Lunchbox lady


Story Details

Zucchini Choc Muffins


200g butter
2 eggs
1/2 cup dark brown sugar
1 1/2 cups good quality coco
1 cup almond meal
2 cups SR flour
1/2 cup honey
1/2 cup olive oil
1 cup of milk

grated 3 medium carrots, 1 small beetroot, 1 small zucchini, 1 granny smith apple = about 2 cups of grated veg/fruit... the finer the less noticeable the veg is in the end result, peeling also aids smooth end product

1 small handful of walnut pieces or almonds ~ omit if nut free


· heat your oven to 200c
· in a large mix bowl cream together butter and sugar until light and fluffy
· add eggs one at a time and combine
· add coco and combine
· add milk, almond meal, flour, oil and honey and combine
· fold through grated veg/fruit mix and walnuts
· spoon mixture into muffin cases or muffin tray and bake for 20 - 30 mins until brown op top and skewer passes through clean
· try not to eat too many and save some for school lunches

the oil content keeps the muffins moist for a week if kept in an air tight container in the fridge

makes 24 muffins

Honey Oat Bars


1 cup (90g) rolled oats
1 cup (220g) self raising flour
125g butter
1 cup Honey Lady Raw Honey

To Make

Preheat oven to 180°C. Line a 18cm x 28cm slice pan with baking paper

In a large bowl, combine oats and flour.

Heat butter and honey in a small saucepan on low heat for 1-2 minutes, until butter has melted and mixture is well combined.

Make a well in centre of dry ingredients. Add butter mixture and combine well. Press firmly into prepared pan.

Bake for 20-25 minutes, until golden.

Cool completely in pan. Cut into squares to serve.


6 Sheets of puff pastry
2 handfulls of baby spinach
1 egg
100g Quark cheese or Feta


Combine cheese egg and spinach.

Cut puff pastry sheets into quarters

Fill each square with a tablespooon of cheese mixture and fold to make a triangle

Use a fork to seal the ends

Bake in 180 - 200c oven for 12 minutes or until golden brown

makes 24 triangles