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Tag: snack

Published December 28, 2016

Fig and Honey Energy Balls

This no bake fig and honey energy bites recipe is super simple to make, made with healthy and delicious ingredients.

Among the endless flavour combinations we’ve tried, these are a total winner.

What we love is how flavourful they are – as you eat them you’ll get bursts of fig, honey and almonds, which together creates quite a posh little bliss ball. These would be a gorgeous sweet treat served on a big platter loaded with fresh grapes, seed crackers, roasted nuts, veggie sticks and hummus.

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 Fig and Honey Energy Balls
Servings
portions
Ingredients
Servings
portions
Ingredients
Instructions
  1. Chop the dried figs and the dates.
  2. Add all ingredients into a food processor and blitz until the mixture balls into a dough.
  3. Roll tablespoons of the mixture into balls, and then (optional) coat balls to decorate with sunflower seeds, coconut or sesame seeds. Store in fridge or freezer.
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Published October 31, 2016

Greek Yogurt and Blueberry Loaf

greek-yogurt-and-blueberry-loaf

We are so obsessed with this greek yogurt and blueberry loaf.

We love it for breakfast, we love it for snack, we love it for dessert. Is just love at first bite.

The blueberries bring sweetness, softness and a burst in your mouth when you take a bite. The greek yogurt brings a major moistness, and we cannot get over how delicious and refreshing it is with the zest of lemon.

The best part is that there is no waiting for the bread to rise, or spending time kneading it or rolling it out. It is a two bowl process and then heads straight to the oven.

It’s so addictive. You should probably go ahead and make two loaves.

greek-yogurt-and-blueberry-loaf-2

Print Recipe
 Greek Yogurt and Blueberry Loaf
Super moist, delicious Blueberry whole-wheat bread made with Greek Yogurt.
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Start by combining flour, potato starch, baking powder, salt in a large mixing bowl
  2. Place the sugar, eggs, oil, yogurt and lemon zest in a different bowl and whisk to combine
  3. Add the dry ingredients and whisk until well combined
  4. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper
  5. Smooth the top with a palette knife and bake for 55 minutes to 1 hour (or until cooked when tested with a skewer)
  6. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  7. Top with extra blueberries to serve. Enjoy!
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Published October 27, 2016

No-Bake Puffed Millet and Chocolate Bars

puffed-millet-and-chocolate-bars

If you’re looking for satisfying, crunchy, sweet treats, these puffed millet bars will become your new favorite.

They’re really simple and quick to make and require no baking.

You can have them to fuel up before or after a workout, or simply as a mid-morning snack.

We like using puffed millet as the crispy base because of how incredibly nutritious it is– millet is a gluten-free grain containing a high amount of protein, iron, calcium, lysine, magnesium, fiber, and more.

These crispy treats are totally rich, indulgent, and chocolatey– and you’ll truly be treating yourself as you eat yourself healthy.

These treats last really well in the fridge, so make a big batch! [But we’re sure they won’t last long 😉 ]

puffed-millet-and-chocolate-bars-2

Print Recipe
 No-Bake Puffed Millet and Chocolate Bars
Prep Time 15 minutes
Passive Time 3 hours
Servings
bars
Ingredients
Prep Time 15 minutes
Passive Time 3 hours
Servings
bars
Ingredients
Instructions
  1. Chop chocolate into smaller pieces and melt it: Place a wide skillet with about one inch of water on a burner. Place your chopped chocolate in a heatproof bowl (stainless steel or tempered glass), and set the bowl directly in the water. Bring the water to a simmer, then turn off the flame and let the chocolate sit until it is melted.
  2. Stir in the coconut oil, the honey and the hazelnuts and mix well. Add the puffed millet into the mixture as well.
  3. Cover a cake pan with parchment paper.
  4. Spread the mixture on the prepared baking sheet and place it in the fridge for at least 3 hours.
  5. Once it's cool, cut it into bars place them on a serving tray.
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