Snack Recipes (Most Popular)
This batch features everything you could look for in a healthy snack:
Nuts? Check (pecans)
Fruit? Double-check (Craisins and sultanas)
Seeds? Check (pepitas)
Whole Grains? Double-check (high-fibre cereal and whole wheat flour)
And finally, CHOCOLATE!
Moist and nutty, these slightly sweet muffins are rich and moist from ripe bananas, buttermilk and peanut butter and a great source of protein from hemp.
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!)
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These almonds have both a sweet and a hot side! If you like the sushi-bar condiments of pickled ginger and wasabi, you’ll gobble these up.
Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party.
Three types of peppers, rich sundried tomatoes and a good glug of lime juice liven up your standard tomato salsa. It's great with almost everything - try making scrambled eggs with it!
A simple, spicy spread similar to hummus, but made with creamy butter beans and a punch of flavour from homemade berbere seasoning (if you don't want extra spice kicking around, even though it is delicious on almost everything, I've included the amounts of each spice for 1 batch of dip)
These are a perfect combination of flavours and textures - sweet marshmallows, bitter chocolate, salty peanut butter and the crunch of sourdough pretzels and rice cereal. If you *love* peanut butter, use peanut butter filled pretzels in this for added oomph! Adapted from Mad Hungry Cravings.
Adapted (and scaled *way* up) from the recipe in Classic Snacks Made from Scratch, I used POM pomegranate juice, extra citric acid (I love super-sours) and did away with the cornstarch-powdered sugar part of the coating. It was too hot to keep these out without them melting, but hanging in the fridge on a loosely-covered platter they won't be waiting long before being devoured!
Nutrient and fibre-dense Kamut® flakes and flour, with a whack of spices, flaxseed and pumpkin stuff these chewy, moist cookies. Dates and maple syrup add layers of sweet flavour for a delicious after school snack all through the Fall! Adapted from a recipe on PPK by Isa Chandra Moskowitz.
I don't know of a single person who is pickier than my younger sister - not only does she have very specific tastes, she has an incredibly sensitive palate that can detect the slightest change of ingredients! Luckily I've been able to find one way of sneaking a bit of nutrition into her sweet-toothed diet - using a "white whole wheat" (or NutriBlend) flour in place of standard all-purpose, and skim milk instead of the standard whole. Frost with your favourite recipe!
I call my baking stress relief, really, since all work and no play makes Sarah break down and throw things. Instead, I break out a mixing bowl and throw yummy things into it (most of the time, if I aim!).
A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/t
able-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat!
Almost everyone loves to find a good ol’ PB & J in their lunchbox. I take it to a sweeter, healthier level by adding one of my favourites – banana – and swapping almond butter for the peanut. A swirl of grape jam tops it all off!
A deceivingly tiny amount of flour goes into these cupcakes, making them ALL about the carrot! Adapted slightly from Simply Sugar and Gluten Free.
Adapted from http://www.aliciasrecipes.com/Recipe/8371/
Pinto-Bean-Bread.htm to use some leftover black-eyed peas I had, this bread gives a rise and crumb that is perfect for sandwiches, and has a flavour that is subtle but present. It is great toasted with mustard and pastrami!
1 loaf, 14 slices
Low-fat carrot cupcakes stuffed full of good old help seeds. Won't make you high, but they sure helped mellow me out during midterm studies!
A wonderful coffee cake great for a weekend breakfast, brunch or with a spot of tea or coffee in the afternoon.
Spices, sugar & wine all together in a cookie. Soetkoekies are of Dutch origin and apparently have been a favourite South African biscuit-tin filler for many years. Recipe came from an old teacher of mine.
This bar is a gluten free, lowfat, vegan and finally easy to make bar for kids and parents who are on the go and don't have time to fix breakfast or a midday snack.
A delicate whipped butter with pecans, espresso beans and chocolate. Pairs extremely well with a delicious, warm brioche on a Saturday morning!
A mocha-raspberry cupcake with slivered almonds for crunch. Sweetened with maple syrup and the natural sweetness of apple butter and the berries, and low-fat to boot.
This excellent bread is very moist and has the texture of pumpkin or zucchini bread, and a gorgeous orange colour.
Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
These have to be one of Andrew’s favourite cookies. His dad’s a huge fan of them too! They turn into a pretty pinky-brown colour which can be intensified by 1 tsp of red food colouring if you wish. These have a chewy / cakey texture to them.
Mint has long been used as a culinary herb for its sweet scent and cooling taste. Both the leaves and flowers can be used in your culinary creations.
A baked apple butter made from ready-made applesauce. Spread on toast for a yummy sweet light breakfast.