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Lunch Box Snacks
Looking for a snack-time hero? Enter Chickpea Crackers! These crispy, golden bites are packed with protein and pair perfectly with a creamy dip. But why stop there? Round out the lunch box with Avocado Roll-Ups for a fresh and satisfying twist, plus a sweet treat of Apple Pie Yoghurt & Granola to keep those little energy levels up. This trio of goodies is not only delicious but also nutritious—ensuring your kids stay fueled for all their school-day adventures.
Chickpea Crackers
Ingredients :
Cooking notes:
- 400g can chickpeas
- 1 cup rolled oats
- 2 cloves garlic
- 1 tbsp lemon juice
- ¼ cup olive oil
- Dip of choice
Method
- Set oven to 180ºC. Cut 2 sheets of baking paper to the size of the oven tray you will use to bake and lay out on the bench.
- Drain and rinse chickpeas. Place in a food processor and blend until smooth, or chickpeas form a ball with a play dough-like texture.
- Add oats and continue to blend until oats are finely chopped into the chickpeas. Add garlic, lemon juice and salt for seasoning.
- While food processor is running, gradually add oil. Continue processing until the dough comes together as a ball.
- Place dough ball on one sheet of baking paper. Press the dough with your hands to start flattening it. Place a second sheet on top of the dough, then use a rolling pin to roll the dough to approximately 5mm thick.
- Use a knife or pizza cutter to score the dough into cracker-shaped pieces.
- Bake crackers for 30-40 minutes until golden.
- Remove from oven and allow to cool before serving with a dip of choice or storing in an air-tight container.
- Check the crackers during cooking. The crackers on the outer edges can cook faster than the centre. If you notice some crackers becoming overcooked, snap them off and remove those ones from the oven.
- Crackers can be stored in an air-tight container in the pantry for up to two weeks.
Want to make this at home? We used Ceres Organics Chickpeas, Ceres Organics Organic Rolled Oats and The Olive Branch French Onion Dip from the Dinner Twist Marketplace.
Avocado Roll-Ups
Ingredients :
makes 6
Cooking notes:
makes 6
- 2 avocados
- 1 lemon
- 6 wraps
Method
- Roughly dice avocado and add to a bowl.
- Zest lemon to yield 2 tsp. Add to avocado along with juice from 1/2 lemon. Use a fork or potato masher to mash to the desired consistency. Season to taste with salt and pepper.
- Spread avocado mix evenly over wraps. Roll wraps up tightly then cut into small pieces.
- Store, refrigerated, in an air-tight container until ready to serve.
- If your kids are adventurous, add diced tomato, boiled egg, or some herbs to the avocado mix.
- If you're worried about the wraps going soggy, you can keep the avocado mix refrigerated and prepare wraps in the morning.
Want to make this at home? We used Avocados, Lemons and Diego's Gowell Classic Wraps from the Dinner Twist Marketplace.
Apple Pie Yoghurt & Granola
Ingredients :
- 1 apple
- 2 tsp butter
- 1/4 tsp ground cinnamon
- pinch ground ginger
- 2 tsp brown sugar
- yoghurt of choice
- granola of choice
Method:
- Dice apple. Add to a saucepan over medium heat with butter, cinnamon, ginger and sugar. Cook, covered, for 3-5 minutes until apple has softened. Allow to cool.
- Spoon yoghurt into a jar or thermos. Top with granola and cooked apples.
Cooking notes:
- If you're sending this one to school, be sure to use a granola or muesli that is nut-free or school safe.
- Used jars from pestos, sauces, spice mixes, etc, can be washed out and used to pack the apple pie yoghurt and granola into. This is a great way to reuse something that, otherwise, might have gone in the bin, and you won't be so upset if it accidentally gets lost!
- You can pre-pack the jars at the start of the week. Keep refrigerated then add to lunch boxes with an ice pack.
Want to make this at home? We used Local Red Apples, Margaret River Dairy Company Vanilla Yoghurt and Merre Granola Original Beauty from the Dinner Twist Marketplace.
