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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

Ingredients 

  • 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

Method

  1. In a large mixing bowl combine rolled oats, puffed grains, buckwheat groats, mixed dried fruits, cranberries, sultanas and mix. 
  2. 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. 
  3. Immediately pour over the grains in the bowl and use a wooden spoon to mix and coat all ingredients well. 
  4. Line a 24cm square baking dish with greaseproof paper, pour granola bars into the tin and press down well with wet finger tips. 
  5. Place in freezer to set for two hours.
  6. Slice and serve direct from freezer. Serves 20.

Chicken and pumpkin fritters by @clean_treats

Ingredients

  • 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

Method

  1. Combine the prepared chicken, pumpkin, spring onion, eggs, flour, almond milk, mint, seasoning and spices together in a bowl.
  2. 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).
  3. Serve with green salad and generous dollops of SSS Foods Coriander, Cumin & Chilli Hommus.

Blackcurrant jam donuts by @recipearce

Ingredients

  • 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

Method

  1. 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.                                      
  2. Into a mixing bowl, add 350g plain flour, 75g caster sugar and two egg yolks.
  3. Start mixing together, intermittently adding your milk and yeast mixture. Once combined, leave to rest for 10 minutes.
  4. After it has rested, give it another mix for approximately three minutes until it becomes a dough like consistency. 
  5. Spray or drizzle a bowl with olive oil.
  6. 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.
  7. After two hours, tip your dough out onto a floured surface.
  8. Stretch your dough out into a rectangle (don’t use a rolling pin as you don’t want to knock too much air out).
  9. Use a circular cutter to cut circles into your dough.
  10. Set your dough circles aside on an oven rack with a tea towel over the top for 30 minutes to rise again.
  11. Cover the bottom of a plate or shallow bowl with caster sugar.
  12. Scrape the vanilla seeds out of the pods and put through the caster sugar. Then set aside.
  13. Pour Bonne Maman Blackcurrant Conserve into piping back or make a DIY piping bag by pouring into the corner of a sandwich bag.
  14. 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.
  15. Once cooled a little bit, roll donuts in the vanilla sugar.
  16. With a knife make a hole in the side of the donut.
  17. 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

Ingredients

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 

Method

  1. Make your dipping sauce first by mixing all ingredients in a small bowl with a fork until well combined.
  2. Slice all your fresh ingredients.
  3. 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. 
  4. Drizzle with 1/2 teaspoon of dipping sauce and sprinkle with sesame seeds. 
  5. Wrap the roll by folding in the top and bottom up, and then tightly roll to wrap. 
  6. Repeat until ingredients are finished. 
  7. Dip into remaining sauce and enjoy!
  8. Store in an airtight container in the fridge wrapped with a damp tea towel to keep fresh.

Chocolate carrot muffins by @goodnessavenue

Ingredients

  • 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 

Method

  1. In a bowl, mix all ingredients.
  2. Spoon into the mixture into 10 lightly oiled muffin liners.
  3. Bake at 160°C/320°F (fan-forced) for 40-45 minutes. 
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haven is all about family, life and style in Brisbane's inner city suburbs, the Gold Coast, south to Byron Bay. We have been keeping parents in the know for over eight years, with fun, fresh and helpful stories that they can take tips from or treasure in their own library.