Zucchini brownies – a yummy after school or weekend treat or a great dessert

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These are a delicious treat for kids and adults and they are super easy to make. I like that they have a little bit of veggie in them too… you cant pack them if your school is nut free, so we reserve these for weekends or after school. They make a yummy desert with or without a bit of ice cream. I adapted them from an ‘I quit sugar’ recipe a while back

 

WHAT YOU NEED

1 large zucchini grated

1 cup almond butter (I sometimes use an almond and coconut one)

1 egg

Vanilla and cinnamon  – about 1 tsp each

few shakes nutmeg

1 tsp bi carb

1/4 cup rice malt syrup

100g dark dark choc – I use lindt 90%

 

WHAT TO DO

Grease a baking tin with coconut oil

Put all ingedients in a bowl and mix thoroughly (chop the chocolate roughly)

Pour into the tin and bake at 180 for about 30 mins depending if you like gooey or firm (spaghetti comes out clean)

Cool in the tin and then cut into small squares (store in airtight container in fridge)

 

Enjoy

You can also do this with beetroot instead of zucchini or sweet potato

 

 

Rice Bubble Bars – contain nuts so not for the lunchbox, but a yummy after school treat

I was pretty shocked to see the ingredients in the popular LCM bars – definitely not something that I would be comfortable with the kids having on a semi regular basis! These rice bubble bars are pretty good for you and I am happy top make a batch of these an after school treats.

You can mix and match between a low sugar rice cereal (rice bubbles) and puffed brown rice – or use a mixture. The puffed brown rice makes a more chewy bar. I hope your kids like them.

Nice additions are some dried apricots (chopped) or craisins and sometimes I add some hundreds and thousands for a bit of a treat.

 

WHAT YOU NEED

1 cup nuts (I use macadamia usually)

4 cups puffed rice cereal

1/2 cup rice malt syrup

1 teaspoon vanilla

1 teaspoon cinnamon

 

WHAT TO DO

Blitz nuts in your food processor until they make a paste – you can use a nut butter but it works lot better if you can do this yourself. It will make about 1/2 a cup

Put cereal into a bowl. Add the nut mix, syrup and spices to a saucepan and mix over low heat until it becomes melted (you may want to add some butter)

Pour over cereal

Mix until it is all coated and gooey

Press into a slice tin lined with baking paper

Pop into fridge for about 30 mins until it sets. Cut into squares – can store in a container in the fridge

 

- for a treat some choc chips would go well in this too.

 

 

Savoury Muffins… a good sandwich alternative or snack…these with sundried toms and parmesan

My older son isn’t big into sandwiches so I am often searching for an alternative for the lunchbox “main meal”. If he could he would have a hot lunch every day, and I am usually quite happy to pack him some leftovers from dinner (pasta, risotto, rainbow rice etc) when we have them.  A bagel one day a week and a sandwich another don’t get too many complaints… so for now it works! These muffins are a good alternative, the basic recipe is with basil and sundried tomatoes but you can add anything else you like (olives are good) and you can experiment with fresh tomatoes or grilled peppers, different cheese and herbs. They freeze ok so you can make a batch and wrap them and pop into freezer and take out when you or the little one doesn’t feel like a sandwich. They also go well with a soup for dinner.

 

WHAT YOU NEED

1.5 cups wholemeal Self raising flour

1/3 cup grated parmesan

220ml milk

1 egg

Chopped sundried tomatoes – about 100g

Chopped basil – few tablespoons

Salt and pepper

 

WHAT TO DO

Combine flour and cheese in a big bowl. Add salt and pepper (not too much salt)

Mix egg, oil and milk in another bowl and then add the basil and the sundried tomatoes. Add all of this to the dry ingredient and stir to combine

Pour into muffin tins/papers – it will make about 12

Bake for about 20 mins (until golden) at 200C

Enjoy

Lunchbox treats – quick and simple energy bars!

These are a breeze to whip up and you only need 2 ingredients… Though I usually add some others for a bit of extra goodness…

 

WHAT YOU NEED

3 cups each of medjool dates and oats

 

WHAT TO DO

line a slice tin with baking paper

blend dates in a food processor (May need to add some warm water depending how soft dates are)

add oats in a few batches until it makes a soft dough

press Into tin and top with some more oats (or coconut)

freeze for 2 hours

cut into fingers and roll in some more oats or coconut to coat. Wrap and store in baking paper in a airtight container.

 

you can add many things to this – cacao, chia seeds, vanilla, cinnamon, chopped dried apricots, coconut, maca powder all work well.

Lunchbox treats….starting with Apple chips!

As it is back to school time in my household i thought I’d share some yummy homemade lunchbox treats…. pretty easy, all very tasty and all a nice way to avoid packet overload in the lunchbox arena. Today I thought we’d make apple chips.. Make quite a bit as generally these don’t last long!

 

WHAT YOU NEED

4 apples – I use red delicious usually

something to sprinkle – cinnamon and a little sugar or jelly crystals are a huge hit! Can also make just with cinnamon.

 

WHAT TO DO

take core out of each apple – I use a corer

slice into uniform slices about 2mm thick

place onto a baking sheet with baking paper

sprinkle

bake 60 mins on low – around 100c

turn and bake another 60 mins

remove and cool and store in airtight container (if your kids don’t eat them first!)

enjoy – they are slightly pliable, not crunchy

A healthy version of Anzac biscuits

As today is Anzac Day and as one of my all time favourite treats is a slightly chewy Anzac cookie I thought I’d share a new recipe with you – for a healthier version! These are a great biscuit to make all year round and I am happy for my kids to eat them for afternoon tea.  You can vary them with chopped dried apricots, raisins or choc chips added… Or by changing the nut meal that you use or adding quinoa flakes instead of oats…I also often add a scoop of chia. But these are always a hit… Maybe cook some today and tell your kids the Anzac story or do as I will and make a batch of “real” Anzac cookies today and make these next week as an after school treat.

They freeze ok too.

 

WHAT YOU NEED

1 cup each of almond meal, rolled oats and shredded coconut

1/2 cup rapadura sugar

1 tsp cinnamon

1/4 cup coconut oil

2 tablespoons maple syrup

1/2 tsp bicarbonate soda

1 tablespoon water

 

WHAT TO DO

mix all dry ingredients except bicarb

heat oil and maple syrup on low heat to melt and combine

mix bicarbonate and water (it will fizz – kids love this) and add to oil mix

Shape into small balls with damp hands and line on a tray lined with baking paper

bake 20-30 mins at around 160-180 (watch to ensure don’t burn)

enjoy!

 

 

 

Delicious fruit compote

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This is a really yummy fruit compote that I make every passover – it gets a lot of compliments from all generations and my older son loves this for breakfast with some yoghurt and granola sprinkled on top or for desert… i sometimes top it with a crumble mix for a fancier dessert for the kids too.

You can play around with the fruits and spices – but this combo is my basic go to and works a treat :-)

WHAT YOU NEED:

5 granny smith apples

5 king william pears

5 white peaches – firm

Cinnamon – a lot

A vanilla pod

4-5 cloves

WHAT TO DO:

Peel and chop apples and add to a large saucepan (with a wide base) with about 1/4 cup water and loads of cinnamon. Heat on medium heat and allow to cook while you prepare other fruits.

Peel and cut pears and peaches into segments and add to apple. Add vanilla and cloves and stir well. Cover and simmer for about 20 mins on low heat until the apples make a saucey texture and the other fruits are soft but retain their shape.

Enjoy warm or at room temp.

 

other fruits that go well – plums, apricots and nectarines and I have made another version with dried apricots added too.

Bananananana pikey’s galore!

Sorry for the hiatus in posts – it’s been a busy few weeks in my life… but not without some yummy delights made for and with the kids.

A few weeks back we had a fun weekend away with some friends – and my friend whipped up some banana pikelets. I’ve made many a pikelet in my time, and my kids have liked them but these – the LOVED! They loved them so much that I have been making them at least once a week for breakfast ever since. I’ve made lots of versions so below you will find the ‘basic’ recipe and then a list of changes I’ve made at various times. They’re a great energy boosting snack or a healthy breakfast treat – and go well in the nut free lunchbox too. Enjoy!

 

BASIC RECIPE – YOU NEED:

1 cup self raising flour

2 or so bananas mashed

About 1/3 cup milk (to make the batter as smooth as you like – sometimes more depending on how big the bananas are or how many you use)

healthy shake of cinnamon

Optional 1-2tsp sugar (I omit for sure if I am adding any dried fruit)

Optional egg

Pinch salt

 

WHAT TO DO:

Mix the dry ingredients

Stir in wet ingredients and make a smooth batter (more or less milk)

Cook tablespoonfuls in a little butter on a medium heat fry pan

Serve plain or with berries, yoghurt and some maple syrup for a treat

 

VARIATIONS – all of these work well, alone or in any combo:

- add in 1 tablesppoon maca powder

- add in a big handful sultanas

- add in a handful finely chopped dried apricots, figs, pears and/or dates

- add in a few tablespoons chia seeds

- add in some chopped blueberries

- add in choc chips (I havent done this YET but will for a birthday)

 

I would love to hear any variations that work well for you

Lamb Kofta – delish for the whole family!

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Since hubby began the whole of life challenge BBQs have been VERY popular.  These lamb koftas are delicious for the whole family – you can serve as is, or in pitta breads with hummous and salad – my kids LOVE these served this way.

For a novelty you can roll these onto paddle pop sticks and bbq them – meat lollipops appeal to most little munchkins!

 

WHAT YOU NEED

500g minced lamb

1 tsp each salt, cumin and ground corrainder

3 tablespoons chopped corriander (if you don’t like this you can use parsley or skip)

2 white onions (grated)

2 tablespoons olive oil

 

WHAT TO DO

Put everything except oil in a bowl and mix well

Shape into ovals and put on skewers if you wish

Heat a pan over medium-high with the oil

(or BBQ)

Cook until browned (few batches)

These are also great in a lunchbox the next day with some sauce to dip!

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