Lunch Box Treats

Its almost time for school's to open and to add to the chaos of the mornings to come you still have to think about not only lunch sandwiches but a little treat for your little ones (or not so little one 🤫)

Lets us lighten the load a little with theses top notch lunch box treat suggestions.

Let's start off with

 

NUTELLA SCROLLS

who wouldn't want to sink their teats into these chocolate babies, not only will you be making a delicious treat for the kids but also you can sneak one to have with your morning coffee or tea.

INGREDIENTS
150 ml milk
1 tsp vanilla essence
20 g butter
⅓ cup castor sugar
7 g yeast
2 eggs
2 cups plain flour
½ cup Nutella
2 TBSP cream

METHOD

Preheat oven to 180⁰C
Grease muffin tray

In a saucepan heat milk,sugar, vanilla and butter on low until warm,add in the yeast and leave covered to prove for 5 minutes.

Place flour in a large bowl add milk mixture and mix,then add eggs one at a time and mix well after each egg. Continue to mix until smooth and elastic.

Cover and leave to rise for 1 hour

Knock down and knead on a lightly floured surface.
Roll out into a rectangle

Combine Nutella and cream until smooth and spread over dough but not right to the edges.

Roll tightly starting at the long side.
Cut out pieces and place carefully into prepared muffin tray.
Cover and leave to rise for 20 minutes

Brush with cream or melted butter and bake for 15 to 20 minutes. Remove and cool completely before packing.

Can be made the day before.

Next is our

 DOUBLE CHOCOLATE CHIP MUFFINS

INGREDIENTS

2 cups plain flour
1 tsp bicarb
1 cup castor sugar
½ cup cocoa powder
½ tsp salt
200 g choc chips
2 eggs
200 g sour cream
125 ml oil
125 ml milk (full cream,no low fat, no 2%)
2 tsp vanilla essence

METHOD

Preheat oven to 180⁰C
Line a muffin tray

Sift flour, bicarb, sugar,cocoa powder,salt and choc chips and mix everything together until all is combined.

Lightly beat eggs then add the rest of the wet ingredients and whisk together until smooth.

Pour wet ingredients into dry ingredients a little at a time and gently fold. Spoon into prepared muffin tray and bake for 20 to 25 minutes. Allow to cool in tray for 10 minutes and then transfer to a wire rack to cool completely.

PIZZA BREAD STICKS

These are great not only for lunch treats but also in car snack,we all have that 1 kid who is STARVING as soon as they jump in the car(I WAS BLESSED WITH 3).

Ingredients
250g strong white bread flour
250g strong wholemeal bread flour
2 tsp salt
1 tsp caster sugar
7g pack  dried yeast
3 tbsp olive oil, plus extra for greasing
2 tbsp chopped sundried tomatoes
2 tbsp chopped pitted black olives (optional)
20g grated vegetarian Italian style hard cheese
3 tsp dry herbs seasoning
cornmeal or plain flour, for dusting

Combine the flours, salt, sugar and yeast in a bowl,add 300ml lukewarm water and the oil, then bring together with a butter knife. Add a splash more water if there’s lots of dry flour. Use your hands to bring the dough into a ball, then add the tomatoes, olives, 10g cheese and 2 tsp dry herbs seasoning; work into the dough for a few secs.
Turn the dough out onto a lightly floured surface and knead for 10-12 mins until smooth. Dust the worktop with cornmeal and roll the dough out to a 30cm square. Slice into 2 equal rectangles, then cut into 1cm-wide strips. Twist the strips, place on 2 oiled baking sheets and cover loosely with cling wrap. Leave to prove for 15-20 mins. Preheat the oven to 220°C
Remove the cling wrap, scatter the dough with the remaining dry herbs seasoning and cheese, and bake on the top shelf for 12 mins for soft or 14 mins for crunchy sticks. Store in an airtight container for up to 3 days or freeze for up to 3 months – defrost and warm in the oven before eating.

The easiest lunch box treat ever.

Snack mix

Ingredients
1 package (6.6 ounces) Goldfish cheddar crackers
1 package (5 ounces) dried cranberries
1-1/4 cups salted cashews

In a container add all of the above give a gentle mix to combine.

Heres another fun mix

The kids crunch mix

This is another car ride treat

INGREDIENTS

1 cup plain or frosted animal crackers
1 cup bear-shaped crackers
1 cup miniature pretzels
1 cup salted peanuts
1 cup M&M's
1 cup yogurt- or chocolate-covered raisins

Again all you have to do is mix all together.

MINI GRILLED CHEESE

INGREDIENTS

1 cup butter, softened
1 large bottle  cheese spread, softened
1 large egg
1 green chillies chopped finely
1/4 cup salsa
2 cups shredded cheddar cheese
2 loaves ,thinly sliced sandwich bread, crusts removed

METHOD

Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chiles, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of 1 loaf of bread.
Top with remaining bread; spread with more cheese mixture. Cut each sandwich into 4 squares or triangles; place on a baking sheet lined with parchment. Bake until cheese is melted, 10-15 minutes.

ALOO PARATHAS

INGREDIENTS 

2 cups flour
1 tablespoon butter
½ teaspoon salt
½ cup yoghurt
Make dough with milk

POTATO FILLING

4 potato mashed

Green masala
Chop fresh dhania (coriander)
Salt and pepper
¼ grated cheese
½ tin cream style corn
Mayonnaise about 3 to 4 tablespoon

METHOD

Roll roti spread filling and make another roti and place on top.press edges than fry like normal roti.Be careful you dont burn with steam.

SPICY POTATO WEDGES

 

INGREDIENTS:

4 medium sized potato

¾ tsp salt

¼ cup corn flour

2 tbsp oil

½ tsp pepper, crushed

½ tsp kashmiri red chilli powder

oil for deep frying

½ tsp mixed herbs, basil, marjoram, oregano, rosemary, sage, thyme

METHOD

Peel potatoes, (use same sized potatoes )

chop them to thick wedges cutting each potato to (4 pieces for a medium sized potato or 8 pieces for a large one).

Boil the potato wedges for 3 minutes adding little salt in the water. When potatoes are almost soft

drain,pat dry and keep potatoes aside to cool completely.

coat the potatoes with 2 tbsp oil,¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs.

mix well making sure everything is coated with flour and spices.

bake at 180 degree celsius for 10 to 15 minutes or till the potatoes are golden and crisp.

alternatively, deep fry the potatoes into hot oil.

stir occasionally, till the potatoes turn golden brown and crisp.

sprinkle wedges with salt and chilli powder before serving.

finally, enjoy spicy and crispy potato wedges with tomato sauce

"As you pack these delightful lunch box treats, envision the joy they bring, not just as a midday indulgence but as a source of comfort and delight. Let the anticipation of that lunch break be sweetened with every bite. May these treats not only fill your stomach but also warm your heart, turning ordinary moments into extraordinary memories. Until the next lunchtime adventure, savor the simplicity of these treats and carry a piece of joy with you throughout the day. Happy lunching!"

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