Posts tagged egg-free

Lunchbox bars. Egg free, nut free. Easy.

When the kids were in pre-school I never used to bake anything. I mean, REALLY? Who the hell had time? I was too busy mashing carrots, picking up stray turds from the hallway and spending endless hours playing hide-and-seek (i.e., child closes themselves in the built-in wardrobe and squeals, “where am I?” and then opens the door, “here am” until they finally slam their finger in the sliding door).

These days, with both kids at school and a bit more sleep, I do summons semi-regular baking sessions, particularly lunchbox treats that I know are relished and add a bit of variety to the mix. But being a practical lass, I need my lunchbox baking recipes to freeze well, so that during less-organised weeks I can quickly grab portioned, ready-to-go treats and instantly fancy up my mid-week box (sorry, can’t help myself).

vegie-smugglers-fruit-seed-bars

Sometimes during the day I catch the Sylvanian Family figures out and about hoping for their big modelling break. Today I indulged them.

Fruit & seed bars (nut-free, egg-free, no-sugar)

3/4 cup mixed seeds (I used pumpkin, sunflower & chia)
1 cup plain flour (wholemeal if you have it)
1 1/4 cups rolled oats
3/4 cup dried fruit (I used apricots & dates)
1 apple, cored, quartered
1/3 cup honey
125g butter

A mini food processor makes this dish a breeze!

Preheat the oven to 180C. Line a 18x28cm slice tray with baking paper.

Pop the seeds into the food processor and blitz them up. (This make them easier to smuggle and easier for our digestion systems to benefit from).

Tip them into a large mixing bowl. Mix in the flour and oats.

Pulse the dried fruit (this is just a lazybones way of chopping it finely). Add it to the mix. Also do this with the apple, but pulse carefully – you want bits, not juice). Mix this through thoroughly, set aside.

Pop the honey and butter into a small saucepan over medium heat. Stir to melt and combine. Tip it into your dry ingredients. Mix really well before scooping everything into your prepared tray. Press the mixture evenly into the tray. Bake for 30 minutes until golden on top.

Leave to cool completely before cutting into bars.

Makes about 12. Freezes well for about a month.

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Like this recipe? Try my…

Orange mega-seed muffins
Chocolate bran & zucchini muffins
Choc chip & chick pea cookies

Or visit my shop and buy yourself a gorgeous cookbook!

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Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.

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Egg-free chocolate bran bars

This week we dive into the final term of school and I do like to make something a bit special for the kid’s lunchboxes. I guess my motivation level to bake is higher at this end of the term. It’s almost the last chance to just focus on simple living – at this stage I’m trying hard to not consider what the other end of this term looks like and the looming THING that is Christmas. Too much thinking about it sees me cowering in the corner in a fetal position, overwhelmed by thoughts of lists and presents and family and tired kids and fancy cooking.

On a brighter note, the Spring term sees a new flush of fresh produce that is perfectly suited to lunchboxes. Oranges and tangelos are still good, but pineapple improves. Berries should stay cheap for a while and you can also add in sugar snap peas and green beans (which are great with homous).

Happy learning!

A little bit of lunchbox fun.

A little bit of lunchbox fun.

Egg-free chocolate bran slice

2 tbsp black chia seeds (black blend in better)
1 1/2 cups All bran cereal
1 cup dessicated coconut
1 cup self-raising flour
1/2 cup brown sugar (coconut sugar is ok here)
3 tbsp cocoa or cacao powder
1/2 cup sultanas
1 cup frozen berries, thawed
1 overripe banana, mashed
100g butter, melted

Dark chocolate melts (optional)

Preheat the oven to 180C. Line an 18x28cm baking tray with baking paper.

Soak your chia seeds in 2 tbsp warm water for 10 minutes.

In a large bowl, combine the bran, coconut, flour, sugar, cocoa and sultanas.

Combine the berries, banana and chia seed mix in another bowl. Tip this into the dry mix. Also add in the butter and use a metal spoon to combine everything well.

Press the mixture in your prepared pan. Bake for 18-20 minutes until firm and starting to brown on top.

Set aside to cool. Slice into 16 bars. If you like, melt the dark chocolate and drizzle over the top.

Makes 16 pieces.

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