Most of these recipes are low refined sugar and are made from whole foods, so they are packed with nutrients but are very energy dense! Depending on your kids needs they may need small amounts or larger pieces. Most kids don’t actually need biscuits and muesli bars and other treats in their lunchboxes, so if you can’t be bothered making them and don’t choose to buy them, then don’t sweat it! How often you choose to add a sweet treat, bliss ball, biscuit or muesli bar completely depends on you and what you want to feed your kid! I add these into my kiddy’s lunches most days, because they are super active and Miss 10 especially, has very high energy needs. So these recipes are a must have in her lunch! Plus they are super delicious, so well worth the effort. And you can always get the kiddy’s making them, to save you the effort
1. Chocolate and Popcorn Muesli bar
To make:
In a large bowl assemble muesli ingredients:
1 cup popcorn
1 cup toasted sunflower seeds
1 cup toasted pumpkin seeds
1 cup of toasted peanuts
1 cup of toasted oats
1 cup of raisins
1 cup of whizzed/chopped dates
In a pot melt:
100 grams of butter or coconut oil
½ cup honey
1 cup peanut butter
2 tbsp of cocoa powder
Stir so well mixed and doesn’t burn
Heat until bubbling for 5 minutes
Take off the heat and pour over muesli mix
Stir so well mixed
Press firmly into slice tin
Refrigerate to set
Time in the kitchen: 15 minutes 🙂
2. Muesli bar
To make:
In a large bowl assemble muesli ingredients about 6 to 7 cups of ingredients of your choice
This recipe is very adaptable, but smaller pieces will help the muesli bar stick together.
Seeds and nuts (raw or roasted)
Dried fruit chopped or whole
Cereals: puffed rice, buckwheat, oats etc
In a pot melt:
100 grams of butter or coconut oil
½ cup honey
1 cup peanut butter
Stir so well mixed and doesn’t burn
Heat until bubbling for 5 minutes
Take off the heat and pour over muesli mix
Stir so well mixed
Press firmly into slice tin
Refrigerate to set
3. Banana Bliss balls
Nut free, dairy free, date free.
To make: soak 9 dried bananas in boiling water for 5 minutes. Drain the water off.
In a whizzer put: soaked bananas, 1/2 cup fresh coconut, 1 cup sunflower seeds, 1/2 cup pumpkin seeds, 1/3 cup buckwheat groats. Whizz.
Roll in balls and cover in coconut. Refrigerate to store.
Time in the kitchen: 10 minutes.
4. Black Bean Brownie
Make them into a celebration treat. Cut them into egg or bunny shapes and let your kids decorate them.
Low in refined sugar and gluten and dairy free.
How to make:
In the food processor put:
1 tin of black beans drained,
3 eggs,
3 heaped tbsp’s of cocoa powder,
1/2 cup strong coffee,
1 tsp of vanilla essence and
2 tbsp of brown sugar or honey.
Whizz.
Add 2 tbsp of flour (we used a gluten free mix).
1/2 tsp baking powder and
60 grams of dark chocolate.
Whizz briefly.
Put mixture in silicone slice tin. Bake in oven on 180 degrees for 30 minutes.
Time in the kitchen: 10 minutes plus cook time 😋
5. Chocolate crackles!
Perfect for parties and great for catering for kiddies with allergies. gf, df, nut free and sweetened with honey ☺️
To make:
In a pot melt:
2 tbsp coconut oil
1 tbsp of honey
When bubbling add:
2 tsp of cocoa powder
Stir well.
Keep on the heat for 1 to 2 minutes only.
Quickly stir in:
1 cup of rice puffs (or similar)
½ cup of dried coconut flakes (or similar)
While mixture still warm:
Spoon in mixture into small muffin paper cases. Press down firmly.
Rest on bench to set
Time in the kitchen: under 10 minutes ☺️
Makes 16 chocolate crackles
6. Date and Cinnamon Scones
To make the scones:
In a food processor whizz to a fine crumb
1 tin of chickpeas drained
50 grams of butter
1/2 cup dates
2 tsps cinnamon
½ cup of gf flour
Add:
2 tsps of baking powder
⅓ cup milk
Mix until combined
Roll into balls
Cover with flour
Bake in the oven for 15 to 20 minutes or until golden brown
Makes 10 medium sized scones
Time in the kitchen: 15 minutes
7. Mango and Berry Jelly
To make:
In a pot put frozen fruit (we made two separate batches, Mango and boysenberry. Allow the Mango to set first then pour the boysenberry on top),
1/4 cup water
1/4 cup fruit juice or water
Boil.
Add 3 tbsp of gelatine.
Stir well.
Boil for a further 5 minutes.
Pour into small silicone baking cups.
Set in fridge – takes about an hour.
When set flip out and serve!
Time in the kitchen: 10 minutes + set time.
If you do layered ones you need to make the batches separately so 20 minutes + set time
8. Orange and ginger balls
To make:
In a whizzer put:
1 1/2 cups of sunflower seeds,
1 cup cashews (or similar),
1/2 cup homemade muesli,
1 1/2 cup raisins or dates,
1/2 cup dessicated coconut,
zest and juice of 1 orange,
1 piece of fresh ginger peeled,
1/2 tsp ginger powder,
1/4 tsp of each cinnamon, cloves and nutmeg.
Whizz til smooth
Roll into balls
Refrigerate
Feed Nourish Feast 