This Weeks Healthy Kids Lunch Box Recipes

As requested by some of my Instagram followers I will start to publish the recipes that myself and Nicole from Alchemy Health and Wellbeing work on each Sunday when we get together to do lunchbox prep for our kids school lunches.  Where possible we try to make most recipes dairy, gluten and egg free to cater for allergies and nut free to make them school friendly.  This week we made a lovely moist zucchini cacao mousse muffin, lamb meatballs and a to die for apricot and ginger cookie. Over the coming days I will post each recipe for you guys. To start here is the Muffin recipe

Zucchini Chocolate Chip Mousse Muffin (Vg, DF, GF, NF)


1 large zucchini

3 tbsp chia seeds blended to meal or 2tbsp of bought chia meal

3 tbsp flax meal

1/2 cup coconut flour

1/2 cup cacao

18 tbsp water

10 small dates

1/2 ripe avo

1Tbsp coconut cream

1/2 tsp bicarb

1 teaspon vanilla powder

1 tsp cinnamon

1/4 cup coconut oil

1/4 cup choc chips

1/4 Sweetener (maple syrup, honey or rice malt)


Preheat oven : 170 degrees fan forced

Firstly combine the chia and flax meal with the water, mix well and allow to stand so it becomes gel like.  This is your egg replacer and gives the centre of the muffin a mousse like texture.  If you want to use eggs then omit the flax and chia meal and use 6 eggs.

Combine the rest of the ingredients except the chocolate chips in a food processor and blend until firm but wet.  Add in the flax/chia mix and process until well mixed and you can spoon the ingredients into muffin cups or a loaf tin.  Before you spoon your mixture in fold in your chocolate chips saving some to decorate the top.  Don't forget to grease your muffin moulds with coconut oil.  Once the mixture is evenly distributed (you should get around 24 mini muffins) cook for 20 mins at 170 degrees (celsius) in a fan forced oven. If you are making into loaf you need to line the loaf tin with grease proof paper and cook it for around 45-50 mins at 170 or until a skewer comes out clean.  Allow the loaf to cool in the tin for 10 mins before you put on a rack to cool.