Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂
I also include a picture of my partner’s lunch too (with cheese love heart).
The slice is a melt and mix oat slice. So easy!
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.
Happy lunching 🙂
It’s rediculously hot and humid in south east Queensland at the moment. Too hot to cook, to bake, to do too much in the kitchen really. We had plans for the beach that fell through so our picnic food became dinner.
Dinner leftovers went into tomorrow’s lunchbox. Easy!
We have rice paper rolls filled with crispy tofu, rice noodles, salad and satay sauce. They are so easy to make. Just line up your prepared ingredients, soak the rice papers in hot water until soft. Then wrap up and add satay sauce to each roll. Do this on a cutting board covered in moist tea towel to avoid sticking.
The lunchbox allows space for left over vegetable sticks and satay dipping sauce.
To make the satay sauce add juice of 1 lime, 1 tablespoon soy sauce and 2 tablespoons of crunchy peanut butter to a small bowl. Stir to combine, add extra soy sauce to taste if required, then gradually loosen with water to desired consistency.
Extras are a fruit box, muesli slice in a patty case and a brown rice and chia slice.
Happy lunching 🙂
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
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!