lunch box treat WEET BIX TRUFFLES

Back to school next week. Summer break is over. Time to get the thinking cap and get baking. Last week i shared my Savoury Muffin Recipe, a long time favourite for both my daughters. Today is a little healthy treat to add to the lunchbox. Weet Bix Truffles. At the moment we have a huge box of Vita Brits that my mother gave us. We are not a huge fan of the Vita Brits so these will be made again soon. 

Weet Bix (Vita Brits) Truffles

Ingredients 

2 1/2 cups Weet-Bix, Crushed

1 x 396g can of condensed milk

6 tablespoons dark chocolate

1/2 cup desiccated coconut

Method

1. Mix together Weet-Bix and condensed milk. Mix until well combined.

2. Add melted chocolate and mix thoroughly so chocolate is throughout.

3. Roll mixture into balls and roll in coconut.

baking couture LUNCH BOX PIZZAS

250ml (1 cup) lukewarm water

1 tsp sugar

2 tsp dried yeast

3 cups plain flour, sifted

1/4 tsp salt

pizza sauce or tomato paste

Preheat oven to 220°C. Place baking paper on trays.

Combine water and sugar in a small bowl. Sprinkle with the yeast and set aside in a warm, draught-free place for 5 minutes or until foaming.

Meanwhile, sift flour and salt into a large bowl. Make a well in centre and add yeast mixture and oil. Use a wooden spoon to stir until combined, then use your hands to bring together. (It should be soft and slightly sticky.)

Turn the dough onto a lightly floured surface and knead for 6 minutes or until almost smooth. Divide the dough in half and cover with a clean damp tea towel. Set aside in a warm, draught-free place for 5 minutes.

NOTE I used a round plate to cut the circles to size for the lunch box.

Roll each dough portion out to line greased pizza trays. Spread bases with pizza sauce, and cheese, if desired. Bake in preheated oven for 8 minutes or until golden and crisp. 

NOTE I cooked them all and placed them in individual snap lock bags to freeze for future lunches or snacks. Just as good as bakery pizzas only home made and less chemicals.

Australian Good Taste - August 2001 , Page 62    Recipe by Jo-Anne Quinn & Jennifer Tolhurst