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.

 

Mesquite fruit bars

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Happy new financial year lovely people! I *should* probably be starting on our tax returns, or perhaps working on finalising the business books, but instead I want to share with you this tasty little treat that made an appearance in the BBB kitchen this past weekend. Filled to the brim with dried fruit, oats and coconut… IMG_0220 And flavoured with a new ingredient – mesquite powder – I was really pleased with the end result. IMG_0216 The batter was not unlike a cake batter – and resulted in a bake that was light yet moist. IMG_0222IMG_0224 Finished with some melted dark chocolate and a sprinkle of coconut… IMG_0227 And we had ourselves quite the tasty treat for afternoon tea. IMG_0228 I loved all the “hidden” surprises – with the yummy dates and apricots shining through. Not to mention the sunflower seeds for crunch. IMG_0229 Definitely a great treat to add to our ‘lunch boxes’ this week – with half of the batch going into the freezer for future treats too! Feel free to email me for the recipe! What about you? Baked any interesting lunch-box treats lately?

Homemade holiday treats – Gingerbread doughnuts

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I think it will come as no surprise, that hosting events and parties for family and friends is one of my favourite hobbies. Be it Christmas, a birthday or some other party, I really do enjoy all the planning, decorating and cooking that is required (much to Mr BBB’s frustration lol). IMG_3774 Last year, Mr BBB and I hosted our first Christmas in our new family home, with a flurry of decorating and baking taking place before the big day. You can find all of my 2010 Christmas Countdown posts below:

This year, we are spending Christmas with my family in Melbourne. Christmas Eve will be with family and friends in Melbourne, Christmas Day with my Mum and little brother, and Boxing Day with my Dad in rural Victoria. And, although we are planning on keeping it pretty low key,  I wanted to put together a basket of homemade sweet treats and other nibbles to take down with me – to share amongst our guests at the various parties and mealtimes. I also have a few functions this week that call for a plate of treats to be provided. And so my 5 days of Homemade Holiday Treats begins! holidaytreats That’s right – 5 days of nothing but sugar and sweetness on BBB! I think I should probably give my dentist a call now Winking smile  IMG_3918 Starting with…. gingerbread Gingerbread doughnuts! aka. a tasty little treat to take to a work morning tea. Just whisk the dry. IMG_3927 Add the wet. IMG_3928 Stir to a batter. IMG_3929 Pipe… IMG_3931 Bake… IMG_3932 And glaze. IMG_3933 IMG_3934 And serve. IMG_3942 I am loving the baked variety of this normally-fried treat. IMG_3943 These took only 10 minutes in the oven, a few minutes to glaze, making them a morning tea that you can throw together quite easily. donuts They will keep overnight in an airtight container, but they really are best eaten on the day they are made. IMG_3950 Delish! Gingerbread doughnuts (makes 12 large) (adapted from Pinch of Yum)

  • 2 cups spelt (use GF plain flour  to make these GF)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1tbs ground ginger
  • 1tbs ground cinnamon 
  • 1/2 tsp allspice
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup applesauce
  • 3 tbs maple syrup
  • 50ml milk
  • 50g melted butter

Glaze

  • 30g butter
  • 1/2 cup brown sugar
  • 40ml milk
  • 1 cup icing sugar
  1. Preheat oven to 180C. Grease 2 x 6 hole large doughnut pans.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the Centre.
  3. In a separate bowl, whisk together the wet ingredients. Pour into the dry ingredients, and stir until just combined.
  4. Spoon into a piping bag, and pipe into doughnut tins (to about 3/4 full).
  5. Bake for 10 –12  minutes. Allow to cool in pan for 5 minutes, then turn out onto wire rack.
  6. To make the glaze – melt the butter and brown sugar in a small saucepan over a low heat. Add the milk, and heat (stirring) for 1 minute. Add the icing sugar, and whisk to combine until smooth and glossy.
  7. While warm, pour the glaze over the doughnuts.

What about you? Are you more of party planner or a party goer?