treats | Vegie Smugglers

Posts tagged treats

Lunchbox bars. Egg free, nut free. Easy.

February 21, 2016 · Filed under All recipes, Sweets & treats · Tagged baking, easy, egg-free, lunchbox, nut-free, treats

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).

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!

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

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Healthy desserts! Genius!

October 25, 2015 · Filed under All recipes, Sweets & treats · Tagged dessert, nutrition, tofu, treats

And you pop fruit on the top which makes them DOUBLY healthy.

And you pop fruit and yoghurt on the top which makes them DOUBLY healthy.

There’s a trend doing the rounds for nutritious and healthy desserts. Have you caught it? Hard not too – Instagram thrives on luscious pictures of gluten-free and refined-sugar-free treats. The key to them is omitting the current health-scare foods and ignoring the fact that what’s left is nearly-as-bad for us. Then, of course, there’s all those nutrients in nuts etc, so using them is entirely justified. And of course, the cacao powder is ORGANIC, which is a double tick and the virgin coconut oil is ‘healthy fats’, so that’s fine too.

Isn’t life great!

Of course some might argue that rather than waste our more-precious-than-gold spare time whipping up treats, our time might be better spent cooking up a healthy dinner from scratch, but hey, we can’t have it all. And you know, DESSERT.

Am I sounding too cynical? I am, aren’t I?! Actually the wave of new desserts are pretty great. I’m all for exploring ingredients and getting as much variety into your diet as possible, so I’m a big fan. Don’t fool yourself though, this isn’t ‘slimming’ food. This isn’t for every day.

It’s for happy days, when you want to make your family ooooohhhhh and aaaaahhhh and give them a bit of a thrill.

Mondo Organics Chocolate Tart (modified slightly from their gorgeous cookbook)

This recipe is incredibly simple to whip up in a thermomix.

1/2 cup dates (medjool if possible) – soaked in hot water for 20 minutes.
1 cup combined walnuts and almonds
1/2 cup pumpkin seeds
1/4 cup cacao powder (or cocoa powder is also fine)
2 tbsp maple syrup (use the real stuff)
3 tbsp coconut oil, melted or quite soft.

250g good quality dark chocolate
300g silken tofu
1/4 tsp cinnamon (I use cassia, just because that’s what’s in my cupboard right now)
1 tbsp maple syrup or honey.

Blitz together the drained dates, nuts, seeds, cacao, syrup and oil. Add in a bit of the date water if you need to loosen it a bit.

Line a 22cm tart tin with cling wrap. Wear kitchen gloves and use your hands to press the mixture evenly into the base and sides. Refrigerate for 1 hour.

Melt the chocolate either in a bain marie (a metal bowl placed over a saucepan of boiling water – don’t let it touch the water) or the microwave. (This is the bit of the recipe where the thermomix comes into it’s own). Leave the chocolate to cool slightly then blitz in the tofu, cinnamon and sweetener. Pour the mixture into the tart base and return to the fridge to set. (needs a good hour, several hours is better).

Serve with berries and a nice tart yoghurt (these healthy desserts tend to be insanely rich, so the yoghurt cuts through nicely).

**This recipe also works in a 20cm flan tin – double the tofu, cinnamon & syrup.

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Liked this?
Try making my Cacao bliss balls, or my Dairy-free coconut muffins, or this coconut, coconut, coconut, coconut and banana cake.

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Banana chickpea muffins

October 7, 2015 · Filed under All recipes, Sweets & treats · Tagged baking, lunchbox, snacks, treats

Suddenly my calendar is telling me that it is OCTOBER! How the hell did that happen? And it does seem to be true – the kids headed back to school in summer uniforms yesterday.

This recipe will add a bit of interest to the craziness that is term 4. It will use up all your soggy bananas AND give you that brief moment of parental superiority as your child heads off with an additive-free, home-made lunchbox.

Banana chickpea muffins

1 cup self-raising flour (wholemeal or regular)
1/2 cup besan flour (chickpea flour, available at health food stores)
1/2 cup firmly packed brown sugar
1 egg
3/4 cup milk
50g butter, melted and cooled slightly
3 overripe bananas – mashed
1/2 cup sultanas (or choc chips are pretty yum too!)

Preheat the oven to 175C. Grease a 12 hole muffin tin or line with paper cases.

In a large bowl, combine the flours (no need to sift) and sugar.

In a smaller bowl or jug, whisk together the egg, milk and butter. Pour the liquid into the dry ingredients. Combine roughly, then mix through the bananas and sultanas.

Divide between your muffin cases. If you like, top with walnuts (not for school lunch boxes, obviously) or chia seeds.

Bake for 25 minutes or so, until golden and springy.

Makes 12. Extras freeze well.

Full of solutions for the rest of your food year!

These baked treats will pull you out of your parenting slump…

August 18, 2015 · Filed under All recipes, Sweets & treats · Tagged baking, chocolate, lunchbox, muffins, parenting, treats

Inevitably, years of parenting do not pass by without periods of slump. Like any job, enthusiasm for certain tasks ebbs and flows. Of course the suckish part of parenting is that you’re in your job 24/7, so unlike regular employment, the hard times are not just an aspect of life that isn’t working, it’s more a feeling like YOUR WHOLE LIFE ISN’T WORKING.

Of course, it’s never that bad, but there’s something about the inability to get breathing space that does make perspective and negotiating your way out of a parenting lull quite tricky.

Usually the fixes are pretty easy to find. Maybe the kids will move out of their current frustrating stage, or you’ll just wake up one day with a fresh bit of perspective. Or they might do something particularly loveable, like give you lots of cuddles or manage to wee IN the toilet for a day or two (sometimes it’s the little things).

And sometimes you have to just suck it up and jolly yourself out of it. A bit of attitude adjustment and tackling things in a new way can make a massive difference.

In my job (as a graphic designer) I tackle tricky clients by pouring love onto them. You know, if a client is complaining I totally take their side, shower them in attention and find that pretty much any situation is instantly diffused. I take the same tactic with my parenting – I find the core issue, and pour some love on it. Whether it’s just a conscious bit of mental reassessing of a situation or a more physical manifestation like cooking my way out of it. Which is why I say these muffins will pull you out of a parenting-hole, particularly if it is lunchbox-shaped and demanding attention five days a week.

Make a double batch of these and freeze them. Then instead of groaning at the thought of packing lunch on yet another day, you’ll have a bit of instant relief. And it’s home-made too, which is positive for you AND the kids.

Just the sight of that cute damn dog cheers me up!

Chocolate seed muffins

1/2 cup seeds (any combo of black chia, sunflower, pepitas, flax)
1 1/4 cups self-raising flour
1/4 cup cocoa powder
1/2 cup brown sugar
1/2 cup oats
1 egg
Juice 1 orange (about 1/3 cup)
1/2 cup milk
1/2 cup melted butter
3 tbsp maple syrup (optional but recommended)
1 small ripe avocado

Preheat the oven to 180C. Grease or line a 12-hole muffin tray with paper cases.

Give the seeds a blitz in a blender, food processor or mortar & pestle – you need to break them down a bit. Tip them into a large mixing bowl and toss in the flour, cocoa, sugar and oats.

In a separate bowl or large jug, whisk the egg, then combine in the orange juice, milk, butter & maple syrup.

Tip the wet ingredients into the dry and stir gently until just combined.

Use a fork to mash the avocado in a small bowl, then add that the the muffin mixture and combine in.

Divide evenly between the cases and bake for 25-30 minutes until the tops spring back with touched and a skewer comes out clean.

Makes 12

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Need more ideas? Check out my 40-week lunchbox planner, full of super simple and seasonal ideas!

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Aaaahhhh. Fiji. And what I learned from resort holiday fun.

July 8, 2015 · Filed under All recipes, News, Sweets & treats · Tagged baking, family, fruit, lunchbox, treats, vacation

Mana Island in all it’s glory!

In a happy chance my return from Fiji coincided with some winter sunshine and a cheap bulk buy of passionfruit at my local fruit shop. Which resulted in these sweet little morning tea treats that have me closing my eyes and drifting back off to the tropics (scroll down for recipe).

This trip was our first family-resort holiday. Usually we’re a van-park type of family, but stuff it, I hate winter and a few days of heat seemed entirely MEDICINAL. Of course the credit card may not agree for the rest of the year.

But we did create some pretty amazing family memories. With my kids a bit older, we skipped the kids club in favour of family frolics and some pretty adventurous snorkelling afternoons. It was so impressive to watch the kids step up, overcome some fears and get stuck in.

We moved about, but our favourite place was Mana Island – I can’t say enough good stuff about it and it’s still currently under renovation. It will be incredible in another six months or so.

And my tips for taking kids to a resort holiday in Fiji?

• If possible, find flights that don’t have you up for bus transfers at 3am. Or 2am. It kind of squishes some of the fun out of a short trip.

• Take a bunch of muesli bars and snacks to tide them over from buffet to buffet.

• Smother everyone in sunscreen all the time. Don’t trust the kids to do it themselves (speaking from experience).

• And even though the big resorts want you to tip when you pay the bill, slip cash to the staff who’ve been awesome. It makes a big difference to fantastic people who’s daily pay is about what you’d pay for a couple of beers. I find being the affluent-Aussie-in-poorer-countries thing quite awkward. The lady who was bringing me my cocktails by the pool had four kids under six and worked 8 hours a day, 6 days a week. And she smiled the whole time.

Lesson learned.

Regular patty pans will do instead of madeleine trays. And sorry for the rubbish pic – I was too lazy to dig out the good camera

Passionfruit & coconut madeleines

3 eggs
1/2 cup caster sugar (or golden caster)
1/2 cup plain flour
1/4 cup desiccated coconut
4 passionfruit (juice & seeds). Use 3 tbsp tinned passionfruit if you can’t find fresh
75g melted butter
Icing sugar to serve (optional)

Preheat the oven to 200C. Grease madeleine or patty pans with HEAPS of butter – or they’ll stick.

Pop the eggs and sugar into a large bowl and whisk for several minutes until lighter and thick (sounds tedious, but very good for tuck shop lady arms).

Sprinkle over the flour and coconut and fold through gently. Stir through the passionfruit and butter.

Scoop tablespoon quantities into the trays and bake for 10-12 minutes, until golden and springy (these don’t rise much).

Leave to cool for several minutes before turning out and tossing in a bit of icing sugar (optional).

Makes 30ish.

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For another tropical treat, try my delicious little pineapple cakes.

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Turning pantry slops into lunchbox gold

April 27, 2015 · Filed under All recipes, Sweets & treats · Tagged baking, fruit, ideas, treats

Exciting times at VSHQ with a complete kitchen renovation just days away. For the past month we’ve eaten our way through the pantry and now I’m down to the SLOPS. All those supermarket impulse buys and double ups that have me now scratching my head as to just how I’m going to combine water chestnuts, lychees, olives and four jars of seeded mustard into one delicious meal.

Tinned fruit seems to be the single thing I buy, but never use. Here’s what I was left with….

I know, it's a massive shame that the leopard print contact that lines all my cupboard is about to go...

I know, it’s a massive shame that the leopard print contact that lines all my cupboards is about to go…

Yesterday I managed to rid myself of the cherries and pineapple (too easy). The cherries were combined with frozen blackberries and apple in a traditional crumble (use this recipe here) and the pineapple worked perfectly with desiccated coconut (another ingredient I always have too much of) in a lunchbox treat that has the kids singing my praises.

Pineapple & coconut muffins

1 1/2 cups self-raising flour
1 cup desiccated coconut
1/4 cup raw sugar
440g crushed pineapple in juice. Drain the fruit over a bowl – keep the juice.
1 egg
1/2 cup milk
1/4 cup grapeseed oil or melted butter

Preheat the oven to 170C. Grease a 12-hole muffin tray or line with paper cases.

In a large bowl combine the flour, coconut & sugar. Mix together.

In a separate jug, combine 1/4 cup of the pineapple juice with the egg, milk and oil. Whisk this together thoroughly.

Tip the wet ingredients into the dry. Combine roughly then add in the crushed pineapple. Stir to mix through then divide evenly between your muffins holes.

Bake for 18-20 minutes until golden and springy to touch.

Makes 12
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Yes! A new e-book has just arrived in store!

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The starsign most likely to be a fussy eater is…

April 20, 2015 · Filed under All recipes, News, Sweets & treats · Tagged biscuits, cookies, healthy eating, lunchbox, treats

Combining two of the internet’s favourite topics – food and astrology (sadly I couldn’t find a way to also include conspiracy theories) – I recently conducted entirely credible research (on Facebook of course) that drew staggering results as to the connection between sun signs and whether or not your child is likely to be a fussy eater.

Got a child born between August 23 and Sept 22? You have a VIRGO and according to me, they are statistically OFF THE CHART and by far the most picky eater in the zodiac. Of course, you could call my research entirely flawed since the question I asked was, “What sun sign is your fussiest little eater? Mine – VIRGO.” With the benefit of hindsight I realise that this was biased qualitative questioning. But hey, I went to art school and spent three years painting, not actually learning anything useful like how to prepare a credible survey.

But if you removed Virgo, there were still some pretty interesting results. Next fussiest was Leo (Jul 23 – Aug 22) which is a ‘fixed’ sign – known for a certain level of stubborness. Another fixed sign, Taurus, came in next. As you’d expect there was a mid-result clump that was separated by ‘statistically insignificant’ amounts, but the two easiest signs to feed were Capricorns and Librans.

Moving on to another internet darling – cacao nibs – and I’ve been doing a bit of experimenting. The first is a healthy-as-you-like option, a dairy-free, gluten-free, egg-free, processed-sugar-free, is-there-anything-left cookie that I enjoyed but only got 50/50 approval my my sample study of 6 children.

The second is a pretty regular cookie, with choc chips swapped out with cacao nibs. Between the two options there should be something for everyone.

Free from everything except flavour.

The healthy cacao nib biscuits

This is based on a recipe from Joyous Health.

1/4 cup maple syrup 3 tbsp tahini
3/4 cup rolled oats
1/4 cup combined currants & cacao nibs

Preheat the oven to 170C.

Line a tray with baking paper.

Mix everything together and dollop the mixture on the tray. Bake for 12-15 minutes until golden. Leave to cool on the tray.

Makes 10.

Free from nothing.

Classic cookies (with cacao nibs)

125g butter, softened
1 cup raw sugar
1 egg
1/2 tsp vanilla extract
Pinch salt
1 cup self-raising flour
1 cup rolled oats
3/4 cup cacao nibs
1 cup sultanas

Preheat the oven to 170C. Line two trays with baking paper.

Use hand held beaters or an electric mixer to beat the butter and sugar together. Cream them well for several minutes until light and flufffy. Add the egg and beat in well. Also tip in the vanilla and salt.

Sift over the flour and fold it in (slow setting on the beaters will be fine). Then stir in the oats, nibs and sultanas. Dollop amounts onto your trays and bake for 15-18 minutes.

Makes 36ish.

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Forgive me, for I have sinned…

February 22, 2015 · Filed under All recipes, Sweets & treats · Tagged baking, feeding the family, treats

Easy & delish. A treat that was instant happiness.

Sunday morning and I have to confess that I’ve been a bit naughty, cooking again with flour and sugar. I popped the pic on Instagram last night and had several requests for the recipe, so here it is….

Irish Apple (& raspberry) Cake

(this is from “The Country Women’s Association Classics” cookbook, page 458, by Noela Macleod, from Essendon, VIC). It’s a super easy cobbler-type cake – one of those recipes that makes you look like a better cook than you are!

250g self raising flour
125g sugar (I used raw)
125g butter
3 cooking apples, cored, chopped (I didn’t bother peeling them)
1 egg, beaten,
1/3 cup milk (I found I needed to add a few extra splashes to get the mix to hold together)

I also added in about 2/3 punnet of fresh raspberries.

Preheat oven to 180C. Grease a 20cm round tin (I have a springform one which is great).

Combine the flour & sugar. Cut in the butter roughly (no need to rub or cream). Add apples. Stir in egg & milk to form a stiff, lumpy mixture. Mix in half the raspberries.

Tip the mix into the tin, press it in evenly and push the rest of the berries into the top. Bake for 1 hour (I covered with foil at the 45 minutes mark).

Serve hot with icecream/cream/custard.

Serves 8.

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The piece of paper that stops my head falling off

February 17, 2015 · Filed under All recipes, Sweets & treats · Tagged lunchbox, meal plan, organisation, treats

Such is the reputation of my memory that my kids treat me as though I am a little bit SIMPLE. “Poor mama”, they say, as they pat me on my shoulder, “her brain is like Swiss cheese, all full of holes.”

Before you get outraged at my mild acceptance of such rudeness from the little rascals, I need to explain that I would love to tell them off, but the impact is lost when I have to screech, “Oi! Thingybob! Enough cheek! Get yourself over to the out time on the steppy stone timber things. And number two, you go do that homework before you fail year 2!” In the heat of the mid-week tempo, I’m generally unable to put a sentence together, let alone a nice pithy one that successfully puts everyone in their place.

“Year 2!” my trouble maker would screech indignantly. “But I’m in year 3, cheese lady!” And his point would be proven. Because the truth IS that my memory is horrible.

During a lucid moment I have actually explained to them that it’s not that mummy is stupid, it’s just that mummy’s brain is very FULL. And not really with anything fun. Just fadmin stuff, like permission notes, planning when to do the dark load of washing so that everyone’s sports clothes are clean for Friday and what on earth is going to be popped into the lunchboxes each morning.

Possibly it’s the quantity of thoughts or perhaps it’s just the mundane nature of them that renders it essential that I WRITE EVERYTHING DOWN at the start of the week. It only takes a jiffy and then my brain can rest, ready to take on the next thrilling parenting challenge.

Once I’ve written it down, I just don’t have to think about it anymore.

Perhaps you find your brain is a little leaky too, in which case you might like to download and print out this simple planning sheet. Stick it to the fridge to help you unclog your brain (I’ve filled out a demo on page one, showing you what my week looks like).

As you can see, it’s a quick weekly planner for lunch boxes and dinners. Also, I’ve allowed a side bar for a mid-week shopping list. Even doing one massive shop a week doesn’t get me right through, generally I have to duck into a store on Wednesday afternoons.

And while we’re talking lunchboxes, here’s a nice little high-fibre muffin that uses up soggy bananas and gives the kids a chocolate treat.

And they freeze too, for those days when you’ve forgotten to make something.

Chocolate & banana muffins

1 1/2 cups self-raising flour
3/4 cup bran bits (I use original All bran cereal)
1/2 cup brown or coconut sugar
1/4 cup cocoa powder
1/2 tsp cinnamon
1 egg, whisked
1/2 cup milk
1/4 cup melted butter or grapeseed oil
2 overripe bananas, mashed

Preheat oven to 180C. Grease a 12-hole standard muffin tin or line with paper cases.

In a large bowl, mix together the flour (no need to sift), bran, sugar, cocoa and cinnamon.

In a separate bowl or jug, mix together the egg, milk and oil.

Pour the wet ingredients into the dry and mix gently. Add the banana and stir until just combined.

Divide the mixture evenly among your muffin holes and bake for 25 minutes or until they spring back when touched and a skewer comes out clean.

Makes 12.

For more lunchbox help, don’t miss my Complete Lunchbox Planner e-book, which just happens to be on sale at the moment! Visit the shop to check it out.

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Bugger it, they can eat biscuits all year

January 25, 2015 · Filed under All recipes, Sweets & treats · Tagged allergies, baking, lunchbox, recipe, treats

My back-to-school stress dreams started about a week ago. After one particularly gruelling night time panic, involving lists, school bells and missing leopard-print vests, I wrote a ~~quite funny~~ blog post which was subsequently lost when my laptop carked it.

So I’ll have to leave the humour to your imagination and rather than try to rewrite it, I’m giving you a DIY blog post. Just fill in the blanks based on your own family’s back-to-school situation…..

On the first day of school, I have to go _____________________ to get __________________ for _______. Then I’m off to _________________ because _________________ needs _______________ and I’ve only got until _________________ to fetch them. After that we’re off to __________________ for ______________. I’ve got _______________________ planned, but we’ll see how we go. I might have to resort to plan B, where ______________________________________ and ____________________________________________. Then I’ll nip into work for a bit because I’ve got _____________________ at _______________ which really needs some ____________________ before _______________. We should be home by _______ when I’ll get _____________ to __________________ and practice _______________________ before ________________________. I think that’ll work nicely with just enough time to eat ______________________________________ and do a bit of _________________ before bed.

And so we’re back into the school year. Good luck!

Nut-free, lunchbox perfect.

Gingerbread (good luck) biscuits

Perfect for the summer lunchbox, these sturdy biscuits are packed with seeds, making them nutritious, nut-free AND delicious.

1 cup seeds (I use a combination of flax, pumpkin, sunflower & chia – skip sesame seeds which are becoming more of an allergen problem)
30g butter (at room temperature)
1/2 cup brown sugar
1 egg
3 tbsp treacle
1 cup self-raising flour (wholemeal flour works well, too)
1 tsp each of ginger, mixed spice & cinnamon (or cassia is great)

Preheat the oven to 180C. Line two oven trays with baking paper.

Add the seeds to a blender, mini food processor or thermomix and blitz them, to break them up a little (this helps hide them a little AND better helps your body absorb the nutrients). Set aside.

Use hand held beaters (or a mixmaster if you have one) to cream the butter and sugar for a minute or two, until it resembles the texture of soggy sand. (NOTE: traditional ‘creaming’ is to help dissolve the sugar, however these quantities don’t allow that to happen, we’re just giving the mix a good start).

Add the egg and use the beaters to combine it in well. Also beat in the treacle. Tip over the flour & spices (I don’t bother sifting) and use the beaters on a low setting to mix it through (a deep bowl stops flour going everywhere).

Remove the beaters, tip in the seed mixture and use a spoon to mix it through evenly. Roll the mix into 26ish even-sized balls (wear kitchen gloves if you hate getting your hands dirty). Place on the trays (allow some room for spreading) and bake for 10-12 minutes until just firm and springy. They harden up more as they cool and you don’t want them rock hard the whole way through.

Makes 26ish.

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