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.

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay pho­tog­ra­phy Wil­liam Meppem styling Steve Pearce recipes The dhm food team

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.