School kids love these treats. PHOTO: nata_vkusidey
School kids love these treats. PHOTO: nata_vkusidey nata_vkusidey

RECIPE: Lunch box snacks made easy

IT'S almost time to get back into the school routine.

If you're searching for some lunch box ideas or healthier alternatives to processed and packaged snacks, then look no further.

Tried and tested, rest assured these won't come back home in the bottom of the school bag.

Home-made healthy nut bars


  3/4 cup almonds  

  1/4 cup pepitas  

 2tbs sesame seeds  

  1/4 cup coconut flakes  

  1/4 cup brazil nuts  

 60ml coconut oil, melted  

 50ml honey.

METHOD: Roughly chop the nuts and place in a bowl along with the pepitas, sesame seeds, oil and honey. Mix well with clean hands and press into a greased and lined baking tray. Allow to set in freezer for one hour. Cut into bars and refrigerate afterwards. Optional: Add 3tbs of cacao powder to mixture for chocolate flavour or try roasting nuts before assembling. Makes 20 small bars.

Apricot, coconut and muesli bites


 2 cups nut-free toasted muesli

  3/4 cup dried apricots  

  1/4 cup pitted dates  

  1/4 cup honey  

 55g melted butter  

 1 cup shredded coconut.

METHOD: Place muesli, apricots, dates, honey and butter in a food processor and blend until well combined. Roll into bite size balls and coat in coconut. Refrigerate. Makes approx 20.

Milo bars


  1/3 cup self raising flour  

  1/3 cup plain flour  

  3/4 cup oats  

  1/2 cup coconut  

  2/3 cup brown sugar  

  1/2 cup Milo  

 1 egg  

 120g butter, melted  

 1tsp vanilla essence.

METHOD: Combine flours, oats, coconut, sugar and Milo in a large bowl. Mix through the butter, egg and vanilla, combine well. Press mix into a lined and greased baking tray. Bake at 170C for 15-20 minutes. Cool and slice into bars. Makes 10-12.

Coconut and sultana Weet-Bix slice


 120g melted butter  

 1 1/2 cups crushed Weet-Bix  

 1 cup coconut  

  1/2 cup brown sugar  

  1/2 cup sultanas  

 1 1/4 cups self raising flour  

 1 cup icing sugar  

 30ml lemon juice.

METHOD: In a mixing bowl combine the crushed Weet-Bix, coconut, brown sugar, sultanas and flour. Add the melted butter and combine. Line a baking tray with baking paper and pour in mix and flatten out with a spoon. Bake for 15 mins at 180C. Combine the lemon juice and icing sugar together and pour over cooled slice and cut into squares.

Chocolate rice bubble bars


 3 cups rice puffs  

 1 1/4 cups desiccated coconut  

 1 1/2 tbs cocoa powder  

 2tbs chia seeds  

  1/2 cup coconut oil  

  1/2 cup honey.

METHOD: In a large bowl, mix together the rice puffs, coconut, cocoa powder and chia seeds. In a pot melt the coconut oil and honey together on low heat until warm and combined. Pour over rice puff mix and stir with hands until well combined. Press into a lined baking tray 1-2 cm thick and refrigerate until set. Slice into bars. Makes 15-20 bars.