Get your munch on with these nutritious snacks! They’re healthy, easy to make, and great for when you’re on the go
Apricot Muesli Cookies
Prep time: 18 min
Cook time: 12 min
Makes: 30 cookies
INGREDIENTS
2 cups raw no-added-fruit muesli with seeds and nuts
160 g self-raising flour
½ cup (80 g) dried apricots, finely chopped
80 g butter, melted
⅓ cup honey
1 egg, lightly beaten
1 egg white, lightly beaten
1. Preheat the oven to 180°C. Line two large oven trays with baking paper.
2. Combine muesli, flour and the apricots in a medium bowl. Make a well at the centre. Add combined butter, honey, egg and egg white; stir until well combined.
3. Using damp hands, roll level tablespoons of dough into balls. Place balls on trays, about 4 cm apart. Flatten with a fork.
4. Bake cookies for 12 minutes or until lightly browned.
5. Cool on trays; cookies will firm upon cooling.
Cranberry-Chocolate Snack Bars
Prep time: 15 min
Cook time: 30 min
Makes: 16 bars
INGREDIENTS
2 ½ cups puffed rice
60 g pecan nuts, chopped
65 g pumpkin seeds
35 g dried unsweetened cranberries, coarsely chopped
2 tbsp LSA (see Tip)
1 tbsp white sesame seeds
½ cup honey
1 tsp vanilla extract
½ tsp salt flakes
45 g sugar-free dark chocolate, coarsely chopped
METHOD
1. Preheat the oven to 150°C. Grease a 20 cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5 cm
over the sides.
2. Combine puffed rice, nuts, pumpkin seeds, cranberries, LSA and sesame seeds in a large bowl.
3. Place honey, extract and salt in a small saucepan over medium heat; cook, stirring, for 2 min or until the mixture just comes to a simmer. Pour honey mixture over dry ingredients; stir through until evenly coated.
4. Cool for 5 min. Add chocolate; stir until combined. Transfer mixture to pan; pressing down firmly with the back of a spoon.
5. Bake for 30 minutes or until golden brown. Cool in the pan. Cut into 16 bars.
Cacao & Hazelnut Bliss Balls
Prep time: 15 min
Refrigeration: 60 min
Makes: 30 balls
INGREDIENTS
2 cups roasted, skinless hazelnuts
200 g medjool dates, finely chopped
2 tbsp cacao powder
½ tsp ground nutmeg
METHOD
1. Place hazelnuts in a food processor and blend until finely chopped.
2. Add medjool dates, cacao powder and nutmeg; blend until well combined. Add about 2 teaspoons of hot water; process until mixture comes together.
3. With damp hands, roll 2 level teaspoons of mixture into balls.
4. Roll balls in reserved nuts to coat; place on a baking paper-lined oven tray. Refrigerate for 1 hour.
Little Banana Coconut Cakes
Prep time: 20 min
Cook time: 20 min
Makes: 24 cakes
INGREDIENTS
4 egg whites
60 g butter, melted
50 g coconut sugar
80 g ground almonds
50 g wholemeal self-raising flour
100 g mashed overripe banana
25 g flaked coconut
½ tsp ground cinnamon
1. Preheat the oven to 180°C. Grease two 12-hole 20 ml mini muffin pans.
2. Using a fork, lightly whisk egg whites in a medium bowl until combined. Add butter, coconut sugar, ground almonds and flour; stir until combined. Stir in the mashed banana.
3. Spoon mixture into holes; top with flaked coconut.
4. Bake cakes for 15-20 min or until browned and cooked. Turn cakes top-side up onto a wire rack to cool. Serve sprinkled with cinnamon.
Photography: hmimages.co.za
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