I absolutely love making healthy snacks to have throughout the day or before I go to the gym. I often find around 3pm I begin to crave something sweet and I love to have things like bliss balls and granola in the fridge satisfy my sweet tooth.
I know around this time of year life is pretty hectic and usually diet and exercise are the first things to go out the window. I find if I stop exercising and start eating sugary foods I actually get more stressed. Below are some of my favourite snack ideas to make that won’t ruin your healthy eating plan.
½ cup protein powder
2 cups of oats, blended into flour
3 tbsp peanut butter
¼ cup maple syrup
3 tbsp plant milk
40g dark chocolate, melted
Add all of the ingredients (excluding the chocolate) to a medium sized bowl and mix well to combine.
Tip the mixture into a lined slice tray and place in the freezer to set for an hour.
Once the mixture is firm, slice into bite sized pieces and drizzle the melted chocolate on top.
Store in an airtight container in the fridge.
1 large carrot, grated
1 zucchini, grated
120g sundried tomatoes, roughly chopped
1/2 a large red onion, finely chopped
2 tbsp flax meal
2 cups spelt flour (can be replaced with plain GF flour for a gluten free option)
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp onion powder
1 tsp vegetable stock powder
1/4 cup olive oil
1 1/2 cups of water
Pre heat your oven to 180 degrees and grease your muffin tray.
Add all of the ingredients to a medium sized bowl and mix well until combined. Scoop the muffin batter into your muffin tray, top with pumpkin seeds and place in the oven for 25 minutes until golden and cooked through.
Apple Crumble Bliss Balls
1 1/2 cups of oats
1 tbsp almond butter
1 tbsp maple syrup
1 tsp cinnamon
Shredded coconut for coating (optional)
Chop your apple into cubes and it to a food processor and pulse until it’s almost a shredded texture. Next add the oats, almond butter, maple syrup and cinnamon and pulse to combine. Coat with shredded coconut and extra cinnamon
Chocolate Berry Granola
1 cup buckwheat
1 1/2 cups GF rolled oats
1/4 cup cacao
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/3 cup cacao nibs
1 cup chopped nuts
1/3 cup water
1/4 cup maple syrup
2 tbsp almond butter
1/2 cup coconut chips
1 cup freeze dried berries
Preheat your oven to 180 degrees and line a baking tray with baking paper.
Add all of the ingredients together in a bowl (not including the coconut chips and berries) and mix well.
Tip the mixture onto a tray and place in the oven for 25 minutes tossing it a few times to cook evenly. Remove from the oven and add the coconut chips and freeze dried berries!
Cookie Dough Slice
1 can chickpeas
1 cup almond flour
1/3 cup coconut flour
1/4 cup nut butter
1/4 cup soy milk
1/3 cup coconut sugar
Block of chocolate for the topping
Blend the chickpeas then transfer into a large bowl. Add the almond flour, coconut flour, coconut sugar and nut butter and mix together then add the soy milk and chocolate chips and stir through.
Place in the fridge to set and melt a block of vegan chocolate in a bowl above a small pot of simmering water. Pour the melted chocolate on top of the cookie dough and put back in the fridge to set for around 1 hour.
Oat & Berry Muffins
2 cups of oat flour (gluten free if needed)
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup of nut butter
1/4 cup of honey or maple syrup
2 tsp of vanilla extract
2 tbsp chia seeds
2 ripe bananas
1 cup of wild blueberries
Preheat your oven to 180 degrees and grease your muffin tins with a little bit of coconut oil.
In a medium sized bowl add the oat flour, cinnamon, baking powder, salt and stir to combine.
In a blender or food processor add the water, nut butter, maple syrup, vanilla, chia seeds and banana and blend until it becomes a thick smoothie like texture. Tip the wet ingredients into the dry and fold to combine. Finely add the blueberries or whatever flavour you like and fold through.
Scoop the muffin mixture into the muffin tins (it should make around 9 muffins) and place in the oven for 25 minutes until golden.