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
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.
Slice about 2 cm off end. Roll into ball. Shape into disc and place on prepared tray. Repeat with all remaining mixture.
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.
Bake for 10 to 12 minutes until biscuits are browned slightly on the bottom.
These freeze well with a layer of baking paper in between stacked biscuits.
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!”
Only six of these made it into the freezer for lunches!
2 large handfuls fresh spinach chopped
1 carrot grated
1 zucchini grated
6 mushrooms diced
1 cup plain flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
1/3 tsp salt
2 tbsp white chia seeds (if you don’t have these, just mix 2 tbsp cornflour into 4 tbsp water and
add with wet ingredients )
1/2 cup vegetable oil
1 3/4 cups soy milk
Sesame seeds to top
Mix vegetables together in a large bowl
Add remaining dry ingredients and stir until combined and veges coated
Add wet ingredients to dry
Stir until just combined.
Spary oil 12 hole muffin tin
Fill tin and sprinkle generously with sesame seeds.
bake at 180 degrees celcius for 12 to 18 minutes until golden and centres spring back lightly to touch.
Turn out onto airing tray after about 5 minutes out of the oven.
Serve with dairy free marg or cream cheese etc..
These are high fibre, contain omega 3 and 6, almost no cholesterol, good levels protein. They freeze well too.
You can substitute other vehes- red capsicum is really nice 🙂
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
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!
Hi! It’s been a long time since I’ve posted on my blog so I thought this one should be full of lunchbox ideas. I am a working mum and I highly value healthy home made food for my children. I make a lot ahead. We even have a box in our freezer called “the bakery” and I’m reminded if it’s running low! We use cooler bags with small containers generally. We also have a stainless steel lunchbox for my eldest used in place of all the containers. Maybe you might enjoy incorporating some of these lunchbox components.
Lunch boxes are always packed the night before and everything put in the fridge for morning. It’s the only way I have found that works in our house.
Here are some ideas below that I regularly use and my children love. The photos aren’t always great because I assemble the lunches at night – no pinterest worthy photos here, just basic, healthful food to fuel growing bodies 🙂
Baked tofu, cheese and vege sticks.
Creamy soy milk jelly pots.
Dairy free, egg free “cup cakes” (date and apricot is a yummy combination).
Free range egg and spinach wholemeal sandwiches.
Coconut and vanilla chia pudding.
Wholemeal, dairy free scrolls.
Celery boats with dairy free cream cheese and sultanas.
Crackers with cream cheese and vegemite.
Yoghurt topped with fresh fruit.
Zucchini slice, cherry tomatoes and pepitas.
Savoury vegetarian muffins (insect shaped silicone molds have proven very popular).
Stemed vegetables with yoghurt dip.
Pasta salad with creamy sauce or plain with fresh vegetables mixed through.
Oven baked pita bread with hommus topped with peas.
Steamed corn on the cob.
Avocado splashed with lemon juice (slice in skin for easy scooping).
This is my favourite, go to pudding recipe. My toddlers sit on the kitchen bench and make it. As usual, this is the combination of a few recipes off the internet. Chia seeds are around 20% protein and very nutritious. I pack this pudding as a treat in lunch boxes and serve it to soothe sore little throats. Now I buy chia seeds by the kilo!
2 1/2 cups liquid – can of coconut cream plus remainder made up from soy milk
1/3 rounded cup chia seeds
1/2 cup desiccated coconut
2 or 3 tsp vanilla extract
2 tbsp maple syrup/agave nectar
Pinch of salt (small)
1. Whisk all ingredients together in serving dish (I use a Pyrex dish with plastic fitted lid).
2. Cover and refrigerate for at least 4 hours (best overnight), stirring occasionally.
Top with chopped, seasonal fruit or by itself. It doesn’t last long in our house, no matter what it is served with.
You can substitute the vanilla extract for vanilla paste or the scraped seeds of a vanilla pod.
These photos show a dark agave and black chia seed mix, hence the deep colour. Using white chia and maple syrup results in a paler colour.
I have ditched dairy so learning about dairy free inclusions to my favourite recipes! Wish me luck.