Lunch box treats

Looking for healthy snacks that appeal taste-wise? Try these treats by GAURAV MASAND for a nutritious lunch box

Reading Time: 3 minutes


Hummus is a silky smooth versatile dip which is both vegan and gluten-free. You can be pair it with pita bread, carrot and celery sticks or just whole wheat bread rolls.

1 can chickpeas / 2 cup boiled chickpeas
2 cloves garlic, grilled
1 red capsicum, grilled
1/4 cup extra virgin olive oil
2 tbsp sesame powder (avoid in case of nut allergies)
2-3 tbsp lemon juice
Salt to taste
Mix all ingredients in a food processor until smooth.
Add some more olive oil/lemon juice if required.
Sieve to get a smooth texture.
Store in a dry jar in the refrigerator.
Pack in lunch box with cherry tomatoes, carrot, celery sticks, nacho chips or pita bread.

Choc-chip cookies

These are melt-in-the-mouth biscuits which make the world go mmmmm! Why feed the kids store-bought cookies when you can bake these easily at home?
Baking cookies at home ensures you have a healthier variety as you know what goes into it all.

150-gm soft unsalted butter at room temperature
2/3 cup brown sugar
1 cup rolled oats
1 cup plain flour
½ cup flax seeds
1 1/4 cup water
1 tsp vanilla extract
1 tsp baking powder
1 cup chocolate chips
Grind the flax seeds and add to 1 1/4 cup of water. Keep aside.
Dry roast the oats in a pan for 10 minutes and grind to a fine powder. Keep aside
Beat the butter with sugar in a stand mixer or hand mixer until pale.
Slowly add all the ingredients except the chocolate chips.
Once mixed, introduce the chocolate chips.
Scoop 2 tbsp of mix in a baking tray or cookie tray, 3 cm apart. Press down slightly. Decorate with extra choc bits
In a pre-heated oven, bake for 25-30 mins at 160 C.
Allow to rest for 10 minutes, then store in an air tight container.

Butter cookies

This is a very simple recipe that is made with a mix of five different flours.

200 gm unsalted butter at room temperature
1/2 cup castor sugar
1/2 cup + 2tbsp wholewheat flour
1/2 cup + 2tbsp plain flour
1/2 cup + 2tbsp oats powder
1/2 cup + 2tbsp rice flour
1/2 cup + 2tbsp flax seeds
Grind the flax seeds and keep aside.
Dry roast the oats in a pan for 10 minutes, grind to a fine powder and keep aside.
Beat butter in an electric mixer with castor sugar until it turns pale and creamy. Mix all remaining ingredients and until it comes together as a dough.
Wrap the cookie dough in a cling film and refrigerate for 30 mins.
When the dough is cold, roll it out on a floured surface to about 1cm thick.
Using a round cookie cutter cut as many rounds as you can from the dough and line them onto a baking tray lined with baking paper.
Bake for 18 to 20 minutes in a pre-heated oven at 160 C, or until the edges start to turn golden brown.

Gaurav Masand
Gaurav Masand
IT professional by mind, photographer by heart. Loves travel and food photography. Blogs at secondrecipe.com

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