Lunchbox Hits! With school lunch boxes just around the corner we thought we would seek out some great new recipes that will not only tantalise your childrens taste buds but also are really healthy for them. One of my greatest challenges is getting enough vegies into my little ones. The mere mention of the dreaded ‘v-word sends shivers down their spines. So here are a couple of great ideas to hide some vegies and still let kids feel like they are having a treat. Pumpkin Raisin Cake Ingredients: 1 1/2 cups cooked mashed pumpkin 1 1/2 raisins or currents 1 1/2 cups wholemeal SR flour 1/2 cup honey 1/2 cup oil or melted butter 2 tablespoons mixed spice Seeds for the top Method: 1. Mix all the ingredients in a bowl together. 2. Spoon into a greased loaf tin. 3. Press seeds into the top to cover completely. 4. Bake for 45 minutes – 1 hour in a moderate oven. Zucchini Cake Ingredients: 1/2 cup olive oil 3 eggs, separated 1/2 cup packed soft brown sugar 1 3/4 cup wholemeal flour 2 teaspoons cinnamon 1 teaspoon mixed spice 2 ½ cups grated zucchini, packed 1/2 cup sultanas 1. Heat oven to 180 degrees. Grease and line a 20 cm square baking tin. 2. Using an electric mixer, beat oil with egg yolks and ½ cup of water until well blended. 3. Add sugar and beat. 4. Sift together flour and spices. Fold into egg mixture with zucchini and sultanas. 5. Using clean beaters, beat egg whites to soft peaks. Fold lightly into mixture. 6. Spread into baking tin. 7. Bake for 55 minutes or until completely cooked. 8. Spread with cream cheese if desired.