We know how hard it is to get nutritious snacks for an “on the go” family with a busy schedule. Below we have some great ideas on what you could get made up in bulk ready for the busy week ahead. We hope they’re very helpful to you. Why not give it a go trying to make them?
Simple yet tasty but most importantly will boost you to tackle the busy day ahead. These flap jacks are made up of some simple ingredients and baking so it’s the perfect way to introduce your children into the world of baking.
- 150g butter
- 75g light brown soft sugar
- 3 rounded table spoons golden syrup
- 250g rolled porridge oats
The above ingredients will make 12-16 portions. The preparation time for the ingredients is 10 minutes & the cooking time is 25 minutes.
- Preheat the oven to 180c (160c fan) gas 4.
- Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
- Put the butter, sugar and golden syrup into a medium pan and gently heat until melted.
- Stir in the oats.
- Turn the oats into the tin, level and press the mixture evenly and firmly with the back of a spoon.
- Bake for 25 minutes, or until golden around the edges.
- Remove from the oven and cool for 10 minutes.
- Mark your flapjack into 12/16 pieces whilst still warm.
- Cool the flapjack completely then flip on to a cutting board to then cut the marked lines into individual pieces with a sharp knife.
- The flap jacks will keep up for up to a week in an air tight container.
Pistachio, apricot & dark chocolate energy bars
Another boost for your busy day similar to the flap jack but contains a cheeky bit of chocolate. Also, similar to the flap jacks they’re very easy to make so make sure you’re involving the kids.
- Olive oil
- 75g shelled pistachios
- 100g mixed seeds
- 250g rolled oats
- 8 medjool dates
- 100g dried apricots
- 50g quality dark chocolate
- 100ml maple syrup
- 4 table spoons almond butter
The above ingredients will make 16 portions. The preparation time for the ingredients is 15 minutes & the cooking time is 50 minutes.
- Preheat the oven to 180c. Grease and line a 20x20cm square baking tin.
- Chop the pistachios then scatter over a baking sheet with the mixed seeds and oats then roast for 20 minutes occasionally turning them.
- Meanwhile destone and roughly tear the dates, also roughly chop the apricots and chocolate.
- Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes whilst mashing the dates with the back of your spoon until you have a sticky sauce.
- Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
- Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
- Bake for 15 to 20 minutes or until golden.
- Cut into 16 portions then enjoy.
Minty yoghurt dip for breadsticks
This is an easy to do snack to go with some bread sticks. This dip can stay fresh for up to a week if kept refrigerated so this is again another perfect idea for a busy family.
- 4 sprigs of fresh mint.
- 1 lemon.
- ¼ clove of garlic.
- 200g natural yoghurt.
- Sea salt.
- Freshly ground black pepper.
- Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
- Use a grater to finely grate the zest of half a lemon onto the board, then transfer to a bowl.
- Cut the lemon in half.
- Squeeze the juice into a bowl whilst using your fingers to catch any pips.
- Peel and very finely chop the garlic on to a board. Scoop up the garlic and add it to the bowl.
- Add the yoghurt and a tiny pinch of salt and pepper. Stir everything together.
- Have a taste and add a squeeze more lemon juice if you think it needs it.
- Transfer everything to a serving bowl and serve.
Homemade mini sausage rolls
These are best served warm just after being freshly baked. Once baked they’re easy to grab on the go and will definitely take away some of your morning hunger.
- Olive oil
- 1 red onion (peeled and finely sliced)
- 1 sprig fresh sage (leaves picked)
- 6 pork sausages
- 1 handful breadcrumbs
- fresh nutmeg for grating
- 250g read made puff pastry
- 1 free range egg
- a little milk
This process will take just over an hour and will make enough to feed 4 adults.
- Preheat the oven to 180c/350f/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves. Cook for a couple minutes more and then spread out on a plate to cool.
- With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs.
- Add a good grating of nutmeg. Scrunch well with your clean hands to mix together.
- On a floured work surface roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long even rectangles.
- Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
- Mix the egg and milk and brush the pastry with the mixture then fold one side of the pastry over whilst wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.
- Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
The perfect treat to have with your lunch. We recommend you have this banana bread with a nice hot cup of tea.
- Olive oil
- 250g self-raising flour
- 3 ripe bananas
- 2 tablespoons fresh apple juice
- 125g unsalted butter
- 2 large free range eggs
- ½ teaspoon ground cinnamon
- 2 tablespoons runny honey
This method will take around an hour and a half and will feed up to 12 people.
- Preheat the oven to 180c/350f/gas 4.
- Lightly grease the bottom and sides of a 1 litre loaf tin with olive oil.
- Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
- Peel and add the bananas into a mixing bowl.
- Using a fork mash the bananas so you’ve got a mixture of smooth on chunky banana. Now put this aside.
- Add the apple juice and stir to combine.
- In a separate bowl beat the butter with a wooden spoon until creamy.
- Crack in the eggs one at a time. Beating each one in well before adding in the next. It might look a little lumpy at this stage but it will come back together.
- Fold in the flour, cinnamon honey and banana mixture whilst taking care not to over mix.
- Spoon the mixture into the loaf tin. Now bake in the oven for around 40 minutes or until golden and cooked through.
- It’s time now to check that it’s thoroughly cooked. Stick a cocktail stick or skewer into the middle of the loaf. Remove it after 5 seconds and if it comes out clean the loaf is cooked. If it’s slightly sticky then it needs a bit longer.
- Allow the loaf to cool slightly then carefully turn out on to a wire rack to cool completely.
- Transfer on to a serving dish. Cut into slices then serve.
Thank you to www.jamieoliver.com for the recipes. We hope you try at least one of the above recipes that we’ve sourced for you. We hope your attempts at making the snacks turn out amazing.