Categories
Healthy Snack Recipes Healthy Sweet Snacks Low Carb Snacks

Apricot Muesli Balls ( Only 5 minutes)

Apricot Muesli Balls - Healthy Snack RecipesIngredients:

  • 2 cups toasted muesli
  • 1 cup dried apricots
  • 1/4 cup honey
  • 60g butter, melted
  • 3/4 cup shredded coconut

Directions:

  • Place muesli, apricots, honey and warm, melted butter in a food processor.
  • Process for 2 to 3 minutes or until well combined. Place coconut in a shallow dish.
  • Roll tablespoons of muesli mixture into balls. Coat balls in coconut.
  • Set aside to cool for 15 minutes before serving.
Categories
Healthy Snack Recipes Healthy Sweet Snacks Low Carb Snacks

No bake Very Cherry Snack Energy Bar

Raw cherry bars healthy snacks recipes
Print

No bake Very Cherry Snack Energy Bar

Ingredients

  • 1 cup dried cherries
  • 1/4 cup dried pitted dates
  • 1 cup raw almonds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon Celtic sea salt
  • 1/3 cup warm water
  • 1/2 sour orange or orange or tangerine

Instructions

  • Zest and juice orange into small mixing bowl. Add warm water and dried cherries. Toss to coat and set aside 10 minutes
  • Line loaf pan with parchment paper. Add nuts and dates to food processor or high-speed blender. Drain soaked cherries and add to processor with cinnamon, vanilla and salt.
  • Process for about 1 minute, until mixture is coarsely ground and sticks together when pressed.
Categories
Easy Appetizers Low Carb Snacks

Avocado with Caribbean Pineapple Salsa

Avocado with Caribbean Pineapple SalsaIngredient:

  • 1/3 pineapple “extra-sweet”
  • 2 yellow peppers
  • 1-2 red chillies
  • 70 g candied ginger
  • sea salt, green pepper
  • freshly grated nutmeg
  • 250 tsp lemon juice
  • 3 tablespoons macadamia nut oil
  • 1 bunch cilantro
  • 2 large ripe avocados

Instructions:
1. Peel the pineapple, and cut out the “eyes”. Dice it to small pieces. Peel the peppers with a vegetable peeler, cut in half, cut out the stalk and the part along with the seeds. Cut into thin strips and than into cubes. Halve the chillies, remove seeds, wash and finely chop. Drain the candied ginger and also cut very small.

2. Mix all ingredients, season with salt, pepper and nutmeg. Mix with the oil and the juice. Put at least 2 hours in refrigerator.

3. Before serving, rinse off the coriander leaves and pat dry. Chop them and  and mix with the salsa. Halve the avocados lengthwise and remove the seeds out, than peel the avocados. Put the salsa to the avocado halves. Serve with chilli.

Categories
Healthy Sweet Snacks Low Carb Snacks

Choc-Orange Pistachio Fudge Bars

Fudgy Choc-Orange Pistachio Bars - Healthy Snack Recipes
Print

Choc-Orange Pistachio Fudge Bars

Ingredients

  • 500 g fresh dates pitted, halved
  • 35 g 1/3 cup raw cacao powder
  • 60 ml 1/4 cup coconut oil
  • 2 tbs LSA linseed, sunflower & almond meal
  • 1 1/2 tbs fresh orange juice
  • 3 tsp finely grated orange rind
  • 75 g 1/2 cup dried cranberries
  • 80 g pkt pistachios toasted, chopped
  • Raw cacao powder extra, to dust
  • [widget id="shortcodes-ultimate-2"]

Instructions

  • Grease and line the base and sides of a 11 x 21cm (base measurement) loaf pan, allowing sides to overhang. Place the dates, cacao powder, coconut oil, LSA, orange juice and orange rind in a food processor and process until smooth and well combined. Transfer to a large bowl. Stir in the cranberries and pistachio.
  • Dust a little extra cacao powder over base of prepared pan. Spoon in date mixture and use a greased spatula to smooth the surface. Place in fridge for 8 hours or overnight until firm. Remove from pan. Use a hot, dry knife to cut into squares (mixture will be sticky). Dust with cacao powder.
Categories
Healthy Snack Recipes Low Carb Snacks

Crunchy Baked Chickpea Snack

Crunchy Baked Chickpeas - Healthy Snack Recipes
Print

Crunchy Baked Chickpea Snack

Ingredients

  • 400 g can chickpeas drained, rinsed
  • 1/2 teaspoon sea salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons mild curry powder
  • [widget id="shortcodes-ultimate-2"]

Instructions

  • Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.
  • Place chickpeas on prepared tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.
  • Store these healthy snacks in an airtight container, at room temperature, for up to 2 days.
Categories
Healthy Snack Recipes Healthy Sweet Snacks Low Carb Snacks

No Bake Coconut Crack Bar

Healthy No Bake Coconut Snack RecipeIngredients:

  • 1 cup shredded coconut (80g)
  • 1/4 cup agave, honey or pure maple syrup
  • 2 tbsp virgin coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Directions:

Combine all ingredients with the coconut in a food processor. (You can also mix by hand if you want)

Squish into any small container or form flat balls and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks. Enjoy these super easy and healthy snacks!

 

Adapted from: Chocholatecoveredkatie.com

Categories
Healthy Snack Recipes Low Carb Snacks Party Food Ideas

Healthy Fried Olives

Healthy Fried Olives RecipeIngredients:

  • 1 5 1/2 oz jar of small pitted green olives (or fresh olives from an olive bar)
  • 1/2 cup flour
  • 1/2 cup plain bread crumbs
  • 1 egg
  • vegetable oil for frying

Directions:

1. In a heavy bottomed pot heat an inch of vegetable oil until it reaches 325-350 degrees on a thermometer.
2. While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another.  Beat the egg with a tablespoon of water in a small bowl.
3. Dredge the olives in the flour, and then into the beaten egg.
4. Toss them into the breadcrumbs and make sure they get evenly coated.
5. Fry the olives in the hot oil until they are golden, this will take about a minute and a half.  Do this in batches so the oil doesn’t cool down when you add the olives.
6. Drain the olives on a paper towel, and serve hot.

Tip: For an easy aioli dipping sauce, mix 1/3 cup mayonnaise with a finely minced clove of garlic, and the juice of 1/2 a large lemon.  Whisk the sauce until it’s smooth and creamy.  Add salt and pepper to taste.

Original recipe

 

Categories
Easy Appetizers Healthy Snack Recipes Low Carb Snacks

Healthy Raspberry Avocado Cream


Healthy-Raspberry-Acocado-Cream-Easy-Appetizers
Print

Healthy Raspberry Avocado Cream

Ingredients

  • 2 ripe avocados
  • 1 cup cottage cheese
  • juice of 1/2 lemons
  • 1 teaspoon vanilla aroma
  • 2 tablespoons honey
  • 2 cups raspberries
  • 2 tablespoons shelled pistachios
  • [widget id="shortcodes-ultimate-2"]

Instructions

  • Halve and scoop out the avocado. Mix smooth with cottage cheese, lemon juice, vanilla aroma and 1 tablespoon honey. Add into 2 glasses or serving bowls. Mash the raspberries. Coarsely chop the nuts. Allocate raspberries on avocados. Sprinkle with nuts and drizzle with honey.

Categories
Healthy Snack Recipes Low Carb Snacks

Veggie Carrot Cake with Chilli Yoghurt

Veggie Carrot Cake with Chilli Yogurt - Easy Snacks to Make
Print

Veggie Carrot Cake with Chilli Yoghurt

Ingredients

  • 5 600g carrots, sliced
  • 400 g can chickpeas rinsed, drained
  • 1 egg lightly beaten
  • 1/4 cup chopped coriander leaves
  • 1 tbsp harissa chilli paste
  • 150 g Greek yoghurt
  • 1 tbsp olive oil
  • 200 g bunch watercress
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • [widget id="shortcodes-ultimate-2"]

Instructions

  • Cook carrots in a pan of simmering water for 20 minutes or until just tender. Drain, return briefly to the heat to dry off any excess liquid, then add the chickpeas and roughly mash. Transfer to a bowl, cool slightly, then mix with coriander, cumin, ground coriander and egg. Season. Use your hands to form into 8 balls. Chill for at least 30 minutes to firm up. Swirl the harissa through the yoghurt and set aside until ready to serve.
  • Heat the oil in a large non-stick frypan over medium heat. Flatten the balls into patties and cook for 2-3 minutes each side until golden and hot. Serve with watercress and harissa yoghurt.