Need a bite to eat? Why not try one of our fave, mid morning or afternoon, satisfying snacks recipes!
Let me set the scene…
It’s 3:30pm, you’re post-lunch and pre-dinner, and the office cookie jar is calling your name. It’s time for a SNACK!
But this time instead of resisting the urge and having your craving take over your body and soul, try one of our fave satisfying snacks to help fight the unhealthy “snack attack” and keep your sweet tooth at bay.
Wholefoods Energy Bar
- 8 Fresh Dates (94g)
- 1 1/2 Cups Prunes (270g)
- 2 Cups Rolled Oats (190g)
- 1 Cups Almonds (132g), roughly chopped
- 1/4 Cups Sunflower Seeds (38g)
- 1/3 Cups Pepitas (48g)
- 2 Tablespoons Linseed (30g)
- 1/2 Cups Peanut Butter, No Added Sugar Or Salt (156g)
- 1 Tablespoons Coconut Oil (21g)
- In a food processor or high powered blender, blitz the prunes, dates and coconut oil.
- Stir through the peanut butter. This is the ‘sticky’ paste to bind it all together.
- Put oats, roughly chopped almonds and seeds into a bowl. Place the ‘sticky paste’ into the bowl and get your hands in to mix it up!
- Line a baking tray and spray with a little oil so the bars don’t stick.
- Press the mix into the tray and pop into the fridge to set.
- Once set, slice into 24 bars.
For a little something extra you can add 1/2 – 1 scoop of chocolate or vanilla protein powder!
Ricotta and Apricot Baked Pears
- 2 Green Pear (332g), halved
- 80g Reduced Fat Ricotta
- 2 Dried Apricot (11g), finely chopped
- 2 Teaspoons Honey (14g)
- Preheat oven to 180C. Line a baking tray with non-stick baking paper.
- Use a melon baller or teaspoon to scoop out pear cores. Place pear halves, cut-side up, on prepared tray. Trim bases if necessary so they sit flat.
- Combine ricotta and apricots in a small bowl. Spoon mixture into pear halves.
- Bake in oven for 30 minutes or until pears are tender.
- Drizzle over honey to serve.
Vegan Healthy Muffins
- 1 Cups Rolled Oats (95g)
- 2 3/4 Cups Self Raising Wholemeal Flour (385g)
- 2 Teaspoons Baking Powder (7g)
- 3 Banana (303g)
- 1/2 Cups Maple Syrup (125g)
- 1/2 Cups Desiccated Coconut (38g)
- 1 1/2 Cups Soy Milk, Low Fat (375g)
- 2 Teaspoons Vanilla Essence (10g)
- 1 Cups Olive Oil (150g)
- Preheat oven to 180 C.
- Line 30 medium (80ml) muffin pans with paper cases or use silicone cupcake pans.
- Combine the oats, flour and baking powder in a large bowl.
- Make a well in the centre. Add the banana, maple syrup, shredded coconut, milk, vanilla essence and oil. Stir until just combined and all ingredients are moistened.
- Divide the mixture between the muffin pans
- Bake for 25-30 minutes or until golden.
- Set aside to cool before serving.
Ricotta, Honey and Almond Crunch
- 25g Reduced Fat Ricotta
- 1 Ryvita (11g)
- 4 Almonds (4g), chopped
- 1/2 Teaspoons Honey (3g)
- Chop almonds into small chunks
- Spread the ricotta over the crisp-bread
- Sprinkle with the chopped almonds and drizzle with the honey
- 2 1/4 Cups Plain Flour (340g)
- 1 Cups Plain Wholemeal Flour (160g)
- 1 Teaspoons Ground Cinnamon (2g)
- 1/2 Teaspoons Mixed Spice (1g)
- 3 Teaspoons Dry Yeast (9g)
- 100g Raisins
- 1 1/4 Cups Low Fat Milk (310g)
- 2 Tablespoons Golden Syrup (40g)
- 40g Butter, No Added Salt
- 1 Cage Free Eggs (50g), lightly whisked
- Combine the flours (reserving 1/4 cup of the plain flour), mixed spice, cinnamon, yeast and raisins in a large bowl.
- Heat the milk, butter and golden syrup in a small saucepan until the butter melts and the mixture is lukewarm. Remove pan from the heat.
- Add the milk mixture to the dry ingredients and mix to a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a greased bowl, cover with a damp tea towel and prove in a warm, draught-free place for 45 minutes or until the dough doubles in size.
- Preheat oven to 180C (fan-forced). Spray an 18 × 28cm lamington pan with cooking spray.
- Punch down the dough with your fist and turn out onto a lightly floured surface. Knead for 2 minutes or until the dough returns to its original size. Divide the dough into 15 equal portions. Knead each portion into a ball and place close together in the pan. Cover with a damp tea towel and set aside for 20 minutes to prove or until buns rise up and touch each other.
- To make the paste, place the reserved flour and 2 tablespoons water in a small bowl. Beat until smooth, add a little more water if the paste is too thick. Spoon into a small plastic bag.
- Brush the tops of the buns with a little egg.
- Snip a small hole in the corner of the bag and pipe the flour paste to form crosses over the buns.
- Bake for 25–30 minutes or until the buns are cooked through and golden brown.
- Transfer to a wire rack to cool.