Bananas, almonds, coconut. It couldn't be easier!
- 2 large, over-ripe bananas - the bigger, the riper, the better
- 1 cup almonds
- 1 cup coconut (desiccated or flakes)
- Put all ingredients in a food processer and blitz for 5-8 seconds
- Pour mixture into a silicone or lined loaf tin
- Bake in 170 degree oven for 25 mins
- Wait to cool, slice and serve (or freeze!)
A refined sugar-free recipe that's got the added nutrition of rolled oats. A great one for using up any stray oranges.
- 125g butter
- 1/3 cup dates
- Zest and juice from 1 orange
- 2 eggs
- 1 cup self raising flour
- 1/2 cup oats + extra for topping
- Optional - cinnamon & coconut sugar to sprinkle on top
- Put butter, orange zest and dates in a food processer. Blitz, scrape down and repeat.
- Empty into a bowl, add all other ingredients and stir until just combined
- Pour into muffin tray, top with oats, cinnamon and coconut sugar
- Bake in 170 degree oven for 12 minutes, or until skewer comes out clean
If you have any leftover Easter Eggs or any kind of chocolate bar you're keen to get rid of (I've used Mars Bars, Kit Kats, Freddo Frogs + more!) this is their calling. These bars are nutritious, filling & realllly tasty - they're one of my kids all-time favs and a great lunchbox filler.
- 2 x over-ripe bananas, mashed
- 2 cups oats
- 1 egg, whisked
- 2 tbs honey
- 1 tsp cinnamon
- Small amount of chocolate, chopped
- Add all ingredients in a bowl and mix well (if mixture is too wet, add a few more oats)
- Pour into a slice tin or snack bar mould tray
- Bake in 160 degree oven for 12-15 mins
- Once cooled cut into slices and push into the very back of the freezer ready for the lunchboxes
An easy, super fun recipe to try with your kids! This is a fab idea by My Fussy Eater that I can't wait to try with my kids.
The sky is the limit with your choice of toppings but pictured above is peanut butter and rice bubbles, peanut butter and coconut, chocolate and chia seeds, chocolate and sprinkles.
- Peel the banana and coat with a spread
- Sprinkle on toppings, and leave to set (if using chocolate, set in fridge)
- When ready to eat, cut into slices (not before to prevent browning)
For times when you have excess strawberry jam (because you bought the wrong brand that no one likes...) this recipe is a must try! With no added sugar, they're sweet, light and so tasty, especially straight from the oven.
- 1 cup self raising flour
- 1 banana, mashed
- 1 egg
- 3/4 cup milk
- 1/2 cup strawberry jam
- Pinch salt
- Combine the dry ingredients
- In a separate bowl combine the wet ingredients
- Combine both and stir until just combined
- Pour into greased muffin tins and swirl a small teaspoon of jam on top of each one
- Bake in 180 degree oven for 10-15 minutes
I love when you make a couple of healthier substitutes to a traditional recipe, and it still turns out just as good! Shortbread is a classic Christmas treat and this version uses honey instead of sugar, and brown rice flour instead of white. This method is for a thermomix, but you can use the same ingredients to make without.
- 2.5 cups wholemeal plain flour
- 1/3 cup brown rice (use rice flour for non-thermomix method)
- 250g butter, chopped
- 1/2 cup honey
- 1 tsp vanilla paste
- Preheat oven to 160 degrees
- Mill brown rice in Thermomix - 2 minutes, speed 9
- Add remaining ingredients and mix 10 seconds, speed 7
- Remove dough onto cooking mat or bench and roll out until approx. 1cm thick
- Use cookie cutters to cut into shapes and put onto lined baking tray
- Bake for approx. 15 minutes, and leave to cool on tray for 20 minutes before transferring to cooling rack
Nut-free, refined-sugar free and freezer friendly, these bliss balls are a perfect lunch box snack. My kid's favourite way to eat these in summer is straight from the freezer!
- 1 cup oats
- 1/2 cup coconut
- 3 cm piece fresh ginger, peeled
- 5 medjool dates, seed removed
- 2 tbs pumpkin & sunflower seeds
- 2 tbs chia seeds
- 3-4 tbs water
- Add all ingredients to a food processer and blitz. If the mixture is too dry, add extra water 1 tbs at a time until it's at a rollable consistency that will stick
- Either roll into balls, or spoon mixture into an ice cube tray/mould tray and put in freezer to set
Chick peas are a great source of fibre and protein, so these make a great filling and nutritious snack! They're perfect for adding to a trail mix, and they're a favourite of ours to pack for after school sports.
- 1 x 400g tin chick peas
- 2 tbs coconut oil, melted
- 1 tbs maple syrup
- 1 tbs cinnamon
- Pinch salt
- Empty the tin of chick peas and rinse well
- Lay them on a baking tray and dry thoroughly with paper towel
- The skins will start to come away, separate them and peel off the others - this will ensure they're extra crispy, but feel free to skip this part
- Bake in oven on 180 degrees for 15 minutes
- Combine the remaining ingredients in a small bowl
- After 15 minutes, take out the chick peas, give them a good shake and pour the coconut oil mix on top.
- Make sure they're all coated, and then put back in oven for another 15 minutes
- Once 15 minutes is up, turn the oven off but leave the chickpeas in there with the door ajar (prolonging the cooling process helps with the crunch!)
* Pictured in the Go Green Snack Box