Rebecca Gawthorne: Sydney nutritionist shares her no-added sugar lunchbox mango roll up recipe
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The dietitian shares her quick and healthy recipe for mango rolls, and they’re perfect for school lunch boxes
- Australian dietitian and mother Rebecca Gawthorne shared a lunchbox snack
- She said her healthy fruit roll-ups are perfect for back to school.
A leading Australian dietitian and mom has shared her four-ingredient recipe for lunchbox-friendly fruit roll-ups.
Rebecca Gawthorne, from Sydney, said the No Sugar Added snacks are the perfect low-effort snacks to power kids through the day.
The treats are made by dehydrating four pureed mangoes in the oven for three hours and can last up to a month in the refrigerator.
The mother, known as nourish naturally online, endorses a balanced approach to healthy eating, her food philosophy is ‘nurture, don’t restrict’.
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Leading Australian dietitian and mother, Rebecca Gawthorne (pictured), has shared her four-ingredient recipe for lunchbox-friendly fruit roll-ups
The treats are made by simply dehydrating four pureed mangoes in the oven for three hours, and they can last up to a month in the fridge. Rebecca said the No Sugar Added Snacks are the perfect low-effort snacks to power kids through the day.
‘Are your children going back to school? Try these No Sugar Added Mango Roll Ups for a healthy and tasty lunch box snack,” the mom said when she uploaded a video making the treats.
Many Australian schools now have a ‘sugar ban’ preventing children from bringing processed sugary treats in their lunch due to fears that unhealthy snacks could trigger rapid mood swings and also lead to schoolyard disagreements.
Rebecca’s healthy recipe calls for just four ripe mangoes and nothing else, making it the perfect treat to make your kids feel like they’ve had dessert without breaking the lunch rules.
To make the dish, preheat your oven and line a large baking sheet with a silicone baking mat.
The dietitian then slices the mangoes and blends the flesh in a food processor until a smooth puree forms.
she smears the handle puree evenly on a lined tray and btake it for 3-4 hours.
To finish the treat, she cuts the mango foil into strips and rolls them up to resemble the popular snack.
Rebecca explained that even with such a long cooking time, the dish will still be nutritious, but heat-sensitive nutrients like vitamin C will be reduced.
He said they can be stored in an airtight container in the pantry for a week or two or in the fridge for up to a month.
They can also be put in the freezer to keep them for a few months.
Rebecca’s followers loved the healthy recipe.
‘Wow, this is so simple! I will definitely give it a try, thank you,” said one mother.
‘Wow! I need to do this for the kids,” another commented.
‘I’m not making snacks for school, but I’ll eat them myself,’ said another.
“Sweet of nature, love it,” wrote another.