A Perfect Pantry

It’s getting harder and harder to find snacks, treats and meals to satisfy our little people for their little tummies and their lunch boxes. You have to take so many things into consideration; school rules on foods, allergies of others, will it spoil, will they eat it, how long before they’re bored of it? Etc. So here I share three lunch box & freezer friendly recipes to try for your little one’s. Oh, some big kids (my husband) love to take these lunch box fillers to work too.

Pumpkin, Honey, Yogurt Muffins

My family love these Pumpkin, Honey, Yogurt Muffins, they are perfect to pack for school/work lunch boxes, breakfast, a snack or with a cuppa and a seriously easy to make.

INGREDIENTS

• 250g Pumpkin (softened)
• 2 Cups Self Raising Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Ground Ginger
• 1/3 Cup Honey
• 3 Tablespoons Butter (softened)
• 2/3 Cup Plain Yogurt
• 3 Eggs
• 250ml Water

Tip: to soften pumpkin, cut into cubes and place in a microwave safe bowl and cover with water and cook on 3 minute intervals until soft.

DIRECTIONS

1. Pre-heat the Kambrook Air Chef to 180°C for 5-10 minutes.
2. Place all the ingredients, except the 250ml water (to be placed in the base of the Air Chef), into the Kambrook Food Processor with the Chopper blade inserted. Whizz until smooth. You’ll be amazed that it will be done in less than 1 minute. This is a dense muffin.
3. Add the water to the Air Chef basket: this is done to stop the muffins from drying out. Scoop your mixture into small baking tins to about ¾ full and carefully place into the Air Chef basket. Bake on 120°C for 35 minutes. Remove and allow to let cool before serving.

Tip: Use an ice cream scoop to divide mixture into the baking tins for an easier job.

Bananies

Bananies are a mix between a dense cake and a brownie and named by the biggest kid in the home, Therance (my husband). Bananies generally keep for 4 days due to the bananas, but they freeze great. So what I do is make a batch or two and keep enough out for a few days and the rest I pop into the freezer in zip locked bags. Each layer is separated with baking paper. They thaw out nicely, making them perfect for lunch boxes.

INGREDIENTS

• 60g Unsalted Butter
• 110g White Cooking/Baking Chocolate
• 2 Medium Bananas
• ½ Cup Raw Sugar (any grainy sugar should be fine)
• 1 Egg
• ¼ Teaspoon Sea Salt
• 1 Teaspoon Vanilla Extract
• 1 Cup Plain Flour

DIRECTIONS

1. Place the butter and white whocolate into a microwave safe bowl and microwave 30 seconds, stop and stir and repeat until will melted and combined.
2. Using the Kambrook food processor with the chopper blade, place the all the ingredients including the butter and chocolate mixture into the processing bowl and let it work it’s magic. It shouldn’t take more than 1 minute to get a lovely consistency.
3. Line the Kambrook slow cooker with baking paper and pour the Bananies mixture in. Cook on High for 2 hours or on Low for 4 – 5 hours. Place a clean dry tea towel between the slow cookers ceramic bowl and lid to catch the condensation.
4. To know if it’s cooked, poke the centre with a skewer or knife and if it doesn’t stick, it’s done. Allow to cool and cut into desired sizes. I cut mine into about 1 ½ inch bite sized pieces and pop 2 into Miss Ashley’s lunch box for school.

Tip: you can melt the chocolate and butter in a double boiler way over the stove.

Tip: there is no need to spray the baking paper or slow cooker.

Sunshine Muffins

Looking for something that is packed with goodness that will keep the kids going at school? One Sunshine Muffin will keep their tummies full till home time, lunch box and freezer friendly, prepped in the Kambrook X Blade Pro Food Prep System and Baked in the Kambrook Air Chef. They are a dense muffin so for small tummies I only make small ones and are even yummier cut in half with some Avocado in the middle.

INGREDIENTS

• 2 cups Self Raising Flour
• ½ cup Polenta
• 300g Pumpkin (softened)
• 1 cup Parmesan Cheese (grated)
• 50g Butter (Melted)
• ½ teaspoon Onion Flakes
• 2 Eggs
• Pinch of Salt
• 1 teaspoon Baking Powder
• 1 cup Milk
• 1 cup Corn Kernels
• 1 cup Bacon (diced/chopped)

DIRECTIONS

1. Add the self raising flour, polenta, softened pumpkin, parmesan cheese, melted butter, onion flakes, eggs, salt and milk into the Kambrook food processor with the chopper blade inserted and “chop” until an even consistency is achieved.
2. Carefully remove the chopper blade and using a baking spatula, fold in the corn kernels, bacon and baking powder.
3. Preheat the Kambrook Air Chef to 180° for 5-10 minutes.
4. Fill 4 small baking tins, ¾ full of the Sunshine Mixture and carefully place into the Air Chef basket. Bake on 140° for 25 minutes.
5. Allow to cool and enjoy.

Tip: Add a handful of coriander or parsley during the chopping process.

Recipes created and shared by Jeanine Vidot.

Hi there, my name is Jeanine......"hello Jeanine" and I am......, I am a mother, wife, sister, aunt, daughter, friend and to some an enemy (don't worry we all have them) I'm also me. I'm Australian born to Seychellois parents and married to a gorgeous bit of eye candy from Seychelles, he does have a name, Therance and we have two cheeky little girls, our A to Z, Ashley and Zahra. Everyday Mum is my personal blog on many things encountered in my everyday life as a mum and as a plain human being.

Here are my links:

Blog | Facebook