These are a staple in my kids lunch boxes! And so quick and easy to make! Recipe taken from the little kiwi lunchbox. Which is where most of my favorite recipes come from!

Mixed berry fruit jellies

Super easy and quick!

1 cup frozen mixed berries
1 cup raspberry & strawberry redseal tea
2 1/2 tbsp gelatin
2 tbsp honey

Defrost berries. Mash with a masher or folk. Pour 1 cup water hot or cold into a cup. Soak tea bag in water for 3 minutes. Mix gelatin with berries. Add honey and tea to the berries. Mix. Either microwave for 2 1/2 - 3 minutes or bring to a boil and simmer for 1 minute over stove top. Add to silicone moulds or pour into a greased shallow dish. Set in the freezer for 20mins or the fridge for 40 - 60 minutes. Remove from moulds into an airtight container in the fridge for up to a week. Or cut into squares if poured into dish and store as above.

Date Balls (recipe from The little kiwi lunchbox)

Boiling water
1 cup dried dates
1 1/2 cups of desiccated coconut
1 tsp vanilla essence
1 tablespoon of cocoa powder
1/2 cup desiccated coconut (for rolling)

Step 1. Measure out your dates and then place them in a heat safe bowl and cover with boiling water
Step 2. Soak for about an hour, you want them mushy and soft or you will break your blender (yup learnt that the hard way ?)
Step 3. Drain the water from the dates and then blend until you have a smooth paste
Step 4. add 1 tablespoon of cocoa powder and 1 teaspoon of vanilla essence
Step 5. Add your coconut 1/2 cup at a time, mixing well between cups until you have incorporated your 1 1/2 cups worth of coconut. It should mold into a ball once mixed.
Step 6. Depending on the size balls you want use either your teaspoon measuring spoon or your tablespoon measuring spoon to scoop out the mixture to make even sized balls. Roll them in your hands pressing slightly to push the mixture together to make your ball nice and firm.
Step 7. Once rolled into a ball roll them through your extra coconut then refrigerate for at least an hour before eating to help them firm up. These should last up to 2 weeks in an air tight container in the fridge.




Popcorn and apricot bars  ( Recipe from The little kiwi lunchbox on facebook)
Gluten free - nut free - dairy free

1/2 cup honey
1 tsp vanilla
4 cups popped popcorn
1/4 cup seeds (can leave out)
1/4 cup dried apricot bits
Pinch salt

Pop your popcorn in a pot using a tablespoon of oil (We use coconut or rice bran). Crush popcorn with hands slightly and mix with seeds, apricot and salt. In a small pot heat honey and vanilla till boiling, simmer over a medium heat (You want it to bubble) for about 4minutes. Pour hot honey mix over popcorn mix and stir through. You want to work fast as the honey sets fast. Pour into a lined baking dish and press with a wet potato masher (I say wet as it stops the mixture sticking to the masher). Once firmly pressed place the mix into he fridge for 1/2 hour or freezer for 15mins. Cut with a sharp knife and wrap in baking paper strips and secure with tape or string OR just pop into an airtight container. Store in the fridge or cupboard for up to a week.

This is basically the same as the seed bars I make but with a few ingredient swaps.


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Homemade crackers (Recipe taken from The little kiwi lunchbox on facebook)

3/4 cup plain flour
1 cup finely grated cheese (optional on type: Colby, parmesan, tasty ect)
1 tsp salt
1/4 tsp baking powder
2/3 cup seeds (pick what you like, we like variety. We used chia seeds, pumpkin seeds, sunflower seeds, linseed, sesame seeds - worked out to be 2 tbsp of each)
2 tbsp quick oats
3 tbsp olive oil
1/4 cup water + 2 tbsp

Mix all dry ingredients in a bowl. Add olive oil and 1/4 cup water. Mix till it starts to form a dough. Add the remaining 2 tbsp water. Knead the dough till combined well. The dough will be slightly touch sticky, that's perfect!
Lay baking paper on work space, place dough on top and lay plastic wrap over it. Roll out the dough till it's very thin, about 4mm thick. While the plastic wrap is on top you want to score the crackers, I use a ruler to get perfect lines. Make sure you push the lines in deep, pretty much all the way through.
Peel the plastic wrap off and slide the baking paper with the crackers onto an oven tray. Bake at 200 degrees for 12 mins or until golden on the third shelf down from the top of the oven.
Once out give them a couple minutes then using a sharp knife break the crackers apart.
Store in an airtight container or zip lock bag for over a week!

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Ham and cheese puffs (Recipe taken from the little kiwi lunchbox on facebook)

1 square of Puff pastry
4 slices of ham
1 cup grated cheese
1/4 finely cut red onion

Finely cut onion and ham, grate cheese. Roll room temperature pastry out and cut into small squares (to fit your cupcake tray, this is a mini cupcake tray). Push the pastry squares into the muffin tray to form a cup. Fill with ham cheese and onion. Bake at 200 degrees for 20-25mins.


Chick pea snack sticks (Recipe from the little kiwi lunchbox)

1 can chick peas
1 small garlic clove
1 tsp lemon juice
3 tbsp oil
1/2 tsp cumin
1/4 cup flour (Can use gluten free)
S & P

Drain and rinse chick peas. Add in all ingredients into a blender or use hand blender. Blend till it becomes a smooth paste. Put into a piping bag and pipe out onto a lined baking tray into desired length. Bakes at 200'C for 15 minutes. Turn off the oven and allow to sit for 10-20mins. Cool and store in an airtight container or bag for a week.

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Healthy Chocolate Weetbix Slice (from the Healthy Mummy website)


  • 1 cup sultanas
  • 2 large tbsp natural crunchy peanut butter
  • 6 tbsp desiccated coconut
  • 1 tbsp coconut oil
  • 4 weetbix
  • 4 tbsp cocoa or cacao
  • 4 tbsp honey or rice malt syrup
  • Little water if needed to make it more wet
  • 4 tbsp dark chocolate chips optional, for icing
  • 1 tbsp coconut oil extra, optional, for icing
  1. Put the first 8 ingredients in blender and blend until smooth like fudge.
  2. Line a loaf tin with baking paper.
  3. Press the mix into a pan and top with some dark choc melted with coconut oil (optional)
  4. Leave to set in the fridge
    weetbix slice
    Chocolate banana bread (taken from the Facebook page Good for you)
    2 Large Bananas
    ⅓ Cup Coconut oil Melted (3.4 ounces / 60 grams)
    1 Teaspoon Vanilla Extract
    1 Teaspoon Apple Cider Vinegar
    ⅜ Cup Water (3 ounces / 90 milliliters)
    ½ Cup Cocoa Powder (3 ounces / 50 grams)
    1 Cup Coconut Sugar (7 ounces / 120 grams)
    1 ¼ Cup Gluten Free Flour (10.5 ounces / 180 grams)
    1 Teaspoon Salt
    1 Teaspoon Baking Soda
    ½ Teaspoon Baking Powder

    1. Preheat your oven to 350℉ or 180℃
    2. Mash the bananas into a large bowl.
    3. Add Coconut oil, Vanilla Extract, Apple Cider Vinegar, Water and mix well.
    4. Add Cocoa Powder, Coconut Sugar, Gluten free flour, Salt Baking Soda, Baking Powder.
    5. Stir until the mixture is thick.
    6. Pour the mixture into a buttered loaf pan.
    7. Bake for 45 minutes.
    8. Remove from oven and let it cool. 
    9. Gently remove the loaf from the pan and slice with a serrated bread knife to serve
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    Chocolate Coconut Jellies (Taken from Doms Kitchen, lots of awesome recipes so go have a look!)


    270mls coconut milk (we use Ayam brand – this is one can)
    2 Tbsp maple syrup
    1 tsp vanilla extract
    2 1/2 Tbsp gelatin (we use Great Lakes Gelatin – red box)
    1 Tbsp raw cacao (or cocoa)

    What To Do:

    1. Make room in your fridge for a tray of gummies and place your molds on a tray. (This makes it much easier but is not essential.)
    2. Combine the milk, syrup, cacao and vanilla in a pot and stir.
    3. Sprinkle gelatin over the mixture and immediately whisk to combine well.
    4. Heat over low heat for approximately 5 minutes taking care not to overheat or boil and stirring continuously until the liquid is smooth. (It should be only a luke warm temperature.)
    5. Remove from heat allow to cool slightly and then add to silicon molds.
    6. Place the tray with molds on it in the fridge for 30 minutes or until gummies are set firmly.


    Chocolate Gummies


    Smoothie Jellies (recipe from little kiwi lunchbox)


    1/2 a banana,

    1/2 cup defrosted frozen berries of choice,

    1/2 cup yoghurt of choice (we used Greek and honey),

    1/4 cup fruit tea or fresh fruit juice,

    3 tablespoons of gelatine.

    Add all ingredients together and blend. Add gelatine and sit for 3-5 minutes. Heat on a low temperature till gelatine is combined properly- about 5 minutes.

    Either add to silicone moulds or cover a dish with glad wrap and pour mixture into it.

    Set for 2-4 hours in the fridge. Once set take out of moulds or cut into pieces.

    Place in an air tight container in the fridge for up to a week.

    Note: you should end up with about 2 cups of mixture once blended. 2 cups of blended mixture sets with 3 tablespoons of gelatine. If you made more mixture than rule of thumb is 1 1/2 tablespoons of gelatine to a cup!!