School Holiday Baking Ideas


It’s that time of year again when hungry tummies are not at school or kinder, and are mostly in your kitchen saying they’re “huuuuungry!”

As the mother of two myself I hear it a lot – as do plenty of my mother friends who are always looking for healthy snacks that don’t cost a fortune, are simple, and possibly made in bulk so they’re never caught short on the long school holiday days!

These are a few of my favourites:

School Holiday Baking Ideas

School Holiday Baking Ideas | The Organic Place, Melbourne

Little Lemon Cakes

These little cakes are great for morning or afternoon tea, and are rich with lemony goodness. They’re also made with almond meal, so if that’s off-limits during the school term for nut-free schools (and there are no allergies at your place), these can be a great idea for holidays.

Adapted from Lunch Lady Magazine

Makes about 12

Ingredients

Directions

  1. Preheat oven to 180C.
  2. Cover the lemons in cold water in a saucepan and simmer 30 minutes
  3. Blend the eggs and caster sugar until creamy (a few minutes). Add in the lemons and blitz.
  4. Gently stir in the almond meal and baking powder until just combined.
  5. Fill your muffin cups (either a greased and floured tin, or in paper or silicone muffin cups), almost to the top.
  6. Bake 20-25 minutes or until a skewer inserted in the middle comes out clean (but do remember these muffins won’t behave like muffins containing flour so you might get a few crumbs and that’s OK!)

School Holiday Baking Ideas | The Organic Place, Melbourne

Three-Cheese Scrolls

These scrolls are so great – they are endlessly customisable, and do well with the addition of pizza or mediterranean flavours – or really anything that goes with bread!

Makes about 15

Ingredients

  • 290ml lukewarm water
  • 1 packet dry yeast
  • 1 teaspoon sugar
  • 3 cups Organic Unbleached Plain Flour (can also use Spelt Flour, or half-and-half)
  • 1 tablespoon olive oil
  • 2 tablespoons organic butter, softened
  • 2 cups grated organic cheese
  • 1 cup grated parmesan cheese
  • 1/2 cup crumbled feta
  • salt and pepper

Directions

  1. To make the pizza dough, add yeast and water with the sugar and let sit for five minutes. In a large bowl, add the flour and the salt. Pour in the water and the olive oil.
  2. I did this in the breadmaker, but by hand just incorporate the ingredients until they come together.
  3. Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
  4. Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour). Gather your cheese supplies.
  5. Punch the dough down and give it a quick knead. Roll out into a large rectangle on a floured surface. I left it about a centimetre thick.
  6. Cover the dough with a light brush of softened butter. Then add grated tasty cheese right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
  7. Grate the parmesan over, and then add the crumbled feta. Sprinkle with salt and pepper.
  8. Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I’ve been a bit stingy with the flour) until you have a fat little roll.
  9. Slice crossways at one-inch intervals and lay them cut side down on a greased baking tray. Sprinkle the tops with a little extra grated parmesan, cracked pepper, and/or herbs.
  10. Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned, and filling is piping hot. Yum!

School Holiday Baking Ideas | The Organic Place, Melbourne

Apple and Cinnamon Tea Cake

One of my all-time favourites, I make this cake almost weekly.

Ingredients

Directions

  1. Preheat oven to 180C.
  2. Cream the butter and sugar in a large bowl until light and fluffy.
  3. Add two eggs, one at a time – beating well after each.
  4. Stir in the diced apples and cinnamon.
  5. Mix through the self-raising flour and 1/2 cup milk
  6. Pour into a greased and floured 20cm cake tin
  7. Bake 30 minutes or so, until a skewer inserted in the centre comes out clean, and the cake is starting to pull away from the edges.
  8. After 5 mins, turn out on a wire rack to cool.
  9. Dust with icing sugar or ice with lemon icing.

School Holiday Baking Ideas | The Organic Place, Melbourne

Banana Strawberry Muffins

So easy to make a double batch of and throw in the freezer for days when you know you won’t have time to bake – they’re also good to keep a few in there for when school starts again!

Awesome for breakfast or as a snack.

Makes about 12

Ingredients:

Directions:

  1. Preheat oven to 180C
  2. Mash strawberries in a large bowl. Add bananas and mash them too.
  3. Add egg, yogurt, butter and sugar and stir to combine.
  4. Fold in flour, baking powder and wheatgerm, and stir to combine.
  5. Fill muffin trays almost to the top (I use the silicone ones) and bake 20-25 minutes until golden.
  6. Cool on a wire rack.

School Holiday Baking Ideas | The Organic Place, Melbourne

Spinach and Feta Savoury Muffins

For when you want a lunch option, or if you want a quick and easy savoury option. You can add all sorts of goodies into these and they always come out well!

Makes about 12

INGREDIENTS

Directions

  1. Preheat oven to 180C.
  2. In a large bowl, mix the spelt flour, baking powder, salt and sugar.
  3. In a separate bowl, combine the milk, melted butter, and egg.
  4. Add the wet ingredients to the dry ingredients and stir to just combine.
  5. Gently mix in the spinach, diced tomato, and both cheeses
  6. Fill muffin tins (either greased and floured or paper/silicone cases) until 3/4 full
  7. Bake 15-20 minutes until muffins are cooked through
  8. Cool on wire rack

School Holiday Baking Ideas | The Organic Place, Melbourne

Best Banana Cake

My go-to every time my bananas start to turn! Freezes well, and is perfect straight out of the oven with a bit (ok a lot!) of salted organic butter! Mmmmmmmmmmm

Ingredients

 

Directions

  1. Preheat your oven to 180C.
  2. In a large bowl, beat the butter and the sugar.
  3. Add the eggs and the mashed banana. Stir to incorporate.
  4. Add the flour and the baking powder, and mix gently. Add milk and mix until everything is incorporated.
  5. Pour into a greased and floured loaf pan and bake 35 minutes until golden brown and cooked through.

I hope these school holiday baking ideas help you navigate the school holidays at your place!

What’s your favourite school holiday baking recipe?


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