Lunchbox recipes


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Lunchbox recipes courtesy Silvia Hart

Buckwheat Biscuits

150g butter softened
1/4 cup dark brown sugar
1/4 cup fine desiccated coconut
1/4 cup buckwheat flour
1 cup SR flour
1/3 cup honey
1/2 teaspoon ground cinnamon

Combine ingredients into smooth paste. Wrap in baking paper and chill for 10 minutes. Shape mixture into a log about 4cm diameter and return to fridge for 10 minutes. Remove from fridge and slice off 1/2 cm slice and place on a lined baking tray leaving room around the biscuits for them to expand during baking. Cook in a 180c oven for 10 - 15 minutes or until golden brown. Chill and eat!

Orange Muffins with Carrot

125g butter softened
2 eggs
1/2 cup dark brown sugar
1 cup SR flour
orange zest from one orange
1/2 cup of carrot puree (boiled carrots that have been mashed)
1/2 cup of natural yoghurt

Cream butter and sugar together. Combine in one egg at a time. Add in carrot puree, orange zest and yoghurt and combine. Fold in flour until combined. Scoop mixture into 12 regular sized muffin cases or a 12 muffin tray.

To ice combine 1/2 cup of icing sugar, 2 tablespoons of butter, orange zest and orange juice to make a paste. Top cooled cupcakes with icing mixture and a blueberry.

Chicken Sausage Rolls

500g Chicken Mince
1 cup of grated vegetables (carrot & zucchini work well)
2 teaspoons of finely chopped herbs (parsley, oregano or thyme)
1/4 cup of rice flour
1 egg
salt to taste

2 sheets of pre-made puff pastry

Combine all the ingredients into a smooth paste. Cut your pre-made pastry sheets into 1/2. Divide your chicken mixture into 1/4 and place along the centre of each piece of pastry. Roll the pastry gently around the mixture and place on a lined or greased baking tray. Bake your sausage rolls for 15 - 20 minutes at 200 c or until golden brown.

Home Made Humus

1 tin of chickpeas rinsed and drained
zest and juice of one lemon
1/4 cup of olive oil
1 small clove of garlic peeled and chopped

In a blender place oil, lemon juice and zest and garlic and whiz until combined. Add in chick peas and combine. Pour in small amounts of water as you mix until a smooth paste forms. Salt to taste. Store in an airtight container.