Back to school and work lunchbox ideas (part three!)
Looking for some new lunchbox ideas? Part three of our four-part lunchbox inspo series features a yummo nut butter and jam-drop cookie.
Lunchbox filler ideas:
- Dried Apricots
- Mixed fruit (whatever is in season)
- Nut Butter and Jam Thumbprint Cookies (recipe below)
Nut Butter + Jam Thumbprint Cookies (Makes 16–20 cookies)
- 1 cup nut butter
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 1 tsp vanilla paste
- 150g / 5.3oz oats
- 100g / 3.5oz buckwheat flour
- 1 tsp baking powder
- pinch of salt
- 1/4 cup milk of your choice
- approx. 1 cup jam
For the raspberry chia jam (Makes around 2 cups)
- 250g / 8.8oz frozen raspberries, thawed
- 2 tbsp chia seeds
- 2 tsp maple syrup
The jam recipe will make more than you need. Rad, spare jam! Oh, and regular jam works just as well.
What to do:
- Make the chia jam by crushing the raspberries in a medium bowl with the back of a fork.
- Stir through the chia seeds and maple syrup until everything is well mixed.
- Let the mixture sit for 10 minutes to allow the chia seeds to swell, giving it a stir once or twice every so often to make sure the chia seeds don’t clump together.
- Store the chia jam in a glass jar in the fridge for up to 5 days.
- To make the cookies, preheat your oven to 180°C / 350°F / Gas Mark 4.
- Line two baking trays with baking paper.
- In a small saucepan, heat the nut butter, maple syrup, olive oil and vanilla paste over low heat, stirring until the mixture is well mixed. Set aside.
- Place the oats into a blender, or the bowl of a food processor, and blitz until they become flour.
- Tip the oat flour into a medium-sized bowl and stir in the buckwheat flour, baking powder and salt.
- Add the nut butter mixture and the milk into the dry ingredients and stir well.
- Roll heaped tablespoons of the mixture into balls and place on the lined baking trays, leaving some room between each ball.
- Flatten the balls slightly with your hand, and use your thumb to press a dip into the centre of each ball.
- Place a teaspoonful or so of jam into each dip.
- Bake in the oven for 15–17 minutes, or until the cookies are golden.
- Allow to cool slightly on the tray for a few minutes before eating.