I wanted a new school lunchbox recipe, so I took a regular slice recipe and mucked around with it. I wanted to put protein into it to give my kids some staying power at school. The result is an awesome school lunchbox recipe that is nutritious and, most importantly, yummy.
Protein will help them to last longer when it comes to concentration but since nuts are banned in schools, I needed to get creative.
The Thermomix made it really easy and fast for me to whip this up. Of course, you can do it the regular way too.
There are healthier school lunchbox recipes out there (without the sugar and maple syrup), but this one is still pretty good health-wise.
I believe in moderation and I know so many children are given processed and packaged foods at school which aren’t as wonderful as this homemade recipe. Where possible, I try to make things for their lunches instead of purchasing because that way you always know what’s going in it.
Importantly for a school lunchbox recipe, this is quick to make! Quite literally I was throwing handfuls of things into the Thermomix and I was done in minutes.
I would not have attempted this without Thermie but that’s just me – Thermie keeps it easy and quick for me with minimal washing up – everyone wins!!
Use a 30cm x 20cm slice tray to make roughly 30 pieces of slice.
Anzac Slice with Blended Seeds School Lunchbox Recipe
Ingredients:
Handful of linseeds
Handful of sunflower seeds
Handful of pumpkin seeds
250g softened butter, cut into cubes
260g brown sugar
4 Tblsp maple syrup (or for a more Anzac flavour, use golden syrup)
1 tsp bicarb soda
220g rolled oats
140g dessicated coconut
200g plain flour or plain gluten-free flour
Extra mixed seeds, reserved
Method:
- Preheat oven to 180 degrees Celsius.
- Line your slice tray with baking paper or butter it up.
- Blend linseed, sunflower seeds and pumpkin seeds in Thermomix for 30 sec on speed 10. (Alternatively, use a food processor, high speed blender or coffee grinder.)
- Place butter, brown sugar and maple syrup in your Thermomix. Put it on speed 2 for 2 mins at 100 degrees Celcius. Increase time at the end if all the butter isn’t melted. (Alternatively, melt together in saucepan over low heat, then mix in remaining ingredients before pressing into slice tray.)
- Add bicarb of soda and blend for 10 seconds on speed 3.
- Add rolled oats, desiccated coconut and plain flour (I used gluten free) and your reserved seeds (you can use more or fewer seeds – just change the amount of flour – so more seeds = less flour and vice versa. You want the quantity of the extra seeds + flour to = 240g.)
- Press mixture into the tray and cook on 180 degrees for 20 minutes.
- Leave in tin to cool before cutting.
Nutritional info:
Will you be making this school lunchbox recipe? Let us know how you go in the comments below!