Everybody loves a brownie, right? This version has the bonus of some sweet potato added in to make you feel smug, and it also adds to the richness and fudgy texture. These brownies are super fast to whip up and are a perfect way to use up some leftover sweet potato. A perfect quick dessert or after school treat.
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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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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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These roasted chickpeas are a super easy, high-fibre and protein snack. They can make a great allergy-friendly replacement for nuts, and are a much healthier option than chips. They are great for kids’ lunchboxes or on grazing platters. They are also fabulous to use as croutons in salads or soups to add a bit of crunch.
They are so cheap and easy to make. And you can flavour them in loads of different ways. I have included the three most popular flavour combos in our house, but feel free to use your imagination and come up with your own flavourings.
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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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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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Pancakes are the ultimate family-friendly breakfast. They’re quick to make, everyone loves them, and you can make so many different variations, no-one will ever get sick of them!
So having a good pancake recipe up your sleeve is invaluable. This is mine.
This is quite possibly my favourite out of the cake recipes I’ve developed over the years. It reminds me of those good old fashioned date rolls made by the CWA ladies you could buy at the local fundraiser cake stall (and you could totally sub the figs for dates if you prefer that flavour).
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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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I love fritters. They are such an easy way to use up bits and pieces and create a tasty meal for a meatfree dinner or for lunchboxes. I also looooove haloumi. So a mix of a couple of my favourite veggies and some of that salty, squeaky deliciousness was bound to be a winning combo.
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