Back to School Healthy Ball and Brownie Recipes:

The School Holidays are almost over! Yipee!!

As a teacher - I see soooo many unhealthy lunchboxes. Packets upon packets of junk food. It is really quite alarming. I thought I would give you Mums, Dads and Carers out there some recipe ideas for snacks that are quick and easy to put in to your kids lunchboxes. You can even make these with your kids on the weekends as a fun activity!

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1. Balls - there are so many different varieties of balls that you can make. I have listed a few different options below. These are a great snack to add in to the kids lunchboxes - they taste great and are full of nutrients.

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Coconut Chocolate Energy Balls

Gluten free - Grain Free - Vegan

Serves: 15

Ingredients:

10 Medjool dates, pitted

⅔ cup hemp seeds

½ cup coconut flour or unsweetened coconut flakes

½ cup unsweetened cocoa powder

6 Tablespoons maple syrup or rice malt syrup - ** can also use sugar free maple syrup**

3 Tablespoons unsweetened coconut flakes for rolling

Method:

1. Put the dates, hemp seeds, coconut flour, and cocoa powder in a blender/food processor and mix until the dates are chopped and everything has mixed together.

2. Add the maple syrup and mix until a thick dough is formed.

3. Roll the mixture into balls.

4. Put the coconut flakes into a bowl or lay out on a plate and roll the balls in it to coat around - You can coat the balls in something else if you prefer.

5. Store them in the fridge.

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Oatmeal Balls

Gluten free - Vegan - Dairy free

Serves: 15

Ingredients:

1 cup gluten free oats

2/3 cup coconut flakes

½ cup nut butter – almond, ABC, cashew

½ cup ground flax seed

1/3 cup maple syrup, rice malt syrup, honey or agave syrup

½ cup dairy free chocolate chips – can swap this to cacao nibs if you are vegan

1 tablespoon chia seeds (optional)

1 teaspoon sweetener or vanilla extract

Method:

1. Place all of the ingredients in to a bowl and mix together until well combined.

2. Once the mixture is combined, put it in to the fridge for 10-20 minutes so that the mixture will harden a little bit – this will make it easier to roll it into balls.

3. Roll the mixture in to balls and then place them in the fridge and they are done!

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Sugar-free Protein Balls

Serves: 10

Ingredients:

4 tablespoon of LSA mix (linseed, sunflower, almond meal) OR 4 tablespoon of chocolate/vanilla pea/whey/rice protein powder

2 tablespoon mixed seeds – pumpkin, sunflower, etc.

1 tablespoon cacao

2 heaped tablespoon of nut butter – almond, ABC, cashew

1 tablespoon chia seeds/psyllium husk

1 teaspoon cinnamon

2-3 teaspoon sweetener powder

¼ - ½ cup of warm water – add as needed

¼ cup coconut, for rolling (optional)

Method:

1. In a blender or food processor, add all of the ingredients and blend until the mixture is smooth. If this mix is too dry – add more water. If it is too runny – add more protein powder or LSA mix.

2. Spread the coconut over a plate or in a bowl and roll the balls in to it.

3. Place the balls into a container and put them in to the fridge.

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2. Brownies - again there are many different varieties of brownies. I have listed 2 below.

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Chocolate brownies

Gluten free

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 15

Ingredients:

1 cup of dairy free chocolate (chopped)

8 tablespoons coconut oil

3 eggs, beaten

½ cup unsweetened cocoa powder

½ cup almond flour/meal

1 cup coconut sugar or sweetener (optional)

½ teaspoon salt

¼ teaspoon baking soda

1 teaspoon pure vanilla extract (optional)

Sea salt for sprinkling (optional)

Method:

1. Preheat the oven to the 160 degrees.

2. Grease a baking pan with coconut oil and then cut some baking paper to fit.

3. Melt the chocolate and coconut oil in a pot or in the microwave in a bowl for 30 second intervals. Stir after each interval. Set aside.

4. In a bowl, beat the eggs. In a separate bowl, add all of the dry ingredients and mix until combined. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until the batter is smooth.

5. Pour the batter into the prepared pan, sprinkle with sea salt if using, and bake for 25-30 minutes or until a toothpick comes out mostly clean.

6. Let brownies cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.

7. Cut the mix into whatever size pieces you’d like.

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Sweet potato brownies

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 10

Ingredients for the Brownies:

500g sweet potato

12 medjool dates

2 tablespoons of melted coconut oil

6 tablespoons of maple syrup or rice malt syrup or agave syrup or honey

100g of ground almonds or almond meal

One pinch of salt

100g of ground oats

6 tablespoons of raw cacao powder

Ingredients for the Icing:

2 tablespoons of coconut oil

1 tablespoon of maple syrup or rice malt syrup or agave syrup or honey

2 tablespoons of nut butter – almond, ABC or cashew

2 tablespoons of cacao powder

Method:

For the brownies:

1. Preheat the over to 180 degrees.

2. Peel the sweet potatoes and cut them into chunks. Steam them in the microwave or in a pot on the stove top – basically until they become soft.

3. Place the sweet potato and dates in to a food processor/blender.

4. Place the remaining ingredients in to a bowl and mix in the sweet potato/date mix. Stir until well combined.

5. Place the mixture in to a lined baking dish and cook for approximately 45-50 minutes, until a toothpick comes out mostly dry. Remove the tray and place on a cooling rack for about 20 minutes.

For the icing:

1. Put all of the ingredients in to a pot on a low heat and stir until melted together. Place the mixture into the freezer for about 15 minutes and then the fridge for 15 minutes – until the mixture has harden a little.

2. Spread the icing on top of the brownies and then cut in to desired sized squares.

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