Super lunchbox snacks
Your little ones will be delighted to find these fun snacks in their lunchboxes. They’re simple enough to make ahead of time or to whip up before school, plus fruit and wholesome grains keep busy bodies energised for hours.
coconut and rice puff muesli squares
½ cup ( 50g) quinoa flakes 2 cups ( 60g) puffed rice cereal 1⁄ 3 cup ( 50g) rice flour ½ cup ( 40g) desiccated coconut ½ cup ( 90g) sultanas ½ cup ( 80g) dried pear, chopped 1 cup ( 75g) dried apple, chopped ½ cup ( 125ml) coconut oil, melted 2 eggs ¾ cup ( 180ml) maple syrup Preheat oven to 160 º C. Line a 20cm x 30cm slice tin with non- stick baking paper. Place the quinoa flakes, puffed rice, rice flour, coconut, sultanas, pear and apple in a large bowl and mix to combine. Whisk together the coconut oil, eggs and maple syrup, add to the puffed rice mixture and stir until well combined. Spoon the mixture into the prepared tin and, using a large metal spoon, press to even the surface. Bake for 40 minutes or until golden and set. Cool in the tin for 15 minutes then transfer to the fridge and chill until firm. Slice into 5cm squares to serve. Makes 24.
mini banana and choc chip muffins
2 small ( 350g) bananas, peeled and mashed 1⁄ 3 cup ( 80ml) light extra virgin olive oil 1 egg, lightly beaten ¾ cup ( 130g) brown sugar 1 tsp vanilla extract ¾ cup ( 115g) self raising flour, sifted ½ cup ( 95g) dark chocolate chips 24 store- bought banana chips, to serve Preheat the oven to 180 º C. Line a 24x30 ml-capacity mini muffin tin with paper cases. Place the banana, oil, egg, sugar and vanilla in a large bowl and whisk to combine. Add the flour and chocolate chips and mix to combine. Divide the mixture between the paper cases, press a banana chip into each, and bake for 15 minutes or until cooked when tested with a skewer. Remove the muffins from the tray and cool on wire racks. Makes 24.
berry and yoghurt crumbles
½ cup ( 75g) plain flour ¼ cup ( 55g) caster sugar ½ tsp ground cinnamon 1⁄ 3 cup ( 30g) rolled oats 75g unsalted butter, melted 2 cups ( 560g) vanilla yoghurt 125g fresh raspberries 250g strawberries, halved Preheat oven to 160 º C. Line a lightly greased baking tray with non- stick baking paper. Place the flour, sugar, cinnamon, oats and butter in a medium bowl and mix to combine. Spread over a baking tray and bake for 20– 25 minutes or until golden. Set aside to cool. Spoon half the yoghurt into six ¾ - cup- capacity ( 180ml) containers, top with half the fruit and crumble mixture. Top with the remaining yoghurt, fruit and crumble to serve. Makes 6.