Snack Recipes (Most Popular)
Nothing beats this hot dip as a crowd pleaser on a cold winter night. Set up near fireplace- even on the hearth- and you won't even have a crumb left! It has all the texture and taste of the regular dip with a fraction of the calories. Double this and freeze the second portion to use later!
This Recipe is a Unique Healthy Take on Traditional Cornbread. It offers all of the yummy fluffy deliciousness of Cornbread without all the fat and unhealthy ingredients.
This recipe is from "Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies and Other Snacks to Supercharge your Body"
These are the best oatmeal and raisin cookies I've ever had. I can't remember where I got the recipe from but I make these at least once every two weeks. I make them bite size so that I can still enjoy them without worrying about the calories although it is extremely difficult to eat just one! Its definitely the maple syrup that makes these so amazing.
This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and flavoured with the divine tropical flavours of coconut and pineapple. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy.
These are a great, fibre-full and delicious snack for anyone on the go. A good source of protein and nutrients with a great nutty flavour from the toasted buckwheat.
This recipe can be used in any recipe calling for biscuit mix or Bisquick baking mix. This mix is better for you because of the whole grain flour, and reduced amounts of salt! You need a very large bowl to make this mix, and also a clean container to put it in when it's done, such as a large coffee can. NI per dry cup of mix.
This is a very moist and tender cake, fragrant with ground cinnamon. It tastes a lot like carrot cake, but is a little chewier and much easier to make.
Sweet, spicy and great for those back to school lunchboxes in the Fall, this is a great way to use up leftover pumpkin, especially if you have sugar concerns! Good for French toast too :-)
From GroupRecipes. Awesome homemade dairy-free caramel recipe! Good with nuts, topped with chocolate, or for dipping apples in. Cook it to a lower temperature for caramel ice cream topping. Thanks to "The Glad Cow Cookbook' for the orginal ingredient proportions.
Made with sunflower seed butter, toasted sunflower seeds, flax, oats and craisins! Inspired by this recipe on Gourmet(ed): http://gourmeted.com/2007/12/21/chocolate-
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All the goodies that go into my cookbook's Tag-A-Long Snack Mix, in cookie form! My mom loves these almost as much as the mix itself!
A spoonful of yoghurt bumps up the creaminess of this rich avocado dip. Scallions, garlic chives and diced tomato add a little extra vibrancy, not to mention colour! I used this to help teach my Casa class about Cinco de Mayo and Mexican culture (i.e. the flag).
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
A dense, hearty, sweet loaf filled with raisins and candied fruit and spiced with the warm flavours of the Caribbean, this is definitely the cake to make if you want to escape from the cold, blustery weather!