This week it’s back to school which means back to packing lunchboxes. (Did I just hear you groan?). And with limited time to get ready in the mornings, the more you can prepare beforehand, the better! Here are some quick and recipes for healthy snacks that you can pre-make and freeze in individual portions. Grab them out in the morning or even the night before to pop into lunchboxes. Whether sweet snacks, like muffins or muesli bars, or savoury snacks, like zucchini slice are your thing, the kids will love munching on these. Another great thing about these tasty treats? Once they are frozen the kids won’t be able to devour them all at once!
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Five School Snack Freezer Fillers
Strawberry and Choc Muffins
2 1/4 cups self raising flour
3/4 cup of caster sugar
1/2 vegetable oil
3/4 cup milk
1 cup chopped strawberries
1/3 cup of cacao nibs
Preheat the oven to 180 degrees and lightly grease a twelve hole muffin tray.
Sift flour into a large bowl and add sugar. Combine egg, oil and milk in a jug then pour into bowl and stir until just combined. Fold in strawberries and cocao nibs.
Spoon the mixture evenly into the muffin tray. Bake for approximately 20 minutes or until a skewer inserted into the centre of muffins comes out clean. Allow to stand in pan for two minutes then remove from tray and allow to cool.
Put muffins into individual ziplock bags and freeze.
Blueberry and Coconut Loaf
1 3/4 cups desiccated coconut
1 can of coconut milk
3/4 cup caster sugar
1 egg, lightly beaten
1 2/3 cups self-raising flour
1 cup of fresh blueberries
Mix the coconut and coconut milk together in a bowl and set aside for fifteen minutes.
Preheat the oven to 180°C and prepare a standard size loaf tin by either greasing with butter or lining with baking paper.
Add the sugar and egg to the coconut mixture and stir well. Sift the flour into the bowl and add blueberries. Gently stir until it is just combined.
Pour into the prepared loaf tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean. Once cooled, removed from tin and slice into individual portions to put in ziplock bags and freeze.
Easy Banana Choc Chip Muffins
60 grams organic butter
2 cups organic self raising flour
1/2 cup of milk
2 ripe mashed organic bananas
1 cup dark choc chips
Preheat the oven to 200 degrees and line muffin trays.
Melt butter and set aside to cool slightly. Sift flour and make a well in the centre. Whisk the milk, butter and eggs together.
Mash the bananas in a separate bowl. Add the wet mixture to the dry ingredients, then add mashed bananas.
Add the choc chip bits and gently mix altogether with a wooden spoon. The less you mix them, the fluffier the muffins will be when they come out of the oven, so mix just enough to combine.
Spoon into muffin cases and cook for twenty minutes or until golden on top.
Leave to cool for three minutes and then transfer to a wire rack.
This recipe makes twelve large muffins but if you spread it out across cupcake size muffins, you can get about sixteen or more.
Place muffins into individual ziplock bags and freeze.
4 cups of organic muesli
200 grams butter
1/3 cup brown sugar
1/3 cup of honey
Preheat the oven to 200 degrees and line a baking tray with paper. Line a slice tray (one that is approximately 20 centimetres by 15 centimetres).
Pour the four cups of muesli out onto the baking tray and toast in the oven until golden. Set aside in a large glass bowl.
Meanwhile melt the butter in a saucepan and add the sugar and honey. This mixture needs to get very hot and turn from a golden colour to a treacle brown colour (but without burning). When you stir it with a wooden spoon, the mixture will be so thick it will gravitate towards the spoon.
Add the wet mixture to the toasted muesli. It should be wet – if it is too dry, your muesli bars will be crumbly. Be very careful not to touch the mixture as it is scalding hot. As quickly and carefully as you can, pour the mixture into the prepared tin
Place in the fridge to set on a wooden cutting board, as the tin will be very warm. When it has cooled, carefully remove from the tin and cut into squares.
You can freeze portions if you like but it also keeps well in a tin for many weeks in a cool pantry.
1 cup of self raising flour
3 large zucchini
100 grams shaved ham
1 cup of tasty cheese
60 ml of vegetable oil
Preheat the oven to 180 degrees. Grate the zucchini and cheese. Whisk the eggs in a large bowl.
Add the all the other ingredients. Mix it all together. Pour into a shallow baking tray and cook for 50 minutes or until a skewer comes out cleanly.
Allow to cool and then chop into squares. Freeze individual portions in ziplock bags.
What are your favourite go-to healthy school snacks?