Back to school lunchbox baking

Schools are beginning to go back now and I’m sure some parents are wondering where on earth the summer holidays went. While doing some research on ideal school lunches I came across a fantastic resource on School Food Trust. They have three-week lunchbox menus and recipes that comply with the strict SFT nutritional standards for primary aged children. There is three sets of menus: low cost, low preparation and vegetarian. I’ve found the menus inspiring and have even tried some of the ideas for myself. These chocolate bran flake slices are the second piece of baking I’ve tried from the resource. I can also recommend the carrot and apricot cakes that appear in the printout. The standards give the advice that packed lunched should include:

  • at least one portion of fruit or veg everyday
  • meat, fish or other source of non-dairy protein everyday
  • oily fish once every three weeks
  • a starchy food everyday
  • a dairy food everyday
Also no:
  • Snacks such as crisps. Instead nuts, seeds, veg, fruit. Savory crackers or breadsticks served with fruit.
  • Confectionary such as chocolate bars, chocolate-coated biscuits and sweets. Cakes and biscuits are allowed, but encouraged only as part of a balanced meal.
  • Highly processed meat products such as pies, corned meat and sausage rolls. Chipolatas can be included occasionally.

As the recipes featured in the pack are based on the nutritional standards you will notice that in this recipe butter is replaced with 60% fat spread. This is to keep both cost and fat content now. I know I’ve spotted the huge hike in ingredient prices recently.These chocolatey bites come out at a frugal 8p per serving (as of August ’11)l. The best way I can describe them taste wise is that they are like slightly dry, crumbly brownies. We will be making these at one of the Cookery Clubs I run and I think the pupils will be pleasantly surprised how nice they are!

Chocolate Bran Flake Slice
Makes 16
From School Food Trust

200g 60% fat spread (most light butter spreads are 60%) of course it will work with butter, but will be higher calories.

125g granulated sugar

160g plain flour

40g cocoa powder

100g bran flakes

1) Preheat oven to 180°c. Cream the spread and sugar together until it is light and fluffy.

2) Stir in the flour and cocoa powder. The mixture can be quite stiff at this point but keep going until it is well mixed.

3) Fold in the bran flakes.

4) Line a 20cm x 20cm baking tin with baking parchment, then press mixture into the tin.

5) Bake for 35 min or until set.

6) Once cool cut into 16 squared. Store in airtight container.

Just note that these can be quite crumbly so eat over a plate or napkin.

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About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on August 31, 2011, in Recipe and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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