Sick of snacking on a piece of fruit, or cheese and crackers? We have you covered, with 8 healthy snack ideas that you can make at home.
Rinse and dry two 400g tins of chickpeas, and transfer to a bowl. Add 1tbs extra virgin olive oil and 2tbs of any spice you like – we love cumin and paprika, dukkah, or cinnamon. Stir to combine. Line a baking tray with paper and lay the chickpeas out in an even layer.
Bake at 200C for 20-30 minutes, or until crisp.
Combine 2 cups of raw almonds with 1tbs extra virgin olive oil and 2tbs tamari. Transfer to an oven tray lined with baking paper, and bake for 15 minutes, until crunchy.
Preheat oven to 180C. Drizzle extra virgin olive oil over two large wholemeal pita bread, approx. 1tsp each, and spread to coat. Sprinkle with salt and pepper. Slice each pita into 8 segments and bake for 10 minutes, until crisp.
Meanwhile, in a high speed blender, combine 1-2 cloves of garlic, 400g tinned chickpeas (drained and rinsed), 1 peeled beetroot (quartered), 1tbs tahini, juice of half a lemon, salt and pepper to taste. Slowly increase speed on your blender, adding water and/or extra virgin olive oil until desired consistency is reached.
Preheat oven to 180C. Spray a 12-hole muffin tray with olive oil. Grease a pan lightly with olive oil and sauté 1 small onion (diced) and 1 clove of garlic (minced). Add 300g chopped baby spinach and stir until vegetables are soft.
In a large bowl combine 10 eggs, vegetable mixture, 200g crumbled feta and 1 punnet of chives (chopped). Pour into muffin tray and bake for 20 minutes, or until firm.
Soak 15 pitted medjool dates in warm water for 10 minutes. Meanwhile combine ¼ cup raw cashews and 1tbs each of shredded coconut, chia seeds, pepitas, sunflower seeds and cacao powder in a food processor, and pulse until finely chopped. Add the dates and process until combined, as a thick paste, adding a little water if necessary.
Line a small tray with baking paper and press the mixture firmly into the tray, about 1inch thickness. Refrigerate until ready to serve, then cut into 12 bars.
Soak 6 pitted Medjool dates in warm water for 10 minutes. In a high powered blender, combine ¾ cup walnuts, ½ cup grated carrot, ¼ cup desiccated coconut, ¼ cup unflavoured protein powder, 2tsp cinnamon, ½ tsp each of powdered ginger and nutmeg, and the dates.
Roll into 15 table-tennis sized balls, and if you like, coat in desiccated coconut. Refrigerate or freeze until ready to use.
In a blender, combine 2 cups of regular Greek yoghurt with 2 cups of frozen diced mango and the juice of half a lemon. Stir through frozen raspberries gently. Pour into 8 icy-pole moulds and freeze overnight.
Preheat oven to 180C. Soak 8 medjool dates in water for 10 minutes. Meanwhile peel and dice a 300g sweet potato, and steam for 10 minutes, until very soft. Transfer sweet potato into a high speed blender with dates, ½ cup cacao powder, ¼ cup buckwheat flour, ¾ cup LSA, 3 eggs, 1tsp baking powder and 1tsp vanilla essence. Blend to combine.
Line a brownie tin with baking paper and transfer batter to the tin, at approx. 3inch thickness. It will be thick and sludgy. Bake for 25 minutes, then remove whilst still soft. Transfer to the fridge for 1 hour, it will set with a soft centre. Cut into 30 small squares to serve.