1. Apple Slices with Home-made Almond/Cashew Butter & Coconut.
This is almost a daily go to snack for me. I ❤ ❤ ❤ nut butters * and I have only just recently began to make my own. I think they taste decadently divine. The crunch of a crisp freshly picked seasonal apple with just a sprinkle of coconut complete the package. I am fortunate to go to a local farmers market every week with my parents. One of the farmer’s stalls there sell seasonal apples picked within days of sale (some of them even have leaves that are still green on the stalk!). I love knowing that my apples have not been waxed, gassed or stored for months by some big supermarket chain.
2. Nutty Date Balls of Yummyness**
This family favourite is never the same from batch to batch. I probably have to make them twice a week or more and (guilty look) sometimes I hide them to make them last longer. Our current favourite has just a hint of orange through it. It is a great way to use up the by-products of Almond Milk*** and Crio Bru ( I am so lucky my beautiful hubby makes mine in the Thermomix every morning and leaves it in a Thermos flask for me to have at morning tea- love you hun!). I love using up food that would otherwise been thrown out, especially if I get a treat out of it.
3. A handful of nuts.
This really is my no fuss go to snack. As Sarah Wilson says nuts are less fattening than you think! No preparation required just go to the bag and snack. I mainly eat macadamias as my favourite nut with brazil as a close second. I like to activate my almonds before eating just to break down the phytic acid and begin the germination process. There is some evidence that this may increase the nutritional value of the nuts I will take any extra nutrients I can.
4. Thai Hommus with Crack-tastic Besan and Thyme Crackers and Vegetable Sticks.
This is not an every week treat – I’m not really sure why – it is sooo easy. It is probably because I would over eat the whole batch in one go. In fact, I had to restrain myself long enough to take a picture this week. Thai inspired hommus is extra delicious as it is made by adding coriander, a red chilli, and my own home made sweet chilli jam to a regular hommus recipe. I use the recipe in Thermomix Everyday cooking… for every family and for my sweet chili sauce a recipe from ABC’s A Generous Helping recipe book which was published to raise money for the QLD flood relief fund. It is a collection of 150 ABC listeners recipes which would also help flood affected residents to recreate a source of much-loved generational recipes. It is wonderful. The recipe I use is Fran’s Chili Jam submitted by Jenny Woodward (weather presenter).
As I am a librarian I will not publish recipes from sources that are not readily available on the web. It just wouldn’t be right 🙂
Anyhoo add this beautiful humus to some Crack-tastic besan and herb crackers (based on this recipe)and/or vegetable sticks and you have a wonderful savoury snack. I have discovered that you can cut zucchini into great cracker shaped shapes you can pipe the humus onto them to create a dinner party worthy hors d’oeuvre.
5. And finally for a sweet treat – Spiced Mixed Berry Coconut Cupcakes
I love the Christmas spices and having a Spiced Mixed Berry Coconut Cupcakes**** with my Crio Bru every morning tea. This cake hits the spot. Although I do vary the recipe from time to time – think Banana and Walnut, Coconut and Goji berries, Stewed Sticky Date, I have been making this particular version for a few weeks and I’m not sick of it yet! It is really good to pop one of these in your handbag for those morning tea occasions when you don’t think there will be anything suitable. Pull them out with some Nutty Date Balls and voila you have a decadent looking plate of nutritious food and no one even needs to know.
So there you have it… 5 grain and guilt free snacks I enjoy almost every week. Recipes below 🙂
* Nut Butters are really simple to make. Especially if you have a Thermomix. All you do is take your raw nuts (although some people dry roast them before), I use a handful of cashews with mainly almonds in mine add a small pinch of Changing Habits Seaweed Salt and blend until the oils are released and it comes together as a paste. If you think the mixture is a bit dry add a small amount of oil (almond or macadamia work well). Done in about 5 mins. The mixture really does get quite warm but I don’t think it is above the 40 deg mark. I’m not sure how other blenders would cope but give it a go. The worst that could happen is you end up with nut sprinkles to put over yoghurt and fruit or Buckwheat Porridge.
**Nutty Date Balls the everyday treat, are just as easy.
Combine a handful of almonds, leftover almond pulp or activated almonds, left over Crio Bru grounds from your morning chocolatey antioxident drink , dates about 100g, a handful of coconut, a tablespoon of cacao or any other mix-ins you like.
Blend until it comes together in your Thermomix-read food processor. If the mixture does not seem moist enough add some coconut oil.
We are in love with the zest of an orange at the moment but I have also used goji berries, apricots (naturally sun-dried of course), peppermint essential oil ( I love this brand but at least make sure your oil is food quality), add some cacao nibs for extra chocolate taste, sultanas and rum for Christmassy Rum Balls.
***Almond Milk– I have an awesome Hurom juicer which just requires me to activate my nuts over night then pour into the juicer with some water. Voila Almond Milk! You can also make it in your Thermomix too. Blend 1 cup of activated and rinsed nuts of choice/taste (almonds, cahews etc) with 1 litre of filtered water until smooth. You can add some fresh dates if you prefer a sweeter milk at this stage. Strain in a nut bag over a container and squeeze out the last drops.
Store in the refrigerator or freeze some if you make a large batch. Fresh food does not always last as long as the preservative filled counterpart.
****Spiced Mixed Berry Coconut Cupcakes (makes 12)
1/2 cup coconut flour
1/2 cup almond meal
1/2 tsp baking powder
1/2 cup mixed berries (Goji, cranberries, sultanas)
6 tblsp liquid coconut oil
1/4 cup rapadura sugar or sweetner to taste
1 tsp allspice
1 tsp cinnamon
Heat oven to 180. Mix wet ingredients together. Mix dry ingredients together. Combine in a bowl. Add extra liquid if the mixture is too stiff.
Cook moderate oven 20 mins or until golden brown. Makes 12 patty cake sized muffins.
NB: You may have noticed I mention some brands in my posts and often link to sites. I am in no way affiliated with these companies, I receive no benefits. I simple know that lots of my friends ask me where I get all these things and what do I use in my house. If you do happen to buy any of the products I mention in my posts can you mention to them that you read about their product here. At least then they’ll know they have a fan.