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Currently showing posts tagged snacks

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Broccoli and Onion Pakora (Oven-Baked Chickpea Flour Fritters)

    Vegetable pakora are chickpea flour fritters made with a wide variety of vegetables, they are traditionally served as snacks in India, but can be eaten as part of a meal as well. Chickpea flour is very affordable, a good source of protein, and can be found in many grocery stores (look for Bob's Red Mill), and especially in markets that stock ingredients for Indian cooking. These can be made with virtually any vegetable, just chop it into small bits, throw it into the spiced batter, and bake them on a baking sheet for 7-8 minutes on each side. Freshly chopped cilantro is a nice addition as well. They come out crunchy, savory, and delicious every time. Here these are served with red lentils and rice cooked together into a creamy porridge, a few slices of avocado, and a drizzle of store bought tamarind chutney. You can't beat belly warming dishes like this in the fall and winter. The combination of easy to find spices is both comforting and flavorful, and turmeric gives a significant boost to immunity and fights inflammation in the body.


    Broccoli and Onion Pakora (Chickpea Flour Fritters)

    Serves 4-6 Prep time: 10 minutes Cook time: 15 minutes

    1 cup chickpea flour
    1/2 tsp salt
    1 tsp cumin
    1 tsp turmeric
    pinch cayenne pepper
    1 cup thinly sliced yellow onion
    1 cup finely chopped broccoli
    1 1/4 cup water


    1. Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of oil.

    2. In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water and whisk together until no lumps remain.

    3. Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.

    4. Spoon large dallops onto the baking sheet, spaced about 1-2" apart.

    5. Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.

    6. Serve with condiment of choice, alone, or over rice.

  • Super Flax Green Bean Fries

    Perhaps one of the easiest (and tastiest) recipes of this summer, these green bean fries are off the charts. Baked in the simplest (and healthiest) crispy coating you can imagine, these are heavenly. I picked these green beans from our garden, preheated the oven to 425, snipped their ends, and threw them in a bowl with some avocado oil, flax meal (yep!), salt and pepper. Flax oil can be compromised by heating to high temperatures, but whole (or ground) flax seeds are heat stable when baked, up to 660 degrees! Flax meal makes delicious nutty coating that is high in much needed omega 3s. Nice alternative to breadcrumbs, and they are naturally gluten-free. Ten to fiften minutes later these were browned to perfection and ready to go. A small bowl of ketchup mixed with a pinch of curry powder, and these are elevated to divine. Give them a try, may become your new go-to for green beans!


    Super Flax Green Bean Fries

    Serves 2-4 Prep time: 5 minutes Cook time: 10-15 minutes

    1 lb fresh green beans, ends snipped
    3 Tbsp flax meal
    1 tsp sea salt
    1/2 tsp freshly ground black pepper
    1 tsp avocado oil (or other high heat oil)


    1. Preheat oven to 425 degrees.

    2. Toss green beans with all ingredients in medium bowl until coated well.

    3. Spread into an even layer on baking sheet, and bake 10-15 minutes until golden brown and crispy.

    4. Prepare dipping condiment of choice, highly recommend curry ketchup (ketchup with pinch of curry powder mixed in). Enjoy!