Healthier Honey Bubble Bars

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Now that I have a little more time on my hands, I’m keen to get back into the kitchen. To develop new recipes, and generally get creative!

In particular, I want to create some lunchbox treats. Lately I’ve been relying on pre-packaged snacks all too often for the kids, and their ingredient list is far from desirable.

So with the rain falling heavily outside the other day, I got to work on my first lunchbox treat.

A healthier honey bubble bar.

As soon as I began pulling bowls out of the drawer, Little J arrived curiously at the kitchen bench. Actually, she is quite the shadow when I am in the kitchen, always eager to help out. And this being a no-bake treat, well that was just perfect for little hands!

I measured out the ingredients, and she poured them all into a big bowl and gave them a good stir. “Pat-pat-patting” the slice into the baking tin was also a big hit.

In the mix? Puffed rice, shredded coconut, chia seeds, sunflower kernels, butter and honey. Oh some chocolate chips for a little indulgence too.

Pressed into a lined tray, and allowed to firm up overnight in the fridge.

The following day, it was simply a matter of slicing the mixture into bars.

The bars were sweet, without being over-sweet, although I made the rookie mistake of adding the chocolate chips before the melted butter and honey (ie. the chocolate melted).

The honey also made the bases a little sticky,  so I wrapped each bar in some baking paper for ease of transport.

And just like that, my baking mojo has officially returned! Not to mention being able to share some time in the kitchen with Little J.

Stay tuned for more lunchbox treats in the weeks to come!

Healthier Honey Bubble Bars

  • 4 cups puffed rice
  • 2 tbs chia seeds
  • 3 tbs sunflower seeds
  • 1.5 cups shredded coconut
  • 125g butter
  • 220g honey
  • 1/2 cup chocolate chips
  1. Grease and line a slice tray with baking paper.
  2. Combine the puffed rice, chia seeds, sunflower seeds and coconut in a large bowl.
  3. Heat the butter and honey in the microwave until melted and combined. Pour over the dry ingredients and stir to coat the mixture well. Add the chocolate chips and stir.
  4. Press firmly into the lined tray, and place in the fridge overnight to firm.
  5. Remove from the fridge, and cut into slices. Store in an airtight container in the fridge.

 

White chocolate and macadamia cookies

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Canberra feels more like Melbourne at the moment – warm Spring days one minute, and cold overcast days the next.

And rain.

So much rain.

So with two kids who are also a little under the weather, there has been lots of time spent indoors. Lego, puzzles, dress-ups and a personal favourite, baking!

Cookies were on the agenda the other day. But rather than turn to our regular spelt chocolate chip or freckle cookies, we went with a white chocolate and macadamia version instead.

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As is usually the case, Miss C had a great time helping me measure out the ingredients and control the mixer speed, and Little J loved flattening down the cookies when they were placed on the trays. Although both kids quickly disappeared when they realised it was time to do the dishes!?
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The cookies kept well for a few days, and I suspect they would keep for longer if they weren’t gobbled up so quickly!

White chocolate and macadamia cookies (makes 12 large)

  • 125g butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 cups self raising flour, sifted
  • 120g white chocolate chips
  • 120g chopped macadamias
  1. Preheat oven to 180C and line two baking trays with baking paper.
  2. Beat the butter and brown sugar until pale and creamy. Add the egg, and continue beating until combined.
  3. Stir in the sifted flour, chocolate and nuts, and mix until well combined.
  4. Roll out heaped tablespoons of the mixture into balls, and place on the prepared trays (well spaced). Gently press to flatten slightly.
  5. Bake for 12-15 minutes, or until golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

What about you? Do you have a favourite cookie recipe?

Rainbow cookies

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Being a family that loves the outdoors, spending almost an entire week inside with 2 sick kids has been..well…interesting.

We’ve had to avoid the frigid outdoor temperatures (which even resulted in a little snow on one day) searching instead for indoor activities to keep everyone entertained.

Needless to say there has been lots of movies, drawing, role play, lego and…baking!

These rainbow cookies were a great baking activity for the girls. Not only for the end result (and all the chocolate freckles we consumed along the way), but also for the process of creating them itself. C loved turning the mixer on and off, and helping me roll the biscuits into little balls, before placing a freckle on top of each. And, J, well she sat nearby passing us various ingredients and even gave the mixture a little stir.

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Into the oven for 14 minutes, then it was ‘hands off’ for at least a few more minutes to allow them to cool. We then wasted no time in having ourselves a lovely afternoon tea of warm cookies straight out of the oven.

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So, while a trip to the park was not an option this week, spending time in the kitchen backing with the kids was a pretty great (and delicious) alternative!

You can find the recipe here.