Keep little tummies happy with these three lunchbox snack ideas that are tasty, fuss-free and parent-approved. 

 

Pinwheels  

Makes: 20  

Ingredients  

Flour, for dusting 
½ cup peanut or almond butter 
½ tsp cinnamon 
¼ cup brown or treacle sugar, or honey   

Method  

1. Ona lightly floured surface, roll out puff pastry into a rectangle about 3-4mm thick.   
2. Combine nut butter, cinnamon and sugar or honey.  
3. Spread mixture evenly over pastry, leaving a 2cm border on the long side furthest from you.   
4. Roll pastry up into a log, starting from the longest side.  
5. Chill pastry in the fridge until firm. 
6. Preheat oven to 200°C. Line a large baking tray with baking paper.   
7. Slice pastry roll into 20 rounds. Arrange on the baking tray, leaving 2cm between each round.  
8. Bake for 12-15 minutes until golden.   
9. Remove from oven and sprinkle with extra cinnamon sugar if you like.   
10. Cool completely before packing into an airtight container.

  

Recipes & photos courtesy of Fresh Living Magazine 

 

Oh-so-cheesy muffins 

Makes 12   

Ingredients 

3 Tbsp (45ml) melted butter
3 cloves garlic, grated
2 cups (400g) self-raising flour
½ tsp (2.5ml) salt
Milled pepper
1 large egg
⅞ cup (220ml) milk
⅓ cup (80ml) sour cream
⅓ cup (80ml) canola oil
Handful of parsley, chopped 
1-2 sprigs thyme and/or rosemary, leaves picked and chopped
2 cups (400g) grated mature Cheddar
1 cup (110g) mozzarella, cubed  

 

Method 

1. Preheat oven to 180°C. 
2. Mix together butter and half of the garlic.Brush a 12-hole muffin pan with the garlic butter and reserve leftover butter for topping. 
3. Sift the flour into a large mixing bowl. Season with salt and pepper. 
4. In another bowl, whisk together the egg, milk, sour cream, oil, herbs and remaining garlic. 
5. Mix the wet ingredients into the dry ingredients, then add in Cheddar (reserving about ½ cup for topping.)
6. Use an ice-cream scoop to portion the mixture into the muffin tray. 
7. Stuff the mozzarella cubes into the centre of the batter. 
8. Drizzle with remaining garlic butter and sprinkle with reserved Cheddar. 
9. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. 
10. Serve warm or cool completely before storing in an airtight container for up to 4 days. 

  

Words: Lichelle May 
Photographs: Zhann Solomons 

 

No-bake power balls 

Makes 22-25 // Total Time 30 min 

Ingredients 

⅓ cup peanut butter 
⅓ cup honey or syrup 
1 cup rolled oats 
½ cup desiccated coconut 
½ cup almond flour 
½ cup dark chocolate, almonds or dried cranberries, chopped  

Top Tip: No almond flour on the shelf? Simply blitz a handful of almonds until it resembles flour. 

 

Method 

1. Combine the peanut butter and honey or syrup in a bowl. 
2. Stir through the remaining ingredients until combined. 
3. Place the mixture in the fridge for 15 minutes to chill. 
4. Use a tablespoon to scoop portions of the mixture. 
5. Rolla portion between the palms of your hands to shape it into a ball. Repeat this process until you have 22-25 power balls. 
6. Store them in an airtight container for up to 15 days. 

Top tip: When you get to Step 2, you can fold in all sorts of dried fruit and nuts depending on what you think is yummy. 

 

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine, Zhann Solomons