Wholesome lunchbox bars

This creation was a bit of an experiment, but it paid off! I'd been looking for a lunchbox filler that wasn't loaded with dried fruit, and wasn't completely nut based - they're so expensive! - so I concocted these which are only subtly sweetened with a little rice bran syrup. 

Ingredients (makes 15 - 24 pieces) 

• 1/2 cup almonds
• 1/2 cup brazil nuts
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup soaked buckwheat groats 
• 1/2 cup shredded coconut
• 1/2 cup ground linseed (also known as flaxseed)
• 1/2 cups coconut oil
• 1/3 cup rice malt syrup
• 2 tablespoons nut butter -  I used coconut sugar sweetened chocolate hazelnut spread, but any quality nut butter will do. 
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla essence
• 2 teaspoon cinnamon
• 1 tbsp ground ginger

Soak buckwheat groats in a large bowl with cold water for at least 30 minutes (up to 2 hours). Drain and rinse well. 

Preheat oven to 160°C and line a large baking tray with baking paper. 

Place almonds, brazil nuts, sunflower seeds and sesame seeds into a food processor and blitz until you form small chunks. Add the drained buckwheat groats, shredded coconut, melted coconut oil, nut butter, rice malt syrup, vanilla, salt, cinnamon and ginger. Blitz again. 

Spoon the mixture into the prepared slice tray. Spread and press down mixture firmly. Bake for 20 minutes till lightly golden on top. Allow to cool before slicing and storing in an airtight container in the fridge, or freezer. 

Lamb Tagine w Cranberry Almond Couscous

Tagines are an aromatic Moroccan curry, with a sweet spice, rather than heat. 
To get best flavour I like to toast my cumin and coriander seeds on a dry heat and then grind them in a mortar and pestle. Apart from a little bit of preparation, this is ridiculously low maintanance to cook. Just put it in the pot and check on it every now and then. The couscous just hot water, stir and add some chopped vegetables, fruit and nuts. Too easy. 
You can make the couscous in advance and allow to chill in the fridge while you prepare the tagine. If available serve with fresh pomegranate seeds and plain yogurt. 

Cranberry Almond Couscous (serves 4):

• 400 grams couscous 
• 2 tbsp olive oil 
• 1 tsp salt 
• 70 grams slivered almonds
• 1/3 cup dried cranberries - or raisins 
• 3 tbsp fresh mint, finely sliced
• 1 tomato, diced
• 1 spring onion, finely sliced
• 1 cup fresh kale or spinach leaves, finely sliced
• juice of 1 lemon 

Cook couscous according to packet directions, stir though remaining ingredients, set aside. 


Lamb Tagine (serves 4): 

• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp salt 
• 1 1/2 tsp ground ginger 
• 1 tsp chilli flakes
• 1 tsp white pepper
• 1 cinnamon stick 
• 1/2 tsp ground allspice
• 2 tbsp oil 
• 2 cloves garlic, crushed 
• 500 grams diced lamb meat
• 1 lemon, rind and juice
• 500 ml vege or beef stock 
• 2 carrots, sliced
• 1 large kumara, diced into 2-3cm pieces
• 1 onion, thickly sliced
• 2 tbsp flour (to thicken if necessary) 

In a large bowl mix all of the spices, the olive oil, garlic and diced meat. Cover and set aside in the fridge for 3 hours if time allows. 

In a large saucepan, or soup pot, place meat mixture, lemon juice and rind, vegetables and stock. Bring to a low boil, stir, and place the lid on the pot on a tilt, so that some steam can still escape. 


Simmer for 40 minutes, stir, then either remove lid to allow liquid to reduce more or return lid and thicken later with flour. Cook for another 20 - 40 minutes till meat is tender and liquid thickened. If thickening with flour, mix the flour with a few spoonfuls of cold water in a small bowl, pour this paste into the tagging and stir to combine, from here it will thicken quickly so do this shortly before eating. 

Serve couscous with tagine, pomegranate seeds and plain yogurt.