Help keep your little ones lunch box exciting and delicious with these recipes and ideas from our team.
These fruit tips will have your kids reaching for the fresh fruit first.
Does your little one love their apple, but only if it's sliced? Why not try wrapping sliced apple in beeswax wraps. It will keep the slices fresh longer, and still look appealing come recess time.
Cut fruit into shapes that will appeal to them. Star shapes are a sure winner. To ensure there's no waste, keep the offcuts aside for a fresh fruit salad for the grown ups.
375 gram zucchini, finely grated
1 large onion, finely chopped
3 rashers bacon, finely chopped
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup vegetable oil
salt & pepper
Cherry tomatoes (optional)
Preheat oven to 180 degrees (160 degrees fan forced).
Remove as much juice from the grated zucchini as possible (you may do this by wrapping in paper towel and squeezing).
In a large bowl, combine grated zucchini, onion, bacon, cheese, sifted flour, oil, and lightly beaten eggs. Season with salt and pepper.
Pour into a well greased lamington tin (16cm x 26cm).
Top with sliced cherry tomatoes (optional).
Bake for about 30-40 minutes, or until well browned.
Cut into squares and serve.
Cheese and Vegemite scrolls
300 g (2 cups) self-raising flour
90 g butter chilled, roughly chopped
150 ml (150g) milk
2 tbs butter (or margarine), for spreading
5 tbs Vegemite
80 g cheddar cheese
Preheat over to 180 degrees fan forced.
Grease and line a 23cm round springform baking tin with baking paper.
Sift the SR flour into a bowl.
Add the butter and rub into the flour until the consistency resembles breadcrumbs.
Add the milk and mix gently until it forms a dough.
Knead the dough on a non stick surface until smooth.
Roll the dough into a long rectangular shape (around 1cm thick).
Spread the butter and then Vegemite over the dough, reaching all corners.
Grate the cheese and sprinkle over the top.
Starting from the long edge of the dough, roll the dough into a log.
Using a sharp knife, cut the roll into 3-4cm slices.
Place the slices, cut side up, into the prepared tin.
Bake for 15-20 minutes or until golden.
Leave to cool for 10 minutes before transferring to a wire rack.
Banana bread muffins
2 cups rolled oats
8 medjool dates
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup dark (or sugar free) chocolate chips
Preheat the oven to 180˚C. Line a 12 cup muffin pan with patty cases.
Place all the ingredients, except for the dark chocolate chips, into the food processor. Blend until you have a smooth batter.
Distribute the batter amongst the 12 muffin cups. Top each muffin with a sprinkle of chocolate chips.
Bake for 20 minutes.
Muesli lunchbox cookies
250g butter (softened)
275g brown sugar
60ml (1/4 cup) milk
185g plain flour
1/2 teaspoon bicarbonate soda
3 1/2 cup fruit and cereal snack mix
180g rolled oats
Preheat the oven to 180 degrees (160 degrees fan forced).
Line baking trays with baking paper.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg and milk until combined. Transfer to a large bowl.
Stir in sifted flour, soda, snack mix and oats until combined.
Drop rounded tablespoons of mixture onto trays, about 4cm apart.
Bake for approximately 15 minutes or until golden. Allow to cool for 5 minutes before transferring to a wire rack.