I love sundays. We always have a family outing in the mornings; today was spent at the beach. While the toddlers slept this afternoon, I got to cooking. It was a mega cook up for next week’s lunches.
1. crispy baked chick peas. They marinated for 2 days in braggs liquid seasoning, pure maple syrup and liquid smoke. They are so delicious, I had to force myself not to eat them all.
2. Brocolli and spinach tots. I used chickpea flour instead of breadcrumbs and they turned out absolutely delicious!
3. Blueberry and apple chia jam. I added the chia seeds after I had blended the fruit. It sets in the fridge and is good to eat after 30 minutes. It’s the easiest jam I’ve ever made!
4. Spelt flour and raisin scones. With only 4 ingredients, these scones only took 5 minutes to make and cook in 10! They’re lovely with the jam.
5. Date and peanut butter chocolate chip cookies. I use buckwheat flour for these cookies, as it creates an amazing texture alongside the peanut butter. I use just enough flour to hold everything together. They melt in your mouth.
6. Date, almond and oat cookies with vanilla are a favourite.
7. Potato curry balls coated in buckwheat flour and breadcrumbs.
8. Dinner was the potato curry mix as patties with rice and veggies.
I’ll only need to add veggies and fruit to the lunchboxes now which will make life much easier.
If you’d like any of these recipes, look out for my next lunchbox workshop!
I’ll keep this brief as I know you just want the recipe!
A few things to remember.
* it is plant based so there is no added oil, no dairy, no refined sugar and no refined flours
* it won’t taste exactly like the one filled with the above ingredients; it’s better!
The recipe makes around 20 smallish slices, depending on how big you cut them.
Store them in the fridge for as long as they’ll last…around 4 days in our house.
2.5 cups dates, soaked for at least 2 hours in boiling water (the longer you soak the dates, the easier it’ll be to process them)
3 tbsp of the date water
1 tbsp pure maple syrup
3 tbsp organic smooth peanut butter (use one which is made with only peanuts and no added salt or sugar)
3 cups organic rolled oats
200g quality dark chocolate (I use Whittakers 70% cocoa dark Ghana)
3tbsp plant milk
Preheat your oven to 180°
Line a large rectangular baking tray with baking paper. The tray needs to be at least 4cm deep
Drain the dates reserving 1/4 cup of the water
Transfer the dates to a food processor and blend to a paste. Add a tablespoon or 2 of water if required. You may need to scrape the sides of the bowl a few times
Add the peanut butter and pure maple syrup, blend until mixed
Add the oats 1 cup at a time. Blending until mixed, in between adding each cup. Scrape the sides of the bowl if needed. If your food processor bowl is too small, transfer the mixture to a regular mixing bowl and mix by hand
Pour the mixture into your lined tray, pressing it down evenly with a metal spoon
Cook for 20 minutes
Remove the tray from the oven and allow to cool
Break up the chocolate and place into a microwave safe bowl with the plant milk
Heat on high in 30 second increments, stirring in between until the chocolate is melted
Pour the chocolate onto the oat base and spread evenly
Place the tray in the fridge for at least 45 minutes (this part is torture but well worth it!)
Remove the slice from the tray by lifting the sides of the baking paper
Place onto a chopping board and slice into desired sizes
Store in an air tight container in the fridge.
* For a smoother base, blend the oats into flour before adding to the date mixture
* For a crumbly base, sub 1.5 cups of oats for almond flour
Enjoy and don’t forget to let me know if you make it x
These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!
Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.
I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.
I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.
This recipe makes about 11 medium pancakes.
1/2 cup buckwheat flour
1 ripe banana
1 cup almond milk (or any other plant milk)
1 tsp baking powder
1 tsp vanilla essence
Pre heat a non stick frying pan to a medium heat
Mash the banana in a large bowl
Add the vanilla essence and mix
Add the flour, baking powder and milk. Mix well
Add more milk if you want a thinner consistency
Spoon the batter into the hot pan, ensuring there is space between each one
Cook for around 2 minutes or until bubbles start forming
Flip and cook the other side until brown
Continue until you’ve used all the batter
Serve with pure maple syrup, coconut yoghurt, fruit or all 3!
As you probably know by now, I bake all the lunchbox items and we love muffins! These ones are pretty simple, a bit decadent and very yummy.
I’ve used Whittakers 72% cocoa dark Ghana instead of chocolate chips. Only because I actually bought it to eat a few weeks ago and I forgot about it. Just goes to show that I’m not addicted to sugar and chocolate as I once was!!
So, these muffins will freeze really well if they last that long. They’ll keep for a week in an air tight container in the fridge.
This recipe made 12 small muffins and 2 large ones.
1 ripe banana, mashed
1 tsp vanilla essence
1 tbsp pure maple syrup (I didn’t use it, but if you want some extra sweetness put it in)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 flax egg
3/4 cup of chopped dark chocolate or chocolate chips
2 cups wholemeal flour
2 cups plant milk (I used rice milk)
1. Pre heat the oven to 180°c
2. Prepare the flax egg and leave it in the fridge (1 tbsp ground flax seed mixed with 3 tbsp water)
3. Mash the banana
4. Add vanilla, cinnamon, flax egg and maple syrup if using and mix
5. Whisk together the flour, baking soda and baking powder
6. Add flour mix and milk to the banana and mix well
7. Stir in the chocolate
8. Spoon into muffin cases and cook for 15 minutes until golden and well risen