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Even when getting your 5 serves a day it can never hurt to sneak in some extras here and there. Hiding veggies in a lunch box treat is a sure fire way to make sure your kids are getting theirs too. Here is some inspiration from the Summer Hill Pantry test kitchens on how to create delicious and even healthier wholefood cakes and muffins by added some veggies!

Lemon Coconut Zucchini Loaf

Lemon Zucchini Coconut Loaf

Ingredients

400g Summer Hill Pantry Coconut Cake Mix
200mL yogurt
½ cup oil
2 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
1 large zucchini grated (about 200g), with excess water, squeezed out
1 tablespoon freeze-dried blueberries (optional)

Method

1. Grease and line a loaf tin.
2. Follow the packet instructions on your Summer Hill Pantry coconut cake mix.
3. After mixing together your wet ingredients and your cake mix, fold in the lemon juice and zest, grated zucchini and blueberries if using.
4. Transfer to pan and bake for 1 hour or until a skewer comes out clean.
5. Allow to cool and drizzle with cream cheese glaze

Cream Cheese Glaze

100g Cream cheese1 cup icing sugar
1 tablespoon lemon juice

Method

1. Beat the cream cheese and sugar together for 2 minutes.
2. Scrape down the sides, add the lemon juice and beat for a further minute.

Carrot Cake

Makes 12 individual cup cakes or 20cm cake.

Ingredients

400g Summer Hill Pantry Cinnamon Cake Mix
1 cup yoghurt
½ cup oil (olive oil works really well)
2 eggs
2 grated carrots, about 250g
½ cup roughly chopped pecans (optional)

Method

1. Preheat oven to 180C.
2. Fill cupcake pan with paper patty pans or line and grease a 20cm round tin.
3. Coat carrot with half the oil and set aside. Combine yoghurt, remaining oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds.
4. After mixing together your wet ingredients and your cake mix, fold in the grated carrot and pecans.
5. Transfer to pan and bake for 1 hour or until a skewer comes out clean.

Spiced Carrot Cake with Cream Cheese Icing  

Basic carrot cake (above), plus:

½ teaspoon allspice
½  teaspoon ginger
¼ teaspoon nutmeg
1 pinch clove

Cream Cheese Icing

150g Cream cheese
½  cup icing sugar
1 teaspoon lemon juice

Method

1. Cook cake according to Basic Carrot Cake recipe – remembering to add the spice blend when mixing!
2. Prepare the icing by beating the cream cheese and sugar together for 2 minutes.
3. Scrape down the sides, add the lemon juice and beat for a further minute.
4. Allow cake to cool completely and top with Cream Cheese icing and a sprinkle of Summer Hill Pantry Sprinkles!

Chocolate Beetroot Muffins

Beetroot choc cupcake

Ingredients

400g Summer Hill Pantry Chocolate Cake Mix
1 cup milk of your choice
½  cup oil (melted coconut oil gives a fudgey brownie like cake)
2 eggs
200g grated raw beetroot, excess liquid squeezed out
100g roughly chopped dark chocolate

Method

1. Follow the packet instructions on your Summer Hill Pantry cake mix.
2. After mixing together your wet ingredients and your cake mix, fold in the grated beetroot and chocolate.
3. Transfer to pan and bake for 25 minutes or until a skewer comes out clean.

Enjoy!

We want to hear about how you sneak veggies past your vegetable detectives! Pop in a comment below or tag us in your methods on Instagram with #myTWC!


About The Author

Summer Hill Pantry

Founded by Naturopath and health food innovator Cate Lilja, Summer Hill Pantry's products are designed to create fun and healthy home cooked snacks and treats with ease. Their wholesome, delicious, low allergenic foods are made with minimally processed, wholefood, gut friendly ingredients. They’ve put the hours in at our test kitchen to ensure that you don't have to - our mixes are quick and easy to prepare with consistent and perfect results every time.
Summer Hill Pantry source the best ingredients available, which are nutrient dense and minimally processed to retain the maximum amount of nutrition. They strive to partner with local growers and suppliers, always using Australian grown when available. Products will never have any added colours, flavours, preservatives, emulsifiers or gums.
Summer Hill Pantry have a strong commitment to our environment and use reusable or biodegradable packaging, reducing the use of plastic as much as possible without compromising product quality and safety. They continually review processes, packaging, material and operations to ensure they’re doing the most possible to reduce their environmental footprint.

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