If there’s one thing that can get the kids excited to head back to school, it’s a lunch box packed full of deliciousness. To help with your lunch box inspiration, we’ve collected five recipes from different creators that are sure to delight.
No bake granola bars by @brownpapernutrition
- 2 cups (200g) rolled oats
- 1 cup (15g) puffed grains (buckwheat, quinoa, rice – your choice!)
- 1/2 cup (90g) buckwheat groats
- 1 cup (145g) mixed dried fruits (apple, apricot, peach)
- 1/4 cup (45g) dried cranberries
- 1/4 cup (45g) sultanas
- 1/3 cup Egmont Honey
- 3 teaspoons mixed spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup almond butter
- 1/2 cup cashew butter
- 1/4 cup coconut oil
- In a large mixing bowl combine rolled oats, puffed grains, buckwheat groats, mixed dried fruits, cranberries, sultanas and mix.
- Place Egmont Liquid Clover Honey, spices, almond and cashew butter and coconut oil in a small saucepan and place over low heat to melt together, mixing with a fork as it melts until it is slightly runny.
- Immediately pour over the grains in the bowl and use a wooden spoon to mix and coat all ingredients well.
- Line a 24cm square baking dish with greaseproof paper, pour granola bars into the tin and press down well with wet finger tips.
- Place in freezer to set for two hours.
- Slice and serve direct from freezer. Serves 20.
Chicken and pumpkin fritters by @clean_treats
- 2 cups cooked chicken, shredded (320g)
- 3 cups pumpkin, grated (390g)
- 2 sprigs spring onion, diced
- 2 eggs
- 1 cup self-raising flour (150g)
- 3/4 cup almond milk + 1 tsp lemon juice (or use buttermilk)
- 1 cup fresh mint, finely chopped
- 1 tbs sumac
- Salt and pepper
- Green salad and SSS Foods Coriander, Cumin and Chilli Hommus to serve
- Combine the prepared chicken, pumpkin, spring onion, eggs, flour, almond milk, mint, seasoning and spices together in a bowl.
- Heat in a non-stick fry pan, add mixture to the pan and cook the fritters until golden on both sides (use one to two tablespoons of batter for each).
- Serve with green salad and generous dollops of SSS Foods Coriander, Cumin & Chilli Hommus.
Blackcurrant jam donuts by @recipearce
- 1 jar of Bonne Maman Blackcurrant Conserve
- 350g (+extra to flour surface) of plain flour
- 75g (+enough to cover outside of donuts) of caster sugar – 2 eggs
- 7g dried yeast
- 1 vanilla bean pod
- 200mL milk
- Oil to fry (vegetable or canola prefered)
- Olive oil
- Heat up soy milk on the stovetop until it’s lukewarm. In a bowl, add it to your yeast. Stir and leave to the side for approximately 10 minutes.
- Into a mixing bowl, add 350g plain flour, 75g caster sugar and two egg yolks.
- Start mixing together, intermittently adding your milk and yeast mixture. Once combined, leave to rest for 10 minutes.
- After it has rested, give it another mix for approximately three minutes until it becomes a dough like consistency.
- Spray or drizzle a bowl with olive oil.
- Shape dough into a ball, coat in the olive oil in the bowl. Cover bowl in cling film and leave to rise (preferably in a warm spot) for two hours.
- After two hours, tip your dough out onto a floured surface.
- Stretch your dough out into a rectangle (don’t use a rolling pin as you don’t want to knock too much air out).
- Use a circular cutter to cut circles into your dough.
- Set your dough circles aside on an oven rack with a tea towel over the top for 30 minutes to rise again.
- Cover the bottom of a plate or shallow bowl with caster sugar.
- Scrape the vanilla seeds out of the pods and put through the caster sugar. Then set aside.
- Pour Bonne Maman Blackcurrant Conserve into piping back or make a DIY piping bag by pouring into the corner of a sandwich bag.
- Heat oil in a pot up to 180C, add in donuts in small batches, continuously flip with 2 forks or a slotted spoon for they puff up and brown nicely on each side. This process should take approximately two minutes per donut.
- Once cooled a little bit, roll donuts in the vanilla sugar.
- With a knife make a hole in the side of the donut.
- Cut a small hole in the corner of the piping bag, put the corner into the hole in the donut and fill with jam – enjoy! Serves four.
Rainbow rice paper rolls by @thevegetableaddict
For the almond dipping sauce
- 1/4 cup Califia Farms Unsweetened Almond Milk
- 1/4 cup natural almond butter
- 1/2 tablespoon tamari
- 1/2 garlic clove, crushed
- 1/2 teaspoon Sriracha (or more)
For the juicy crunchy rice paper rolls
- 1/4 small red cabbage, fine shredded
- 1/4 red capsicum, thin sliced
- 1 carrot, peeled & cut into matchsticks
- 3 mini cucumbers, cut into matchsticks
- 1/2 mango, thin sliced
- 1/2 avocado, thin sliced
- A few sprigs of fresh mint
- 1 tablespoon of sesame seeds
- 15 sheets of mini rice paper
- Make your dipping sauce first by mixing all ingredients in a small bowl with a fork until well combined.
- Slice all your fresh ingredients.
- Fill a wide shallow bowl with warm water. Using a damp tea towel as your base, place 1 sheet of rice paper into the warm water for 2-3 seconds. Lay onto the tea towel, quickly layer with a rainbow of vegetables in the centre leaving a gap at the top and bottom.
- Drizzle with 1/2 teaspoon of dipping sauce and sprinkle with sesame seeds.
- Wrap the roll by folding in the top and bottom up, and then tightly roll to wrap.
- Repeat until ingredients are finished.
- Dip into remaining sauce and enjoy!
- Store in an airtight container in the fridge wrapped with a damp tea towel to keep fresh.
Chocolate carrot muffins by @goodnessavenue
- 300g (about 2 large) grated carrot
- 2 eggs
- 1/2 cup dark cocoa powder
- 1/4 cup Egmont honey
- Pinch of sea salt
- 3 tbsp melted coconut oil
- 2 cups oat flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- In a bowl, mix all ingredients.
- Spoon into the mixture into 10 lightly oiled muffin liners.
- Bake at 160°C/320°F (fan-forced) for 40-45 minutes.