Lunchbox

Paleo Lunchbox Squares – Pear & Coconut

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Paleo Slice © Coming into the New Year, mums will be beginning to think about school lunches all too soon! But it needn’t be stressful! With these delicious bars, children should feel happily surprised when they open their lunchboxes! 

They are gluten free, dairy free, egg free, refined sugar free and super easy to make!

Sweetened with just a little honey and the dried fruit they are a great little snack! I made these a few years ago and now that I have a family they are the perfect thing to have ready made in the cupboard! My little boy really enjoys them!

You can cut them into long muesli bar type shapes, but I’ve gone for something a little different! You can also double the mixture if you want them a bit thicker. They are quite chewy when made the way pictured, and a little more ‘cakey’ if made thicker.

Play around with the flavours. you could add cranberry and  pistachios or chocolate chips (naturally sweetened) etc. Paleo Slice 2 ©

Paleo Lunchbox Squares
Yields 12
Golden, crunchy, guilt-free lunchbox squares.
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Ingredients
  1. 30g Dried Apple
  2. 30g Dried Pear
  3. 80g Almonds
  4. 20g Shredded Coconut
  5. 20g Pepitas
  6. 40g Sunflower Seeds
  7. 1 tsp Vanilla Essence
  8. 40g Coconut Oil
  9. 40g Honey
Instructions
  1. Preheat the oven to 170°C. Line a small rectangular slice tin with baking paper and set aside.
  2. Place the apple & pear into the Thermomix and chop 2 Sec/Speed 9. Set aside.
  3. Place the almonds into the Thermomix and mill 10 Sec/Speed 9.
  4. Add the remaining ingredients, including the reserved apple and pear and process 10 Sec/Speed 6/Reverse.
  5. Once mixture has come together place into the baking tray and pat down evenly with a spatula.
  6. Bake for 20 minutes or until golden brown. Cool in the tray for 5 minutes, then completely on a wire rack before cutting into squares.
Kitch'n Thyme https://kitchnthyme.com.au/

Spice Roasted Mixed Nuts

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I’ve been making these little gems for years now! These gorgeous nuts are just so more-ish!! Once you eat a couple you can’t help but go back for a whole handful! You won’t ever need to buy those flavoured nuts in the supermarket again!

They make gorgeous little gifts in little glass jars with ribbons wrapped around, or just served as an hors de oeuvre at any big gathering or celebration! Or perhaps the perfect side to when you have people over for celebratory drinks! You’

I use a range of different nuts! Whatever you have in the cupboard will work, but I do find some of the nicest are macadamias, cashew, almonds, walnuts, pecans etc. I will say that I don’t usually buy the packets of ‘mixed nuts’ though as the walnuts, pecans and hazelnuts all seem to go rancid quicker than cashews and macadamias do, so they tend to stale the whole packet! Instead, I buy my nuts in bulk and keep them in the fridge or freezer to extend their shelf life. 

You’ll notice I use egg white and you might be wondering why! Well it’s because the egg white helps all the spices stick nicely to the nuts and not fall off! Genius really!!

I do use some coconut or rapadura sugar. This isn’t necessary but it does add a nice sweetness and balance of flavour. If you are avoiding sugars just leave it out. 

Spicy Roasted Mixed Nuts
Delicious golden crunchy spicy bites!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 Eggwhite
  2. 20g Rapadura or Coconut Sugar
  3. 2 tsp Cumin
  4. 1 tsp Coriander
  5. 2 tsp Garlic Powder
  6. 2 tsp Onion Powder
  7. 1 tsp Paprika
  8. Sprinkle of Cinnamon
  9. 1/2 tsp Celtic Sea Salt
  10. 2 tsp Tamari (optional)
  11. 1-2 Tbsp Olive Oil
  12. 125g Macadamias
  13. 125g Cashews
  14. 125g Almonds
  15. 125g Walnuts
  16. 125g Pecans
  17. 125g Hazelnuts
Instructions
  1. Line a large baking tray with baking paper and pre-heat the oven to 180º.
  2. Place the egg white in the Thermomix. Add the butterfly and whip 40 Sec/Speed 4 or just until soft peaks form.
  3. Add sugar, spices, salt, tamari, and oil and mix with the butterfly still in 3 Sec/Speed 3.
  4. Leave the butterfly in and add the nuts and mix 10 Sec/Speed 1.5/Reverse.
  5. Place evenly on the baking trays and roast for 15 minutes at 180º, stirring occasionally throughout the cooking process.
  6. Once cooled store in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/

Superfood Christmas Rocky Road

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© Rocky Road 1Super delicious, fluffy, nutty, chocolatey mess thats so traditional at Christmas time!

Well how about that with a healthy spin on it? One of the things this Rocky Road is enriched with is Maca powder that has vitamins, energy boosting properties, benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. 

Another great superfood is chia seeds. Being high in nutrients, antioxidants, protein and Omega 3 fatty acids, I love to throw them into treats when I can!

Then the Marshmallows are filled with liquid chlorophyll and beetroot! How wonderful! Natural colouring at it’s best! No numbers needed! 

I use Organic (70%) Dark Chocolate in the Rocky Road. You can do it with Cacao Butter, but it will have a low melt temperature.

I toast the coconut chips just in the oven on a baking tray for a few minutes on 180º. It adds a really rich, nutty flavour. 

Once again, my love of freeze-dried berries comes into play! The raspberries help to cut through the sweet of the chocolate and give a nice tart effect!   © Rocky Road 2  Perhaps you could enjoy this delicious treat with a glass of your favourite milk!  

Healthy Christmas Rocky Road
Yields 24
A delicious superfood Rocky Road!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 300g Organic Dark Chocolate (70%), broken into 3-4cm pieces.
  2. 40g Organic Butter
  3. 200g Marshmallows
  4. 100g Mixed Nuts (I used roasted Almonds & Macadamias)
  5. 20g Cranberries (unsweetend)
  6. 1tsp Maca Powder
  7. 10g Chia Seeds
  8. 35g Toasted Coconut Chips
  9. 5g Freeze-dried Raspberries
Instructions
  1. Place the chocolate into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the butter then mix and melt 4 Mins/50º/Speed 3.
  3. Add all the remaining ingredients and mix gently 1-3 Sec/Speed 2/Reverse.
  4. Place into a baking paper lined rectangle slice tray and place into the fridge to set. Cut into squares and serve.
Notes
  1. Here is my healthy Marshmallows recipe.
Kitch'n Thyme https://kitchnthyme.com.au/

Kale Chips

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So who’s tried these things?? A wonderful craze of the healthy foodie world! What a seriously brilliant snack though! My 22 month old has been munching on them since around 1 (when it’s ok to introduce collards), and he just loves them! I find it such a fun way of introducing healthy snacks for kids and there are just so many varieties you can make! You just need to get creative!

I spent quite some time playing around with different oven temperatures until I found what I think is the perfect temp! (You can of course use a dehydrator, but this is how you do it in an oven). Some say 200º, others 180º, but I kept finding it was so tricky to not let them burn. I mean only slightly brown on the edges, but I didn’t like the slight bitter flavour that even a brown edge gives. I also love the vibrant green colour of kale and want to preserve that as much as possible! So 150º degrees does it for me! They always come out vibrant green, with no brown edges and are beautiful light crispy ‘chips’.

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You will notice that it is such a small amount of oil used. It’s really important not to drown the kale in oil as they won’t dry out and get that slightly crispy texture if you use too much. It’s also important to rub it all in as much as possible so you don’t end up with some really drenched leaves and some leaves that completely miss out!

Kale Chips
Delicious crispy guilt-free clean eating chips!!!...Even the kids will love them!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 Bunch Kale (Curly Green or Cavalo Nero)
  2. 2 tsp Olive Oil
  3. 2 tsp Savoury Yeast Flakes
  4. 1 tsp Garlic Powder
  5. 1 tsp Onion Powder
  6. sprinkle Celtic Sea Salt
Instructions
  1. Preheat the oven to 150ºC. Line some large baking trays with baking paper and set aside.
  2. Take all the kale off the stalks, being careful not to rip the leaves too much. Wash the kale thoroughly and spin dry.
  3. Break the leaves into small 'chip' size pieces.
  4. Place into a large bowl along with all the other ingredients. Gently massage the oil and powders into the leaves of the kale, making sure that all the surface areas of the leaves are covered.
  5. Lay the kale leaves on the baking trays, leaving gaps between the leaves so they have room to crisp up. Too close and they will stay soggy.
  6. Place into the oven and cook for 8-10 minutes (or until crisp), turning them with tongs once during this time.
  7. Remove from the oven and leave to cool.
  8. Store in an airtight container or jar for 3-5 days.
Kitch'n Thyme https://kitchnthyme.com.au/

Cauliflower Rice – Coriander & Capsicum

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Cauliflower Rice C

Cauliflower Rice is becoming really popular at the moment – actually everything ‘cauliflower’ is taking off! And why not? Gone are the days of just using this underestimated vegetable for gratin! It’s such a versatile vege as well as cheap, low carb and yummy!!

I’ve tried a fair few ways of making ‘cauli’ rice, and this is my favourite. Frying it gives it such a lovely nutty texture and it doesn’t go soft or mushy. It really does resemble rice so well. You can use coconut oil or ghee to fry, however in this case I really love the flavour of the olive oil.

This is such a winner with children! It’s easy to disguise the vegetable and is super yummy! When I’ve made this at my work, I’ve had guests comment that they thought it was real rice! So a winner with all ages!

You can play around with all different flavours for cauli rice, but this is one of my favourites! I will share some of my other favourites too.

Cauliflower Rice – Coriander & Capsicum

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Ingredients

  • 1 Medium Cauliflower
  • 2 tablespoons Olive Oil
  • 1 Medium Red Onion (sliced into thin wedges)
  • 1 Large Red Capsicum (julienned)
  • 1 teaspoon Celtic Sea Salt
  • 1/2 bunch Fresh Coriander

Directions

1. Roughly chop the cauliflower into 5-6 cm chunks. Place into the bowl of the Thermomix and chop 3 Seconds/Speed 5. You want it to look the texture of rice. Be careful to not chop it too fine!
2. Heat the oil in a large frypan. Be careful not to over heat the oil however, as you don't want it to reach smoking point, but you want it hot enough to sear the cauliflower nicely.
3. Add the onion and capsicum and fry off until nicely caramelised.
4. Add the cauliflower and salt and brown off. Keep tossing the cauliflower to brown it all off nicely, but not mushy. It should have a nice nutty, rice type texture.
5. Once cooked, take off the heat. Quickly toss through the coriander, transfer to a serving bowl and serve.

Choc Cranberry Crunch Slice

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Choc Cranberry Crunch Slice

Gluten Free! Dairy Free! Refined Sugar Free & ‘almost’ Raw!!! This is such a winner and is just yummo!

This delicious slice is perfect for any morning or afternoon tea. It is almost raw, except for the roasted almonds. You can keep the almonds raw for the filling if desired, however the roasted flavour adds amazing dimension to this slice
A classic style raw but THIN almond date base, a delicious coconut caramel almond cranberry filling and a raw chocolate topping! Delicious! And you get that chocolate fix without the guilt!

One of the tricks I find to raw desserts is to keep the ‘biscuit’ base nice and  THIN or it overpowers the flavour of the whole slice and texture isn’t quite right. It all needs to balance nicely.

The coconut caramel filling is just SO creamy and yum! With roasted almonds and cranberries added it’s just perfect!

The chocolate layer is technically still raw as it isn’t heated over 40 degrees. And it is pure raw chocolate goodness with raw cacao butter and raw cacao powder! My favourite raw cacao butter is Absolute Organics brand. Health food stores or some IGA’s stock it. It’s beautifully creamy and mellow in flavour.

The chocolate layer is free of any nasty additives and sweeteners, and full of loads of antioxidants and good fats! This is a fabulous one for kids. My kids devour it!!

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Choc Cranberry Crunch Slice

A delicious crunchy, nutty chocolate fix without the guilt!

  • Author: Gabrielle Tobin - Kitch'n Thyme

Ingredients

Base

  • 230g Raw Almonds
  • 150g Dates
  • 10g Shredded Coconut
  • 60g Maple Syrup
  • 35g Coconut Oil

Coconut Caramel Nut Filling

  • 240g Coconut Butter
  • 40g Coconut Oil
  • 160g Maple Syrup
  • 150g Roasted Almonds, halved
  • 40g Dried Cranberries
  • 1 tsp Vanilla Essence
  • pinch celtic salt

Chocolate Layer

  • 225g Raw Cacao Butter
  • 50g Raw Cacao Powder
  • 50g Maple syrup
  • 2 tsp vanilla Essence
  • pinch celtic salt

Cacao Nibs, for topping (optional)

Dried Cornflowers, for topping (optional)

Instructions

Base Layer

  1. Spray and line a 9×13″ rectangle slice tray with baking paper, allowing for an overhang on the sides to easily remove the slice after setting time. (Try to make the baking paper as neat as possible on the sides, creasing the paper where necessary to make it sit flat. The straighter the baking paper sides, the neater the edges of your slice will be.) Set aside.
  2. Place all the base ingredients into the bowl of the Thermomix and process for 10-15 Seconds/ Speed 7. 
  3. Press the mixture evenly into the lined slice tray and refrigerate for 30 minutes to set (or freeze for 15 minutes).

Coconut Caramel Nut Layer

  1. Place the coconut butter, coconut oil, maple syrup and vanilla into the bowl of the Thermomix and melt 1-2 Mins/50°/Speed 3.
  2. Add the chopped almonds, cranberries & salt and mix together 5 Seconds/Speed 3/Reverse.
  3. Once combined, pour the mixture evenly over the set base. Return to the fridge for a further 30 minutes to set (or the freezer for 15 minutes.)

Chocolate Layer

  1. Place the cacao butter into the bowl of the Thermomix and mill 10-15 Seconds/Speed 9.
  2. Melt the cacao butter for 10 minutes/37°/Speed 2 scraping down the sides of the bowl and around the blades closer to the finish time.
  3. Add the cacao powder, maple syrup, vanilla & salt and continue cooking for a further 5 minutes/37°/Speed 2.
  4. Pour over the slice as the final layer. Refrigerate for 10 minutes, then sprinkle with cacao nibs and dried flower petals just as the chocolate is beginning to set (make sure the topping is beginning to set – if you top with the decorations too early, they will all sink into the chocolate filling) then refrigerate a further 20 minutes or until set. Chop into small squares and serve.

 

Choc Peppermint Creams

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These delicious cookies are an absolute winner with my friends! Chocolate, peppermint, and a much healthier alternative to the original – what’s not to love!! You will need my Coconut Butter recipe to make these cookies.

Choc Peppermint Creams
Yields 20
Delicious melt-in-the-mouth little morsels!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
COOKIE DOUGH
  1. 100g Organic Dark Chocolate
  2. 150g Organic Butter, softened
  3. 120g Rice Malt Syrup
  4. 90g Rapadura Sugar
  5. 230g Unbleached Spelt Flour, sifted
  6. 25g Raw Cacao powder, sifted
  7. 1 tsp Bicarb Soda, sifted
PEPPERMINT CREAM FILLING
  1. 75g Cashews
  2. 75g Macadamias
  3. 160g Coconut Butter
  4. 30g Rice Malt Syrup
  5. 1 tsp Vanilla Essence
  6. 6 Drops Peppermint Essential Oil
COOKIE DOUGH
  1. Preheat the oven to 180°C and line a large baking tray with baking paper. Place the chocolate into the bowl of the Thermomix and chop briefly 2 times/Turbo speed. Set aside.
  2. Place the butter, rice malt syrup & sugar into the bowl of the Thermomix and cream 30 seconds/Speed 5.
  3. Add the flour, cacao powder, and bicarb and mix 10 Seconds/Speed 6.
  4. Add the chopped chocolate and mix 5 Seconds/Speed 5/Reverse.
  5. Place small tablespoons (approx. 15g) sized balls onto a tray lined with baking paper & bake for 8-10 minutes. It will make approximately 40 individual cookies (about 20 sandwiched peppermint creams). Cool on a wire rack.
PEPPERMINT CREAM FILLING
  1. Place the cashews and macadamias into the bowl of the Thermomix and process for approximately 1 minute/Speed 8 or until nut butter consistency is achieved.
  2. Add the coconut butter, rice malt syrup, vanilla and peppermint oil and process for a further 10 Seconds/Speed 5. Place filling in the fridge for 15 or so minutes to chill.
ASSEMBLY
  1. Once chilled, roll tablespoon sized amounts into a ball and press onto the flat underside of a cookie. Top with another cookie to create a sandwich. Serve.
Notes
  1. NB. They will keep in an airtight container for 3 or so days, however I like to keep mine in the fridge. They will go all fudgy once in the fridge.
Kitch'n Thyme https://kitchnthyme.com.au/