After last week’s booze-soaked, caffeine-fueled decadence, it’s time to re-focus on child-friendly recipes. 🙂
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.
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:
(Adapted from this recipe)
Quantity- 26 small crackers
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
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.
Spicy Wheat Crackers
(Adapted from this recipe)
Quantity – 11 large crackers
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)
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.
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.
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!
2 cups frozen, and shelled edamame, thawed
1/2 – 1 Tbsp nutritional yeast (ie. savoury yeast flakes)
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.
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:
Banana Oat Bars
Cucumber and Nori Cups
Nutty Veggie Burgers
Pecan Date Nibblers
Cinnamon Date Slice
Wholemeal Spelt and Chia Pancakes
What are your children’s favourite lunchbox snacks? What are your favourite lunchbox snacks?
Each Monday, I feature a delicious vegan recipe (or three!) that is enjoyed by my own family – I hope your family enjoys it too.