Easter lunchboxes

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These are my cherubs’ lunchboxes for today. They came home completely empty. Yay!

I used a bunny shaped biscuit cutter to stamp out the sandwiches, cheese and carrot.

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Served with frozen peas, a dark chocolate egg, pear and oat muffin, fruit and mini hot cross bun.

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Hope you have a lovely break 🙂

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Jam drops with oats and chia seeds

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My littlie has a field trip this week and can’t take her insulated lunch bag so I am making very portable, robust food for this week’s lunchboxes.

These are easy and delicious, and made slightly healthier with the addition of oats and chia.

1 1/2 cups plain flour
210 gm dairy free spread at room temperature
1/2 cup loosely packed brown sugar
1/4 cup oats
1 or 2 tbsp chia seeds
Jam

Method
Preheat oven to 180 degrees celcius.
In large bowl, mix spread and sugar until well combined.
Add remaining dry ingredients and stir to combine.
Flour clean surface. Make ball of mixture. Brak into 2 halves and set aside one half back into mucing bowl.
Roll log from mix, about the diameter you want your biscuits to be.

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Slice about 2 cm off end. Roll into ball. Shape into disc and place on prepared tray. Repeat with all remaining mixture.

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To add jam hole to each biscuit press the back of a half teaspoon into each biscuit on trays. Use same half teaspoon to scoop jam level amounts into each indent.

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Bake for 10 to 12 minutes until biscuits are browned slightly on the bottom.
Let cool.

These freeze well with a layer of baking paper in between stacked biscuits.

Enjoy!

The dolphin friendly lunchbox

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Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂

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I also include a picture of my partner’s lunch too (with cheese love heart).

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The slice is a melt and mix oat slice. So easy!

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The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.

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Happy lunching 🙂

The waste not, want not lunchbox

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We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.

I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!

I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.

I fried each side for about 3 minutes until crispy and golden brown.

As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.

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Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!

Happy lunching 🙂

Coconut and sultana slice

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This slice I adapted from an old recipe out of one of my mother’s books. I’ve made this dairy and egg free.

Ingredients
Base
125 gm vegan margarine
Scant 1/4 cup brown sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup soy milk
1 tsp vanilla extract

Filling
1/2 cup jam of choice
1 cup sultanas

Topping
Topping
60 gm vegan margarine
Scant 1/4 cup sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
2 tbsp self raising flour
1 1/2 cups coconut

Method
Base
Cream margarine, sugar, vanilla and chia mixture until creamy and well combined.
Stir in sifted flours and milk
Line a 30 cm x 25 cm pan with baking paper and spread mixture .
Microwave jam for up to 60 seconds to make it easier to spread.
Spoon onto base and spread with back of spoon.
Sprinkle with sultanas.
Make topping: cream margarine and sugar until creamy. Add chia mixture and beat with wooden spoon until combined.  Stir in sifted flour and then coconut in two halves (for easier combining).
Spoon topping over slice and spread evenly with fork.
Bake for 20 minutes at 180 degrees celcius or until golden on top.
Stand for 10 minutes before slicing.

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Here it is boxed for lunch 🙂

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