Canteen News

Canteen News

Please remember orders close at 8.30 am, please allow plenty of time when placing orders.

Please ensure your child has the correct classroom selected, a wrongly selected class means their lunch may end up in a different lunch basket.

Birthday treats and frozen treats are available Monday to Friday, and students can collect before school, or at recess. Hot chocolates must also be personally collected from the canteen at recess as they are unable to be transported in the lunch basket.

Some menu items are only available on selected days, please take the time to check out all-new winter items.

Nachos are currently unavailable on a Friday due to a lack of oven space. Some items are only available on specific days like Taco Thursday or Beef Burritos & Fettuccine Carbonara on  Wednesdays. The canteen has a number of meals available to purchase through QKR.

If you cannot see your favorite item, it may be sold out, unavailable due to supplier issues, or just not available on the day that you prefer.

Please ensure you check the ingredients and information listed on QKR to help you make the right choice with dietary requirements for your child and their specific dietary needs or specifications.

EASY VEGAN BUCKWHEAT CHOCOLATE CHIP COOKIES 

Recipe contributed by Donna Peck

 PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

SERVINGS: 12

 AUTHOR: MEGAN GILMORE

The best vegan buckwheat chocolate chip cookies! They are nut-free, gluten-free, grain-free, dairy-free, naturally sweetened, and easy to make.

INGREDIENTS

• 1 cup buckwheat flour (ground buckwheat groats)
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/2 cup dark chocolate chips

INSTRUCTIONS

• Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.
• In a large bowl, stir together the buckwheat flour, coconut sugar, oil, water, vanilla, salt, and baking soda. Then add in the vinegar, which will react with the baking soda to help the cookies rise a bit.
• Fold in the chocolate chips, then use a tablespoon to scoop the dough into 12 mounds spaced evenly apart on the lined baking sheet. Flatten each cookie with your hands, as these cookies will only spread slightly. Bake until the edges are firm, about 10 minutes at 350ºF. Let cool at least 10 minutes before serving.

NOTES

If you'd like to replace some of the oil in this recipe, I've successfully made them using 1/4 cup melted coconut oil with 1/4 cup unsweetened applesauce. In this case, please omit the water in the recipe. The resulting cookies will be softer due to the applesauce, like a cross between a cookie and a muffin top. If you'd like them to be firmer, place them in the fridge and serve cold.

NUTRITION

Calories: 146kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 47mg | Sugar: 2g | Calcium: 23mg | Iron: 0.1mg