These are a hit wherever we go. Perfect for school lunch boxes, filled with beautiful nourishing ingredients and brilliant to freeze. We make huge batches of them and they are the easiest dinner, lunch even breakfast!
My little darling twins have just started kindergarten. It's the first time I've had to pack lunch boxes and I'm determined to give them beautiful nourishing foods to help them through.
I'm really trying to find lunchbox ideas that don't always involve bread or sandwiches and these are perfect. Kids deserve to be nourished with their brains and their bodies being tested, stretched and moved in new ways.
These hit the spot and I'm so happy to share this recipe with you.
I hope you enjoy it - be sure to let me know! Alisa
* I want to thank the fabulous Cyndi O'Meara for this original recipe. I have changed it a fair bit & added alot of veggies and seeds and this is the recipe that we use & love! - I hope it becomes a regular in your lunch boxes too!
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Ingredients
- 1 brown onion
- 3-4 cloves garlic
- 1/2 cup of fresh parsley/basil/chives (I use whatever I have growing) The above photos is about how much I use - sometimes it's more than 1/2 cup.
- 1/2 cup baby spinach, spinach or kale (if using kale don't use stalks - just remove leaves)
- 1/2 cup organic sunflower seeds
- 4 tbs chia seeds
- 2 tbs pumpkin seeds
- 150 g feta cheese ( I use Dodoni Greek because lets face it - nobody does feta like the Greeks! They rock! )
- 1 cup organic oats
- 3 organic eggs
- 1/2 cup organic bread crumbs
- 1 small zucchini
- 1/2 red capsicum
- 1/2 cup mushrooms
- 1 tbs tamari (this is similar to soy sauce but much better - you can find in health food section of coles and woolies or at health food shop)
- Filo or butter pastry - I make sure it is preservative 220 free if possible
- N.b. If I'm not making these for school lunches I will add almonds but to be nut free just leave them out.
Leave out almonds if making them for school lunches!
Directions
- Blend seeds to make a seed meal powder
- Add onion, garlic, greens and herbs and using food processor or thermomix finely chop (you want them cut very fine but not soup!)
- Add veggies and chop (you want them very fine)
- Add oats and combine/blend
- Add breadcrumbs, fetta, eggs & tamari and combine/blend
- Mixture will be bright green - don't worry it won't look like this once it's cooked. You want it to be very fine so you can't see individual veggies so it will make a good super smooth filling. If it's too runny place it in fridge for 30 minutes or add some more oats and process again.
- Place 1/6th of the mixture onto the long edge of the pastry and roll, cut into four equal portions.
- Place sausage rolls on a lined baking tray, bake for 25 - 40 minutes at 180°C until crisp and golden. I turn mine over half way through. The time to cook these is totally dependant on your oven.
- These freeze brilliantly too once they have cooled.
