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Yummy recipes

Snacks & Treats

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Peanut butter balls (raw)

5tbsp crunchy peanut butter

1tsp vanilla essence

2tbsp honey or date syrup

3/4 cup oats (blitzed)

1/3 cup ground almonds

1tbsp chia seeds

1tbsp sesame seeds

50g chocolate chopped into small chunks

Mix all ingredients together until a dough forms, if needed add a little oat milk and roll into bitesize balls and store in the fridge ready to eat.

Marmite and peanut butter biscuits

5tbsp crunchy peanut butter

2tsp marmite

120g wholemeal spelt flour

1 tbsp chia seeds

2 to 4 tbsp oat milk 

Combine the peanut butter and marmite, mix in the flour and add oat milk a tbsp at a time to create a workable dough but not sticky. Roll out between two reusable baking sheets until 5mm thick. Score out into bitesize biscuits and bake on the sheet for 20 to 30 minutes depending on how crunchy you would like them. Allow to cool and keep in the freezer ready to eat.

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Lemon almond biscuits

1cup oats (blitzed in a blender)

1 cup whole oats

160g ground almonds

1tsp baking powder

4tbsp honey or date syrup

2 tsp vanilla paste

zest of one lemon

juice of one lemon

Blitz all but the whole oats in a blender, turn out into a large bowl or mixer and add the whole oats to create a dough. Roll into small bitesize balls and place on a reusable baking sheet, gently press down to flatten and bake on 180 for 12 to 15 minutes until golden. Keep in the freezer ready to eat.

Beetroot chocolate brownie

300g cooked beetroot

4 large free range eggs

4tbsp honey

1tsp vanilla paste

3tbsp raw cocoa powder

125g ground almonds

75g dark chocolate +70%

4tbsp rapeseed oil

Blitz all ingredients in a blender until smooth and well combined. Pour into a lined baking tin approx 20cm and bake on 180 for 35 to 45 mins until a knife comes out just clean.

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Ginger biscuits  

70g cashews

70g whole almonds

20g desiccated coconut

pinch of sea salt

1/2 tsp baking powder

2tbsp ground ginger

1tsp lemon juice

2tbsp honey 

Blitz nuts, coconut, ginger and baking powder in a blender until fine like flour, add the rest of the ingredients and blitz until a dough forms. Roll out into bitesize balls and place on a reusable baking sheet, gently press down to flatten and bake on 180 for 8 to 10 minutes watching very closely that they don't burn. They go from perfect to burnt very quickly! Store in the freezer ready to eat.

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Herb savoury biscuits - great with a cheaky bit of cheese!

160g whole oats

220g spelt flour

1tsp bicarbonate soda

1/2 tsp salt

3&1/2 tbsp honey

80ml rapeseed oil

70ml oat milk

2tsp fresh rosemary finely chopped

2tsp thyme finely chopped

Mix all dry ingredients together in a large bowl or mixer, add all the wet ingredients and mix until a dough forms. Roll out between two baking sheets until 5mm thick (crunchy) or 10mm thick (soft) score out squares of 2" and bake on 180 for 10 to 15 minutes depending on how crunchy you like them. 

Chickpea crackers

1 can chickpeas

100g oats blitzed

2 garlic cloves crushed

1tbsp lemon juice

1tsp salt

1/4 cup olive oil

1/2 to 1 tsp cumin to taste

1 tbsp sesame seeds

Blitz chickpeas in a blender, add oats and blitz again. Add the rest of the ingredients and blitz until a dough forms. Roll out between two baking sheets until 1cm thick, score into 2" squares and prick with a fork. Bake on 180 for 40 to 45 minutes until golden and crispy. Keep in the freezer ready to eat.

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