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Yesterday I posted a sneak peak of a new recipe I was working on perfect for the lunchbox. These are my Lunchbox Biccies. They are egg and nut free so perfect for the kiddies lunchbox. You can also make these with Nuttelex so can be dairy free as well. I’m told spelt flour will work just as well in biscuits like these and you can of course use your sugar of preference such as Rapadura. I love recipes that can be adapted to suit allergies or your preferences. Whilst I’m happy to have standard sugar and flour I know others like to use other options. My 10 Second Coconut Bread is another recipe that is easily adapted.

These are based on the Luigi Biscuits from the EDC. We love these biscuits however with the almonds they are not school friendly. This is my tweak on them. Once cooled I cant really tell the difference between my seed version and the almond version. The kiddies certainly didn’t notice! I have reduced the sugar in these as well as I find the original quite sweet.

The flaxseeds aren’t essential. I just add them for that extra bit of goodness. I mill and add them to a lot of my baking. Just leave them out if you prefer. There is no need to tweak other quantities.

I am absolutely obsessed with Chefs Choice Alcohol Free Vanilla Extract that I was recently sent to try by Organics on a Budget.  It gives the most beautiful vanilla taste to these biccies but also recipes like my Fluffy Vanilla Pikelets and Muesli Bites. If you love vanilla I highly recommend trying this brand. It gives the biscuits a really nice flavour.

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If you don’t have a thermo mixer you can use a food processor and follow the steps. Process your seeds on high.

 

Lunchbox Biccies
Yields 40
A great lunchbox option that is nut and egg free.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 50g pepitas
  2. 50g sunflower seeds
  3. 1 tablespoon flaxseeds, optional
  4. 70g sugar, you can increase or reduce this
  5. 1 teaspoon vanilla essence/extract/paste
  6. 150g plain flour
  7. 120g butter
Instructions
  1. Preheat oven to 180 degrees.
  2. Place seeds and sugar into bowl.
  3. Blitz on speed 9 for 20 seconds. Scrap down.
  4. Add remaining ingredients and blitz on speed 5 for 40 seconds or until a nice dough forms.
  5. Roll small balls about the size of cherry tomatoes and place onto a lined baking tray. Allow some space between each one for expanding.
  6. Press down lightly with a fork.
  7. Bake for approximately 15 minutes or until slightly golden brown. Do not over bake.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Fish snack box available from Little Bento World

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