I know I’m not the only one whose morning goes a little like this…dress kids, dress self, brush teeth, race down to kitchen, feed children, tidy up mess, gets kids shoes on, get my shoes on, check all 3 bags are packed & be out the door by 730am to do the daycare drop off & be at work by 830am. This is where breakfast on the run becomes your best friend!
Choc-hazelnut & raspberry
2 tablespoons buckinis (I use Loving Earth OR Macro organic)
1 tablespoon frozen raspberries (good low-fructose fruit IQS friends)
2 tablespoons Mayvers cacao-hazelnut (this simply contains cacao & hazelnut & can be purchased at Coles or Woolworths)
Super simple – just tip buckinis in the jar, throw raspberries on top, then scoop in cacao-hazelnut
**the cacao-hazelnut looks quite oily from the natural nut oil but can taste quite dry so try to mix it in with other ingredients.
Apple pie in a jar
2 small apples (I bought a great organic bag at Wholefoods House in Woollahra)
2 tablespoons buckinis
1 tablespoon chia seeds (I used The Chia Co which can be purchased in big supermarkets)
1-2 teaspoons cinnamon
2 tablespoons tahini
Set the oven to 180 degrees Celsius
Peel, core & slices the apples.
Put a piece of foil on the bench, then a piece of baking paper on top.
Put the apples on the baking paper, then wrap them up in baking paper & foil. Cook for 30 mins.
When cooked, take apples out to cool slightly.
Layer everything, making sure the chia seeds are close to the tahini to absorb some moisture.
I usually make this before going to work, by the time I get to work, the moisture from the apples & tahini has softened the chia seeds & buckinis
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