Lunchbox ideas for picnics and road trips

Little Lunchbox Co

Shoutout: We’re proudly partnering with Little Lunch Box Co to bring you this awesome lunchbox series. We’ve got you covered for picnics, office snacks, school lunches + road trips. Check out the Little Lunchbox Co range here.

Number 1 – Picnic Lunchbox.

FILLERS

Hummus + Fruit or veggie sticks

Veg and Bacon Savoury Mini Muffins (recipe below)

Trail Mix

Popcorn

Bliss Bar or balls

RECIPE :

VEG + BACON SAVOURY MINI MUFFINS (Makes 24 mini muffins)

Prep time: 20 minutes. Cook time: 30 minutes

  • 1 1/2 cups wholemeal spelt flour
  • 1 tsp baking powder
  • 1/2 cup natural or Greek yoghurt (dairy or coconut)
  • 1/2 cup milk (dairy or plant-based)
  • 2 free-range eggs
  • 1 cup pumpkin puree (see tips)
  • 1/2 cup finely grated carrot
  • 1 cup cooked frozen peas and corn mix
  • 100g / 3.5oz bacon, diced and cooked
  • 3/4 cup grated tasty or cheddar cheese

What to do:

1. Preheat fan-forced oven to 180°C / 400°F / Gas Mark 6. Lightly oil two 12-hole mini muffin flexible rubber trays with cooking oil, or you can use paper mini muffin liners.

2. Place flour and baking powder in a large mixing bowl and stir well to combine.

3. In separate mixing bowl add yoghurt, milk and eggs. Whisk well to combine, and then stir through the pumpkin puree.

4. Make a well in the middle of the dry ingredients and add in the wet ingredients. Use a large mixing spoon to fold through a little. Add in carrot, peas, corn, bacon and 1/2 a cup of cheese, and fold through the mixture.

5. Divide mixture between muffin pans. Finish by garnishing the muffins with the rest of the cheese.

6. Pop into the oven to bake for about 25–30 minutes, or until golden on top and muffins springs back. Allow to cool in the tray for about 15 minutes, and then place on a wire cake rack to cool. Serve warm or at room temperature. When cooled down completely, store in an airtight container.

Tips:

To make pumpkin puree, peel and chop about 350g / 12oz pumpkin. Place in steamer
over saucepan and steam until softened. Allow to cool and then place in blender and whiz until smooth, or mash by hand.

For best results, use cheese that you grate yourself.

To make these gluten-free, substitute spelt flour with 2 cups of gluten-free flour.

To make vegetarian, omit bacon.

This recipe is from issue 23 of Lunch Lady magazine. Recipe creator Danivenn

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Number 2 – Roadtrip Adventure Lunchbox

FILLERS:

Sushi

Dried Apricots

Mixed fruit (whatever is in season)

Totatoes

Pistachios

Nut Butter and jam thumbprint cookies (recipe below)

RECIPE:

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:

1. Make the chia jam by crushing the raspberries in a medium bowl with the back of a fork.

2. Stir through the chia seeds and maple syrup until everything is well mixed.

3. 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.

4. Store the chia jam in a glass jar in the fridge for up to 5 days.

5. To make the cookies, preheat your oven to 180°C / 350°F / Gas Mark 4.

6. Line two baking trays with baking paper.

7. 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.

8. Place the oats into a blender, or the bowl of a food processor, and blitz until they become flour.

9. Tip the oat flour into a medium-sized bowl and stir in the buckwheat flour, baking powder and salt.

10. Add the nut butter mixture and the milk into the dry ingredients and stir well.

11. Roll heaped tablespoons of the mixture into balls and place on the lined baking trays, leaving some room between each ball.

12. Flatten the balls slightly with your hand, and use your thumb to press a dip into the centre of each ball.

13. Place a teaspoonful or so of jam into each dip.

14. Bake in the oven for 15–17 minutes, or until the cookies are golden.

15. Allow to cool slightly on the tray for a few minutes before eating.

This recipe is from issue 10 of Lunch Lady magazine. Recipe creator sweetpeadarlingheart

Images Jacinta Moore

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