Have you struck up a new relationship with your fridge and pantry since working from home? Feeling maybe you’re eating a little more frequently and craving something yummy and nutritious? Try one of these easy, healthy snack recipes for some wholesome nutrition without the guilt 🙂

Oat and nut slice

  • 3 cups rolled oats
  • ½ cup dried figs, coarsely chopped
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup linseeds
  • 1 cup whole almonds
  • 2 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 80g butter
  • ½ cup honey – adjust for preferred level of sweetness

Preheat oven to 180°C. Line two 11cm x 20cm loaf pans with baking paper.

Combine oats, figs, pumpkin seeds, sunflower seeds, linseeds, almonds, sesame seeds, chai seeds and cinnamon in a large bowl.

Combine butter and honey in a small saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and any granules in the honey dissolve. Pour over oat mixture and stir to combine. Press evenly among the prepared pans.

Bake for 30 minutes or until golden brown. Remove from oven and set aside to cool completely. Cut into slices to serve.

Tahini walnut cookies

Preheat oven to 160C and line baking tray with greaseproof paper. Mix all ingredients together in a bowl. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork. Cook in middle of oven for 8-10 minutes or until lightly golden. Cool on baking tray and store in airtight container.

  • ½ cup tahini
  • 1 cup almond meal
  • 2 tb coconut oil, melted or olive oil
  • 1 tsp vanilla
  • 4 tb maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup walnuts, chopped
  • For top: 1 tablespoon sesame seeds

Quinoa muffins

  • 1 ½ cups quinoa
  • ¼ cup coconut oil, melted
  • ¼ cup chia seeds + ½ cup filtered water
  • 2 tablespoons lemon juice
  • ½ teaspoon bi-carb soda
  • ½ teaspoon sea salt
  • ½ cup water
  • ¼ cup golden linseeds
  • Savoury option: olives and pesto. Sweet option: sliced banana

Soak the quinoa in water overnight and then rinse and drain for at least 20 minutes. When quinoa is soaked and rinsed, preheat oven to 160C and grease or line muffin tins. Mix the chia seeds with ½ cup water and set aside for 10 minutes to create a chia seed gel. Combine the lemon juice and bi-carb soda in a high powered blender first, this step is important to allow the bicarb and acid from lemon juice to react. Once the mixture has settled add quinoa, coconut oil, sea salt and ½ cup water and blitz 60 secs to combine. Transfer mixture to a bowl and stir in the golden linseeds and chia gel. Spoon the mixture into the muffin cases and top with your ingredients of choice. Bake in the middle of oven for 45 minutes. Remove from oven and allow to cool. Eat within 2-3 days or store in freezer and warm up when you need a quick snack or lovely nutritious addition to your meal.

Please note do not cook the quinoa before soaking, simply soak the seed to activate the nutrients and soften it ready to cook. The following day you only need to rinse the quinoa. There is no cooked quinoa required for this recipe.

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