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Quick and Easy School Lunch Box Slice

25 comments

Quick and Easy School Lunch Box Slice


School Lunch Box Slice

  • 5 tablespoons honey*
  • 5 tablespoons hulled tahini
  • 1 cup desiccated coconut
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup sesame seeds
  • pinch of salt
  1. Preheat your oven to 175°C or 350°F. Grease and line a square 18cm tin with paper over-hanging the sides for easy removal.
  2. Place the ingredients into your processor and blend until the mixture is completely broken down and sticking together. Press the mixture firmly into your prepared tin and bake for 14 minutes.
  3. Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
  4. Eat and enjoy.

If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook, you can view it here.

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Quick and Easy School Lunch Box Slice
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25 comments
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25 comments

Kankana Saxena February 22, 2016 - 6:55 pm

Your writing is beautiful! Glad to have found your lovely space and that seedy slice sounds like a perfect snack for odd hour hunger pang

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Bianca Slade February 23, 2016 - 7:25 am

Welcome and thank YOU so much!! I am glad you found me too! I hope you find many recipes and posts that you enjoy, be sure to let me know. Have a great day.

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Wendywoo February 23, 2016 - 8:48 pm

Hi Kankana, I suggest trying the “Crunch” recipe- a super speedy, absolutely delicious buckwheat slice, also the “Crunchy Quinoa”- very nutritious, delicious and highly addictive!

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Wendywoo April 10, 2016 - 1:16 am

It is AMAZING! We now have a big box of ground up pumpkin and sunflower seeds, so I can whip up a batch of these very quickly, without a processor. They are SOOOOOOOO tasty! I leave the sesame seeds whole, and stir them in with the coconut. x I’ve run out of coconut at the moment, and am craving another batch- honestly, they’ve become a huge favourite!

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Bianca Slade April 18, 2016 - 10:15 am

Thank YOU!! Make them without the coconut, they will still be delicious I am sure. xx

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Cana February 22, 2016 - 10:08 pm

What could I substitute the sunflower seeds for?!? I don’t like the taste of them 🙁

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Bianca Slade February 23, 2016 - 7:24 am

You could just add an extra tablespoon of the coconut, sesame and pumpkin seeds. I hope this helps.

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Wendywoo February 23, 2016 - 8:44 pm

Come on, Team Slade, you can conquer the world! Happy Birthday to Elise, the first of your beautiful children to be lucky enough to have you as her Mum! Try and stay content, there’s a lot to be said for it! xx My carer blitzed the seeds up for me yesterday, so my other carer and I are going to just stir everything together today and my hubby will bake it later. I’m good at delayed gratification…. although I would love to make, bake and scoff the lot…NOW!

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Bianca Slade February 27, 2016 - 7:24 pm

Oh reading this made me think how lovely it would be just rolled into balls and eaten either raw or baked! I think you would like them, the are not especially sweet. I hope you are going well. Sending love. xxx

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Wendywoo February 24, 2016 - 9:01 pm

This is GORGEOUS! It works really well by just grinding up the seeds, then stirring everything else in. I added a teaspoon of almond milk, as my method meant it was a little stiff. Next time I might keep some of the sesame seeds whole, for extra crunch. Very, very nice, it will become a favourite! Thank you, dear Bianca xx

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Bianca Slade February 27, 2016 - 7:27 pm

Thank YOU!!! I was thinking when I read your previous comment that you might of needed to add a little extra for it to bind. I am glad you enjoyed it. You could also crumbly it and mix it with your toasted buckwheat. xxx

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Christl March 4, 2016 - 4:52 pm

Hello!! You rock my world Bianca, your recipes really are simple AND delicious. Here in South Africa we have a thing called ‘rusks’. Basically these are hard biscuit type slices about 2.5cm thick, typically dunked into a morning cup of tea/ coffee. I have been looking for a Paleo ‘rusk’ recipe for AGES, always attempting to turn a cookie/ biscuit recipe into rusks but with my attempts ending disappointment. This recipe is the closest thing Wow, wow, wow!!! I pressed one batch into my bread mould, sliced it once cooled for 5 min then transferred back to my oven(which I switched off) – allowing the slices to harden. Although they hold their shape quite well, they still do crumble a little. WOULD IT HELP IF I ADDED PSYLIUM HUSK TO THE RECIPE? if so, how much? If not, what other suggestions do you have? xxx

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Bianca Slade March 15, 2016 - 1:41 pm

Thank YOU!!! I wouldn’t add psylium as that will make them more crumbly unless you also add liquid. Are you wanting to add something to stop them being crumbly? I would just increase the honey and tahini and the blending time. Does this help?

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Amy March 26, 2016 - 6:54 am

Could these be frozen?

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Bianca Slade April 4, 2016 - 2:05 pm

Yes I think that would be fine. x

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Kylie Baker April 21, 2016 - 8:48 pm

My five kids thought this was fab and it didn’t last long at all in our house. Its a great snack for the school lunch boxes at a nut free zone school. Thanks again for another great recipe.

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Bianca Slade May 1, 2016 - 9:07 pm

Great to hear!! Thank YOU for the feedback. I am glad it has been enjoyed. I would love to hear how you go with anything else that you try. x

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Leah Pollock May 27, 2016 - 12:49 pm

Could I replace the tahini with nut butter? Thanks Bianca

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Bianca Slade May 31, 2016 - 8:53 pm

Sure can. x

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Sandra WITHERS November 12, 2016 - 3:33 pm

I blitzed up the dry ingredients first.. after 14 min baking texture still a bit sticky.. bake longer? I used maple not honey.

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Emma Porter November 14, 2016 - 11:22 pm

Just made this with a couple of variations as I didn’t have everything. It’s delicious before its even baked. Would make great bliss balls.

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Valeska Espinosa June 13, 2018 - 9:58 pm

Made this recipe with my 2 yr old son as it was very quick and simple. The slice was delicious! Will be making it again! Thanks Bianca!

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NikkiD September 14, 2018 - 1:58 am

How would you store these and how long would they keep for please? Can they be frozen?

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Chantelle May 4, 2019 - 10:08 pm

I made these today but added 3Tbs of cocoa. It smelt AWESOME and tasted good! I love your recipes. My son is gluten intolerant and it’s hard to find healthy (and nut free for school) snacks. What could I use when I run out of tahini but still keep them nut free? Thanks!

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Jacki Brown June 3, 2019 - 12:43 pm

LOVE this! It took about 4 minutes with a thermo to get in the oven & the kids (3 & 5) can’t get enough of it! Great when you fancy something sweet, but with all the good stuff! Thanks so much!

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