Kids Lunchbox Club - Choc-Oat Slice

I think its quite possible that "Kids Lunchbox Club" needs to be re-named....... 

because whenever I make something for my daughter's lunchbox - it usually ends up going to work in my husbands lunchbox too!  

So feel free whenever necessary to call these treats "Husbands Lunchbox Club" ;-) 

Whatever you call them though, I guarantee everyone in your home will love this Choc-Oat Slice. It is so delicate, with a hint of coconut flavour but without the added fat of coconut. Sweetened just enough to satisfy yet so very rich and tasty.

You'll need:
 
1 cup oats
1 cup wholemeal self-raising flour
1/3 cup cocoa
1/3 cup brown sugar
50g dark chocolate (optional)
1/3 cup brown rice syrup
1/2 cup apple sauce
1/4 cup plant-milk (can substitute water if you prefer)
1 teaspoon coconut essence

In a large mixing bowl combine the oats, wholemeal flour, cocoa, and brown sugar.
If using the dark chocolate chop into little pieces, and stir through the dry ingredients.
Pour the brown rice syrup into a microwave safe jug and warm for 30 seconds until the syrup is slightly runny.
Make a well in the middle of the dry ingredients and pour in the rice syrup, apple sauce, milk and coconut essence. 
Gently fold the wet ingredients into the dry ingredients. Do not overmix. 
When mixture is just combined, pour into a 20cm square baking pan.
Bake in a preheated 180C oven for 25 minutes.
Allow to cool in the pan for 5-10 minutes before removing to slice into squares.

 (Makes 16 squares)

 

Maybe I need to remove the no grown-ups allowed bit ;-)

Christmas Drink #9 - Christmas Time Tea Punch

Drink #9 - Christmas Time Tea Punch

I love punch - and recently I've discovered the amazing taste that adding cold tea can create. Here's a great festive punch that everyone can enjoy.

I suggest brewing the tea the night before & then storing it in the fridge overnight to chill.

 

In a punch bowl combine equal quantities of:

Chilled white tea (any flavour - I used peach -                 1 bag per 250ml water, brew as normal)
Lemonade
Orange juice

Top with ice, torn mint leaves & frozen raspberries.


The red & green on top looks very festive & the raspberries will melt into the punch & make a lovely red colour.

 I know I said that last time would possibly be the last of my Christmas creation pictures but I couldn't resist showing this one either:

They are my fudgey slice (minus the nuts) topped with icing & rapsberries. So easy and yet they look amazing on the Christmas table (even if I must say so myself!!!).

Fudgey Okara Slice

This slice is so tasty! Very easy to make & is a great healthy treat.
You can use any form of plant-milk pulp that you like!

Grind one tablespoon flax seeds and add 4 tablespoons water and set aside in the fridge.


Combine in a bowl:
1 1/2 cups okara (or other plant milk pulp) This is about 2 batches! 
1/2 cup apple sauce
1/4 cup brown sugar
1/4 cup cocoa powder
1 teaspoon vanilla

Stir until all ingredients are well combined. 
Add the flax egg and stir well. 

You'll need 1/2-3/4 cups wholemeal flour.  This will depend on how moist your pulp is.
Add 1 teaspoon baking powder to the mixture,  add 1/4 cup of the flour at a time, and stir gently between each addition. You want the mixture to hold together but still be quite sticky and thick.

Pour mixture into a lined square baking tin.
Crush 1/3 cup macadamia nuts in a plastic zip lock bag. Shake macadamia crumbs over the slice & press in gently with your hands. 

Bake at 200C for 25 minutes until mixture is cooked through, you can test with a skewer.
Allow to cool before slicing.
Slice into squares and serve.

Apple Raisin Oat Slice

This slice suits EVERYONE!
Nut allergies - no worries

Gluten intolerant - no worries

Allergic to soy - no worries

Dairy intolerant - no worries

Egg allergy - no worries

And would you believe that is still tastes soooooo good!!!

You'll need:

1 1/2 cup oats

1/2 cup raisins

1/2 cup flax seeds

3 apples

1 teaspoon vanilla

1 teaspoon cinnamon

egg replace, to equivalent of 2 eggs

1 1/2 cups rice milk

Grind the flax seeds and combine with the oats and raisins. Core the apples & grate them into the dry ingredients. Add the remaining ingredients and combine well.

The mixture will be quite wet.

Pour into a lined 25cm square baking dish and press mixture down well.

Bake at 160C for one hour until lightly golden brown on top.

Cool in the tin - then remove and cut into bite size squares with a serrated knife.

 

Date & Coconut Slice

This is made in 3 parts.
Its a little time consuming & fiddly but oh so worth it!

For the base you'll need:
1 cup plain flour
100g nuttelex.

For the filling you'll need:
1 cup dried dates
1/2 cup brown sugar
1/2 cup dessiccated coconut
1 tablespoon corn flour
1 teaspoon vanilla extract

For the topping you'll need:
30g walnuts
2 tablespoons shredded coconut (you can use desiccated if you wish but the shredded looks great as a topping!)

Line a 2cm square cake tin with baking paper.
Preheat your oven to 180C.
Put the flour into a mixing bowl & add the nuttelex cut into bite size pieces. Use your hands to rub the nuttelex into the flour until the mixture is crumbly.
Push the mixture into the lined cake tin and press down firmly.
Bake in the oven for 13 minutes (it won't look cooked or very golden - that's ok!).
Chop the dried dates into little pieces & place into a saucepan. Pour boiling water over the top of the dates until just covered. Place on the stove & bring to the boil & then simmer until nearly all the water is dried out - takes about 10 mins. Remove from heat & drain any excess water.
Place dates, brown sugar, desiccated coconut, corn flour & vanilla into a mixing bowl & mix well.
Pour the date mixture over the base. Spread until evenly coated.
Place the walnuts in a sandwich lock bag. Zip shut & then crush with a meat mallet!!! You can make the crumbs as small or large as you like. Add the shredded coconut to the bag and mix well.
Sprinkle the coconut/walnut mixture over the top of the date filling & lightly press down til its just into the date mix.
Bake in the oven for a further 15 minutes or until lightly golden on the top.
Allow to cool before cutting into bite size squares.