that does not stick to your hands. Depending on the moisture of the carrots, you may need a little extra flour. Shape the dough into a log, wrap in plastic wrap and refrigerate for 30 minutes. Roll the dough into a rectangle, then cut into 1 cm-wide strips using a pizza cutter. Shape each strip into a breadstick and place on a lined baking tray. Bake in a preheated oven at 180°C for 25–30 minutes. Once the breadsticks harden, they are ready. Baking time may vary depending on thickness.
Lemon Yogurt Cake
Ingredients
300 g full-fat strained yogurt
3 cups self-rising flour
1¼ cups sugar
1 cup softened butter
4 eggs
1/2 teaspoon vanilla essence with lemon extract
Zest of one lemon
How to
Beat the butter with the sugar until light and creamy, gradually adding the eggs and vanilla. Add the yogurt and continue mixing until smooth. Stir in the lemon zest. Gradually add the flour, mixing well until fully incorporated. Grease a loaf or round cake tin and pour in the batter, spreading it evenly. Bake in a preheated oven at 170–180°C for 45–50 minutes. Allow to cool before serving.
