Snack Recipes (Most Popular)
Whether soft or hard baked, a great pretzel is deep golden with a generous kiss of salt!
Have extra egg whites from baking? Whip them up into a bright white, sticky marshmallow cream that is perfect for baking and freezes well too! Adapted from Marshmallows: Homemade Gourmet Treats by Eileen Talanian
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!
This naturally gluten free, vegan and whole grain snack is a decadent treat to pack for road trips, gift at the holidays or snack on during your favourite team's game!
Use this sauce over frozen vegan desserts, as a filling for tarts and cookies, on sundaes, over brownies, as a cake or pudding sauce, over filled sweet crepes, on fruit crumbles, etc.
A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too.
A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream.
Delicious sweet dough filled with toothsome oats and whole-wheat flour, dressed up with a deliciously rich bittersweet chocolate swirl throughout.
Filled with all the foods of love, which also provide you with the vitamins and minerals to keep the romance going well into the night!
Creamy and slightly sweet adzuki beans, coconut milk, pomegranate juice and strawberries make a perfect summer treat. Adapted from FitSugar - cook time is freezing time.
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries!
This is a 100% dough raised, dense and moist seeded rye bread reminiscent of the vacuum-packed blocks in delis. The difference with this one is that it's FRESH, it's SOFT, and you can make it all at home!
I've become somewhat infamous for these cookies by now - I wish I could take the credit for the original recipe (from AllRecipes), but with my modifications I can lay claim to these!
Delicious and very good for those looking for a power boost. Carrots, apples and raisins team up with peanut butter for a treat! The base recipe comes from one of the most awesome cookbooks on my shelf: "The Cornbread Gospels" by Crescent Dragonwagon. I changed it up a bit to play with the proteins, sweeteners and flours used, and made a buttermilk version instead of the soy milk called for in the book.
The recipe for one of my dad's all-time favourite pudding. Sunny yellow (but not off-putting) and a blend of sweetness and flavour that puts instant mixes to shame!
A great caramel-coated apple-flavoured cookie that's perfect for fall fairs, bake sales and school snacks!
A great nutritious, vegan and high-energy snack for people on the go or kids to put in their lunchboxes!
Remember Fig Newtons? This is my adaptation of an Anna Olson adaptation of the classic cookie. I call them "grandpa's cookies" because every time I went to my grandparent's house the two of us would share a plate of them!
A sweet and fruity tender white cornbread with a raspberry ribbon through the middle!
Though low in fat and sugar, it's surprisingly moist, has all that bran goodness and is a lot more portable than a bowl of cereal and milk. Adapted from Miami Herald.
Got this off of one of my old Home Ec recipe sheets that I found when I was cleaning up my files. These are moist, fruity and not too heavy - the yogurt gives it a great tang too! Experiment with different flavours of yogurt... I like strawberry with the banana personally.
These are very dense crackers, totally gluten-free, and the all-chickpea flour version is especially high in protein and low in carbs. They're sturdy enough to hold up under the thickest of dips. Adapted from Fatfree Vegan.
The perfect addition to a PBJ sandwich or as a filling for cakes, this jelly has the great benefit of no refined sugar! Use a local honey and pure grape juice for best results, and play with the types of honey for different flavour sensations! Serving size is 2 tbsp, makes about 6 cups total.
I teamed up butterscotch chips, caramel candies and marshmallows with the brown sugar and butter base. I tell you, it is hell to chew if you have fillings, but heaven in your mouth once it melts! These make a big batch, which is good if you do a lot of bakesales for school or charity.
It would probably have been better if I had used a jumbo muffin cup for this sucker, but since a) I'm too cheap to buy one for now and b) there was no way in heck I was going outside again after slipping and sliding on the snow and ice this morning, a very muffin-toppy looking cakelette is what I got. I doubt the taste changed, though!
I made my own version of Power Bars, using a super-delicious trail mix I found at Bulk Barn called "Goodness of Goji". In addition to a generous helping of the berries, the mix has almonds, raisins, dried pineapple and sunflower seeds in it. Then I made my own power blend to add to it, with soy protein isolate, wheat gluten, wheat germ, chia seed, flax, sesame seeds, amaranth, tofu, agave, peanut butter and toasted soy "nuts". The result? Dense, chewy, indulgent-tasting bars that are more than the sum of their parts!
Whole grains and a hit of maca powder make this fruity, moist quickbread both full of nutrition and full of taste! The protein in the tofu, cheese and kasha will keep you going long into the morning.
Bet you didn't know the leaves of the horseradish plant were edible! They taste like a cross between arugula and kale, and are typically given the "kale" cooking treatment - I figured why not make "horseradish chips" with it instead?