I have a star shaped biscuit (cookie) cutter that i used to make today’s sandwiches pretty for the cherubs 🙂
Thought you might enjoy seeing this budget friendly idea?
Today the lunchboxes are filled with a pretty sandwich, fruit, vegetables, crackers and a banana chocolate smoothies.
Here is the smoothie method
I didn’t really use a recipe, but below makes about 2 litres. Put the following in this order in blender.
5 or 6 ripe small to med cavandish bananas
3 tbsp cocoa
4 tbsp chia seeds
1/2 to 1 can coconut cream
Top with water
Blend until chia thickens mixture- maybe 4 minutes? Will also thicken in the reusable pouches once refridgerated.
I said this morning, “I wonder what you”ll do today”. To which my eldest replied “I’m going to eat my lunch!”
These don’t last long! This recipe is adapted from the original printed on the side of the cereal box. I put them in lunchboxes as a very special treat.
100 g dairy free margarine
1/3 cup brown sugar
1 tbsp maple syrup
4 cups cornflakes
Preheat oven to 150 degrees celcius.
Melt magarine, sugar and syrup until frothy.
Add cornflakes and mix well.
Sppon into patty cases and bake for 10 minutes. Cool completely before serving.
It’s that time again. The summer holidays are over. Beach sessions can now only happen on weekends between summer storms. Ahhh good times.
This lunchbox has a sandwich with vegan luncheon slice, cheese and cucumber, home made popcorn, vegan mini sausage roll with sauce.
This luncheon is very tasty. It smells and tastes just like ham! Great for vegetarian littlies that like that kind of thing 🙂
Vanilla yoghurt in a reusable pouch, wholemeal blueberry muffin, rice crackers. There’s also a box of fruit.
This all fits into a standard sized insulated lunch bag.
Happy lunch packing!
Day 2 was all about being kind. We fed the ducks and played generously with others at the play ground.
Day 3 was make biscuits and package them as presents.
Here is my easy biscuit recipe for stamping out shapes.
Easy vegan biscuits
150 grams vegan margarine
2/3 cup brown sugar
2 cups plain flour, plus extra for dusting bench and rolling
50 ml soy milk
1/2 tsp vanilla extract or 1 vanilla bean, seeds scraped
Mix all ingredients together. Wrap mix in cling wrap and fridge for 10 to 20 mins to firm up.
Lightly flour bench. Roll out mix to about 5mm thickness and stamp out shapes. Bake on baking paper lined traus for around 10 minutes. Cool completely before decorating.
360 gms icing mixture
3 tbsp soy milk
1 tsp vanilla extract
Mix together and colour as desired. Spread layer on biscuits and add and sugar decorations while icing is wet 🙂
When icing is completely set, wrap for gifts or store in an air tight container.
All this for $59 today. The avocados were expensive, but we love them 🙂
Hope you have a great week 🙂
1 cup whole meal self raising flour
3/4 cup buckwheat flour
3/4 tsp baking powder
2 tsp corn flour
2 1/2 cups soy milk
Fork mix all ingredients in a large mixing bowl until smooth.
Heat oil in a fry pan.
Pour mixture into pan and cook until bubbles form. Gently flip and cook to lightly brown other side.
Repeat until all mixture has been used.
Serve with your favourite filling. We love apricot jam, lemon juice and Mae syrup, blueberries and maple syrup.
Enjoy and hope you have a lovely week xxx
I was sceptical the first time the children and I made these together, but once we’d tasted the batter, smelt them cooking in the oven, then ate them warm we were convinced. These are super tasty and belong in a lunchbox. This recipe is based on Dreena Burton’s troll biscuit recipe. I’ve just simplified the recipe.
1/4 cup wholemeal self raising flour
1 cup rolled or quick oats
3 tbsp coconut sugar
Pinch sea salt
2 tbsp dairy free chocolate chips
1/4 to 1/3 cup sunflower seed butter
1 tbsp coconut oil
1 1/2 tbsp chia seeds
1/4 cup mashed ripe banana
2 tbsp maple syrup
Preheat oven to 180 degrees celsius
In a large bowl, combine dry ingredients
In a separate bowl combine wet ingredients , including mashing banana through mix
Add wet ingredients to dry and combine
Gently drop spoonfuls onto trays lined with baking paper
Bake until golden on top
Cool on tray for a few minutes then transfer to airing tray to cool completely.
These are a great activity with children.
Have a lovely week xx
A lunchbox of pre made goodies. Super easy biscuits. Very easy to prepare and high in protein and fibre. We added vanilla bean paste and chia seeds.
The salad box has a hidden pattie under the cucumber. It’s such a simple recipe I got from a vegan site on FB.
1 tin nutmeat (Sanitarium brand)
1 tin baked beans
Bread crumbs for coating
1/2 cup all purpose flour
Combine & form patties
Add some liquid if needed
Fry to brown both sides in batches.
These freeze well.
Fresh fruit box.
Maple and coconut tapioca pudding (recipe coming).
Hope you have a lovely week
This pudding is deliciously smooth, rich and fragrant. What a beautiful and healthy dessert, rich in omega 3 omega 6, protein and fibre. I dish this up as a dessert with sliced fruit and also fill reusable pouches for lunch boxes. There’s never any left over. My cherubs love to help make this.
In a blender, blend for 5 minutes (with liquid and mango added first):
2 cups frozen mango
1 x 440 gm tin full fat coconut cream
2 rounded dessert spoons of coconut sugar (if required, can omit)
2 heaped tbsp desiccated coconut
4 rounded tbsp chia seeds
After this mixture has been blending for about 5 minutes, top up to approximately 2L mark of your blender with soy milk. Scrape any chia seeds free that are stuck to the side of the blender. Blend for another 5 minutes, until thickened.
Spoon into a serving dish and refrigerate for at least an hour. Serve topped with sliced fruit. For lunch boxes, pour into reusable pouches. The amount in this recipe makes 6 x 200 ml pouches and a small serve for one.
I use 200 ml pouches because both Dad and the children take them for lunch. Yum!
As I was cuddling my daughter before sleep in the dark recently, she started whispering her hopes to me. She asked if we could make a slice together, with nuts and chocolate melted in the microwave and spread on top. It was such an adorable request I said yes and cuddled her before she drifted to sleep.
The next day after work I found this recipe on the “Oh She Glows” website and bought the ingredients. When I collected my cherub from Childcare she was very excited that we had all the ingredients to make her imagined slice.
This recipe is almost an exact copy of the Oh She Glows recipe, except I have substituted easily accessible ingredients available at the supermarket and customised to our family’s tastes.
1.5 cups mashed banana (4 large lady fingers)
2 teaspoons vanilla paste/extract
2 cups quick oats
3/4 cup sultanas
1/2 cup chopped walnuts
1/2 cup sunflower seeds
1/2 cup pepita seeds
1/2 cup slivered almonds
1/4 cup sesame seeds
1 tbsp chia seeds
1 tsp cinnamon
2 pinches crushed sea salt
3/4 cup dairy free dark chocolate
1. Preheat oven to 180 degrees Celsius (160 fan forced). Line a Lamington tray with baking paper.
2. In a large bowl mash the bananas and add the vanilla. Stir to combine.
3. Stir in the roles oats.
4. Add the remaining ingredients and stir well to combine.
5. Pour into pan, press down firmly with the back of a wooden spoon. Bake for 25 minutes until the edges are golden and pull away from the pan.
6. Allow to mostly cool in pan. While you gradually melt the chocolate in the microwave.
7. Drizzle top with chocolate, spread evenly and sprinkle with flaked almonds.
My children made most of this with my supervision. It’s so delicious, we’ll definitely be making this again without the nuts (substituting more seeds) and chocolate to make it Childcare friendly. Yum!