lunchbox snacks

This easy Weet-Bix and Milo Balls recipe will be a hit with the entire family! They are no bake and freezer friendly and are also a great treat for the kids lunchboxes. Thermomix instructions also included.

Easy Weet-Bix and Milo Balls Recipe

Weet-Bix

sweetened condensed milk (approximately one tin)

coconut

Milo powder

coconut (used to roll the balls in)

Place the Weet-Bix into a food processor and blitz until they are finely crumbed. Transfer into a large bowl.&nbsp;

Add the condensed milk, coconut and Milo powder and mix until well combined - don't worry, it will be sticky.

Use a teaspoon to scoop up the mixture and roll into balls.  Roll the balls in the extra coconut and place on a plate. Repeat until all of the mixture has been used.

Place the Weet-Bix and Milo Balls into the fridge for one hour to chill.

This easy Savoury Muffin recipe is a great way to get some extra veggies into the kids. These muffins are freezer friendly and both regular and Thermomix instructions included.

Easy Savoury Muffin Recipe

self raising flour (300 grams)

tsp onion flakes

cheese cheese

zucchini (grated)

sliced ham

eggs

extra virgin olive oil

milk (130 grams)

tomato (chopped)

salt and pepper

Line a 12 hole muffin tin with paper cases and pre-heat your oven to 180℃ fan-forced.

Place the self raising flour and onion flakes into a large bowl and add the grated zucchini, ham and grated cheese

In a jug, combine the eggs, oil, milk and salt and pepper and whisk to combine.

Pour into the bowl with the flour mixture and use a large spoon to mix to combine.

Divide the mixture between the paper muffin cases until they are around ⅔ full.

Finely dice the tomato and sprinkle on top of the muffins before placing them into the pre-heated oven to bake for 18 - 20 minutes or until cooked through when tested with a skewer.

Conventional Instructions

Place the cheese (which has been cut into 3 cm pieces) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Transfer to a new bowl and set aside until needed.

Without washing the bowl, place the zucchini (which has been cut into 3cm pieces) into your Thermomix bowl and mix for 5 seconds, speed 5.

Scrape down the sides of the bowl and add the self raising flour, onion flakes, ham (which has been torn into pieces) grated cheese, eggs, oil, milk and salt and pepper. Mix for 10 seconds, speed 5 on REVERSE.

Scrape down the sides of the bowl and mix for 5 seconds, speed 4 on REVERSE.

Thermomix Instructions

Whip up a batch of quick and easy Bacon &amp; Cheese Muffins using our famous 6 ingredient savoury muffin recipe. They&#039;re the perfect lunch box snack!

Bacon &amp; Cheese Muffins

(300 grams) self-raising flour

(80 grams) cheese (grated)

butter

(250 grams) milk (full fat)

egg (lightly beaten)

bacon

salt and pepper (to season)

Preheat oven to 180 degrees celsius (fan-forced). Line a 12 hole muffin tin with paper muffin liners (or grease lightly) and set aside. 

Sift the self-raising flour into a large bowl.&nbsp;

Add all the remaining ingredients and gently fold through with a metal spoon until just combined. 

Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden.&nbsp;

Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.&nbsp;

Conventional Method

Place the butter into the Thermomix bowl and melt for 3 minutes, Speed 2, 100 degrees. 

Add the chopped bacon and cook for 3 minutes, REVERSE, Speed 2, 100 degrees.

Add the remaining ingredients and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 

Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden. 

Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely. 

Thermomix Method

These easy Yeast Free Cinnamon Scolls are quick to make, require simple pantry ingrediets and can be ready within one hour!Both regulat and Thermomix instructions included.

Easy Yeast Free Cinnamon Scrolls

salt

milk (170 grams)

cinnamon

caster sugar

icing sugar

water

vanilla extract

Preheat the oven to 210 degrees and line an oven tray with baking paper.

Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.

Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.

Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.

Spread the softened butter over the dough, leaving a 2cm gap around the edges.

Combine the cinnamon and sugar in a small bowl and sprinkle generously over the top of the butter.

Starting at the long side carefully roll the dough until enclosed.

Cut into 12 slices – approximately 2cm thick.

Place on a baking tray, making sure you leave enough room to rise.

Bake in oven for 20 minutes or until golden brown on top and cooked through.

Let the Cinnamon Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.

Allow the Cinnamon Scrolls to cool for a further 5 minutes and enjoy!

This easy Banana and Chocolate Chip Muffins Recipe is a simple snack that is great for lunch boxes or as an after school treat. These muffins are freezer friendly and both  regular and Thermomix instructions are included.

Easy Banana and Chocolate Chip Muffins

self raising flour (2 cups)

caster sugar (3/4 cup)

milk (1 cup)

bananas (approximatley 150 grams)

chocolate chips

Line 2 x 12 hole muffin tins with paper cases (18 in total) and preheat your oven to 200 degrees celsius.

Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. If it hasn&#039;t quite melted, cook for a further 1 minute, 60 degrees, speed 2 until it has completely melted.

Add the self raising flour, sugar, cinnamon, banana pieces, vanilla essence, eggs and milk and mix for 12 seconds on speed 4.

Scrape down the sides of your Thermomix bowl and add 200 grams of the chocolate chips and use your spatula to gently stir through until the mixture has just combined.

Divide the mixture evenly between the paper cases until they are approximately 2/3 full and sprinkle over the remaining chocolate chips.

Place the trays into the oven to bake for approximately 20 minutes or until cooked through when tested with a skewer.

Place the butter into a microwave safe bowl and cook for 30 second spurts until it has just melted. Set aside to cool slightly.

Place the bananas into a large jug and use a fork to mash. Add the milk, eggs and vanilla extract and whisk to combine.

In a large bowl, add the self raising flour, sugar and cinnamon and stir to combine. Make a well in the centre.

Add the banana mixture and melted butter and use a large spoon to mix until just combined.

Add 200 grams of the chocolate chips and gently stir through - be careful not to overmix. It&#039;s ok to still have lumps in your mixture.

These homemade Vegemite and Cheese Scrolls are just like the ones you buy at Baker&#039;s Delight - but even better! They are yeast free, so you can have them ready to enjoy in less than an hour and both regular and Thermomix instructions are included.

Vegemite and Cheese Scrolls Recipe

flour

Vegemite (at room temperature)

tasty cheese (grated

Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.

Sift flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of bread crumbs.

Spread the vegemite over the dough and sprinkle most of the cheese over the top (set aside approx 1/4 cup)  leaving a 2cm gap around the edges.

Place on a baking tray and sprinkle with the remaining grated cheese.

Bake in oven for 25 minutes or until golden brown on top and cooked through.

Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.

Add the milk and mix for 7 seconds on speed 4 to combine.

Select the kneading function to knead the dough for 2 minutes

Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.

Soft and chewy, with just a bit of crunch, these muesli bars make a mighty satisfying breakfast or snack.

Muesli bars with honey and seeds

pepitas

quick oats (see

hemp seeds

fine sea salt

unsalted butter

natural almond butter (see tips above)

brown or coconut sugar

runny honey

Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.

Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).

Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.

Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.

Pour the butter and honey mixture over the oats. Stir well to combine.

Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).

Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).

Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.

Homemade 100% whole wheat cheese crackers that are even better than store bought! Just blend everything together, roll out and bake. Only 5 ingredients!

Whole Wheat Cheese Crackers

cheddar cheese (grated)

whole wheat flour (or whole spelt flour)

onion powder

Preheat your oven to 350°F (175°C). Combine all of the ingredients in a food processor, and run until it forms a ball. It should take about two minutes.

Then you can roll it out (I do it between two Silpats) or refrigerate it for about 30 minutes so that it'll be easier to handle. You can also roll it out on a lightly floured surface. Roll the dough to about an eighth of an inch. I like to sprinkle mine with some table salt, but I like them really salty.

Cut shapes however you wish, and then with a skewer, prick a small hole in the middle to prevent them from puffing up.

Spread them out on a piece of parchment paper or on a Silpat, leaving just a little room for them to grow.

Baking time will depend on the size of your shapes, but my mock Cheez-its took 8 minutes. They should just be turning brown at the edges. My elephants took around 13 minutes.

Store in an airtight container for up to 1 week.

I just made these for the first time and they came out amazing!  I used bento cutters to cut them into little animal cracker shapes and my three year olds gobbled them up as fast as I could bake them.  The only substitution I made was the onion powder.  I didn't have any so I used a bit of tzatziki seasoning mix instead.  They were so delicious.  I'm using the past tense because they are all long gone already.

I found this recipe while perusing your website. I've made these twice and printed your recipe for a friend.  I am so happy to find a good recipe I can make at home so I don't have to worry about food coloring and additives in the store bought kind.  I used sorghum and rice flour and they turned out fantastic!!!  Thanks for the terrific recipe, Amy!!

Thanks for this recipe!  So simple!  My 19 month old is allergic to all grains so I subbed chick pea flour.  I also used his favorite mozzarella cheese and alphabet cookie cutters.  I left out the garlic powder as he has many other food allergies so I wanted to keep it simple.  They turned out great!  He's never had "real" crackers before because of his food allergies.

I'm reading this, thinking that also other flavorings like pizza or sour cream and onion or herbs and spices could be added too.. like hot with cruched red pepper and salt... even garlicy ones with white cheddar and parmesean....


I can't wait to make the recipe.... I was recently informed that store bought cheese crackers have in a nasty preservative that is really bad for us...

Top 8 lunchbox snacks recipes from across the web

The most viewed lunchbox snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Weet-Bix and Milo Balls Recipe

Easy Savoury Muffin Recipe

Bacon & Cheese Muffins

Easy Yeast Free Cinnamon Scrolls

Easy Banana and Chocolate Chip Muff...

Vegemite and Cheese Scrolls Recipe

Muesli bars with honey and seeds

Whole Wheat Cheese Crackers

Top 8 lunchbox snacks recipes from across the web

The most viewed lunchbox snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Weet-Bix and Milo Balls Recipe

Easy Savoury Muffin Recipe

Bacon &amp; Cheese Muffins

Easy Yeast Free Cinnamon Scrolls

Easy Banana and Chocolate Chip Muff...

Vegemite and Cheese Scrolls Recipe

Muesli bars with honey and seeds

Whole Wheat Cheese Crackers

The most viewed lunchbox snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Bacon & Cheese Muffins