Tag Archives: lunchbox

Pumpkin and Date Cakes

Do you ever have a leftover wedge of pumpkin and don’t want to waste it? Here’s what I do….I use it to make Pumpkin cakes! These really are so good….Please keep reading….if you like banana cake or carrot cake, you will like this too! They are a hit in our house and perfect for the lunchbox!

Absolutely delicious!

Absolutely delicious!

Pumpkin and Date Cakes

Ingredients:
pumpkin (about 400g peeled and seeded, any type of pumpkin or 1 cup of mashed pumpkin!)
90g soft butter
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 1/2 cups Self Raising Flour
1/2 teaspoon baking powder
2/3 cup chopped dates
1 teaspoon mixed spice (optional or add cinnamon or other spice)

Method:
(Preheat the oven to 180*C

1. Chop the pumpkin and boil or steam it. Drain all the water and mash it well. You may need to drain it again after mashing. You need 1 cup of mashed pumpkin! Transfer the pumpkin to another dish to cool it while you continue.

mash your pumpkin

mash your pumpkin

2. Mix the butter, sugar, vanilla and egg until well combined.

beat butter, sugar, egg and vanilla

beat butter, sugar, egg and vanilla

3. Add the mashed pumpkin and mix.

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

add the mashed pumpkin to the mixed butter, sugar, egg and vanilla mixture

4. Add the remaining ingredients and mix gently.

add in the chopped dates, flour, baking powder and spice

add in the chopped dates, flour, baking powder and spice

5. Spoon the mixture into 12 cupcake/muffin pans lined with papers.

divide mixture into muffin pans

divide mixture into muffin pans

6. Bake for about 25 mins.

7. Allow to cool. You can eat these warm with a knob of butter. Or you can cool and serve with cream cheese frosting. I let them cool completely and freeze ready for lunch boxes.

Light, moist and very yummy!

Light, moist and very yummy!

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Apricot Oaties – Lunchbox Cookies

Wholesome fruity and oat goodness make these perfect for the lunchbox!

Wholesome fruity and oat goodness make these perfect for the lunchbox!

Looking for a perfect lunchbox biscuit or a quick mid-morning snack for yourself? These biscuits are easy to cook, freeze well and taste lovely, the oats and dried apricot make a wonderful combination. Give them a go! (The kids will request these again and so will you!)

Apricot Oaties

Ingredients:
1 cup plain flour
1 cup rolled oats
1/4 cup sugar
1 cup of dried apricots (chopped up)
125g butter
2 tablespoons golden syrup
1/2 teaspoon bi carb soda

Method:
1. Preheat the oven to 180*C

2. Mix all dry ingredients in a bowl, including dried apricots.

Apricots, oats, sugar and flour

Apricots, oats, sugar and flour

3. In a saucepan heat the butter, golden syrup and bi-carb soda over a gentle heat until the butter has melted.

Heat butter, golden syrup and bi-carb soda

Heat butter, golden syrup and bi-carb soda

4. Pour in the butter mixture and stir well until all ingredients are combined.

Mix it all together!

Mix it all together!

5. Roll tablespoon sized scoops onto a paper lined tray. Make sure you leave room for these to spread!

Use your measuring scoop to make perfect sized cookies!

Use your measuring scoop to make perfect sized cookies!

6. Bake for 15 – 18 mins. (15 mins for a soft and chewy biscuit or 18 mins or longer for a crunchier biscuit! They will come out soft but will harden as they cool)

Makes about 25 biscuits. These biscuits will freeze well. Place them in a ziplock bag and into the freezer.

Perfect with a cup of tea!

Perfect with a cup of tea!

Chocolate and Zucchini (shhh!) Cupcakes

mmmm...really yummy and deliciously moist!

mmmm…really yummy and deliciously moist!

Chocolate cupcakes are yummy! Not always the best lunch box addition….unless they are healthier than regular cupcakes! So here they are, my Chocolate and Zucchini (Shhhh! Don’t tell the kids!) Cupcakes! I know you probably can’t imagine it, but please keep an open mind! Zucchini has little taste, so the kids won’t notice it! It also makes the cakes very moist so you don’t need as much oil!
Super easy…one bowl, no beaters and quick to mix and bake! Lower in fat, sugar and no dairy!

Chocolate and Zucchini (Shhhh!) Cupcakes Recipe

Ingredients:
2 eggs
Half a cup of vegetable oil
3/4 cup of caster sugar (you can use brown sugar too!)
1 teaspoon vanilla essence
1 cup self raising flour (wholemeal flour works so great!)
1/2 cup of cocoa
1 cup finely grated zucchini (about 1 medium to large size zucchini…don’t squeeze out the water/juice! *See hints at bottom of page!)

Method:
1. With a spoon or whisk, mix together the eggs, oil, sugar and vanilla.

Whisk the eggs, sugar, oil and vanilla

Whisk the eggs, sugar, oil and vanilla

2. Add the flour and cocoa and mix gently.

Stir in the flour and cocoa

Stir in the flour and cocoa

3. Add in the zucchini and stir well.

mix in the zucchini

mix in the zucchini

At this stage you may begin to panic…yes you will still see the zucchini…but not for long! Be brave…keep going and get these into the oven!

At this stage you will still see the zucchini...keep going!

At this stage you will still see the zucchini…keep going!

4. Divide into 12 cupcake papers and bake in a moderate oven for about 20mins. (or 24 patty cakes baked for 16-18 mins)

Divide mixture into cupcake or patty pans

Divide mixture into cupcake or patty pans

5. When they are cool they will be ready to eat! (Suitable for freezing and perfect for the lunch box!) You could spread on a little chocolate icing if you like.

Hints:
1. Make sure you let them cool completely otherwise you may still taste the zucchini!
2. Use the finest grater you have, as it will be less noticeable for the kids! (if you have fussy kids, grate horizontally, rather than at an angle to avoid big strips of green!)
3. For an extra super moist cupcake, add an extra half cup of grated zucchini (one and a half cups total) You won’t notice the zucchini taste, but you may see more specks of green! (I prefer the extra moist version and my kids (and hubby!!!) are yet to discover my secret ingredient!)

Ready to go..plain or with chocolate icing

Ready to go..plain or with chocolate icing