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Yummy recipes
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Yummy recipes
Snacks & Treats
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
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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
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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
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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.
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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
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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.
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
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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
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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
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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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