I’ve had a lovely weekend with my Brisbane based sister, sewing and cooking and solving the problems of the family and the world. And as…
This is a dense cake, almost the texture of a steamed pudding – which means it survives well being bounced around in a lunch box.
This week’s Challenger uses pecans and apple (both in season) and a secret ingredient – beetroot.
Pears are in season, and Bartlett pears (perfect for cooking) are starting to appear at our local Farmers Market. Where I live, we don’t get enough chill factor for pears, but luckily, within our 100 mile limit (as the crow flies) there is good pear growing district up on the Tablelands.
This is an adaption of a classic recipe that is usually a bit too sweet and gooey to be suitable for lunchboxes.
This was voted by the Muesli Bar Challenge kids as their favourite of the whole year.
This recipe was my son’s all-time favourite lunch box baking for all of his high school years. Unfortunately for him, there is only a small window of opportunity when both apples and passionfruit are in season.
My kids christened these “Slightly Healthy Lunchbox Choc Chip Cookies” because they couldn’t believe they were actually healthy.
There are several bits of this recipe that don’t seem right and you’ll just have to trust me! It has no sugar, no butter or oil, only 5 ingredients (not counting water), and though it takes an hour to bake, it takes only 10 minutes to make.