Banana Berry Breakfast Slice

In summer, we pretty much live on my Almond & Maple Granola for breakfast, served with Greek yoghurt, fresh berries and mango. But chilly winter mornings call for something a bit warmer – so it’s either porridge, or something else I can prep ahead and reheat. Like this Banana Berry Breakfast Slice.

I love how flexible this recipe is – I can use different nuts or seeds, different fruits, different milks, different flours… making it a great budget-friendly way to use what I have on hand. And it’s also a fabulous way to use up a couple of spotty bananas at the end of the week (because there’s only so much banana bread you can eat!)

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Rainbow Fruit Pizza

As we head towards Christmas, I know many of you are looking for recipes to make the day easier. How about making the day a little healthier too? This dessert pizza, with its delicious rainbow fruit topping, has all the appeal of a fruit-laden pavlova, without the sugar crash that comes after!

You can easily cook up the wholesome base in advance, ready to top with cream cheese and all that beautiful summer fruit. The kids and grown ups alike will love it!

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Spelt Pumpkin Scones

Last fortnight, I shared by Cheese & Chive Spelt Scones recipe, but by popular demand on my Instagram stories, I’m now doubling down on scones with my sweet pumpkin version.

My kids absolutely love these for afternoon tea or in their lunchboxes. I love that they get a little bit of extra veg in their day and it’s a great way to use up that random wedge of pumpkin hanging out in the fridge. In fact, if I find myself with some pumpkin and no plan to use it, I steam and freeze it in one cup portions ready to thaw and use in this exact recipe.

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Cheese & Chive Spelt Scones

I absolutely love scones. And while there’s not much that beats a warm fluffy scone fresh from the oven, topped with jam and loads of freshly whipped cream, the savoury version is pretty good too. These cheesy delights are quick to mix and bake. Cheese & Chive spelt scones make a perfect afternoon tea or lunchbox snack. They are also fantastic served as part of a ploughman’s lunch board with cheeses, pickles and cold meats, or as a delicious side to a bowl of warm soup.

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Lamington Balls – A perfect sweet treat

These delicious little morsels came about as I was trying to replicate a packaged snack we had found in the supermarket when my eldest two kids were little. We had found some bars that had a good ingredients list and I was happy to give them. Happy, that is, except when it came to the price tag. At over $5 for a pack of 5, there was no way these were going to make it into our regular snack rotation. So I took note of the ingredients and started playing around with different quantities until I came up with a recipe we were all happy with.

And so lamington balls were born. They are so fast and simple to make. I can have a batch of them whipped up within minutes. And by using organic and preservative free ingredients, I can also be sure that my kids won’t react to them. My youngest daughter absolutely adores them.

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Choc Chunk Muesli Bars

Muesli bars are a lunchbox staple for many kids. But unfortunately, many of the store-bought options are not the best. They can be loaded with sugars and flavours that don’t give our kids the best fuel for learning. And many of the simpler ingredient options have nuts, which are a school lunch no-no.

But finding a reliable muesli bar recipe that sticks together isn’t always easy either. My kids aren’t fans of dried fruit in baked goods, so I set about creating a choc chip muesli bar that I was happy with them taking to school. But I didn’t have choc chips, so I chopped up a block of chocolate instead, and these Choc Chunk Muesli Bars were born. Sweetened with dates and honey, these are packed with oats and seeds to give your kids longer lasting energy for their school day.

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everything cake

“Everything Cake” – A Lunchbox Winner

So, it seems that sharing a recipe here has slowed to become an near-annual event! Trust me when I say there are still things happening in the kitchen at FFF headquarters and that recipes are still being shared – but usually in the form of a quick comment on social media posts (so make sure you’re following me there). The process of posting to the blog seems to have fallen by the wayside. So I have undertaken to remedy that and to share more formally and more frequently here in the future. Starting with this happy experiment that turned into a lunchbox winner.

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Savoury Spelt Muffins

Savoury Spelt Muffins Two Ways

I have tried many times to bake a savoury muffin compatible with a fussy seven-year-old’s palate, but have never succeeded. So last week, when I decided to make a batch while clearing out some bits and pieces from the fridge, I fully expected that they would end up in the freezer with the other snacks that are acceptable to the rest of the family, but never destined for the lunchbox.

But I thought I’d try my luck anyway. We’ve had a few small wins lately with trying (and even accepting) some new foods, so I thought it worth it.

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