oliveoilandlemon

recipes for healthy living

Tag: snacks

Brain Food Spelt Biscotti

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Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced.

Makes about 24
200g wholemeal spelt flour
1 tsp baking powder
100g mixed nuts of choice Make sure to chop any very large ones.
100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame
2eggs
50ml Olive oil
50ml honey
1tbsp mixed herbs

Mix all the dry ingredients together.
Make a well in the center and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Place onto a parchment lined tray and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C
Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.

Buttermilk oatcakes

We eat a lot of oatcakes in our house and occasionally I make these more rustic version, much cheaper than buying them by the box. When I’m doing a big bake, I often include these on the list. I’m a bit of a fanatic about not wanting to put the oven on too many times a day so I try and make sure I make good use of it when it is on. I am not aware of this having any basis in scientific fact – just how I have always operated. While I don’t remember this being a habit of my mum’s, I have inherited her hatred for waste of any kind… And don’t get me started about the hot water immersion!.

Buttermilk Oatcakes
200gr porridge oats ground to a powder
1/2 tsp bicarbonate of soda
2 tsp sugar
1/2 tsp salt
50gr unsalted butter
175mls butter milk

Put Oats, bicarbonate of soda, sugar and salt into a bowl.
Cut butter into cubes and rub into the mixture – coarse breadcrumbs are the desired result.
Stir in the milk, roll out into a log and chill in the fridge for about 30 minutes.
Cut into biscuit shapes, flatten slightly and dip in some more oats if you like the rustic look and feel.
Bake on parchment at 170c for about 25 mins.

Rough and rustic and particularly lovely with the bica de queijo cheese we brought home from Portugal accompanied by some tomato pesto.

Coconut & Cashew Cookies

Cookies not curry although these two ingredients together are usually associated with a curry. In this case they make a delicious creamy richness to these American style cookies. Not overly sweet and gluten free too for those with an intolerance. Great energy boosting ingredients – Cashews, egg, coconut and not too much sugar making this a low damage treat!
Made in the food processor this is a really easy recipe which makes about 15 large or 20 smaller cookies

5 oz unsalted cashew nuts toasted
3 oz creamed coconut grated
6oz gluten free plain flour
1/2 tsp baking powder
1/2 tsp xantham gum
5oz butter at room temperature
4oz coconut palm sugar
1 tbsp ground ginger
1 egg lightly beaten

Oven at 180C
Chop some of the toasted cashews and leave some whole
Mix with the grated creamed coconut and set aside
Blend the remaining ingredients in a food processor until it is a smooth stiff consistency
Set aside 4 tbsp of the cashew and nut mix and stir in the remaining to the cookie mix
Put heaped tbsp of the mixture onto baking sheets lined with parchment paper
Flatten slightly with your fingers and sprinkle with the reserved nut mixture
Bake until golden – about 12 minutes
Leave for a few minutes on the trays then move to cooling rack
A delicious post workout treat!


Delicious Fruit and Nut Snacks

I had totally forgotten about these little treats and was rooting though my books of recipes recently and remembered how easy and tasty these little fruit and nut balls are. I developed this receipe for a cookery courses I first gave years ago, as a nice energy giving snack or post workout treat. Really easy to prepare, keep them in an airtight tin if you can keep the family’s hands off them. I have used a number of juices as alternatives to the unsweetened apple but I dont use orange juice as Im not a fan.


Fruit and Nut Balls

Makes 12
¼ cup fresh unsweetened cloudy apple juice
½ cup mixed dried fruit chopped finely
60gr really good quality dark chocolate
¼ tsp ground mixed spice
½ cup toasted mixed pumpkin sunflower flax and linseeds
¼ cup almond or hazelnut meal (ground almonds or hazelnuts)
1 teaspoon finely grated mandarin or orange zest
Toasted Desiccated coconut to coat

Bring juice, mixed dried fruit and mixed spice to the boil in a saucepan
Reduce heat, cover and simmer gently for about 10 minutes and set aside to cool
Grind the seeds and chocolate in a blender
Add the chocolate, seeds, almond or hazelnut meal and the zest to the fruit mixture and mix well
Line a tray with grease proof paper or use mini mini muffin paper cups
Form the mixture into bite sized balls, roll in the toasted coconut and place on the tray
Cover and chill for 30 minutes before serving.

Delicious energy boosting bars

backpack bars
I finally nabbed and I think improved (just a little!) Dominic’s flapjack recipe. He has been making them for years to give out to his clients after a good workout or has often wrapped one up for me to take to work so that I have a decent snack if I start to flag in the middle of the day. I used never be around when he made them so have been experimenting lately and have come up with this as a more refined, girlie almost, version of his flapjacks. I think these are perfect for the backpack if you are going on a long walk and children tend to like them too though be mindful of the nuts. They are really easy, all the dry ingredients get mixed, all the wet get melted with the chocolate and the baking time is only 20 minutes. The recipe can be changed around pretty easily too – use what ever nuts you like, same goes for the dried fruit and the nut butter. I have made them with peanut and almond butter and both are delicious. They taste better than any shop bought flapjack and are made with much better ingredients.

2 oz coconut
2 oz mixed nuts chopped
1 oz seeds
6 oz dried fruit
8 oz (certified gluten free if you can get them) oats (not jumbo as they wont stick together as easily)
1 tbsp milled flax seed (optional, I put them in when I have them)
1 tbsp cocao nibs (optional I love them in it)
4 oz butter
100gr good quality chocolate
2 tbsp coconut oil
4 tbsp honey
4 tbsp nut butter

This makes 12 decent size bars.
Oven at 180C

If you have time, toast the coconut in the oven for about 5 minutes until it is lovely and golden
In a large bowl mix all the dry ingredients (oats, fruit, seeds, nuts, coconut etc)
Bring a pot of water to the boil. Turn it off and stick a bowl over it into which you have put the chocolate, butter, honey, nut butter, coconut oil . The chocolate and other ingredients will melt nicely – give it a stir every now and then.
Make a well in your dry ingredients and pour in the melted chocolate liquid.
Mix thoroughly and ensure all dry ingredients get coated with it.
Pour into a flat try (mine was 10cm x 14cm) and press down very well with the back of a spoon. Bake for 20 minutes.
Let cool completely in the tin before cutting… this is essential otherwise you will end up with breakfast cereal!
Cut and enjoy!