Category Archives: snack

Mixed Berry Oatmeal Yoghurt Bars

We love yoghurt, I love the way that Miss ND gets the giant tub out of the fridge each morning and spoons some into a bowl and just eats it, no sweeteners, just plain yoghurt, it’s like an appetiser before her main breakfast.  I am so pleased I have managed (so far) to keep her taste buds on the less sweet side, she is used to my baking with less sugar!

I usually have around a quarter of a tub left when I feel I need a fresh tub so have been looking at recipes to include yoghurt and have been compiling a folder of things to try.  We use Total Greek Yoghurt, it’s so thick and lush, we like the full fat kind, but you could use the 0% or 2% in any of the recipes.   I find a lot of recipes that use yoghurt only use a small amount, this recipe uses a good dollop!

Total Greek Yoghurt have a challenge going on Twitter at the moment, I’m not on Twitter nearly enough so have just found it, so today I am making their Mixed Berry Oatmeal Bars which I am hoping will be a healthy lunchbox favourite with Miss ND and maybe a little treat with my tea.  You can find the recipe on their extensive recipe site here where they have a week’s worth of recipes using yoghurt, I shall be cherry picking my way through them!

oatbar Collage

The oats in the recipe provide fibre and if using raisins, a good source of iron.  I’ve only made a couple of  tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.  Pleased to see an egg white in the recipe too, always have an egg white or 6 hanging about in the fridge or freezer (I freeze them labelling the amount on the bag, makes it easy to whip however many I need for a recipe), this also adds to the protein content of the bars along with the yoghurt content.

oatbar

 

Mixed Berry Oatmeal Bars were very easy to pull together and really delicious and filling too, I think the little girl is going to like these!

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Avocado Two Cheese Quesadilla

I’m on a quest for quick and easy snacks and light lunches that I can share with the ND toddler.  We both love pancakes, cheeses and Avocado and putting them altogether between tortillas and making Quesadilla was certainly a hit with both of us, must make one each next time, amazing what such a small person can pack away!

Avocado‘s have many health benefits, they are rich in monounsaturated (good) fats, vitamin A, B2, B3, B5, B6, C, E, Folic Acid and Potassium.  Phytonutrient compounds found in avocados, such as polyphenols and flavonoids have also been found to have anti-inflammatory properties. 

Quesadilla’s are so easy to make, hardly any “cooking” involved, just assemble, using the fillings of your choice.  I used a mix of Cheddar and Gruyère and added some black pepper and a little chilli seasoning to the Avocado, delicious and nutritious too.   If you don’t have an electric griddle, fry the tortilla’s until the cheese starts to melt then carefully turn over and fry for another couple of minutes.

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Quinoa Cookie-Cakes

 
 
 
 
 
 

These Quinoa Chocolate cookie-cakes are soft with a cake like texture rather than a hard biscuit.  You can add dried fruit or chopped nuts for more crunch but they are so good just as they are with chocolate!

I bought some Coconut sugar recently, I was intrigued to see how it worked in my baking, I tasted it first to see how sweet it was and was pleasantly surprised to find it far less sweet than white or brown sugar.

 

Coconut sugar is a healthy alternative sweetner that has a lower glycemic index than cane sugar, agave or honey.   It is especially high in minerals including potassium, magnesium and zinc, as well as vitamins B2, B3 and B6. 

The addition of Quinoa makes these little cakes protein-rich and with a little bit of chocolate a delicious treat at tea time, breakfast time or any time!
Great healthy toddler snack too, mine loves them.
Ingredients

125g unsalted butter – softened
75g coconut sugar
½ tsp vanilla extract
1 large egg100g wholewheat plain flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp salt
¾ cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar-free dark chocolate, roughly chopped

Method

Pre-heat your oven to 180°C/160°C fan/gas 4.

Beat the softened butter and Coconut sugar until pale and creamy.  Add the egg and vanilla extract and beat in until well combined.

In another bowl, combine the wholewheat flour, plain flour, bicarbonate of soda, salt and ground cinnamon.

Slowly add the dry ingredients to the wet ingredients a few tablespoons at a time and mix in until fully combined.  I used my hand mixer.

Stir in the cooked Quinoa and chocolate pieces to the cake batter and fold in until just combined.  These cakes are a great way to use up any left over Quinoa.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of  butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.  Space evenly apart.

Bake at 180°C/160°C fan/gas 4 for about 12-15 minutes until the edges of the cakes are slightly browned.

Cool for a few minutes before transferring onto a wire rack.

I would normally use 70% dark chocolate in my recipes but I’m linking this post up to We Should Cocoa – The January Challenge where our remit was to come up with something that contains chocolate but is sugar-free including the chocolate. 

 

Nutritional Info:

http://nutritiousdeliciousness.blogspot.co.uk/2013/01/quinoa-mother-grain.html
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Kale Crisps

Kale… it’s not my favourite green vegetable but knowing what a superfood it is I have been trying to incorporate it into my diet.  Bursting with vitamins and phytonutrients, so far I have got as far as just steaming it and adding a few pieces to a vegetable soup.   I’ve been looking for healthy snacks as I am a seasoned nibbler, I could graze all day, and I came across Kale crisps so decided to try them myself.

Kale is sold in such large quantities there is always too much for one sitting so the rest sits in the fridge patiently waiting and these crisps use up a good quantity.

  • Wash and dry a couple (or so) handfuls of kale – it does shrink in the oven to make allowances for that.
  • Coat lightly in olive oil, mix with your fingers so all the kale gets covered.
  • Spread thinly over a baking sheet and then add salt/pepper/chilli flakes, etc to your taste
  • Put in oven on a low heat for around 15-20 minutes to basically dehydrate, the longer they are in the oven the crisper they get.

    Kale crisps may not look very appetising, but I was pleasantly surprised how tasty they  were, especially with the seasonings I used.  A very enjoyable snack and super healthy too.  

    Nutritional Info:

    Kale Vitamins A, C, K, folate, magnesium, manganese, quercitin, fibre, antioxidants – carotenoids, flavonoids, sulphur, calcium, omega 3 fatty acids, iron.

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    Tasty Power Energy Snack

    This is a favourite of mine, sunflower seeds and pumpkin seeds are nutrient powerhouses and make great little snacks.  For this very tasty power energy snack take ½ cup of sunflower seeds and ½ cup of pumpkin seeds and gently dry toast them, (you can also add maybe ¼ cup of sesame seeds too if you wish) moving them around so you don’t burn them .  I love my Vision Corning Glass pans, I much prefer them over stainless steel, I used a small frying pan here.

    Take the pan off the heat and add ⅓ cup of brown linseeds,

    then take 1 generous tablespoon of Marmite (more or less to your own taste) & add to the seed mix.  The glass pans retain a good amount of heat which is usually enough to sufficiently “melt” the Marmite but if you need a little extra heat, make sure it is a very low heat setting.

    Continue to move the mix around gently until all the seeds are coated with the Marmite.

    The mixture should be cool enough to form into small balls or put the mix into a small bowl to nibble on, I like to do both.  Pop in the fridge for a ready, healthy, tasty snack.  Beware these are very more-ish!
    Special Marmite Jubilee Edition

    Nutritional info & health benefits:

    Sunflower – B1, B2, B3, B5, B6, Folic Acid, C, E, Calcium, Iron, Magnesium, Manganese, Phosphorus, Pottassium, Sodium & Zinc.  Sunflower seeds are rich in polyunsaturated fatty acid (linoleic) and also good in mono-unsaturated fatty acid (MUFA).
    Pumpkin – B1, B2, B3, B5, B6, Folic Acid, E,Copper, Manganese, Potassium, Calcium Iron, Magnesium, Zinc, & Selenium.  Rich in MUFA (see above)
    Brown Linseeds – rich in Omega 3, Vitamin B Complex, E
    Marmite – B1, B2, B3, Folic Acid, B12, Salt