Apricot, Almond and Chocolate Millet Cups

Today the girls and I decided to do some baking and I was thinking about making some sort of slice, something apricot and almond, but not certain what. As we were looking through Claire’s bag of kinder activities for lockdown 2.0, we came across some Gruffalo inspired recipes, one of them was ‘Knobbly Knees’, essentially a honey joy with some nuts, dried fruit and chocolate. This was the exact inspiration I needed.

The main ingredient for Knobbly Knees was cornflakes, which we didn’t have, so instead we used puffed millet and didn’t really follow the recipe at all, but created these little Apricot, Almond and Chocolate Millet Cups. These little cups are the perfect snack for both kids and adults, they are versatile in that they can be made using whatever puffs, dried fruit and nuts that you have on hand.

These cups when made using millet are a gluten free snack, making them suitable for anyone who has coeliac disease or follows a gluten free diet. If you are making these for kids that need a nut-free snack for school, the nuts can be substituted for seeds and peanut butter can be swapped for tahini or more butter. The chocolate chips can be added before adding the butter mixture, however this will result in them melting and the whole mixture being a darker colour.

I hope you enjoy these quick and easy snacks xx.

Ingredients:

(Makes ~20-24)

  • 60g puffed millet
  • 40g almonds, roughly chopped
  • 40g dried apricots, diced into small pieces
  • 1/3 cup flaked coconut
  • 100g butter
  • 3 tbs honey
  • 1 tbs peanut butter
  • 1/3 cup chocolate chips

Method:

  1. Preheat oven to 180 degrees celsius and grease muffin tins or patty pans.
  2. Place millet, almonds, apricots and coconut into a large bowl and mix to combine.
  3. Place the butter, honey and peanut butter into a small saucepan and heat over medium heat until melted and allow to bubble for ~1 minute. Cool slightly.
  4. Pour butter mixture over the millet mixture and mix well to coat. Add the chocolate chips and fold through.
  5. Place mixture into muffin tins or patty pans (I used silicone muffin trays) and press down slightly, sprinkle with a few choc chips and bake for ~ 10 minutes.
  6. Allow to cool completely before removing from the tray and store in an airtight container.

Pear and Gingerbread Loaf

Sitting here on a cold Winter’s Day with the fire crackling in the background and listening to the rain pitter patter on the window, alternating with bouts of hail. The kids are asleep and having some quiet time and I am typing away, enjoying a cup of tea and a piece of this wholesome, warming Pear and Gingerbread Loaf. I can feel the spices warming my insides.

I have seen a few recipes for ginger loaves around lately, so I was inspired to create a gingerbread flavoured loaf. As I was putting my ideas down on paper, I noticed that we had a few pears that needed using in the fruit bowl, and so this Pear and Gingerbread Loaf was created.

If you don’t have spelt flour, ordinary wholemeal flour will work well, as will a white flour, but the white flour will produce a less wholesome loaf.

The whole family really enjoyed this loaf when it was warm with a generous spread of butter. it was still delicious 4 days later. I haven’t tried it, but I imagine that you could successfully freeze this loaf, however, stored in an airtight container, it was still delicious 4 days later. You could also toast a slice and enjoy it with butter or a drizzle of honey.

Enjoy xx.

Ingredients:

  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3/4 cup brown sugar
  • 1 tbs of grated ginger or finely chopped naked ginger
  • 125g butter
  • 1/2 cup golden syrup
  • 2 eggs, lightly beated
  • 1/3 cup milk
  • 1/2 cup natural yoghurt
  • 1 tsp vanilla extract
  • 1 pear, diced

Method:

  1. Preheat oven to 180 degrees celsius and line a loaf pan with baking paper.
  2. Place the dry ingredients in a large bowl and mix to combine.
  3. Place the butter and golden syrup into a small saucepan and heat over medium heat until melted.
  4. Add butter mixture, lightly beaten eggs, milk, yoghurt and vanilla to the dry ingredients and mix well to combine.
  5. Add the diced pear and fold through gently.
  6. Pour batter into prepared pan and bake for ~45-50 minutes or until a skewer inserted comes out clean.

Tahini and Chocolate Chickpea Blondies

With school aged children, the need for nut-free snacks is imperative.

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I have been seeing blondie recipes pop up everywhere lately, especially chickpea blondies, which I love. The only downside is that they all use either peanut butter or almond meal, which is not at all conducive when you can’t send your child to school with nuts (not that school-friendly snacks really matter when you’re schooling from home!!!). So, I have done some experimenting and have come up with these Tahini and Chocolate Chickpea Blondies.

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Don’t let the inclusion of chickpeas put you off as you really cannot taste them. Instead, your body just reaps the rewards of including a member of the pulse family in the diet. Chickpeas provide an excellent source of prebiotic soluble fibre. Prebiotics are the ‘food’ that feed the trillions of good bacteria (also called probiotics or microbes) that reside in your gut, which make up the microbiome. When fed adequately, these microbes flourish and produce short chain fatty acids, which control the permeability of the gut, ensuring that molecules stay inside the intestinal tract, where they belong, rather than leeching out and causing inflammation in the body. Inflammation in the body is an underlying cause of many chronic health conditions, so minimising it is very beneficial to overall health and well-being.

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One of the best things about this recipe is that you can pop everything into the food processor and blend it together, meaning only one bowl needs to be washed. Do make sure that you store these blondies in the fridge. One of the batches I made, I left at room temperature and within a couple of days they went mouldy, due to the moisture content of the chickpeas.

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If you don’t love the taste of tahini and have no need for these to be nut free, then you can substitute the tahini for peanut butter, which has a more mild flavour than the tahini. The chocolate is an optional extra, but I highly recommend including it. I have just sprinkled it on top here, but it can be folded through the mixture just before adding it to the pan.

Enjoy xx.

Ingredients:

  • 1 cup rolled oats
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1/3 cup of hulled tahini
  • 1/3 cup maple syrup
  • 2 medjool dates, pitted and roughly chopped
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 50g dark chocolate, chopped or 1/3 cup dark choc bits

Method:

  1. Preheat the oven to 180°C and line a square baking tray with baking paper.
  2. Place the oats into the food processor and pulse 3 or 4 times to break up the oats.
  3. Add the chickpeas, tahini, maple syrup, dates, eggs, vanilla and baking powder and blend until a smooth, yet slightly lumpy consistency forms. You may need to stop the food processor to scrape down the sides.
  4. If you want the chocolate to be evenly distributed throughout the mixture then fold in the chocolate, otherwise pour the batter into the prepared pan and sprinkle the chocolate on top.
  5. Place into the oven and bake for 20-25 minutes or until firm to touch.
  6. Allow to cool before slicing. Place into an airtight container and store in the fridge.

Apple and Blueberry Baked Oats

One of my new favourite breakfasts, when time allows, is baked oats. With some very fresh mornings this Winter, a nice warm breakfast really hits the spot. Porridge is a breakfast that always goes down a treat in our house, but it’s nice to have something a bit different, yet still have the same, if not more, nutritional properties as a hearty bowl of porridge.

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It took me quite a while to be completely happy with this recipe as I was really wanting something that has a creaminess, almost like custard, which meant playing around with the ratio of oats to eggs/milk, but we got there. I would describe this dish as a mixture between porridge and bread and butter pudding, with a generous spice profile.

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As far as a breakfast goes, this is a very nutritious option. Obviously, being made from rolled oats, it has all the nutritional benefits of a bowl of porridge – low GI carbohydrate and a good source of soluble fibre, providing a sustained energy release, increased satiety and improved digestive health. The addition of eggs and seeds provides a quality source of protein and essential amino acids as well as a dose of healthy fats and a range of vitamins and minerals, including vitamin D, choline and B vitamins. The apple and blueberries also provide a good source of fibre, especially when the skin is left on the apple, antioxidants and vitamins and minerals.

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Baked oats can be prepared the night before to allow the oats to further soak up some of the liquid and save some time in the morning, or it can all be made in the morning. I prefer to do it the night before, which allows the flavours of the spice and zest to infuse well and 30 minutes of soaking time is taken care of while you sleep! This is also a breakfast that could be made in advance and then portions reheat when ready to eat.

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The kids LOVE this brekky and, after being slightly hesitant initially, they now have generous serves and second helpings most times I’ve made it. We serve it with some thick Greek style yoghurt and if you wanted some additional sweetness, you could serve with a drizzle of maple syrup.

Enjoy xx

Ingredients:

Serves 4-6

  • 2 cups rolled oats
  • 2 tbs linseeds
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • Zest of 1 orange, finely grated
  • 4 eggs
  • 3 cups milk
  • 3-4 tbs maple syrup
  • 1 tsp vanilla extract
  • 1 large apple, sliced
  • 1 cup blueberries, fresh or frozen
  • Thick Greek style yoghurt, to serve

Method:

The night before:

  1. Place oats, linseeds, spices and zest into a medium sized bowl and mix to combine.
  2. In a separate bowl, whisk the eggs, milk, maple syrup and vanilla to combine. Pour into the bowl with the oats and mix well. Cover and refrigerate overnight to allow the flavours to infuse. Note: this can be done in the morning, but I recommend leaving the oats to sit soaking for at least 20-30 minutes.
  3. In the morning, preheat the oven to 180°C. While the oven is heating, line a large baking dish with baking paper or grease with butter or coconut oil.
  4. Remove the oats from the fridge and pour into the prepared dish. Add the blueberries and gently fold them into the oat mixture. Scatter the apple over the top, pressing some pieces further down into the mixture.
  5. Bake for 35-40 minutes or until the oats are golden on top and the mixture is firm when pressed lightly on top.
  6. Serve portions with a dollop of thick yoghurt.
  7. Store leftovers, if there are any, in an airtight container in the fridge and reheat when needed or enjoy cold.

 

Lemon, Blueberry and White Chocolate Muffins

It’s been awhile since I have shared a muffin recipe and I seem to be baking a new batch a few times a fortnight, so I thought I’d come up with something new.

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Lemon and Blueberry are always a great flavour combination, and the addition of any form of chocolate to a muffin makes most people happy. These are a light, fresh and flavoursome muffin. All of the kids have enjoyed the 2 batches of these that I have made, even when I forgot the milk in one of the batches….ooops!

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These are a simple one bowl muffin and freeze really well. They are also great for the kids lunchboxes, now that the restrictions are starting to lift and schools have returned…for us in Australia, at least.

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Enjoy xx.

Ingredients:

  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • Juice and zest of 1 lemon
  • 1/2 cup milk
  • 2 eggs
  • 90g butter, melted
  • 3 tbs maple syrup
  • 1 tsp vanilla extract
  • 200g fresh or frozen blueberries
  • 2/3 cup white chocolate chips or roughly chopped white chocolate

Method:

  1. Preheat the oven top 200°C and prepare an 18 hole muffin tray(s) for medium sized muffins or a 12-15 hole muffin tray for larger muffins.
  2. Place flours, baking powder, bicarb soda and lemon zest into a large bowl and mix to combine.
  3. Add the lemon juice, milk, eggs, butter, maple syrup and vanilla and stir to combine.
  4. Add the blueberries and white chocolate and fold through the mixture, being careful not to over mix.
  5. Divide the mixture between the muffin holes and place into the oven and bake for ~15 minutes or until the muffins bounce back when pressed on top.

Lemon and Rosemary Shortbread

December has arrived, which means that it is time for me to ramp up my Christmas baking! Every year, I make a collection of Christmas goodies to share with family and friends and to give to the kid’s teachers.

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This year, aside from marinating the fruit for my Fruit Mince Pies, these Lemon and Rosemary Shortbread are the first Christmas baked good of the season. I also plan to make some gingerbread of some description, obviously the mince pies and I’m yet to decide what else. I enjoy getting the kids to help me during this time as it also helps to get them involved and share the Christmas spirit – they particularly enjoy choosing what shaped cutters we use. Claire chose the stars for these shortbread.

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I chose the lemon and rosemary flavour combination as lemon is delicious in shortbread and rosemary adds a splendid fragrance and hint of savoury to a traditionally sweet biscuit. I was debating whether to use rosemary or thyme as both pair very well with lemon…maybe my next batch will be thyme. These are great with a cup of tea.

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Last Christmas, I ordered a the patterned rolling pin I have used for this shortbread, but devastatingly, it arrived after I’d completed all my Christmas baking, so I was thrilled to be able to put it to use this year. I just wish that the imprint would stay as pronounced after it is cooked as what it is before it is cooked.

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Making food as gifts is such a lovely personal gift for someone. A food gift does not specifically need to be Christmassy, it could be as simple as a jar of muesli or granola. If you would normally buy someone a box of chocolates at this time of year, why not try baking them something special.

Enjoy xx.

Ingredients:

  • 200g plain flour
  • 80g rice flour
  • 1/4 tsp salt
  • 2 tsp finely grated lemon zest
  • 1 1/2 tsp finely chopped rosemary
  • 225g unsalted butter
  • 115g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Method:

  1. Remove the butter from the fridge about 30 minutes before starting to allow it to soften slightly.
  2. Place the flour, rice flour, salt, lemon zest and rosemary in a medium sized bowl and whisk to combine. Set aside.
  3. Place the butter and icing sugar into the large bowl of a stand mixer and beat on medium speed for 3-4 minutes or until light and creamy. Add the vanilla and lemon juice and beat to combine.
  4. Add the dry ingredients slowly to the butter mixture and beat until combined. Remove from the stand mixer and place the dough onto a piece of cling wrap, forming the dough into a disk. Completely cover the dough and refrigerate for at least 30-60 minutes or until firm.
  5. Once the dough is firm, preheat the oven to 160°C and line a baking tray with baking paper.
  6. Remove the dough from the fridge and roll out the dough on a lightly floured surface to a thickness of ~50-70mm. If using a stencilled rolling pin, roll the rolling pin over the dough, pressing down firmly to form an imprint. Using a cookie cutter of your choice, cut out the shortbread and place them onto the prepared tray. Re-roll any remaining dough and continue to cut out shortbread until all the dough is used.
  7. Place the shortbread into the oven and bake for 12-15 minutes, or until lightly golden in colour. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
  8. Once completely cool, place into an airtight container and store at room temperature.

 

Lemon and Coconut Bliss Balls

I am always trying different flavours of bliss balls, as well as experimenting with ones that contain nuts and ones that are nut-free so that Mark can take them to school. Recently, Mum and Dad came to visit and brought with them a big bag of lemons, so I needed to use them up, which is where these Lemon and Coconut Bliss Balls came into play.

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Ordinarily, I would have made these with cashews or almonds, or a combination of the two, but in this case, I wanted these balls to be lunchbox friendly, so I made them with seeds rather than the nuts, which in my opinion, are not as delicious. The nuts seems to add a more smooth and creamy texture than the seeds.

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The flavour combination of lemon and coconut is reminiscent of my childhood – the good old lemon and coconut slice, which, to be honest, one of my favourite parts of this slice being made was licking the condensed milk tin! Delicious! I will still happily enjoy a piece of lemon slice if I come across one, but it is nice to be able to create similar flavours in a way that is much more nutritious for both adults and kids.

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Enjoy xx.

Ingredients:

Make ~25 balls

  • 2/3 cup rolled oats
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup chia seeds
  • 2/3 cup shredded coconut, toasted
  • 12 medjool dates, pitted
  • 1 tbs coconut oil
  • 1 1/2 tsp finely grated lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla bean paste (or vanilla extract) or 1 tsp vanilla protein powder
  • 1/3 cup desiccated coconut, for rolling

Method:

  1. Place oats, seeds and toasted coconut into the bowl of a food processor and blitz until resembles coarse breadcrumbs. Remove from bowl and set aside.
  2. Place dates into food processor and blitz on high until dates break up and then come back together to form a ball.
  3. Place the oats and seeds mix in with the dates and add the coconut oil and lemon zest and blitz on high to break up the ball of dates.
  4. Add the vanilla and lemon juice and blitz again until the mixture comes together and forms a large ball.
  5. Place mixture into a medium sized bowl and refrigerate for 10 minutes.
  6. In the meantime, place desiccated coconut into a small frypan and toast over medium heat until it turns golden brown. This happens quickly, so keep an eye on it.
  7. Remove the mixture from the fridge and take a heaped teaspoon of the mixture, roll into a ball and roll in the coconut. Repeat with remaining mixture.
  8. Refrigerate for up to 1 week or freeze for 2-3 months (they won’t last that long)!

Apple, Blueberry & Coconut Muffins

This is the first time I’ve posted on here in a while. It’s been a busy start to the year and to Mark’s schooling life, and I’m in the very early stages of starting to write my cookbook, so wanting to keep some recipes for that.

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Anyway, here’s another muffin recipe, mainly because you can’t have too many different flavoured muffins.

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When making muffins, I like to make sure they are high in fibre to help with digestion, contain some protein to increase satiety, and some fruit for a good source of vitamins and minerals. I baked these muffins today with the intent to freeze them, ready for school lunches next week….4 are already gone. The rest are in the freezer, so hopefully they last!

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These muffins are made with wholemeal flour and rolled oats, providing the kids (and adults) with and excellent source of low GI carbohydrate and fibre. I had some leftover coconut cream from making butter chicken the night before, apples in the fruit bowl, as well as frozen blueberries in the freezer, which is how these muffins came about.

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The final product was a delicious, fruit filled, moist, nutrition packed muffin, which took about 10 minutes to prepare and about 15 minutes to bake. They are a great option for snacks, kids lunchboxes, work lunches, even as a breakfast muffin.

Enjoy xx

Ingredients:

Makes 18 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 135g butter, melted
  • 1 cup coconut cream
  • 2 tsp vanilla essence
  • 1 apple, skin on, diced
  • 1 cup frozen (or fresh) blueberries

Method:

  1. Preheat oven to 180°C and prepare muffin tray.
  2. Place flour, oats, toasted coconut, sugar, baking powder, baking soda and salt into a large bowl and mix to combine.
  3. Melt butter and allow to cool slightly.
  4. Place eggs, coconut cream, cooled butter and vanilla into a bowl and lightly mix to combine. Add the wet ingredients to the dry ingredients.
  5. Chop the apple and mix into the batter until evenly distributed. Add blueberries and gently mix to combine, without over mixing.
  6. Spoon batter into prepared tin, allocating about 1/3-1/2 cup per muffin.
  7. Bake for 15-20 minutes or until golden brown.
  8. Allow to cool completely then store in an airtight container for 4-5 days, or freeze.

Peach and Blackberry Muffins

We love muffins in this household, and with an array of amazing Summer fruits currently available, it makes the flavours of our muffins new and exciting!

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I bought a whole heap of peaches this week, as they are cheap as chips, with the intention of stewing them. Aaron then took Brian for a walk the other night, and came home with a bucket full of blackberries, from the wild blackberry bushes that we have growing in the reserve not too far from our house, and so these muffins were born.

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Elise, who is now one, is an absolute animal when it comes to eating. She will often eat more that Claire in a day, so I wanted to make these muffins suitable for her, yet still delicious for the rest of the family, so I have kept the sugar to a minimum, but added more blackberries than I might have otherwise.

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The first batch of these I made with the intention of sending the to school with Mark during his first week, but they disappeared within a few days. Luckily, we still had peaches and Aaron picked some more blackberries so I could make some more and perfect the recipe. I have kept this second batch in the freezer and they freeze/defrost really well.

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If blackberries weren’t readily available, fresh or frozen raspberries would work really well. The original muffins I was planning were peach and raspberry until the blackberries appeared on my kitchen bench.

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Enjoy xx.

Ingredients:

Makes 15 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 100g brown sugar
  • 1/2 tsp salt
  • 60g butter, melted
  • 75g coconut oil, melted
  • 2 eggs
  • 1/2 cup natural yoghurt
  • 1 1/2 tsp vanilla essence
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 cup blackberries
  • 2 peaches, 1 diced, 1 sliced for on top of the muffins

Method:

  1. Preheat the oven to 180° and prepare muffin tin.
  2. Place flour, oats, baking powder, bicarb soda, brown sugar and salt into a large bowl and mix to combine.
  3. Melt the butter and coconut oil in the microwave or in a saucepan and allow to cool slightly.
  4. Place the eggs, yoghurt, vanilla, milk and lemon juice into a medium sized bowl and mix to combine.
  5. Add the egg mix to the dry ingredients and mix, then add the melted butter and oil and mix well.
  6. Gently fold in the diced peach and blackberries.
  7. Spoon into prepared muffin tin, top each muffin with a slice of peach, and bake for 15 minutes or until inserted skewer comes out clean.
  8. Remove from the oven and allow to cool slightly before removing muffins from the tin.

Making the perfect lunch box

The perfect lunch box! Does such a thing exist? Of course it does!

The perfect lunchbox is the one that any parent puts together to send with their child to school or kinder. It doesn’t have to be packed full of homemade, raw, organic treats that you have spent the whole weekend trying to prepare even though you hate cooking. All the perfect lunchbox needs to be is food that nourishes your child’s body, provides their brain with enough glucose to concentrate, and adequate fuel to get them through the day.

Yes, I love cooking and I love baking and we always have several home made options on offer at any given time, but I appreciate that not everyone is lucky enough to have the time to prepare such foods, nor do most people enjoy it as much as I do. Plenty of families have 2 working parents, leaving time for dinner and lunch preparation and not a lot else, so I am not suggesting that you spend every spare second in the kitchen, but if you do have a spare half an hour, start by making a batch of picklets or muffins. These all freeze exceptionally well and if you make a double batch, you’ll have a good supply that will last a good 1-2 weeks. If you’re choosing to make some of my muffins or pikelets, choose the ones with berries rather than grated apple or carrot as they are less time consuming.

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What do kids really need at school?

A morning tea for most kids should consist of some form of fruit or vegetable. Whether that’s a whole piece of fruit, cut up fruit or even a fruit cup (in natural juice not syrup), it doesn’t matter. If you kids like veggie sticks by themselves, it’s a great way to get some extra veggies into them. Next, a source of protein to help to keep them going until lunchtime. This can be some hummus, or other, dip, with some wholegrain crackers, some yoghurt or cheese or some roasted chickpeas or fava beans. You can roast your own, or the supermarkets and whole food shops sell them – my kids LOVE them! If your child is at high school, and nuts are allowed, nuts are also a great option. A home baked pikelet, muffin, muesli bar, bliss ball or slice is a great option here as well.

Lunch should consist of 3 main things: Carbohydrates, Protein and Vegetables. A ham, cheese and tomato or cheese and vegemite sandwich on wholegrain bread is a perfectly nutritious option for a quick throw together sandwich. Add in a container of veggie sticks to add in the extra nutrients. If you have a bit more time to prepare and freeze some lunch options, things like fritters, zucchini slice, savoury muffins or sushi are excellent options. If you have some time to prepare lunch fresh, a protein and salad sandwich or wrap is a great option. As long as there is some form of protein (meat, chicken, fish, eggs, cheese or bean/legume), carbohydrate (bread, rice, pasta, other wholegrain or potato) and some vegetables, your child will be set!

Most (primary) schools don’t like nuts being brought to school, which is quite disappointing as so many awesome snack recipes have nuts. However, if I had a child with an anaphylactic reaction to nuts, I would be pleased that such policies exist. As a result of this, I have been trying to adapt some of my nut filled snacks, such as muesli bars and bliss balls, so that they use seeds in place of the nuts. For the most part, they work quite well without the nuts. I will just have to save these nut filled snacks for afternoon tea.

If you’ve made it through this first week or so of school and have been scrounging the back of the pantry for things to fill lunchboxes, then set aside some time this weekend to do some lunchbox preparation. Make a batch of zucchini slice and fritters and pop them in the freezer and lunches will be sorted for the week! Add to this a batch of muffins or nut free muesli bars and snacks are sorted too. All you’ll need to do of a morning is grab some of each of these and a piece of fruit and/or some veggies and you’re set for next week, or longer.

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Hope this provides some inspiration xx.