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This year, I’m packing lunch boxes for the first time ever. I mean, I’ve packed a lunch box before but for my own child, going to big school, it’s definitely a new experience.
Of course I stressed for weeks in the lead up to the first day. What would I pack? Would he have enough food? Would he eat it? What if he tipped it all out or a bird ate it or or or….
Yep hello anxious mum.
He’s going fine though and although my packing skills are still developing, I don’t think I’m doing too badly.
I was complaining to a friend a few weeks ago that I just can’t ever get a good supply going in the freeze because the kids just eat everything the second I bake it.
‘Oh you have to cook industrial quantities!’ she said. How I hadn’t thought of this I have no idea. So ever since, I bake at least double the batch and put half straight in the freezer as soon as it’s cool.
They tick the no-nuts box, they’re gluten free (because he’s a big sandwich fan I try to limit the gluten in the rest of the lunchbox) and dairy free if you need them to be #allergyfriendly.
You might also enjoy our Gluten Free Tahini Blondies With Chocolate Chunks.
Happy baking!
Recipe
Gluten free wholefood chocolate chip cookies
Ingredients
- 1 ¼ cup buckwheat flour 170g
- ½ cup linseeds and sunflower seeds 60g
- ½ teaspoon bicarb soda
- ¼ teaspoon salt
- ⅓ cup rapadura sugar (70g) or honey
- ⅓ cup olive oil (70g) or butter
- 1 teaspoon vanilla extract
- 40 g dark chocolate chopped in large chunks - my favourite is the Aldi organic one
Instructions
- Pre-heat the oven to 170C fan-forced and grease or line an oven tray.
- Put the linseeds and sunflower seeds in a food processor or thermomix and process until fine (I use the Thermomix 5 seconds, speed 9).
- If you’re using a Thermomix, throw the rest of the ingredients (minus the chocolate) and blend until combined. This can also be done in a stand mixer, food processor or with some muscles.
- Add the chocolate and mix it through.
- Roll the dough into balls (use a tablespoon per biscuit) and place on the tray leaving a couple of centimeters between each one.
- Flatten to about 2cm thick and bake for 8-12 minutes or until golden.
- Cool on a wire rack.
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