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Sturdy bakes for lunchboxes

(29 Posts)
PersisFord Sat 23-Sep-17 22:54:16

What can I bake to go in a lunchbox that won't be reduced to crumbs by the inevitable jiggling on the walk to school? So far I've done flapjack (survived) and cupcakes (didn't).

It could do with looking relatively healthy as well - chocolate refrigerator cake I think would not be approved of. And nut free.

Any ideas would be gratefully received!!

OP’s posts: |
SchoolNightWine Sat 23-Sep-17 22:58:02

Buns with glacé icing and sprinkles, lemon drizzle cake, shortbread and cookies all seem ok here:-)

AdaColeman Sat 23-Sep-17 23:00:18

Rock buns.
Sticky gingerbread.
Bread pudding (not bread & butter pudding).

BewareOfTheToddler Sat 23-Sep-17 23:01:58

How about mini muffins? You can make quite wholesome ones with lots of fruit - or savoury ones with cheese and ham/veg.

Or home-made breakfast bars? Have never made them myself as I struggle to find recipes without nuts but my friend always raves about the Nigella ones in Nigella Express.

Other ideas:

- fruit cake/tea loaves

- some sort of fruit bar (there's a great Rachel Allen recipe for date bars which works with all sorts of fruit - two layers of oaty mix with a layer of cooked dates/fruit in the middle).

- Parkin (would survive a North Korea/Trump altercation, never mind the walk to school grin)

PersisFord Sat 23-Sep-17 23:21:24

Oooh great ideas!!! I knew there would be an answer!

Can't believe I didn't think of muffins!!

My little cupcakes fell apart but they weren't iced - I'll see if the glacé icing helps stick them a bit!

I've never made Parkin - it's always seemed like something mysterious that needs a touch of witchcraft about it. If it's sturdy, I'll give it a shot. The twins are ALWAYS HUNGRY so something kind of industrial might be perfect!

Those date bars sound like something I used to have when I was a kid. I wonder if they would work with dried apricots instead?

I looked for breakfast bar recipes as I thought that would be perfect but they were all a bit nutty. Didn't look at nigella though so I will try!

Thank you all - rock cakes, bread pudding, cookies and shortbread all in my repertoire already, just didn't think for lunchbox (I'm new at this!!).

Thanks again!!

OP’s posts: |
PickAChew Sat 23-Sep-17 23:23:09

Muffins. Low fat, low sugar, potentially high fruit/veg. Can be frozen and cool down other components of lunch bag as they thaw.

PolkadotsAndMoonbeams Sat 23-Sep-17 23:23:21

Parkin is great, and in a similar vein, a loaf of gingerbread. Just remember to wrap them in tinfoil and let them mature for 3-4 days before eating.


PickAChew Sat 23-Sep-17 23:29:21

Examples of what goes in DS2's lunchbag

you can leave off frostings. I use squash, courgette, banana, blueberries or raspberries (refer to delia for these) and basically it just end s up being an adaptation of a core recipe. I top with nuts before baking, but they can be left off if in a nut free school.

AdaColeman Sat 23-Sep-17 23:36:17

Bara brith is quite a sturdy cake too, or what about fruit or cheese scones they're cheap and quick and would probably freeze well too, so you could keep an emergency supply of them.

PersisFord Sun 24-Sep-17 12:01:00

Scones is also a good idea. I've never been v good at them but kids eat anything so I could try again.

Bara brith is a yeast recipe, isn't it? I'm not v good at yeast either....but I guess if I could get a handle on it I could make cinnamon buns and things. I'll give it a shot!!

Thanks again bakers!!

OP’s posts: |
AdaColeman Sun 24-Sep-17 12:26:14

No, bara brith doesn't use yeast, self raising flour and eggs are its raising agents. Look on the BBC Food pages for a simple recipe.

DameDiazepamTheDramaQueen Sun 24-Sep-17 12:29:15

I make Mary Berry's chocolate and lemon tray bakes for packed lunches. No need for icing so travel well.

Walkforvictory Sun 24-Sep-17 12:31:25

A rock cake is easier to make than a scone. Smaller ones will be less likely to fall apart.

DameDiazepamTheDramaQueen Sun 24-Sep-17 12:32:02

50g/1¾oz cocoa powder
6 tbsp boiling water
100g/3½oz baking spread or soft butter
275g/9¾oz caster sugar
3 large free-range eggs
125ml/4fl oz milk
175g/6oz self-raising flour
1 tsp baking powder

Mix cocoa and water together until smooth then add every thing else and mix- looks a bit curdled ,don't worry. In oven at 180 until done.

DameDiazepamTheDramaQueen Sun 24-Sep-17 12:35:22

BelindaBlinked Sun 24-Sep-17 12:37:16

I do a carrot cake which is nice. I only frost the sandwich bit and leave the top.

FinallyHere Sun 24-Sep-17 13:26:48

This might not be the sort of reply you want, but if your children are indeed ALWAYS HUNGRY are they getting sufficient protein and vegetables, and water? Ignore me if you prefer, of course.

PersisFord Sun 24-Sep-17 18:53:00

Finally it's a good question. It's something that I'm finding difficult with all these packed lunches! They have porridge for breakfast, then I pack a box of cucumber/carrot/apple/cheese/raisins for snack. Then for lunch ONLY a cheese sandwich is acceptable, with more fruit and carrot and something from this thread!! More fruit or something after preschool then supper is something with meat and beans and lentils and veg. Water is an issue because they don't bring their own drinks to preschool so I don't know how much they drink, and unless they are reminded they don't much, so that is a potential problem!!

OP’s posts: |
PersisFord Sun 24-Sep-17 20:49:50

Dame just a flat rectangle tin for that choc one?

OP’s posts: |
reallybadidea Sun 24-Sep-17 20:54:37

Malt loaf always goes down well in my house. I use the BBC good food recipe. I make two a week and have to buy the malt extract in bulk grin

DameDiazepamTheDramaQueen Sun 24-Sep-17 21:00:12

Like this. I also line it to make it easier to get out.

PersisFord Sun 24-Sep-17 21:16:10

Perfect. Thanks guys!

OP’s posts: |
glitterbiscuits Sun 24-Sep-17 21:42:36

I'd love a recipe for flapjack that stays together. Mine always seem to turn into granola!

DameDiazepamTheDramaQueen Sun 24-Sep-17 22:26:34

You need to bang the flap jack mixture hard with the back of a wooden spoon to keep it all together. Make sure you line the tin with an over hang of liner so you can just easily lift the whole thing out to cool. Then cut into squares while it cools-just mark the squares with the knife then it'll cut easily later when cold.

PersisFord Sun 24-Sep-17 22:41:12

Or squish it hard with the potato masher.

OP’s posts: |

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