Become a lunchbox legend: the best ideas for lunch

Are lunchboxes coming back full? Are kids asking for something new?

We’ve got you covered with these delicious lunchbox ideas that your kids will love!

Try these out this next school year:

Corn, pea & bacon quiches

Makes: 24

Prep: 25 mins + 30 mins to chill

Cook: 25 mins

Ingredients:

• 100g cold butter, chopped

• 1 cup gluten-free plain flour

• ¼ cup rice flour, plus extra to dust

• 1/3 cup non-wheaten cornflour

• 1 egg, lightly whisked, plus 4 eggs extra

• 2 tbsp vegetable or olive oil

• ¼ cup cream

• ½ cup frozen corn and pea mix, thawed

• 4 bacon rashers, rind removed, finely chopped

• 150g fresh ricotta

• 1/3 cup freshly grated parmesan\

Method:

1. Process butter, flours and a pinch of salt in a food processor until mixture forms fine crumbs. Add egg. Process until combined. With motor running, add oil until mixture comes together. Turn out dough onto a clean surface dusted with extra rice flour. Knead until smooth. Cover with plastic food wrap. Chill 30 mins.

2. Preheat oven to 200ºC. Grease 2 x 12-hole (1/3-cup) muffin trays. Roll out pastry between 2 sheets of baking paper to 5mm thick. Cut 24 x 8cm rounds from pastry. Press each round into prepared trays. Bake 10 mins or until firm.

3. Whisk extra eggs and cream in a jug. Divide corn mix, bacon and ricotta among pastry shells. Top with egg mixture. Sprinkle with parmesan. Bake 15 mins or until just set.

Peach & coconut muffins

Makes: 12

Prep: 15 mins

Cook: 20 mins

Ingredients:

• 21/3 cups gluten-free self-raising flour

• 2/3 cup firmly packed brown sugar, plus 1½ tbsp extra

• 1/3 cup desiccated coconut

• 1 tsp xanthan gum

• ½ tsp mixed spice

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 egg, lightly whisked

• 3 peaches, peeled, finely chopped, plus 2 extra, peeled, sliced

Method:

1. Preheat oven to 190ºC. Line a 12-hole (1/3-cup) muffin tray with cafe-style baking paper cups. Combine flour, sugar, coconut, xanthan gum and mixed spice in a bowl. Make a well at centre.

2. Whisk buttermilk, oil and egg in a bowl. Add to dry ingredients. Stir until just combined (do not over-mix). Add chopped peach. Mix until just combined. Spoon mixture into prepared holes. Level surfaces.

3. Top muffins with peach slices. Sprinkle with extra sugar. Bake 20 mins or until a skewer inserted at centre comes out clean. Stand in pan 5 mins, then turn out onto a wire rack to cool.

Raspberry & cinnamon pinwheel biscuits

Makes: 32

Prep: 25 mins + chilling

Cook: 10 mins

Ingredients:

• 110g butter, at room temperature

• ½ cup caster sugar

• 1 egg, at room temperature

• 1½ cups gluten-free plain flour, plus extra for dusting

• ¼ cup rice flour

• ½ tsp ground cinnamon

• ¼ tsp bicarbonate of soda

• ½ tsp xanthan gum

• 1/3 cup raspberry jam

Method:

1. Preheat oven to 200ºC. Grease 2 oven trays and line with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, beating until combined. Add flours, cinnamon, bicarbonate of soda and xanthan gum. Mix well.

2. Turn out onto a lightly floured surface and knead lightly until dough comes together. Cover with plastic food wrap. Chill 30 mins.

3. Roll out dough between 2 sheets of baking paper to a 25 x 30cm rectangle. Spread top surface of dough with jam. Starting from the long side, roll up dough to form a pinwheel. Chill until firm.

4. Cut log into 32 x 5mm slices. Place on prepared trays. Bake 10 mins or until firm. Cool on trays (pinwheels will firm).

Chicken, spinach & pineapple focaccia

Makes: 6

Prep: 30 mins + 45 mins to prove

Cook: 45 mins

Ingredients:

• 2½ cups gluten-free pizza and pastry flour

• 7g sachet (2 tsp) dried yeast

• 1 cup warm water

• 1 tbsp vegetable or olive oil

• 2 chicken breast fillets (400g)

• ¼ cup sun-dried tomato pesto

• 3 green onions, finely chopped

• 1 cup grated pizza cheese

• ½ cup canned chopped drained pineapple

• ¼ cup chopped flat-leaf parsley

• 50g baby spinach leaves

Method:

1. Combine sifted flour, yeast and a pinch of salt in a bowl. Make a well at centre. Add the water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth. Place in a lightly oiled bowl. Cover with plastic food wrap. Stand in a warm place to prove 45 mins or until doubled in size.

2. Meanwhile, heat a non-stick frying pan over moderate heat. Cook and turn chicken 5 mins or until browned and cooked. Transfer to a heatproof plate. Cool. Shred.

3. Preheat oven to 220ºC. Punch down dough, then knead on a lightly floured surface until smooth. Roll out to fit a 30 x 20cm (base measurement) slice pan. Bake 10 mins or until lightly coloured.

4. Spread pesto over dough. Top with onion, half the cheese, the chicken, pineapple, parsley and spinach. Top with remaining cheese. Bake 30 mins or until top is golden and base is crisp.

Banana & sultana loaves

Makes: 12

Prep: 20 mins

Cook: 30 mins + cooling

Ingredients:

• 125g butter, at room temperature

• ¾ cup firmly packed brown sugar

• 2 eggs, lightly whisked

• 3 small overripe bananas, mashed

• 1 cup gluten-free self-raising flour

• 2/3 cup rice flour

• ½ tsp bicarbonate of soda

• 1 tsp xanthan gum

• 1/3 cup sultanas, chopped

• 1 cup pure icing sugar

• 1 tbsp hot water

• 2 tsp lemon juice

Method:

1. Preheat oven to 200ºC. Grease and line base and sides of 2 x 6-hole (¾-cup) mini loaf trays. Using an electric mixer, beat butter and brown sugar until light and fluffy.

2. Add eggs, one by one, beating well after each addition. Fold banana through. Sift together flours, bicarbonate of soda and xanthan gum. Add to banana mixture. Mix to combine. Stir in sultanas.

3. Divide mixture between prepared holes. Bake 30 mins or until a skewer inserted at centre comes out clean. Stand in pans 5 mins. Turn out onto a wire rack to cool. Whisk icing sugar, hot water and juice in a small bowl. Drizzle over cooled loaves.

Meatloaf cups

Makes: 12

Prep: 30 mins

Cook: 30 mins

Ingredients:

• 12 slices multigrain gluten-free bread, crusts removed, reserved

• Cooking oil spray

• 1 green onion, finely chopped

• 1 rasher shortcut rindless bacon, finely chopped

• 250g beef mince

• 1 carrot, coarsely grated

• 1 egg, lightly whisked

• ¼ cup chopped flat-leaf parsley

• ¼ cup barbecue sauce, plus extra to serve

• 1/3 cup grated tasty cheese

• 6 cherry tomatoes, halved

• mixed salad, to serve (optional)

Method:

1. Preheat oven to 180ºC. Grease a 12-hole (1/3-cup) muffin tray. Using a rolling pin, roll out bread to flatten slightly. Line prepared holes with bread, allowing bread to stand above rim of holes. Spray bread with oil. Bake 5 mins or until golden brown.

2. Place reserved bread crusts in the bowl of a food processor. Process to make fine crumbs.

3. Heat a frying pan over moderate heat. Spray onion and bacon with oil. Add to pan. Cook and stir 2 mins or until bacon is crisp. Cool slightly.

4. Combine mince, carrot, egg, parsley, barbecue sauce, breadcrumbs and bacon mixture in a bowl. Spoon into bread cases.

5. Sprinkle with cheese. Top with a tomato half, cut-side up. Bake 20 mins or until golden brown and cooked. Stand 5 mins, then cool on a wire rack. Pack in lunchbox with extra sauce and salad (if using).

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