Snack Recipes (Most Popular)
Ground chufa nuts (tigernuts) add a sweet and earthy note to these gluten free, vegan cookies, while chopped ones add texture. The surprising bit? They're not nuts at all - so allergy sufferers can indulge too!
What started as a fruit-juice and honey lollipop recipe quickly turned into "dropped" hard candies when I didn't have any sticks - but that just makes them easier to eat!
Red Velvet Protein Bites are naturally coloured with heirloom #beets and packed with chocolate whey isolate for a powerful boost. Healthy truffles? Yes please!
This sneaky swap for "real" dried pineapple is indiscernible from the real thing in baked goods, and lasts a long time in the pantry. Just when you thought you were all "zucchinied" out!
Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though!
These delicious, gluten free and vegan muffins are laced with a spoonful of pumpkin pie spice and given a delicious, moist flavour from acorn squash, sweet potatoes and apples. If you have a leftover, baked acorn squash half in your fridge, go on and use it!
This was delightful as an addition to the graduation party at my college, spread on gluten free bread and used as a schmear for strawberries! Makes about 3/4 cup, 12 1-tbsp servings.
Using my vegan marshmallow fluff and crispy brown rice cereal, these thick treats are ten times better than the originals!
Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Made with slivered almonds, flax seeds and sunflower seeds, this is definitely a banana bread for anyone who likes a bit of texture in their treats! Vegan caramel sauce takes place of the sugar and meshes perfectly with the over ripe bananas and the spicy peach butter!
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
Slightly crispy, deliciously caramel-flavoured and extraordinarily beautiful cut-out sugar cookies, made in a small batch for that special someone, are a hit in any goody basket! Frost with royal icing if you'd like, these are not too sweet alone.
An overdose of peppers and tomatoes from my garden caused the necessity of preparing yet another pasta sauce. I tossed in some lentils from the cupboard near the end just because.
These wonderfully healthy, toothsome whole-grain muffins have earned their name from their two star ingredients: Pumpkin and Quinoa! These are a great way to start, continue, or end your day.
These cookies are not exactly on Santa's "nice" list either, with a cup of sugar in them, but they are fat-free and rich in antioxidants from the cocoa powder! These are also good for holiday gifting too, especially if you know a lactose-intolerant or celiac sufferer!
Olive oil and oatmeal shortbread wedges swirled with peanut butter and cocoa and studded with peanut bites. Delicious with a cup of tea or coffee!
Can you tell I'm on a Kamut kick? I can't help it - this versatile grain is so delicious! This is a great after-school (or take along) treat, and you can swap out the almond milk for soy, rice or cow's milk of you prefer. Basically, it's Rice Krispies with no butter and Kamut.The puffs can be found in health food stores, Nature's Path makes a version of it.
Adapted WW recipe, so named becausse the mini chips look like craters.
