No Bake Crunchy Lunchbox Treats

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No Bake Crunchy Lunch Box Treats

Makes 12 cupcake sized treats

I love packing a lunch box and even though we have a long and delicious list of lunch box favourites, I’m always dreaming of new additions.

Some days, and when I say some days, I mean most days, I have the most overwhelming urge to bake or make something. Often I’ll have an ingredient that I want to use or have to use because it’s outstayed it’s welcome in the fridge or the pantry, and on this occasion it was cornflakes.

I don’t even know why I bought the cornflakes because we don’t eat breakfast cereal but I knew I could make something delicious out of them! This is a recipe from one of my all time favourite Nigella books, Nigella Express which I then converted to the Thermomix.

If you think balls are amazeballs, you can roll this mixture into walnut sized rounds, but you’ll need rubber gloves and a bit of patience. I come from the Lazy Girl School of Cooking so find filling a cupcake case much easier and much less sticky. The number of treats you will get will vary, depending on the size of the cupcake case you use and how much you fill them!

If you overlook the smidgen of chocolate here, these treats are refined sugar free, egg free and totally delicious. They remind me of a cupcake version of those Sesame Snaps, because they have that perfect balance of being crisp, crunchy and deliciously sweet to eat. They’re the perfect lunchtime (or any time) treat!

What do you like to do every day? Do you have ingredients that have outstayed their welcome in your pantry?

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Ingredients

50g milk chocolate, broken into chunks

150g rice malt syrup

55g butter

60g rice puffs

30g cornflakes

40g quick oats

75g sesame seeds

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How to – Traditional

    1. Line a 12 hole muffin tin with muffin papers.
    2. Melt the chocolate, syrup and butter in a saucepan over a low heat.
    3. Add all the other ingredients, and stir gently, coating everything well.
    4. Spoon the mixture into the cupcake cases and press down firmly using the back of a spoon.
    5. Let them set in the fridge for about an hour, if you can wait that long!

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How to – Thermomix

    1. Line 18 holes of a muffin tin with muffin papers.
    2. Add the chocolate, syrup and butter to TM bowl and melt for 3 minutes at 60 degrees on speed 2.
    3. Add the cereals and the seeds and mix for 15 seconds on reverse speed 2. Scrape down sides and mix for another 15 seconds on reverse speed 2 or until coated well.
    4. Spoon the mixture into the cupcake cases and press down firmly with the back of a spoon.
    5. Let them set in the fridge for about an hour, if you can wait that long!

    Other info

    Preparation Time: 10 minutes

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