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Recipes | 28 by Sam Wood
founder, IQS
 

Little Lunchbox Dippers

By Olivia Kaplan

Little Lunchbox Dippers - I Quit Sugar
Photo by: Ella Martin
  • 8 servings
  • Prep - 40 mins
    Cooking - 20 mins
  • Total - 1 hour
Little Lunchbox Dippers - I Quit Sugar
Photo by: Ella Martin

These dippers are our version of the famous Arnott’s “shapes”. The big debate in the office was whether they tasted like the savoury flavour or cheddar – either way they are pretty darn delicious!  

Servings: 8
Preparation: 40 mins
Cooking: 20 mins

Ingredients

Lunchbox Dippers

  • 1/2 cup rolled oats.
  • 3 tablespoons flax seeds.
  • 1 cup plain flour.
  • 1/2 teaspoon sea salt.
  • 1/4 cup olive oil.
  • 1 cup cheddar cheese, grated.

Sweet Carrot Dipping Sauce

  • 2 medium carrots, chopped.
  • 1 medium tomato, chopped.
  • 2 tablespoons olive oil.
  • 1/4 teaspoon sea salt.

Directions

1. Preheat a fan-forced oven to 180ºC / 350ºF / Gas Mark 4
 and line a baking tray with baking paper.
2. To make the Sweet Carrot Dipping Sauce, coat veggies in olive oil and salt and place in the oven to roast for 30 minutes.
3. Meanwhile, prepare Lunchbox Dippers. Add oats and flaxseeds to a food processor and pulse to form a coarse flour. Add in flour and salt and pulse again to combine. Add in the remaining ingredients plus ⅓ cup water. Pulse until a dough forms. It should come together in a ball.
4. Roll dough as thin as possible on a floured surface. Cut into shapes using a cookie cutter or knife and place on the lined baking tray.
5. Bake in the oven for 20 minutes or until golden. Cool and store in an airtight container for up to a week.
6. Meanwhile, when the veggies are ready, remove from the oven and blend in a food processor. Store in the fridge for up to a week.


Note

Gluten-Free Option: Use gluten-free oats or buckwheat groats and gluten-free plain flour

Dairy-Free Option: Replace Cheddar cheese with ⅓ cup nutritional yeast flakes.

TRICKY TIP: Any dip will work with our shapes! Try guacamole, hummus or tzatziki! Or if you’re keen to get in some extra veg, roast some red capsicum instead of tomatoes!

These dippers are our version of the famous Arnott’s “shapes”. The big debate in the office was whether they tasted like the savoury flavour or cheddar – either way they are pretty darn delicious!

Ingredients

Lunchbox Dippers

  • 1/2 cup rolled oats.
  • 3 tablespoons flax seeds.
  • 1 cup plain flour.
  • 1/2 teaspoon sea salt.
  • 1/4 cup olive oil.
  • 1 cup cheddar cheese, grated.

Sweet Carrot Dipping Sauce

  • 2 medium carrots, chopped.
  • 1 medium tomato, chopped.
  • 2 tablespoons olive oil.
  • 1/4 teaspoon sea salt.

Directions

1. Preheat a fan-forced oven to 180ºC / 350ºF / Gas Mark 4
 and line a baking tray with baking paper.
2. To make the Sweet Carrot Dipping Sauce, coat veggies in olive oil and salt and place in the oven to roast for 30 minutes.
3. Meanwhile, prepare Lunchbox Dippers. Add oats and flaxseeds to a food processor and pulse to form a coarse flour. Add in flour and salt and pulse again to combine. Add in the remaining ingredients plus ⅓ cup water. Pulse until a dough forms. It should come together in a ball.
4. Roll dough as thin as possible on a floured surface. Cut into shapes using a cookie cutter or knife and place on the lined baking tray.
5. Bake in the oven for 20 minutes or until golden. Cool and store in an airtight container for up to a week.
6. Meanwhile, when the veggies are ready, remove from the oven and blend in a food processor. Store in the fridge for up to a week.

Note

Gluten-Free Option: Use gluten-free oats or buckwheat groats and gluten-free plain flour

Dairy-Free Option: Replace Cheddar cheese with ⅓ cup nutritional yeast flakes.

TRICKY TIP: Any dip will work with our shapes! Try guacamole, hummus or tzatziki! Or if you’re keen to get in some extra veg, roast some red capsicum instead of tomatoes!