Coles lunch box ideas

Be inspired with lunches that will get your little ones eating all their school lunch.

School Lunches can be hard. Especially when they sometimes come home the same way they went to school. Check out these lunchbox ideas from Coles that will have your Children’s lunchboxes coming home empty!

Easy Scrolls

Ingredients

  • 3 sheets frozen puff pastry, just thawed
  • 150g ricotta
  • 250g frozen spinach, thawed, excess liquid removed
  • 2 tbs pizza sauce
  • 40g sliced pepperoni
  • 50g sliced ham, thinly sliced
  • 225g can pineapple pieces, drained, chopped

See Coles full recipe here.

Method

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 pastry sheet on a clean work surface. Spread with ricotta and top with spinach. Season. Starting from 1 edge, roll up to enclose the filling. Trim ends. Cut crossways into 12 slices. Place in a single layer on the lined trays.
  2. Place another pastry sheet on a clean work surface. Spread with half the pizza sauce and top with the pepperoni. Starting from 1 edge, roll up to enclose the filling. Trim ends. Cut crossways into 12 slices. Place in a single layer on the lined trays.
  3. Place the remaining pastry sheet on a clean work surface. Spread with remaining pizza sauce and top with ham and pineapple. Starting from 1 edge, roll up to enclose filling. Trim ends. Cut crossways into 12 slices. Place in a single layer on the lined trays.
  4. Bake, swapping trays halfway through cooking, for 25 mins or until pastry is puffed and golden. Set aside to cool slightly. Serve warm or at room temperature.

Kaylem’s All–New Lunch Box

Ingredients

  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 300g Coles Bakery Stone Baked White Sourdough Vienna*
  • 3 bacon rashers, finely chopped
  • 1 spring onion, thinly sliced
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • ½ cup (60g) coarsely grated tasty cheddar

See Coles full recipe here.

Method

  1. Preheat oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper.
  2. Cook the sweet potato in a saucepan of boiling water for 5 mins or until just tender. Drain well.
  3. Cut the bread into 2cm-thick slices, then cut each slice in half crossways. Layer the sweet potato, bacon, bread and spring onion in the prepared pan.
  4. Whisk the egg and milk in a large jug until combined. Pour over the bread mixture in the pan and set aside for 5 mins to soak. Sprinkle with cheddar.
  5. Place the cake pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the side of the cake pan. Bake for 45 mins or until the egg mixture is set. Remove the cake pan from the water. Set aside to cool completely.
  6. Turn the loaf out onto a clean work surface. Cut into slices.

Sam’s Dairy-Free Lunch Box

Chicken & Herb Salad Wrap Ingredients

  • ¼ cup chopped flat-leaf parsley
  • 2 tbs chopped mint
  • 5 cherry tomatoes, chopped
  • 1 spring onion, chopped
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 tbs mayonnaise
  • 1 Coles Wholemeal & Grain Soft Wrap
  • 80g Coles RSPCA Approved Hot Roast Chicken, shredded

See Coles full recipe here.

Method

  1. Combine the parsley, mint, tomato, spring onion,lemon juice and oil in a bowl
  2. Spread the mayonnaise over the wrap. Top with tomato mixture and chicken. Roll up wrap to enclose the filling.

Dairy-Free Chocolate Cake Ingredients

  • 220g Nuttelex
  • 300g dairy-free chocolate, chopped
  • ¾ cup (165g) brown sugar
  • ¾ cup (185ml) hot water
  • 1 cup (150g) self-raising flour
  • ¼ cup (35g) plain flour
  • 2 tsp vanilla bean paste
  • 2 Coles Australian Free Range Eggs, lightly whisked

Chocolate Icing Ingredients

  •  dairy-free cocoa powder, sifted
  • 1 cup (160g) icing sugar mixture
  • 60g Nuttelex

See Coles full recipe here.

Method

  1. Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper.
  2. Place the Nuttelex, chocolate, sugar and water in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until the chocolate melts and the mixture is smooth. Set aside for 15 mins to cool.
  3. Transfer the chocolate mixture to a large bowl. Add the combined flour with the vanilla and egg. Whisk until smooth. Pour into the prepared pan. Smooth the surface.
  4. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 15 mins before turning onto a wire rack to cool completely.
  5. To make the chocolate icing, place the cocoa powder, icing sugar and Nuttelex in a medium bowl. Beat with a wooden spoon until a spreadable icing forms.
  6. Spread icing over the top of the cake. Cut into pieces.