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Savoury Buckwheat Crackers

Savoury Buckwheat Crackers

Buckwheat Crackers

Buckwheat Savoury Crackers

Gluten free crackers that are perfect for your weekend cheese platter, or for the kids lunchbox during the week!
Course Appetizer, Snack
Cuisine Australian
Keyword buckwheat, cracker, rosemary, savoury
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Servings 6

Ingredients

  • 2 cups Buckwheat flour
  • 1.5 Tbsp Flaxseed meal
  • 1/3 cup Sesame seeds
  • 2 tsp Rosemary
  • 1 tsp Garlic salt
  • 3 Tbsp Olive oil
  • 8 Tbsp Cold water

Instructions

  • In a bowl combine the flour, flaxseed, sesame seeds, rosemary (fresh or dried!) and garlic salt. Stir in the olive oil. Then add cold water 1 Tbsp at a time until it forms a smooth dough. Form the dough into a ball and wrap in cling film and refrigerate for 30min-1hr.
  • Preheat the oven to 180C. Roll out the dough on a piece of baking paper until it is 2mm thick. Trim to make sides straight. Slide baking paper onto a baking tray. Use a large knife to cut dough into desired cracker size. Repeat with any remaining off cuts of dough.
  • Bake in the oven for 20-25min. All to cool completely.

 

 

Like this recipe? Why not try some other delicious lunch box additions!

2 Ingredient Pizza Dough

2 Ingredient Pizza Dough

Pizza has NEVER been so easy!! With just 2 ingredients and 5mins you can make your very own  dough. So there is no reason not to whip it up for a Friday night family pizza night!

2 ingredient pizza dough I like to set out all the toppings and make mini pizza’s so that everyone can choose exactly what goes on theirs! This not only stops the fights, but also empowers your kids to have choice over what they eat!2 ingredient pizza dough

Pizza has always been one of the foods referred to as ‘bad’ or ‘unhealthy’ but this is anything but! So this is the perfect meal to practice quitting the negative talk, If you have no clue what I am talking about watch this youtube clip!

 

You can choose your own but I have also included some of my favourite topping variations to get you started:

– Chicken Pesto: Pesto sauce, Shredded Chicken, Mushroom, Zucchini ribbons and mozzarella

– Classic Hawaiian: Tomato Paste, Shredded ham, Pineapple, Red onion and mozzarella

– Veggie loaded: Tomato paste, mushroom, red onion, zucchini ribbons, mozzarella and finish it off with pesto when its cooked!

2-ingredient Pizza Dough

With just 2 ingredients and 5mins you can make your very own pizza dough! Never think pizza is unhealthy again!
Course Dinner, lunch, Snack
Cuisine American, Australian
Keyword pizza, savoury
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people

Ingredients

  • 1 cup yoghurt
  • 1 cup SR flour

Toppings – Choose your own:

  • ¼ cup Pesto
  • ¼ cup Pizza sauce
  • 50 g Ham shredded
  • 50 g chicken breast cooked and shredded
  • 50 g tin Pineapple pieces
  • ½ Red onion thinly sliced
  • 100 g Mushroom thinly sliced
  • 1 Zucchini shaved
  • 1 cup mozzarella grated

Instructions

  • Preheat the oven to 230C. Place a pizza stone or baking tray in the oven to start heating up. This is the key to a crisp base.
  • In a bowl combine the yoghurt and SR flour. Use a wooden spoon to start, but as it comes together it is best to use your hands.
  • Tip the dough out onto a flour surface. There is no need to knead this dough! Cut the ball of dough into 3 pieces. Roll each piece out to 7inch wide. Carefully place them on baking paper.

Now its time to top them with your favourite things! My suggestions:

  • Classic Ham and pineapple: Spread the pizza with 1 tbsp of pizza sauce, top with 1/3 cup mozzarella, Ham, Pineapple and red onion.
  • Pesto Chicken: Spread 1 Tbsp pesto on the pizza, top with 1/3 cup mozzarella, mushrooms, shredded chicken, zucchini ribbons
  • Veggie Loaded: Spread with 1 Tbsp pizza sauce, top with 1/3 cup mozzarella, mushrooms, red onion, zucchini ribbons. After cooking drizzle with pesto.
  • To cook place on a hot pizza stone or baking tray in the oven and bake for 10min, until the cheese is golden and base is crisp.

Notes

*Alternatively if you have a mix master with a dough hook you can use that.
** if you have a pizza stone, you can also cook these in the bbq.

 

 

Like this recipe? Why not try some other delicious lunch box additions!

Egg and Bacon  Pinwheels

Egg and Bacon Pinwheels

Mix it up, Roll it, slice it and then into the oven! Don’t be intimidated by this pinwheels they are super easy to make and loaded with vegetables for a delicious healthy lunch box Snack. bacon and egg pinwheels I love to freeze the pinwheels  before I cook them so you can pull out however many you like and have a freshly baked snack in just 20mins! All you need to do is lay them out on a lined baking tray and freeze for 30min/1hr. Then pop them in a container or zip lock bags and put them back in the freezer! bacon and egg pinwheels

Bacon Pinwheels

Bacon and egg pinwheels loaded with vegetables for a tasty snack that the whole family will love.
Course Appetizer, lunch, Snack
Cuisine American, Australian
Keyword bacon and eggs, pastry, pinwheels, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Servings 33 pinwheels

Ingredients

  • 1 brown Onion finely chopped
  • 4 rashers Bacon finely chopped
  • 1 Zucchini grated
  • 1 carrot grated
  • 1 red capsicum finely chopped
  • 2 Eggs
  • ½ cup chedder cheese grated
  • 3 sheets Puff Pastry frozen

Instructions

  • Heat a large non-stick pan on medium heat. Add in the onion and bacon and fry for 5min until it begins to soften and brown. Then add in the zucchini, carrot and capsicum. Fry for another 2-3min. Set aside and allow to cool for 10min.
  • Meanwhile preheat the oven to 180And lay out 3 sheets of puff pastry on the bench to allow them to defrost.
  • Stir the egg and cheese through the bacon mixture and then spread a thin layer over each of the puff pastry sheets. Carefully roll each sheet of pastry up tightly. Then use a sharp knife to cut the rolled pastry in to 1cm thick pin wheels. Spread over a baking tray and bake in the oven for 20mins.
  • Tip: if the pastry is too soft to cut, put it in the freezer for 20mins before cutting.
  • Alternatively, you can freeze the pinwheels prior to cooking. Spread them out of a baking tray and freeze on tray for 1hr. Remove from tray and put them in zip lock bags or a container and return to the freezer. When you are ready to eat them place them frozen into the oven and cook for 25min.

Like this recipe? Why not try some other delicious lunch box additions!

Savoury Muffins – Make them your own!

Savoury Muffins – Make them your own!

savoury muffins

Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

savoury muffins

These savoury muffins are perfect to keep stored in the freezer and added to lunch boxes or for an easy mid week snack! Packed with vegetables they are a great nutritious snack for kids (and adults!)

savoury muffins

The base recipes is just 7 simple ingredients and then you can let your imagination run wild and add in all of your favourite things – or I have also listed some of my favourite additions!

Savoury Muffins

The possibilities are endless with this recipes! Make the base and then add it your favourite flavour additions or what ever you have on hand!
Course lunch, Side Dish, Snack
Cuisine Australian
Keyword lunchbox, muffins, savoury, savoury muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

Muffin Base

  • 2 cups self raising flour
  • 1 tsp baking powder
  • 1 large zucchini grated
  • 1 large carrot grated
  • 3/4 cup milk plant based milk can be used
  • 2 eggs
  • 100 g butter melted.

Suggested Additions:

  • 60 g black pitted olives sliced
  • 100 g sun-dried tomatoes roughly chopped
  • 2 sprigs of Rosemary stems removed
  • 5 chives roughly chopped
  • 100 g Danish Feta crumbled

Instructions

  • Preheat the oven to 160C and grease a muffin tray with spray olive oil.
  • In a large bowl combine the flour and baking powder. Then add in carrot and zucchini. Make a well in the centre and add in the eggs, milk and butter and stir until all combined.
  • Then add in your favourite flavour additions! Such as the above suggested! Stir to combine and then
  • Divide the mixture among 12 muffins holes. Then bake in the oven for 25mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

Notes

  • Freeze for up to 2 months for an easy mid week snack or addition to the lunch box!
  • You can really add any flavours to the base muffins! Another of my favourites is roast pumpkin, spinach and feta!

Like this recipe? Why not try some other delicious lunch box additions!

Ham and Tomato Quiche

Ham and Tomato Quiche

Ham and Tomato Quiche Ham and Tomato Quiche

Ham and Tomato – Name a more iconic duo. I dare you!!

It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.

Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!

Ham and Tomato Quiche

Simple flavours but a delicious combo all the same! Make this super easy quiche from scratch for a delicious dinner and take leftovers for lunch!
Course Dinner, lunch, Main Course
Cuisine Australian
Keyword Dinner, easy, ham, home cooking, quiche, tomato
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Servings 6 People

Ingredients

Short Crust Pastry

  • 1 2/3 cup Plain Flour
  • 125 g Butter cold and cubed
  • Pinch Salt
  • 5-6 Tbsp Chilled water

Filling

  • 150 g Ham
  • 1 Tomato
  • 2 spring onions
  • 6 eggs
  • ¾ cup milk
  • salt and pepper to taste
  • ½ cup cottage cheese

Instructions

  • Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.
  • Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.
  • Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.
  • Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.

Ham and Tomato Quiche

 
Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.