5 Back to school ‘freeze now and eat later’ afternoon tea recipes

By Belinda Pooley

Know the familiar feeling of having lunch boxes come home untouched along with cries of ‘Mum, I’m hungry!’? For growing little bodies, an afternoon tea needs to be substantial. So a piece of fruit on its own or something sugary won’t hit the spot!

To give you an idea, the afternoon tea options on our menus generally comprise of one of the following throughout any given week:

  • A fruit based muffin or slice with added (good) fats in the form of seeds, coconut or yoghurt
  • Real dairy cheese fingers, our home made crackers and dip or fresh/ dried fruit
  • Savoury veggie muffins or fritters
  • Veggie sticks with our home made crackers and a dip  

Below are 5 afternoon teas ideas, all of which can be frozen ahead to save you the stress of the morning rush.   

1. Banana and sunflower seed loaf (wheat free) 

banana sliceAll of our kids love this delicious loaf, especially when it’s warm out the oven and served with a spread of butter. It’s also an easy way to include some sunflower seeds in their diet which are a high in fibre and a source of essential fatty acids.

Get the recipe here.                                                                                                                                                                                                                                                                         

2. Chunky Anzac biscuits (wheat free and cane sugar free)

anzac cookiesA healthier twist on an Aussie favourite! 

Get the recipe here.  



3. Super seed bars (wheat, dairy and fructose free)

Super seed barsI used to sell these bars when I had my first market stall and without fail, they would be the first product on my table to sell out each week. 

Rich in good fats, they’re the perfect nutrient dense snack and will keep you feeling full for hours; and they taste amazing too!

Get the recipe here.                                                                                                                                                                                                                                               

4. Spelt pumpkin brownies (can be made wheat free)

spelt brownie 1We took this recipe from my friend Jean at Artisan Wholefoods and adapted it to suit the needs of the children at the Centres by replacing the walnuts with ground sunflower seeds. They’re moist and fudgy, slightly sweet and spicy and the children wolf them down. One of the children said they remind him of Christmas time!

Get the recipe here.                                                                                                                                                                                                                                                                   

5. Zucchini fritters

zucchini frittersWe took this scrumptious recipe from Sustainable Table’s Meat Free for 21 days recipe collection and modified it slightly. These are filling enough to be served as a dinner side but are a perfect, satiating afternoon tea for kids.

Get the recipe here.  


We’d love to hear what some of your families favourites are, so please share below! Each season we change our menus and are always on the hunt for new recipes. If we use your recipe, you’ll win a prize 🙂

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