BACK TO SCHOOL RECIPES

Three quick recipes to get your kids out the door and snacking!

Roasted Chickpeas

Ingredients:

• Cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Sea salt
• Paprika, curry powder, or other spice blends. We used Spiceology’s Tandoori Spice.

Instructions:

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
3. Transfer the dried chickpeas to a baking sheet and toss them in olive oil with a generous pinch of salt.
4. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough keep them in longer but remember to check them frequently.
5. Remove from the oven and while the chickpeas are still warm, toss with your favorite spices.
6. Store roasted chickpeas in a loosely-covered container at room temperature. Best used within two days.

LE CREUSET BAKING TRAY	TANDOORI GLORY BY SPICEOLOGY
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Fresh Fruit Skewers

As simple as it sounds. Wash, cut and skewer your favourite fruits for a fun way for you or your kids to enjoy a nutritious snack. Try drizzling them with a little bit of Hiveology Honey or Simps Lavender Simple Syrup for a ‘sweet’ treat.

There are no limitations to what fruit you can use. Any and all berries, grapes, any stone fruit, apples, orange segments, pears, melons and pineapple. Have fun with the colours, sizes and textures - it is sure to be a fan favourite!

HIVEOLOGY HONEY	MEPAL BENTO BOX - MIDI
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Roasted Turkey ‘BLT’ Pinwheels

Ingredients:

10” Tortilla 
Cranberry Cream Cheese (equal parts whole berry cranberry sauce, cream cheese & mayonnaise)
Green leaf or butter leaf lettuce, 4-5” pieces
Tomato, thinly sliced
Havarti cheese, sliced
Roasted turkey, sliced
Prosciutto, sliced
Chives, thinly sliced

Instructions:

1. In a small bowl, mix cream cheese, mayonnaise and cranberry sauce until combined.
2. Lay one tortilla flat on a cutting board and spread a thick layer of cream cheese mixture all the way to the edges.
3. Layer 3 lettuce leaves down the middle of the tortilla.
4. Layer two slices of turkey, two slices of prosciutto and 3 pieces of cheese on top of the lettuce. Top with several slices of tomatoes.
5. Sprinkle with chives.
6. Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese mixture holds the roll up together.
7. Chill the wrapped roll-ups in the refrigerator until serving time. To serve, trim any unfilled ends away and slice the tortilla into pieces.
8. Enjoy!