The school year is here! And that means you need A LOT of lunchbox ideas to get you through. Finding inspiration, getting organised and meal prepping can be hard. So to help you we've teamed up with Luka from Boob to Food to bring you two deliciously simple recipes that you and your little ones will love.
Both of these recipes are perfect for our brand new Mini CrunchBox (currently 15% off) - a long-lasting staple that you’ll have for years to come!
Sweet Potato Brownies
This is a delicious, hearty recipe that’s a great way to use up leftover sweet potato!
Makes 12 brownies
2 cups (400g) sweet potato + 1 TBSP coconut oil for cooking
½ tsp cinnamon
¾ cup coconut flour
½ tsp fine sea salt
1 tsp bicarb soda
¾ cup raw cacao powder
⅓ cup 100g raw honey or maple syrup
⅔ cup melted coconut oil
1 cup coconut milk
1 tsp apple cider vinegar
1 tsp vanilla powder or paste
1/4 cup dark choc chips or cacao nibs
- Preheat the oven to 180 degrees celsius and line a baking tray with un-baking paper.
- Peel and roughly chop the sweet potato. Place in a bowl and toss with 1tbsp of coconut oil and the cinnamon until coated.
- Place the sweet potato onto the baking tray evenly, and bake for 30-40 minutes or until soft.
- Line a 20cmx20cm baking dish with un-baking paper and set aside.
- Once the sweet potato is cooked, add to a food processor or large bowl with all the other ingredients (except the chocolate chips) and blend/mix until completely smooth.
- Fold in the chocolate chips, then transfer batter to your prepared baking dish and spread into an even layer using a spoon or spatula.
- Bake for 20-30 minutes, the brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from the oven and let cool in the dish for 30 minutes – 1 hour before slicing and serving.
Lentil Sausage Rolls
A perfect alternative to the classic sausage roll. These are packed with blended hidden vegetables and high in protein and iron from the lentils. Great for lunchboxes as the cooked lentil rolls will last in a container in the fridge for 3 days. Or you can place the uncooked rolls in an airtight container in the freezer for up to 3 months. These can be cooked straight from frozen if you add 5 minutes onto the cooking time.
2tbsp olive oil
1 small onion finely chopped
1 clove garlic minced
1tbsp rosemary leaves finely chopped
1 carrot grated
100g broccoli finely chopped
400g can of lentils rinsed thoroughly
1 1/2 cups grated cheese (optional)
1 cup quinoa flakes or breadcrumbs
2 eggs lightly beaten (omit if vegan)
3 sheets of puff pastry or you can use Mountain Bread Wraps
1tbsp sesame seeds
- Heat oil in a large frying pan over medium heat, cook onion, garlic and rosemary until softened. Reduce heat to low, add the carrot, broccoli and lentils. Cook, stirring, until vegetables are soft. Leave to cool slightly.
- Preheat the oven to 180oC fan-forced and line two trays with Un-Baking Paper.
- Place the cooled lentil mixture, cheese if using, quinoa flakes (or breadcrumbs) and 3/4 of the egg mixture into a food processor or blender and process until well combined.
- Spread 1/3 of the mixture onto one side of each sheet puff pastry. Repeat with the other 2 sheets. Roll up to enclose and place onto the prepared lined trays.
- Brush with remaining egg mixture and sprinkle on the sesame seeds.
- Bake lentil rolls for 5-10 minutes if using Mountain Bread Wraps, 20 minutes if using puff pastry (or until golden), then slice each roll into 6 pieces and serve.
Feeling inspired? Let us know your favourite recipes and we can create a blog of lunches inspired by you!