Tag Archives: Lunch box

Carrot Cakes

These little carrot cakes are light, fluffy and so yummy! Lower in fat and sugar – perfect just as they are so pop one in the lunchbox! (Freezer friendly too!) For something special, add some cream cheese icing!

For something special, add a dollop of cream cheese icing! Yummy!

For something special, add a dollop of cream cheese icing! Yummy!

Ingredients:
1/2 cup oil (try Olive or ricebran oil)
1/4 cup golden syrup (or use honey)
1 teaspoon vanilla essence
2 eggs
1/2 cup brown sugar
1 1/4 cup Self-Raising flour
1 teaspoon baking powder
1 teaspoon mixed spice (optional or use cinnamon)
2 cups finely grated carrot (leave the skin on. It is about 2 medium sized carrots)
Optional: 1/3 crushed walnuts and/or sultanas

Method:
1. Preheat your oven to 170C
2. In a large bowl use a whisk to combine oil, syrup, vanilla, eggs and sugar.

Whisk eggs, oil, sugar and vanilla

Whisk eggs, oil, sugar and vanilla

3. Gently fold in the flour, baking powder and mixed spice.

Gently fold in flour, baking powder and spices

Gently fold in flour, baking powder and spices

4. Gently add in the grated carrots. Also add in walnuts or other additions.

Fold in the grated carrots

Fold in the grated carrots

5. Divide the mixture evenly amongst 12 cupcake pans and bake for about 25 minutes – just lightly browned.

Pour into cupcake wrappers

Pour into cupcake wrappers

6. Serve them warm with butter or just as they are. Allow them to cool and freeze straight away or top with lemon icing or cream cheese frosting.

Perfect just the way they are! Ready to freeze for lunch boxes!

Perfect just the way they are! Ready to freeze for lunch boxes!

Blueberry Muffins

Blueberry Muffins

Light and full of blueberries!

Light and full of blueberries!

My recipe is lower in fat and sugar and full of blueberries! Just perfect for the lunch box, after school or when guests pop in! Here is my freezer friendly recipe:

Ingredients:
90g softened butter or dairy free spread
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 cups self raising flour (try wholemeal flour or even half white/wholemeal)
3/4 cup milk (soy, almond, rice or other will be fine)
1 cup frozen blueberries. (Or fresh!)

Method:

1. Preheat oven to 180C

2. Using an electric beater or mixer beat butter, sugar and vanilla.

Mix in softened butter, sugar and vanilla

Mix in softened butter, sugar and vanilla

3.Beat in the eggs.

Add in the eggs

Add in the eggs

4. Lightly fold in the flour and milk, don’t over mix.

Carefully fold in the flour

Carefully fold in the flour

5. Add the blueberries and gently stir.

Add in fresh or frozen blueberries

Add in fresh or frozen blueberries

6. Divide mixture between 12 muffin wrappers. (You can also add on a sprinkle of rolled oats now or even a sprinkle of brown sugar if you like)

Makes 12 muffins

Makes 12 muffins

Try adding in some rolled oats.... oaty goodness!

Try adding in some rolled oats…. oaty goodness!

7. Bake for approximately 25 mins.

These will freeze beautifully!

Freezer friendly!

Freezer friendly!

These muffins are delicious just as they are. If you prefer a sweeter muffin, add more sugar or try using brown sugar. Here are a few more ideas for you to try:

More ideas:
Try using raspberries or any other fresh or frozen berries
Add in one grated apple for a more moist muffin
Sprinkle 1/2 cup rolled oats on top of the muffins before you bake
Sprinkle 1/4 cup brown sugar on top of he muffins before you bake
Add in 1/2 white choc bits for something special
Serve with a dollop of cream cheese icing or dust with icing sugar just before serving

These can also be made into patty sized muffins or even mini muffins. You will need to bake these for less time, about 18 mins or so.

Cranberry Weetbix Slice

Cranberry Weetbix Slice

Yummy!

Yummy!

Here’s another weetbix slice that is perfect for lunch boxes! It has been a hit in our house this week, hopefully it will be in yours too! This is not a sweet slice, the icing makes it sweeter for the kids to enjoy it. You can add more sugar if you prefer it. Much healthier than regular slices, lower in fat and lower in sugar…you and the kids will love this one!

Ingredients:
4 finely crushed weetbix or vitabrits (use your processor or bash them in a zip lock bag with a rolling pin!)
3 tablespoons of melted butter (or margarine or dairy free spread)
1 cup plain flour (wholemeal flour works great too!)
1/2 cup desiccated coconut
1/4 cup sugar (caster, raw or brown!)
1 cup dried cranberries/craisins (I chop them up roughly to spread them out)
1/3 cup water
1 teaspoon vanilla essence (OR if you prefer a lemon taste… 1 tablespoon of lemon juice. You can also add 1 tablespoon of lemon zest or to your preferred taste!)

Method:
1. Preheat your oven to 180C

2. Add melted butter and vanilla essence to the crushed weetbix and stir well. (If you are using lemon juice and zest add it now)

Mix melted butter with crushed weetbix

Mix melted butter with crushed weetbix

3. Mix in the flour, coconut, sugar and cranberries. Stir well to combine all ingredients.

Mix in the remaining dry ingredients, including cranberries

Mix in the remaining dry ingredients, including cranberries

4. Slowly pour in the water and mix well.

Pour in the water and mix

Pour in the water and mix

5. Firmly press the mixture into a paper lined slice pan. (I use a 18cm x 28cm approx sized pan and allow the paper to hang over the edge to make it easier to lift out!)

Press in using your hands and bake!

Press in using your hands and bake!

6. Bake for 15 mins for a soft chewy slice or about 18 mins for a harder crunchier slice. It will come out soft but will harden as it cools!

7. Stand for 5 mins. While still hot pour on icing (I like to use Lemon icing, recipe below) and sprinkle with extra desiccated coconut. Allow to cool completely in the tin. (You can spread the icing on the whole slice or drizzle half the quantity with a spoon for less icing.)

Lemon icing tastes great in this slice

Lemon icing tastes great in this slice

sprinkle with more coconut!

sprinkle with more coconut!

8. When cool slice into squares and serve. This slice freezes well!

Yummy!

Yummy!

Here are some variations:
Instead of icing, add in half a cup of white chocolate chips or drizzle melted white chocolate on top!
Apricot and coconut slice: substitute the cranberries with chopped dried apricots.
Apple and sultana: substitute the cranberries with Finley chopped apples and sultanas.
Don’t forget my chocolate weetbix slice! You can find the recipe here: http://wp.me/p3wks7-16
(To make this healthier try using coconut oil instead of butter, honey instead of sugar and use wholemeal flour.)

*Lemon Icing Recipe: (mine is a basic one, use your preferred one!)
Combine 1 cup icing sugar, 1 tablespoon melted butter, 1 tablespoon of lemon juice and stir well. You may need extra lemon juice, water or milk to mix it to a thick pouring consistency. You can add some zest on top of the coconut too!

Egg and Veggie Pies

I don’t actually know what to call these! They are kind of like quiche but have no pastry, a bit like a slice but I cook them in a muffin tin! No oil, low fat, lots of veges and high in protein! Perfect for the lunch box or even a quick midweek lunch or dinner!

Yummy! So good for you too!

Yummy! So good for you too!

Egg and Veggie Pies

Ingredients:
6 eggs
2 cups of vegetables (I often use 1 grated carrot and 1 grated zucchini) OR (a slice of grated pumpkin and a small tin of corn) You can also use 2 cups of frozen vegetables eg peas, corn and carrots!)
1 cup (approximately!) of diced bacon, chopped ham or a small tin of tuna or salmon
1 cup Self Raising Flour (Wholemeal flour works very well here!) (*You can make this without flour! They won’t rise as much and won’t have a ‘crust’ on the bottom, but the taste will be fine!)
1 cup grated low fat cheese
1 teaspoon minced garlic or 1 finely chopped clove of garlic
Seasoning (salt, pepper and fresh or dry herbs)

Method:
1. Preheat your oven to 200 C

2. In a large bowl whisk eggs, garlic and any seasoning.

Whisk eggs with garlic and any herbs or seasoning to your liking!

Whisk eggs with garlic and any herbs or seasoning to your liking!

3. Fold in vegetables and bacon, ham or tuna.

Add in any combination of vegetables, ham, bacon or tuna

Add in any combination of vegetables, ham, bacon or tuna

4. Lightly mix in the flour (remember you don’t have to use flour! Gluten free flour will work fine to make a crust)

Add in the flour (You may leave it out too!)

Add in the flour (You may leave it out too!)

5. Add in the cheese and mix gently until all combined.

Add in one cup of low fat grated cheese

Add in one cup of low fat grated cheese

6. Pour into a 12 case muffin tin. You can use cupcake wrappers or grease the tins. (I like to use these café style muffin wrappers)

Divide mix between 12 muffin wrappers

Divide mix between 12 muffin wrappers

7. Bake for about 25 mins or until lightly browned on top.
062

8. Serve with a salad for dinner or allow to cool and pop into the lunch box…they are delicious hot or cold!

Perfect for the lunch box! High in protein!

Perfect for the lunch box! High in protein!

Little Apple Tea Cakes

These little cakes are light and very moist. Keep some in the freezer for when unexpected guests arrive or pop in the lunch box for a lovely fruity treat. They are very yummy!

Little Apple Tea cakes....For you or the kids?

Little Apple Tea cakes….For you or the kids?

Little Apple Tea Cakes

Ingredients:
90g butter (softened)
1/3 Cup caster sugar
1 Teaspoon vanilla essence
2 eggs
2 Tablespoons milk
1 Cup Self Raising Flour
1 medium sized apple (any variety) grated (Peel the skin off first)
For Topping:
1 medium sized apple thinly sliced (Skin off too)
2 Teaspoons sugar (any type)
Cinnamon

Method:
(Pre heat oven to a moderate heat 180C)
1. In a mixing bowl add butter, sugar, milk, vanilla, flour and eggs. Mix until combined well. (I use my electric mixer for about 2 minutes or so)

Flour, milk, sugar, eggs, vanilla and butter...just mix!

Flour, milk, sugar, eggs, vanilla and butter…just mix!

Mix until light and fluffy

Mix until light and fluffy

2. Fold in grated apple.

carefully fold in the grated apple

carefully fold in the grated apple

3. Divide mixture into 12 cup cakes or 24 patty cakes.

4. Top each cake with 3 or so slices of apple and sprinkle a pinch of sugar on each cake followed by a sprinkle of cinnamon.

Add a pinch of sugar and a sprinkle of cinnamon, as much as you like!

Add a pinch of sugar and a sprinkle of cinnamon, as much as you like!

5. Bake cupcakes for about 20 mins. (Patty Cakes 18 mins or so)

Your guests will be impressed! Quick and easy to make!

Your guests will be impressed! Quick and easy to make!

These can be served warm or cold. They freeze beautifully too. Wonderful for the lunch box!

Perfect Pikelets

I LOVE pikelets! I think they are perfect for guests of all ages, parties, snacks and even for the lunch box! (And…these freeze well!)

Here is my recipe for perfect pikelets; I’m not sure where I got this recipe from as I had it written down on a scrap piece of paper from many years ago! My recipe has a tiny amount of sugar and no fat – perfect for kids and adults too!

My favourite...pikelets with lemon and sugar

My favourite…pikelets with lemon and sugar

Perfect Pikelets Recipe

Ingredients:
1 egg
1 teaspoon of vanilla essence
3/4 cup of milk (light, soy or whatever!)
1 cup self raising flour
1 tablespoon of caster sugar
(You can also add in half a cup of frozen or fresh berries or a small grated apple…yummy!)

Method:
1. Whisk the egg, milk and vanilla in a bowl.

Whisk egg, milk and vanilla

Whisk egg, milk and vanilla

2. Add the sugar and flour and gently whisk together.
(If adding in fruit, add it now)

Add in the sugar and flour

Add in the sugar and flour

3. Heat a non stick pan – medium heat (see my note below!) and using a tablespoon measuring scoop, add one scoop of the mix at a time onto the hot pan. Depending on the size of your pan you will be able to cook several pikelets at a time. (Allow room for spreading and flipping)

Use a measuring scoop for perfectly round pikelets!

Use a measuring scoop for perfectly round pikelets!

4. Cook each pikelet for 30 secs to one minute (or when you see bubbles rising to the top) and gently flip each pikelet over and cook for another 30 secs or until brown.

Pikelets are ready to flip when you see lots of bubbles!

Pikelets are ready to flip when you see lots of bubbles!

Serve with your favourite topping: jam and cream, sugar and lemon juice, golden syrup or maple syrup……yummy!

Note: I think perfect pikelets is all about getting the pan the right temperature! For some reason (??????) my first pikelet is never that great! So, I only cook one first and chuck it! By then, the pan seems to have heated properly and I make several at a time. I guess it is trial and error with not burning or undercooking!

This recipe is yummy…give it a go! (Don’t be put off by the minimal sugar- your toppings will make them sweet enough!

What do you have on your pikelets?

Yum Balls

Yum Balls are yummy!

Yum Balls are yummy!


Here is a yummy and healthier version of ‘Rum Balls’. We usually see these at Christmas time, but why not have them all year round? They are so easy to make – the kids can do this by themselves…. a great weekend or school holiday no-bake cooking activity or a lunch box treat!

Yum Yum Balls!

Yum Yum Balls!

 Yum Balls

Ingredients

10 weetbix (or 2 cups of left over weetbix!) finely crushed (use your food processor to make them extra fine!)
Half a cup of coconut
Half a teaspoon of vanilla essence
1 tin of sweetened condensed milk
Either: 2 tablespoons of cocoa (for Choc Yum Balls) OR 1 cup of chopped dried apricots (for Apricot Yum Balls)
You will also need extra coconut for rolling (or sprinkles!)

Optional: sultanas (or for adults add some rum!)

Method:
1. Mix all dry ingredients together in a large bowl. Pour in the condensed milk, vanilla and stir well.
2. Roll tablespoons of the mixture into round balls and roll in the coconut. (See tip for rolling below!)
3. Place in the fridge for at least half an hour. (They seem to taste so much better the next day, so try and leave them for a few hours or overnight)

Store in an airtight container in the fridge. I can never eat just one….so yummy!

Enjoy! These are great in the lunch box too! (They freeze well, so make up an extra batch, store in a ziplock bag, pop in the freezer and have them ready for snacks on the go!)
Tip: if you find the mixture too sticky to roll, wet your hands…seems to be easier to roll!
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