5 friggin good snack ideas

Without doubt, the most bafflement-inducing puzzle of a sans sucre lifestyle is what the bloody hell to snack on. If not a muffin, biscuits, or peppermint Freddo Frog, then what?

Now who doesn't love a couple of bunnies snacking on some greens. Photo by jaimuima via insight rabbit.

Over the past year I’ve accumulated a repertoire of sugar free snacks I pull out of the bag when snack o’clock sets in. They’re dead simple 5-ingredient-or-less tricks that, most importantly, are satiating. They are:

1. HELLO roasted nuts

image by Oliver Ford via taste

Pre heat oven to 170C. In a bowl, mix 1 cup of your choice of nuts (I like almonds, brazil nuts, cashews and walnuts) with enough macadamia oil to lightly coat. I use macadamia oil for its sweet nutty flavour and because it can resist oxidation at high temperatures better than most other oils, but you can use any plant oil you like.

Grab a few whole spices, about a teaspoon of each depending on the quantity of nuts you’re using (fennel and cumin seeds work well) and grind with a mortar and pestle (doesn’t need to be a fine powder, some spices left whole are good). Add these to the nuts. Add a teaspoon of sweet or smokey paprika and a good pinch of chilli powder as well as a small pinch of sea salt. Mix well to ensure all the nuts are covered evenly.

Pour out onto a lined baking tray and bake at 170C for 20-30 minutes, stirring occasionally to prevent burning. I like to pop the hot nuts in the freezer immediately as this encourages them to crisp up nicely... and you don’t have to wait so long to gobble them.

2. Nut butter fruit or veggies
Grab a handful of your favourite fruit or vegetables and cut into sticks (apples, pears, carrots, fennel and celery work well). Take a jar of nut butter. Open the lid. Dip and eat. Easy as that. 

3. Spiced egg (kinda like deviled eggs)

via thenestingproject

Set a free range egg or two to boil (to medium softness, you don’t want the yolk too runny). Meanwhile, grind a pinch of fennel or caraway seeds using a mortar and pestle, and add a pinch of sweet paprika. In a bowl, lightly mash the shelled egg with a fork, add the ground spices and half a teaspoon of French mustard or organic dijonnaise. Mix well and drizzle with a little olive oil. Done!

 4. Banana and coconut ice-cream (of sorts)


via here

For this you’ll need a 400ml can of organic coconut cream* and 3 bananas. It helps if the bananas are already frozen (I always have a few stored in the freezer). Pour the coconut cream into a deep bowl. Add the bananas. Using a stick mixer, blend a little until just combined. A few chunks of banana left in are a good thing.

Pour the mixture into small tea cups or jars and pop in the freezer to set, stirring every 15 minutes or so to prevent crystals from forming. They take approximately 45 - 60 minutes to set to an ice-cream/frozen yoghurt consistency. You can make a store of these in advance and just let them thaw out a little whenever you want one.

You can use other fruits such as mango or berries. You can also toast some shredded coconut and mix through for fun.

* I know, a canned indulgence. It’s a ‘sometimes’ indulgence. Certified organic canned products are usually BPA-free.

5. Avocado with goat’s cheese curd and olive oil


via tastespotting

Cut an avocado in half. Dollop a few blobs of goat’s cheese curd over the top and drizzle with extra virgin olive oil. Squeeze a little lemon over the top. Mash lightly with a fork, then eat.

Do you have any easy sugar free snack ideas you’d like to share?


1 comments:

  1. Yum Maria - I know what I am having for snacks today...yes snacks. I want to try more than one.

    ReplyDelete

 

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