Lunchbox-ideas

Banana, Apricot And Date Oat Bars Recipe

Ever thought you could bake something tasty without using butter, flour, sugar or eggs?  Well here’s proof that you can.  This simple oat bar recipe is healthy and nutritious, perfect for breakfast or a snack when you’re on the go.  It’s great for kids’ lunchboxes too.

If you want to add more flavour then try substituting the dates and apricots for other fruits such as cranberries, raspberries or sultanas and for a treat try adding some chocolate chips in place of one of the fruits.

Tips:

  • Use very ripe bananas for plenty of flavour
  • When you’re pressing the slice down into the pan, do it with force so the slice holds together when cooked.

Ingredients:

3 large ripe bananas

3 cups rolled oats

¼ cup finely chopped dried dates

¼ cup finely chopped dried apricots

¼ cup slivered almonds

1 tsp ground cinnamon

1 ½ tsp vanilla extract

Method:

  1. Preheat oven to 355 degrees Fahrenheit.
  2. Grease a 16cm x 25.5cm slice pan then line with baking paper.
  3. Mash banana in a large bowl until smooth.
  4. Add oats, dates, apricots, almonds, cinnamon and vanilla.
  5. Mix well until combined then spoon into prepared pan.
  6. Using the back of a spoon press mixture down firmly and evenly into pan.
  7. Bake for 30-35 minutes or until golden.
  8. Cool, cut into small bars then refrigerate.

Image via taste.com.au

September 9, 2014

Wholemeal Vegetable and Pumpkin Seed Muffins Recipe

Most muffins are packed with fat, but this delicious savoury muffin recipe is low in fat and makes a great morning or afternoon snack. It’s also makes a great school lunch box snack idea for the kids.

Preparation Time: 15 mins. Cooking Time: 25 mins 

Makes: 6 large muffins

Ingredients
1⁄2 cup pumpkin, roughly chopped in 1cm dices
1⁄2 cup zucchini, roughly chopped in 1cm dices
1⁄2 cup spring onions, sliced
1 large handful baby spinach leaves
1 cup skim milk
2 eggs
A pinch pepper to taste
2 cup wholemeal flour 1 tsp baking powder
2 tbsp pumpkin seeds

Method

1. Preheat oven to 180C. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

2. Lightly beat eggs and milk, pour over the vegetables and season.

3. Sift flour and baking powder over the top and stir until just combined.

4. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

5. Top with low fat cream cheese and serve.

Cooking tips: Also try adding crumble low fat fetta and chopped sundried tomatoes into the mix.

What are your favourite muffin flavours?

January 30, 2014