RECIPE #1 – Bread Butter Jam

Ingredients: ( for #1 – bread butter jam )

bread ( wheat or wholemeal ) – 2 slices ( toasted )
butter – 2 tsp
jam – 1 tsp

Method:

Step 1) Toast the bread slices

Step 2) Spread the butter and jam. Cut into triangles and pack with some fruits

RECIPE #2 – Peas & Egg Scramble

Ingredients: ( for #2 – Peas & Egg Scramble )

Peas – 1/4 cup ( fresh or frozen )
Egg – 1
pepper – a pinch
salt – a pinch

Method:

Step 1) Heat a pan and cook the peas for 1 minute on medium. Add 1/2 tps oil and cook for another minute or until soft. Remove to a plate

Step 2) Add 1 egg to a bowl. Add a pinch of salt & pepper and whisk well.

Step 3) To the same pan, pour 1 tsp oil. Add the beaten egg and make a scramble. To make fluffy scramble, push the egg mixture inwards and let it cook until set.

Step 4) Once ready, take out to a plate. Let it cool down before packing. Pack with some fruits

RECIPE #3 – Cheese Sandwich

Ingredients: ( for #3 – for cheese sandwich )

Bread ( wheat or whole grain ) – 2
cream cheese ( spreadable ) – 1 tbsp

Method:

Step 1) Take 2 bread slices. Spread the cream cheese. Stack like a sandwich. Cut into triangles and serve

RECIPE #4 – mini Dutch pancakes

Ingredients: ( for #4 – mini dutch pancakes )

all purpose flour ( maida ) – 1 cup
baking powder – 1 tsp
sugar – 1 tbsp
milk – 1 cup
egg – 1

Method:

Step 1) Take a bowl, add the egg and whisk for 10 seconds. Add the milk and whisk well

Step 2) Add the flour and baking powder into the bowl.

Step 3) Add sugar and mix everything until smooth batter ( should be medium-thick batter.. not too thick or very light )

Step 4) To make mini dutch pancakes:
You can use Poffertjes pan or Indian Kuzhi chatti or Takoyaki pan

If you don’t have any of these pans, you can make mini pancakes using your regular skillet/ tawa or pancake pan.

Step 5) I used the Indian Kuzhi chatti to make these mini dutch pancakes. Please see video for ‘ how to make mini dutch pancakes ‘

Step 6) Pack 5 – 6 mini pancakes with seasonal fruits.

RECIPE #5 – mini Carrot muffins ( dairy free )

Ingredients: ( for mini carrot muffins )

wheat flour ( or wholemeal ) – 3/4 cup
carrot ( grated ) – 1/2 cup
raisins – 1 tbsp ( chopped )
raw sugar – 1 tbsp
coconut oil – 1 tbsp
baking powder – 1/4 tsp
eggs – 2
water – 1/4 cup

Method:

Step 1) Take a bowl. Add the coconut oil and melt for 20 seconds if thick.

Step 2) Add the raw sugar or regular sugar and mix.

Step 3) Add the eggs and whisk well.

Step 4) Take a sifter, add the flour and baking powder. Sift half of the flour mixture into the bowl and mix for 20 seconds. Add the remaining flour and mix.

Step 5) If too thick, add 1/4 of water at a time to make a thick batter.

Step 6) Grease the muffin tins with oil ( for a dairy free version ), pour the batter filling half the holes only.

Step 7) Bake at 180 C or 350 F ( preheated oven ) until golden on top or when a tooth pick inserted comes out clean

Step 8) Once ready, take out and let cool. Pack with seasonal fruits.

note: If you don’t have an oven, make mini pancakes and pack. You can also make mini dutch pancakes ( like in recipe #4 ). Please see video to make this way.