Healthy snacks

NO BAKE ALMOND BUTTER COOKIES

½ cup Almond Butter in Conversion to Organic

Combine all ingredients in a food processor and blend until you get a dough. If the mixture is not sticky enough, add a little more almond butter.

Form mixture into balls and press down onto a baking sheet. Sprinkle with a little sea salt.

Keep cookies in the fridge, leave them to set for 30 minutes before eating. This step is hard, but they will fall apart otherwise.

Instead of almond butter you could use cashew, peanut or even coconut butter.

BLACK BEAN DIP

1 can Organic Refried Black Beans

2 tablespoons Organic Tahini, Hulled

1 tablespoon Organic Sesame Oil, Toasted

1 teaspoon barley miso

1 clove fresh garlic (finely chopped)

1 teaspoon fresh ginger (grated)

¼ teaspoon chilli flakes

4 tablespoons Organic Sesame Seeds, Hulled

2 spring onions

Blend all ingredients (except sesame seeds and spring onion) in a food processor until a smooth consistency is reached. If the mixture is too thick, add a little water or broth.

Putting some aside for garnishing, add the sesame seeds and spring onion and blend until combined.

Transfer mixture to a bowl and garnish with sesame seeds and spring onion. Drizzle with toasted sesame oil.

ZESTY ALMOND BARS

½ cup Organic RAW Whole Almonds

1 cup Organic RAW Pitted Dates

½ tablespoon Organic RAW Virgin Coconut oil

½ tablespoon Organic Ground Chia

1 lemon (zest + a few drops of lemon juice)

Roughly chop almonds in a food processor. Add remaining ingredients and continue to blend.

Press mixture onto waxed paper to form a square, about 1cm thick. Dust with ground flaxseeds, if too sticky.

Refrigerate uncovered for 2 hours or until firm. Cut into bars. Enjoy!

Super Seeded Muesli Bars

Makes: About 16 bars

INGREDIENTS

1 cup shredded coconut
½ cup each sultanas, pumpkin seeds and sunflower seeds
¼ cup each black chia seeds and white sesame seeds
⅓ cup each tahini and honey
3 tablespoons coconut oil
1 teaspoon each vanilla extract and ground cinnamon
½ teaspoon sea salt

Preheat the oven to 160°C regular bake.

Combine the coconut, sultanas and all the seeds in a large bowl.

Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat. Cook, whisking, until the mixture is bubbling and smooth. Pour onto the seed mixture and stir until everything is well coated.

Press the mixture firmly into the tin. Bake for about 20 minutes, or until golden. Let cool completely in the tin. Lift out and cut into small squares.

Google Sites

Report abuse