Lunchbox recipes

• 1 ¼ cups quick cook oats (150g)
• 1 cup rice bubbles (30g)
• 1 cup mixed dried fruit (i.e. sultanas, cranberries, chopped dates or apricots) (140g)
• ½ cup desiccated coconut (50g)
• ½ cup plain or wholemeal flour (75g)
• ⅓ cup whole almonds (60g), roughly chopped
• 3 Tbsp pumpkin seeds
• 3 Tbsp sunflower seeds
• ¼ tsp salt
• 1 cup Chelsea Coconut Sugar (150g)
• ½ cup coconut oil (125g)
• ½ cup peanut butter, smooth or crunchy (130g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 tsp vanilla essence
• ¾ cup chocolate chips (150g) (optional)

• 1 cup toasted muesli
• 2 cups rice bubbles
• 1 cup honey crunch cornflakes
• 100g butter
• ½ cup honey
• ½ cup peanut butter
• 2 tablespoons Chelsea Raw Sugar
• Sprinkling of coconut
• Chopped dried fruit
• Mixed nuts

Chocolate Topping

• 200g dark chocolate, finely chopped
• 3 teaspoons vegetable oil

• 1 cups Chelsea White Sugar
• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda
• 1 tsp salt
• 3 ripe bananas, mashed (The skins should have black spots on them)
• ¼ cups butter, melted
• 1 egg
• Optional Handful of dried fruit, nuts, chocolate chips

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

RASPBERRY LAYER

• 175g fresh or frozen raspberries
• 35g Chelsea White Sugar
• 2 Tbsp lemon juice
  

BLONDIE

• 160g salted butter
• 40g Chelsea White Sugar
• 160g Chelsea Soft Brown Sugar
• 1 size 7 egg
• 1 size 7 egg yolk
• 1 tsp vanilla bean paste
• 170g plain flour
• 1 tsp ground cinnamon
• 1/4 tsp baking powder
• 200g white chocolate, roughly chopped