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Healthy Snacking

Dessert Recipes | 21st January 2016

Some people worry that snacking contributes to weight gain, BUT a healthy snack can curb hunger and allow you to reduce overeating at mealtime. Below are some heavenly, healthy treats from nutritionist Erika Doolan and our own in house chef, Clement Pavie.

Energy Bars

From nutritionist Erika Doolan.

INGREDIENTS

  • 150g of Organic Goji Berries
  • 100g of Organic Pumpkin Seeds
  • 100g of Organic Sunflower Seeds
  • 50g of Organic Sesame Seeds
  • 2 Heaped tbsp. of Raw Organic Coconut Oil

METHOD

  • On the hob melt the coconut oil over a saucepan of hot water, until it has melted fully.
  • Meanwhile put all the seeds and goji berries in the food processor until they are coarsely ground down.
  • Add the seed and goji mix to the coconut oil and mix thoroughly. This will make a firm but sticky mixture.
  • Shape in to snack size bars or bit size balls.
  • Refrigerate until firm.

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Anti Aging Beauty Boosting Snacks

From nutritionist Erika Doolan.

INGREDIENTS

These delicious snack bars are rich in essential omega 3’s (great for skin health.) They are a good source of protein, fibre and nutrients and don’t even require cooking! Make a batch at the weekend and they will keep in a sealed container in the fridge for the week ahead. They are very filling and provide a slow release energy source, perfect for mid meal snacks. Add below ingredients to your list of cupboard staples, as they are useful for other recipes also, such as home made muesli, flapjacks and granola.

METHOD

  • 50g each of dates, dried apricots, sunflower seeds.
  • 100g sultanas.
  • 100g porridge oats.
  • 30g medium oatmeal
  • 25g linseeds
  • Juice and grated zest of 1 large unwaxed, preferably organic, lemon.
  • 1 dessertspoon of honey, organic if you can get it.
  • 2/3 tablespoons of cold pressed flax oil, plus a little to grease the tin.

METHOD

  • Blend all ingredients in a food processor until it forms a firm dough ball. ( If you only have a small food processor, I find that it’s easier to do this in 2 stages, i.e. blend half the mixture at a time)
  • Lightly grease a 20cm loaf tin or one end of a rectangular baking tray.
  • Press the dough mixture into the tin to a thickness of about 3 cm.
  • Chill in the fridge for about an hour. Cut into small rectangles and enjoy.

Cacao and Chilli Roast Nuts 

From development chef, Clement Pavie.

INGREDIENTS

  • 125g Blanched Almonds
  • 125g Cashew nuts, plain
  • 25g Pumpkin seeds
  • 75g Macadamia nuts, salted
  • 75g Hazelnuts
  • 50g Sesame seeds
  • 50g Honey
  • 12.5g Santamaria Cacao and chilli
  • 100g Dried Cranberries

METHOD

  • In a baking tray, place all the nuts and seeds except the sesame seeds
  • Roast for 15 to 20 minutes at 180 stirring every so often, until light golden brown
  • Add in the sesame seeds, Cacao and Chilli mix and roast for 3 more minutes.
  • Add in the honey and dried cranberry, mix thoroughly and roast for an extra 3 minutes.
  • Lay the roasted nuts to cool down on parchment paper on a flat surface, tossing every so often so they don’t stick together while cooling down!

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