Once you’ve given this recipe a go, try a different combo of Notella and Banana Wraps. Yum!

Get the kids in the kitchen to help make them!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Raw Honey
Nut butter
Cinnamon
Coconut Oil

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Golden Honey & Ricotta Wraps

Author Brenda Janschek

Ingredients

• 8 slices of Mountain Bread
• Raw Honey
• Fresh Ricotta
• Banana sliced
• Nut butter
• Cinnamon
• Coconut oil ghee or butter for frying

Instructions

• Lie Mountain Bread on kitchen counter
• Spread honey and nut butter at the end of each slice
• Next spread the ricotta cheese
• Place slices of banana on top
• Sprinkle with cinnamon
• Roll it up remembering to fold in the ends as you go
• Heat coconut oil, ghee or butter in large frying pan on medium heat, when hot fry the rolls for approx 3 minutes each side or until lightly golden.

TO SERVE

• Allow to cool slightly and serve warm with a side of sliced fruit or berries

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free, sweet and savoury recipes that have all been kid-tested and approved, and take the guesswork out of what delicious, healthy food to pack your kids for lunch!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise, feel free to pm me your photos via Facebook.

Some other easy breakfast ideas you might like are Gingerbread Smoothie and Brenda’s Big Batch Bircher Muesli. 

The netball representative carnivals are high intensity. They involve 7-8 half games in one day, preparing the girls for the big finale that is the 3-day State Netball Championships!

The players aren’t really that hungry throughout the day, which is natural as they’re keeping their energy for playing, not digesting, but they still need to eat and drink to help prevent fatigue, keep them focused and keep their energy steady.

In our Under 13’s age group, at the coaches request (yay!), all the parents pitch in to make sure there is an array of healthy snacks and food for the girls to eat between games.

Small protein and carb snacks are ideal which was how these Cookie Dough Energy Balls were born. As well as the fact my daughter’s main motivation to bake weekly is the allure of eating the leftover batter in the bowl at the end!

The combination of ingredients provide the perfect boost for the girls, all wrapped up in delicious, easy-to- eat little bites.

I have made a few batches of this since I created the recipe a couple of weeks ago and I can’t keep my kids hands off them (or mine!).

While most of us won’t be able to pack these in our school lunchboxes due to the nuts, my Easy Wholefood Lunchboxes recipe ebook is filled with nut free sweet and savoury recipes, like Apricot, Orange and Coconut Bliss Balls and Chocolate Tahini Oat Bites …

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Desiccated coconut
White chia seeds
Almond meal
Peanut butter
Raw honey
Milk
Sea salt
Vanilla extract
Dark chocolate chips

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Cookie Dough Energy Balls

Prep Time 15 minutes

Author Brenda Janschek

Ingredients

• 1 cups rolled oats or you can just use oat flour
• 1/2 cup desiccated coconut
• 1 tablespoon white chia seeds optional
• 1 cup almond meal
• 1/2 cup smooth peanut butter
• 1/4 cup raw honey
• 1 tablespoon milk I used almond milk
• pinch sea salt
• 1/2 teaspoon vanilla extract
• ¼ cup unsalted butter
• 1/3 cup mini dark-chocolate chips

Instructions

• In a food processor, grind oats, coconut and chia seeds (if using), until finely ground.
• Add peanut butter, honey, almond meal, salt, vanilla, butter and milk. Process again until it's all mixed together well.
• Stir through choc chips
• Roll tablespoons of the dough into balls, if rolling proves difficult, press into balls using the palm of your hand.
• Store in refrigerator. Can be frozen.

Notes

Time Saving Tip: Alternatively you can line a shallow square or rectangular baking tin with baking paper and press the dough into the tin, pop in freezer to set, then cut into bars.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Raw Cacao Balls  and Chocolate Orange Truffles

Bren x

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

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Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead.

And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

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Quiche Lorraine with Kale

Servings 6

Author Brenda Janschek

Ingredients

• 200 grams spelt flour
• 100 grams butter
• 1/4 teaspoon salt
• 60 grams chilled water
• 200 grams bacon or ham chopped
• 200 grams cheddar cheese grated
• 7 eggs
• 200 grams pouring cream
• 2 cups kale finely chopped
• sea salt and pepper to taste
• pinch ground nutmeg

Instructions

• Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
• Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
• Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
• While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
• Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
• Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
• Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
• Once cooked remove from oven and remove baking paper, pie weights or beans.
• Lower oven temperature to 180 degrees C.
• Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
• Bake for 30-40 minutes or until golden brown and firm.

Notes

This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x

I personally adore dates which make up the base of most bliss ball recipes, but I am often asked if I have a recipe with a replacement for dates and which are nut-free and I always send across this Raw Cacao Ball recipe which uses desicatted coconut instead of dates.

With 5 simple pantry ingredients these make a quick, delicious, portable snack perfect for the school lunchbox, to throw in the gym bag, or as an afternoon snack.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Desiccated Coconut – full of fibre and good saturated fats (the medium-chain kind) which make you feel nice and full, and coconut has anti-bacterial, anti-viral and anti-fungal properties.

Cacao powder – a raw and unprocessed superfood that contains iron, fibre, zinc, potassium, calcium. The anti-oxidants can help your body decrease inflammation and slow cortisol (stress hormone) production, stimulating feelings of wellbeing and euphoria. Cacao is known to lower blood pressure, adding to a feeling of calm. NB: Cacao contains theobromine which is a mood enhancer so I don’t recommend it for kids under 2yrs of age.

Coconut oil – boosts HDL cholesterol (our good cholesterol), high in anti-oxidants also, antimicrobial. Balances blood sugar and detoxifying. The fatty acids in coconut oil help the hormones get to where they want and need to go in the body, and so support the creation, processing and elimination of estrogen and progesterone, leading to hormonal balance.

Raw honey – contains beneficial compounds such as pollens, enzymes and anti-oxidants, full of vitamins and minerals.

Maple syrup – contains lots of zinc plus other vitamins and minerals which have cardiac benefits.

Vanilla powder– contains anti-oxidants, calms the nervous system, fights infections.

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

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Raw Cacao Balls

Gluten-free, nut-free, dairy-free

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• 2.5 cups desiccated coconut
• ¼ cup coconut oil
• 1/4 cup of raw honey or pure maple syrup or rice malt syrup add up to 1/3 cup of sweetener if needed
• ½ cup cacao powder
• 1 teaspoon pure vanilla extract or vanilla powder

Instructions

• Put all the ingredients into a food processor and whiz them together well (If you don’t have a food processor try mixing all by hand)
• Mixture should be wet but not soaked. If you find it too wet just add extra coconut and mix; too dry, add more oil
• Roll the mixture into tablespoons size balls with your hands then roll the ball into shredded coconut and place them on a cookie tray
• Pop them in the freezer for approx 20 mins or until they set (doesn’t take long)
• Either store in the freezer (where they become firm, but not frozen) or the fridge

Notes

If popping into lunchbox, ensure you do so with an ice-brick otherwise they will 'melt' due to the coconut oil

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Chocolate Orange Truffles and Brenda’s Breaky Balls. 

Bren x