Lunchbox snacks – Superfood Bites

Hi, my name is Angela, and I am a TERRIBLE blogger! I cook and I cook and I eat and THEN I remember I should actually be taking pictures of some of this food and sharing the recipes!

Today I remembered. Mid-chew I stopped, took some pictures and tried my very best to remember what I had thrown into the bowl to create these little morsels of YUM…..

Here goes:



I made the yummy Carrot Cakes from Cooking for Busy Mums and began browsing for some other lunchbox bits and pieces for the week.

I found these scrummy looking bikkies and thought I would have a play with the ingredients I had in my pantry, as you do 🙂


1/2 cup quinoa flakes

1 cup puffed rice

1/4 cup puffed amaranth

1 tbsp chia seeds

1 tbsp sesame seeds

1/4 cup sunflower seeds

1/2 cup dried fruit, chopped (I had dried mulberries and pineapple on hand – you could use whatever you prefer)

1/2 cup Berry Choc Chunk

1/4 cup C Berry Blast

2 tbsp raw cacao powder (because you can never have too much chocolate, dontcha know!)

1 cup preferred plain flour (I used spelt which is NOT gluten free)

100g melted butter or coconut oil

1/4 cup maple (or rice malt syrup)

1 tsp bicarb soda

2 tbspn boiling water


1. Mix all dry ingredients together in a large bowl.

2. Melt butter, add sweetener and mix thoroughly.

3. In a separate small bowl mix bicarb and boiling water together.

4. Pour melted butter mixture into dry ingredients with bicarb mixture and stir through well.

5. Grease mini muffin tins with a little coconut oil or butter. Lightly press spoonfuls into each section.

6. Bake in a moderate oven (fan forced around 160 deg) for approx 10 minutes.

7. Allow to cool completely before removing from tin.

I have to say, the kids literally licked their plates clean and I had to hide the remaining bites so there would be some left for lunchboxes!

Enjoy 🙂


Pizza Scrolls

Use up your leftovers and create a delicious, portable snack! Fantastic for kids!


I wasn’t sure whether I should be relieved these are so filling (or disappointed, cos they are so dang delicious!)

Pizza scrolls 2



  • 1 quantity ‘Simple Spelt Bread’ dough – risen once and set aside (see here)
  • leftover bolognaise mince (choc full of thermie-fied veg)
  • 1 and a half cups of soft cheese of choice (grated in Thermie – a few seconds on Sp 8)
  • Fresh basil, oregano (or whatever you can lay your hands on)



  • Split bread dough into halves and roll out onto lined baking trays (approx 1cm thick)
  • Spread leftover mince over dough (ensure it is quite dry or it will all fall to bits)
  • Sprinkle cheese over the top

Pizza scrolls 1

  • Sprinkle fresh herbs over the top
  • Roll up carefully into a ‘log’ shape
  • If you have time, it’s best to let this refrigerate for a while. I didn’t have time and it still worked – they were just a bit ‘squishy’ 
  • Slice in half. Then slice the halves into half, then slice all four sections in half (you will have 8 pieces in total) 
  • If you have time, leave them in a warm place to rise slightly before baking. (If you don’t, just place them into a cool oven instead of a pre-heated one)
  • Bake until golden brown in a moderate oven