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Month: November 2016

3 HEALTHY LUNCHBOX SNACKS

thumbnail-3-healthy-lunchbox-snacks

For those of you who don’t know, Zayd is my 5 year old son who LOVES to bake and cook whenever he can in the kitchen. I always wonder how those kids on Junior Masterchef are so talented by the age of 10, or even younger!, and I can now understand how that is possible.

I find involving Zayd in making his own snacks for kindergarten gives him confidence to try new flavours and experiment with new tastes also.

These are 3 Healthy Lunchbox Snacks that Zayd and I would love to share with you all. As you’ll see in the video, I hardly have to do anything aside from measuring out the ingredients and working with the oven. You can also make these snacks with your kids and get them involved in what I believe to be a very important life skill: cooking!

The 3 Healthy Lunchbox Snacks we have prepared are:

Microwave Popcorn – Fuss Free!

Oat Cookies – Only 4 ingredients!

Mixed Berry Muffins – Delightfully moist!

VIEW HOW TO MAKE THESE 3 HEALTHY LUNCHBOX SNACKS BELOW!

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MIXED BERRY MUFFINS

mixed-berry-muffins

MIXED BERRY MUFFINS
Serves: 12
 
Ingredients
  • 180 ml soy milk + 1 Tablespoon Apple Cider Vinegar or white vinegar
  • 1 Tablespoon chia seeds + 3 Tablespoons water
  • 300 g wholemeal flour
  • 3 teaspoons baking powder
  • 100 g coconut sugar
  • 100 g coconut oil, melted
  • 1 teaspoon vanilla bean paste
  • 120 g frozen mixed berries
Instructions
  1. Preheat oven with NO FAN option selected to 200°C and line a 12-hole muffin tin with liners.
  2. Combine the soy milk and apple cider vinegar and stir, then set aside for 5 minutes.
  3. Combine chia seeds and water and stir, then set aside for 5 minutes.
  4. Meanwhile, mix together the flour, baking powder and sugar.
  5. Add the chia seeds mix and vanilla bean paste to the Soy Buttermilk and stir to combine, then pour into the flour mix.
  6. Add the coconut oil and stir thoroughly until incorporated well and no dry flour is left over.
  7. Add the mix berries and gently fold through.
  8. Distribute equal amounts into the line muffin tin and bake for 15 minutes or until a skewer comes out clean.
  9. Allow to cool and store in an airtight container.

 

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OAT COOKIES

oat-cookies

OAT COOKIES
Author: 
Serves: 8
 
Ingredients
  • 1 Cup rolled oats, not quick oats
  • 2 ripe bananas
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons peanut butter
Instructions
  1. Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
  2. Mix all ingredients together and spoon equal amounts onto tray.
  3. Bake for 11-13 minutes, until golden on the outside.
  4. Allow to cook and store in an airtight container.

 

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MICROWAVE POPCORN

microwave popcorn

MICROWAVE POPCORN
Author: 
 
Ingredients
  • ¼ Cup popcorn kernels
Instructions
  1. Place the kernels in a microwaveable container with a lid or a Pyrex jug with a plate over the top.
  2. Microwave on high for 3 minutes.
  3. When the popping slows down, remove from microwave.
  4. Store in an airtight container.

 

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