{Recipe} Vegan Lunchbox Snacks

After last week’s booze-soaked, caffeine-fueled decadence, it’s time to re-focus on child-friendly recipes. 🙂

intropic1

Last week, a friend was lamenting the relentlessness of the school lunchbox routine. I can relate!

So, for those that suffer from periodic (or chronic) lunchbox loathing, I am featuring three recipes that may provide some much-needed inspiration.

1. Baked Crackers – Spelt and Spicy Wheat

2. Cinnamon Cookie Dough Bars

3. Crispy Edamame

At the end of this post, I have included links to other ‘lunchbox-friendly’ recipes on Made of Stars.

crackers1

Most store-bought crackers are heavy on sodium. Many contain palm oil (for info on why palm oil is not a cruelty-free food, see this post). Some contain undesirable additives.

These crackers are tasty on their own or teamed with a dip, such as hummus. My daughter enjoys them with avocado. They are simple to prepare, and my kids are enthusiastic about helping to make them. They particularly enjoy rolling and cutting the dough, and sprinkling the seeds on top.

I have included recipes for two different varieties:

Spelt Crackers

(Adapted from this recipe)

Quantity- 26 small crackers

**Ingredients**

1 cup wholemeal spelt flour

4 Tbsp water

1/2 tsp salt

1.5 Tbsp coconut oil (in liquid form)

1/4 tsp ground cumin

poppy seeds

sesame seeds

Method

1. Pre-heat the oven to 180C/350F.

2. Add the flour to a large mixing bowl. Add the cumin. Mix well.

3. Add the water to a small jug. Add the salt to the jug and stir well until salt is dissolved.

4. Add the oil to the jug, and mix. Then pour the liquid into the mixing bowl. Mix well with a wooden spoon.

5. As the flour begins to clump together, and becomes difficult to stir with the wooden spoon, use your hands to form the mixture into a dough. Work the dough until it becomes malleable.

6. Lightly flour the kitchen bench with additional flour, and use a rolling pin to roll the dough into a thin sheet.

7. It is preferable to have crackers that are roughly the same size (about 4.5 x 3cm). To achieve this, use a pizza cutter to cut the sheet of dough into a symmetrical rectangle. Retain the ‘off cuts’.  Cut the crackers with the pizza cutter, then place them onto a large, lined baking tray.

8. Repeat the process with the remaining dough (the ‘off cuts’). To obtain a consistent size, you can use a cut cracker as a guide.

9. Evenly space all of the crackers on the baking tray. Sprinkle with poppy seeds and sesame seeds. Use the rolling pin (or your fingers) to press the seeds onto the crackers.

10. Bake for 12 minutes.

11. Remove from oven and allow to cool before storing in an airtight container.

cutting1

***

Spicy Wheat Crackers

(Adapted from this recipe)

Quantity – 11 large crackers

**Ingredients**

1 cup wholemeal wheat flour

1/8 – 1/4 tsp cayenne pepper

1/4 tsp dried marjoram

4 Tbsp water

1/2 tsp salt

2 Tbsp coconut oil (in liquid form)

Poppy seeds

Sesame seeds

Method

1. Pre-heat oven to 180C/350F.

2. Add flour to a large mixing bowl. Add the cayenne pepper and marjoram. Mix well.

3. Follow steps 3-6 in the previous recipe.

4. If you want to make larger crackers (as we did), cut them into 7 x 5 cm rectangles, and bake for 14 minutes (otherwise follow steps 7-10 above).

5. Once cooled, store crackers in an air tight container.

crackerslast

***

bars1

Cinnamon Cookie Dough Bars

These bars are rich and decadent, and free of oil and refined sugar. They are a simple, yet satisfying snack.

I’m sure that regular readers will not be surprised when I reveal the creator of these fabulous bars.

Yes, it’s one of Dreena’s recipes. 😉

The bars consist of cashews, hemp seeds, shredded coconut, rolled oats, dates, and cinnamon. Sunflowers seeds are a good substitution for the hemp seeds. I like to use a combination of cashews and macadamia nuts.

I store the bars in the freezer. I adore their consistency when devoured straight from the freezer. You can freeze the entire slice uncut, and use a sharp knife to cut a slice as desired. However, I prefer to store it pre-sliced.

The recipe is available here.

bars2

***

edamame1

Crispy Edamame

All of the Tiny Vegans enjoy steamed, unshelled edamame -the type that is available in Japanese restaurants. Recently, I purchased a bag of frozen, shelled edamame. I baked them with nutritional yeast, and a sprinkling of salt and pepper. They were delicious!

Ingredients

2 cups frozen, and shelled edamame, thawed

1/2 – 1 Tbsp nutritional yeast (ie. savoury yeast flakes)

Salt

Pepper

Method

1.Pre-heat oven to 180C/350F.

2. Add thawed edamame to a large mixing bowl. Sprinkle with a small quantity of salt and pepper, then add 1/2 Tbsp of nutritional yeast. Mix well to coat the beans. Add another 1/2 Tbsp of nutritional yeast if desired.

3. Spread beans onto a lined baking tray. Bake for 20-25, until beans begin to brown and turn crispy.

4. Allow beans to cool, then store in an airtight container.

***

Little Baker adored these beans! For toddlers, omit the salt and pepper.

We added the leftover beans to a tofu and vegetable stir fry.

edamame2

***

Check out these vegan lunchbox posts on Made of Stars:

Gluten-free lunchboxes for school kids

A gluten-free lunchbox for a pre-schooler

Nut-free lunchbox snacks

More ‘lunchbox friendly’ recipes:

bars4

Banana Oat Bars

***

cupslunchb

Cucumber and Nori Cups

***

burger

Nutty Veggie Burgers

***

chickpeas

Tamari-roasted Chickpeas

***

pecan1

Pecan Date Nibblers

***

dateslice2

Cinnamon Date Slice

***

pancakelunchbox

Wholemeal Spelt and Chia Pancakes

***

What are your children’s favourite lunchbox snacks?  What are your favourite lunchbox snacks?

Ally

Each Monday, I feature a delicious vegan recipe (or three!) that is enjoyed by my own family  – I hope your family enjoys it too.

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About Ally
Mamma. Vegan. I blog at Made of Stars.

24 Responses to {Recipe} Vegan Lunchbox Snacks

  1. figandbasil says:

    Awesome ideas! thanks:)

  2. Sophie33 says:

    I love your 2 types of crackers, Ally! They look amazing & I will make those wholemeal spelt ones tomorrow! Thanks! Your roasted nooch edamame look crunchy & delightful! Yum!

  3. I wish my mom packed me bag lunches like this instead of a bologna sandwich smashed under the weight of an apple or orange. Oh well – I don’t brown bag it anymore anyway. Celeste 🙂

    • Ally says:

      Haha! Yeah, my kids eat more exciting lunches than I did as a child. Also, with the range of lunchboxes and insulated bags that are now available, no one needs to suffer with a squashed sandwich anymore. 🙂

  4. playlovevegan says:

    keeping this post for future lunchbox inspiration, oh and i am going to have to make the spelt crackers!

    • Ally says:

      Hi!
      Well we both know how good the nutty veggie burgers are! 🙂
      I had a few helpers for these crackers, so the seeds went everywhere! I might try adding sesame seeds to the mixing bowl next time. I think the chia would suck up too much moisture, so I won’t add those. We pressed the seeds on with a rolling pin but inevitably some fell off. Also, you can prick the crackers with a fork before adding the seeds. We didn’t do that, so some of ours puffed up, but that doesn’t bother us.
      Have fun!

  5. Brittany says:

    I don’t have any offspring, however I would eat these ALL to myself!! Those crackers look better than any store bought crackers!! Also the bars look better than Larabars..yup I said it!

    • Ally says:

      Haha! Thanks Britt. I like all these recipes too. I have never had a Larabar. I’m not sure if they are available in Australia. These bars are very moreish.
      The crackers are simple to make, and would be much quicker to make if you don’t have little helpers. 😉

  6. Linda says:

    Great ideas. Now that I have some free time, I’m getting right into making sure we all have healthy lunches – got a bit slack when my last couple of assignments were due. My kids both have exams and assignments at the moment, so I need to make sure they’re not eating junk food and drinking coffee to stay awake (of course, they’re big kids, so I can’t stop them drinking coffee!).

    • Ally says:

      Hi Linda!
      I thoroughly recommend the nutty veggie burgers. A friend and I had a cook-up at my place recently. We made a double batch of the burgers, and divided them. I cooked my share up, then froze them. I pulled the last two out of the freezer today. So much better than frozen supermarket burgers.
      The Cinnamon Cookie Dough bar is very moreish. So are the Tamari-roasted chickpeas.
      🙂

  7. narf77 says:

    An excellent post with lots of lovely recipes Ally, you rule! 🙂 Those crackers will be gracing my next bowl of soup 🙂

  8. Linda says:

    Yeah, my daughter makes a weekly (or more often!) batch of tamari roasted chickpeas – much cheaper than the Chick Nuts I used to buy! The veggie burgers sound good- and I have all the ingredients. Might make those tomorrow. My son is begging for Shepherd’s Pie tonight. I’m hungry!

  9. Starr says:

    Great snack ideas, Ally! That crispy edamame looks especially delicious (but then, I am addicted to nooch)… My best lunchbox snack idea? A banana or apple. Exciting, eh? 🙂

  10. Thomas says:

    Great snacks… I love the Crispy Edamame !! ! Where do you buy these from I have tried the local Asian Shop but they did not sell them 🙂 Enjoy your Sunday.. Beautiful day !!!

    • Ally says:

      Hi Thomas!
      Oh it’s a bit chilly this morning.
      I have also had trouble tracking down frozen edamame. We actually just stumbled upon them in a tiny Asian grocery/gift shop in Byron. They were selling shelled and unshelled. I was very happy to find them. 🙂

  11. Pingback: What Does a Vegan Kid eat at Kindy? | Play.Love.Vegan

  12. natarunmore says:

    Wow I need to bookmark this post!! My kids would love all of these! I think I’ve got the hang of breakfast, lunch, and dinner.. but snacks, especially for school is still uncharted territory. My oldest son starts school September 2014, I’ve got a year to try these out!

  13. Pingback: I have an Elephant on my lunchbox! | Play.Love.Vegan

  14. Pingback: {Vegan MoFo} A nut-free, gluten-free lunchbox for a vegan pre-schooler | Made of Stars

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