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Julie Goodwin’s Weet-Bix Lunchbox Snacks

A message from Julie Goodwin:
“I know what it’s like to pack lunch boxes for kids day in and day out, and how tricky it can be to come up with ideas to keep them interested, that are still healthy and no-fuss. I’m thrilled to team up with Weet-Bix to create some fun new recipes that will fit the guidelines and still keep the kids happy.”

Here are some recipes from her cookbook:

Hommus

Ingredients:

  • 2 Sanitarium Weet-Bix, crushed
  • 400g can chickpeas, drained
  • 2 cloves garlic
  • ¼ cup tahini
  • 1 lemon, juiced
  • Iced water
  • ½ teaspoon salt
  • White pepper

Method:

  1. Place the chickpeas, Weet-Bix, garlic, tahini, lemon juice and ¼ cup water in the bowl of a food processor. Blitz until smooth.
  2. Season with sale and pepper and then blitz again.
  3. Add iced water until the hommus is the desired consistency.

 

Bliss Balls

Ingredients:

  • 4 Sanitarium Weet-Bix
  • 12 Medjool dates, pitted
  • ½ cup shredded coconut
  • ¼ cup pepita seeds
  • ¼ cup chia seeds
  • 1 teaspoon vanilla essence
  • 3 tablespoons water

Method:

  1. Place all ingredients, except water into food processor and process until fine.
  2. Gradually add enough water while still processing until mixture comes together.
  3. Transfer mixture to bowl and mix well.
  4. Form mixture into balls. Store in refrigerator in a glass jar.

 

Samosa patties

Ingredients:

  • 4 Sanitarium Weet-Bix finely crushed
  • 500g potato, peeled and chopped
  • 500g sweet potato, peeled and chopped
  • ¼ cup grated cheese
  • ½ cup frozen peas and corn, steamed
  • ¼ teaspoon curry powder
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoon oil

Method:

  1. Place all potatoes in a saucepan an cover with water. Bring to boil then reduce heat and simmer until soft. Remove from stove, strain and mash.
  2. Place in a large bowl mashed potato, cheese, peas and corn, curry powder, salt and egg. Mix well.
  3. Form into tablespoon size patties and roll in crushed Weet-Bix.
  4. Heat oil in frypan and cook potato patties until golden on both sides.

 

Spinach parcels

Ingredients:

  • 3 Sanitarium Weet-Bix, crushed
  • 2 sheets of square puff pastry
  • 3 cups baby spinach leaves
  • 1 bunch shallots (spring onions, white and pale green parts), finely sliced
  • ½ cup grated tasty cheese
  • 5 eggs

Method:

  1. Preheat the over to 180°C and line a baking tray with baking paper.
  2. Lay out the pastry sheets and score into square quarters.
  3. In a large bowl, place the spinach leaves, cheese, Weet-Bix and 4 eggs. Stir to combine.
  4. Place 1/8 of the mixture onto each quarter of the pastry, keeping it neat and tidy in the centre.
  5. Brush the edges of the square with egg and draw the 4 points together in a peak.
  6. Pinch the seams of the pastry together, and brush the top with egg.
  7. Bake on the lined tray for 25 minutes or until golden brown and crisp.

 

Zucchini and Corn Slice

Ingredients:

  • 2 Sanitarium Weet-Bix, crushed
  • 2 zucchinis, grated
  • 1 large carrot, grated
  • 1 large onion, finely chopped
  • 420g can corn kernels, drained
  • 1 cup tasty cheese, grated
  • ½ cup self-raising flour
  • ½ cup olive oil
  • 5 eggs
  • ½ teaspoon salt

Method:

  1. Preheat over to 170C. Great and line a non-stick 20 x 30cm lamington tray.
  2. Combine zucchini, onion, carrot, corn, flour, Weet-Bix and cheese in a large bowl.
  3. Add oil and lightly beaten eggs, and mix. Season with salt. Pour into the lamington tray.
  4. Bake for 35- 40 mins until golden and set. Allow to cool slightly before cutting

 

Apple Crumble Muffins

Ingredients:

  • 4 Sanitarium Weet-Bix, crushed
  • 1 ½ cup wholemeal self-raising flour
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 425g can pink lady apple, drained and diced
  • 2 eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1 cup So Good Almond Milk

Method:

  1. Place 3 crushed Weet-Bix, flour, sugar, cinnamon and apple in a large mixing bowl.
  2. Combine egg, oil and almond milk in a separate bowl.
  3. Fold liquid ingredients gently into dry ingredients until just combined.
  4. Spoon mixture into lightly greased 12 hole muffin tray and sprinkle with the remaining one crushed Weet-Bix.
  5. Bake in a moderate oven, 180°C, for 30 minutes or until golden.

 

Download the cookbook here.

 

 

 

 

 

 

 

 

 

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