The Lunch Box Issue 2 is out now and it is fully loaded with brand new quick, easy and nut free recipes! Instead of talking about it I thought I would share a small sample of the delicious and nutritious recipes that you will find within its pages.
And sooooo much more!!! Again, they all take only minutes to whip up, use readily available whole food ingredients and have been loved by everyone, big and small!
Apple users get your hands on it HERE.
Android users get your hands on it HERE.
You can grab the issue for FREE, try out the App and if you decide it isn’t for you, cancel anytime.
If you have any questions at all be sure to let me know. I hope you enjoy the recipes as much as we have!
1/2 cup buckwheat flour
1/2 cup coconut sugar
1/4 cup cacao or cocoa powder
1/4 cup coconut cream
1/4 cup light olive oil
1/2 tsp baking powder
1 tsp apple cider vinegar
1/2 cup water
Preheat your oven to 180C or 350F and grease the holes of a mini silicon muffin tray.
Place the ingredients into your processor in the order listed above and blend to combine.
Spoon the mixture into the holes of your muffin tray and bake the muffins for 12 – 14 minutes.
Remove from the oven and cool slightly before transferring the muffins to a cooling rack to cool completely.
Eat and enjoy.