Healthy lunchbox snacks - recipes


Oat and Fruit Biscuits

Makes 16-18

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Angela Day back to school04. Picture: Steve LawrenceAngela Day back to school04. Picture: Steve LawrenceAngela Day back to school. Picture: Steve Lawrence

125g butter

125ml brown sugar

30ml golden syrup

30ml water

5ml bicarbonate of soda

375ml oats

250ml flour

125ml sesame seeds

100g dried apricots, chopped

100g dried cranberries

Put the butter, sugar, syrup and water in a saucepan over a medium heat until melted. Remove from heat and stir in the bicarbonate of soda. Set aside to cool.

Put the oats, flour, sesame seeds and fruit into a bowl. Add the cooled butter mixture and mix well.

Take spoonfuls of the mixture and shape into balls. Place on a greased baking tray and flatten slightly with the palm of your hand.

Bake at 180°C for 8-10 minutes until golden brown. Remove and cool completely.


Chicken wrap with bean spread

Makes 2-4 wraps

400g can of cannellini beans, drained

30ml lemon juice

125g cream cheese

15-20ml olive oil

60ml Parmesan cheese

60ml chopped parsley

salt and pepper

4 large Mediterranean wraps

shredded lettuce

1-2 carrots, grated

cooked chicken strips

Combine the ingredients for the spread in a food processor and blend to form a thick paste.

Spread the wrap with a layer of the bean spread. Arrange the lettuce, shredded carrots and chicken on top. Roll and fold to enclose the filling and cut in half diagonally. Wrap in greaseproof or wax wrap.

l This spread is ideal for use on sandwiches in place of butter. It also makes a great dip to serve with crudités in a lunch box.


Banana Yoghurt Muffins

Makes 12

250ml nutty wheat flour

250ml cake flour

160ml brown sugar

15ml baking powder

3ml salt

3 bananas, mashed

250ml plain yoghurt

1 egg

125ml oil

5ml vanilla essence

125ml chopped pecan nuts

Combine the flours, sugar, baking powder and salt in a bowl.

Combine the mashed banana with the yoghurt, egg, oil and vanilla and add to the dry ingredients. Mix gently to combine.

Lastly, fold in the nuts. Divide the mixture among 12 paper-lined muffin cups and bake at 200°C for 20-30 minutes.


Ham and mango baguette

125g smooth cream cheese

30ml mayonnaise

10ml lemon juice

3 spring onions, chopped

salt and pepper

1 French loaf

rocket leaves

3 slices of ham

Dijon mustard

1 mango, peeled and thinly sliced

Combine the cream cheese, mayonnaise, lemon juice and spring onions. Mix well and season.

Split the bread and spread each side with the cream cheese mixture. Arrange a layer of rocket on the bottom half of the bread. Spread each slice of ham with mustard and fold in half and arrange on top of rocket. Add slices of mango.

Wrap the baguette in greaseproof or wax wrap. - Saturday Star

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