Suitable for toddlers and older children
Makes 14 bread cones
Ingredients
• 14 whole meal bread slices (you may also use white bread), crusts trimmed and slices flattened slightly with a rolling pin or a clean bottle (cover with a damp cloth to prevent bread from drying out)
Filling
• 1 cup (or 250g tub) drained low fat cottage cheese
• 4 level scoops vanilla flavored growing up milk powder
• 2 tbsps coarsely grated cheddar cheese
• 1 tin (150g can) tuna chunks in brine, drained and flaked
• 2 tbsps finely grated raw carrot
• 2 tbsps pickle relish
Garnishing
• 14 pcs raw carrot sticks (peel carrots and cut into 8 cm x 1/2 cm x 1/2 cm sticks)
• 14 pcs raw cucumber sticks (leave on the cucumber skin; cut into 8 cm x 1/2 cm x 1/2 cm sticks)
• 14 pcs cocktail toothpicks
Method
1. Mix all the ingredients for the filling.
2. Lay a piece of flattened bread on a plate. Diagonally lay a carrot and a cucumber stick on the topmost left section of the bread slice, allowing the vegetables to stick out about 1/2 inch.
3. Put about a heaping tablespoon of filling on top of the vegetable sticks, towards near the topmost left corner.
4. Bring together to the center the topmost right corner and the bottom most left corner to form a cone. Secure overlapping edges with a cocktail toothpick. Do the same for the rest of the bread slices.
Fact File
This tuna-veggie sandwich is easy to make and is packed with protein, calcium, vitamins, minerals and fibre. You may want to involve your little one in putting the sandwiches together.