Lovely lunchbox treats

How has it come around so fast?  Yes, it's back to school time again!  This means that I'm back to super-sonic organisation levels.  I prepare all of our baked goodies for the week on a Sunday.  This can include mini savouries for snacks or lovely little baked treats for morning or afternoon tea.  What I love about preparing these things in my own kitchen is that I know each and every ingredient that goes into them and am guaranteed to be feeding my darling family food that is free of the nasties that exist in most store-bought lunchbox items.  Plus, let's face it, homemade ALWAYS tastes better.

These Blueberry and Coconut Muesli Bars are the perfect addition to my lunchbox repertoire.  They are enough to give you that afternoon sweet boost, without overdosing on sugar.  One small bar is enough to fill you up and get you through your afternoon slump (with a nice cup of tea, naturally).  Even better, they've received the approval of everyone in my house, this afternoon!  They were a sinch to make - all mixed together in a matter of minutes - and you can easily substitute in other dried fruits or flavours.

Blueberry and Coconut Muesli Bars

4 cups rolled oats

1/4 cup plain flour, sifted

1/2 cup shredded coconut

1/3 cup brown sugar

140g dried blueberries

1/2 cup coconut oil, melted

1/2 cup honey

2 tbsp golden syrup

1 tsp vanilla extract

Preheat oven to 160 degrees celsius and line a large slice tray (mine was 30cm x 30cm).  

Add all dry ingredients in a large mixing bowl and stir.  Separately, combine all wet ingredients.  Incorporate combined wet ingredients with dry ingredients and mix well.  Put mixture into your slice tin and press down evenly. Place into your oven for 50 minutes or until golden brown and crisping at the edges.  Allow to cool completely in tin before removing and slicing into bars.  Makes around 30 small bars.

I think it's time to pop the kettle on,

F. x

Beautiful on the inside.

Baking is part of my Sunday routine and I love it.  My Sunday bake is less beautiful and more practical, however as whatever comes out of the oven goes into our lunch boxes.  Now that I'm a mumma, health and wellness through food is vital as I find more and more way to pack in nourishing nutrients.  As a result, this week's recipe is worlds apart from what I normally share with you: not in taste, of course but in nutritional value.  Quinoa flakes and oats form the base of these cookies, packing a fibre and protein punch.  Rapadura and maple syrup replace simple, refined sugar and Chia seeds provide superfood superpowers.  These don't taste unlike ANZAC bikkies but without the nasty sugar high (and low). Perfect for my little ladybug's lunchbox.  If these weren't meant for a lovely little person, I might have considered adding chocolate chips or cacao nibs.  Maybe next time... 

Quinoa, Coconut and Chia Cookies

125g unsalted butter

40g rapadura

30g maple syrup

95g quinoa flakes

90g rolled oats

60g desiccated coconut

1 tbsp white chia seeds

2 tbsp sunflower seeds

1 egg

Preheat your oven to 170 degrees.  Melt butter and then mix in rapadura and maple syrup until well incorporated.  Add all the dry ingredients and the egg and combine.  Place tablespoons of the mixture onto baking trays and cook for 15 minutes or until you get lovely golden crunchy edges.  Allow to cool slightly before removing from the trays.  Makes 24.

Put your feet up and enjoy munching on one of these with a lovely coffee.

F. x