Sugar-Free Cinnamon Popcorn
Ingredients
- 1 scoop popcorn
- 1-2 tbs melted soya margarine
- 1 tsp salt
- 1/4 tsp high-quality cinnamon
Instructions
- Cook your popcorn In a popcorn maker, into a bowl add your popcorn, then carefully add your melted margarine over the top, and toss with a fork. Add pinch of salt, and toss again, then sprinkle the cinnamon on top.
Notes
http://www.measureandwhisk.com/2017/01/sugar-free-cinnamon-popcorn.html
We all like a a little snack but we prefer to make our own so we know what’s in them and try to have something a little less sugary and a little more natural so below are the recipes we like to use to create home-made snacks;
Spicy Oven – Roasted Chickpeas
Servings 6
Ingredients
- 2 cans chickpeas
- 2 tbsps olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
Instructions
- Heat the oven to 200c / gas mark 6
- Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes in the middle of your oven
Notes
when the chickpeas mix is cold store in air-tight contain
https://www.chowhound.com/recipes/spicy-oven-roasted-chickpeas-30368
Super good for you Protein balls
Servings 12
Ingredients
- 85 grams rolled oats
- 120 grams ground almonds
- ¼ tsp vanillas extract or may a litter more if you love vanilla
- 1 large banana
- 1 tbsp of coconut flakes
Instructions
- Pour rolled oats and ground almonds into a food processor. Turn on for a minute until the oats are slightly chopped but not completely smooth.
- Add the banana, coconut flakes and turn on until a coarse yet pliable dough forms.
- Roll into 12 balls, and place in a reusable container.
- Store leftovers in an airtight container in the fridge.
Banana Sushi
Ingredients
- 1 banana
- 1 tbsp almond butter
- Sprinkle cinnamon
- 1 tbsp pistachios, chopped
Instructions
- Peel the banana and smear one side with the almond butter. Sprinkle with cinnamon and chopped nuts. Slice and enjoy!https://www.popsugar.co.uk/fitness/photo-gallery/44703621/image/44703526/Banana-Sushi
Turmeric coffee with a Twist
Ingredients
- 1 cup unsweetened soya milk
- 1 tsp coffee
- 1/4 tsp turmeric
- 1/4 tsp raw cacao powder
Instructions
- warm up the milk in a pan or microwave and then pour the milk into jam jar, why not wrap a tea towel around the jar, then give it a good shake, do this until the milk turns frothy. Put coffee and turmeric in cup and mix with a little hot water, then add warm milk from jam jar into the turmeric and coffee mix.
Notes
make sure your soya milk is suitable for coffee
Hot Chocolate Super Healthy Smoothie
Servings 1 Portion
Ingredients
- 400 ml almond milk
- 2 tbsp cocoa powder
- 2 tbsp oats
- 1 tbsp almond butter or a nut butter of your choice
Instructions
- Throw all your ingredients into a blender and blend until smooth.
- Heat the mix up in a saucepan to your desired temperature, transfer to a heat-safe tumbler, and enjoy.
Notes
This recipe is from:
https://linwoodshealthfoods.com/uk/recipe/hot-chocolate-smoothie/
Nut and Oat Cookies
Nut and Oat cookies with a hint of lemon and ginger
Ingredients
- 175 g Margarine or Butter
- 2 tbsp Maple Syrup
- 40 g Caster Sugar
- 70 g Sweetner Suggest Xylitol or Stevia
- 1.5 tsp Ground Ginger Add more if you like a stronger flavour
- 150 g Wholemeal Plain Flour
- 85 g Porridge Oats
- 140 g Chopped Nuts any will do but we suggest almonds, walnuts or hazelnuts
- 1 Lemon (Grated rind only)
Instructions
- Cream the butter and sugar together
- Stir in the ground ginger and gradually stir in the flour, oats, lemon rind and nuts. When thoroughly mixed it should form a soft dough.
- Spoon the mixture onto a sheet of baking paper and press it firmly into a roll approx. 5cm/2 inches in diameter. Wrap the roll tight and chill in the fridge for a minimum of 30 mins.
- Preheat the oven to 180oC/350F/ Gas Mark 4
- Grease 1 or 2 baking sheets. unwrap the dough and slice into cookies, place slices onto the greased baking sheets make sure you leave a little space between the cookies. Bake for 12-15 minutes until lightly browned around the edges.
- Once cooked leave the cookies to cool on a cooling rack.
Notes
Adapt this recipe to your tastes, choose nuts of your choice, try swooping the lemon rind for orange rind or adding a few other spices like all spice or nutmeg.
This recipe was adapted from recipe "Gingered Nut and Oat Cookies" from the Love Food book "Casual cooking - Go On it's Healthy"
Chewy Chocolate Cookies
Ingredients
- 110 g Ground Almonds
- 30 g cacao powder we like bournville it has a nice strong taste
- ½ tsp baking powder
- ¼ tsp salt
- 95 g coconut palm sugar or caster sugar, or granulated sweetener like xylitol or stevia, we used a mixture of xylitol and stevia
- 2 eggs
- 80 ml melted coconut oil
- 60 g dried dates finely chopped
- ¼ tsp vanilla extract
Instructions
- Pre-heat oven to 175 fan; 195 for non fan oven; or gas mark 5
- · Line a baking tray with baking paper
- · Mix together the ground almonds, cacao powder, baking powder, and salt in a bowl.
- · Melt the coconut oil in a bain-marie (I put it in a mug and sit the mug in bowl of water from the kettle and give it a regular stir until it melts), or on a very low heat; you don’t want it to get too hot as you will scramble the eggs.
- · Beat together the sugar/sweetener and eggs, and then mix in the coconut oil
- · Add the dates to the wet mixture, along with the vanilla extract, and mix together.
- · Mix the flour mixture into the wet mixture until completely incorporated.
- · Scoop out about a dessertspoon of mixture onto the pre-lined baking tray. Make sure that there are about 2inches of space between each cookie. Repeat until the mixture is finished. You might need another baking tray to finish the mixture off.
- · Put into the oven for 15-20 minutes until hard to touch, but with a little spring to them. If they are going too dark around the edges, take them out sooner.
- · Put onto a cooling rack to cool
Notes
This recipe come from http://www.honestlyhealthyfood.com/recipe/chewy-chocolate-cookies/
Blueberry bars
Ingredients
- Rapeseed oil for greasing
- 85 g of self – raising flour
- 110 g of cornflakes
- 55 g almonds
- 225 g blueberries
- 100 g soya spread
- 100 g of honey
- 1 egg beaten
Instructions
- Preheat the oven to 180.c /350.f/Gas Mark 4. Grease a baking tray – 28 x 18cm/11 x 7 – inches
- and line base with non – stick baking paper.
- Mix together the flour, cornflakes, almonds and blueberries. Place the soya spread and honey in a pan and heat gently until just melted, then stir evenly into dry ingredients with the egg
- Spread the mixture into the prepared tin, smoothing with a palette knife. Bake in the oven for 25 – 30 minutes, until golden brown and firm.
- Leave to cool
Freezer Flapjack
Healthy and Simple Home-made Flapjacks packed full of nutrition
Servings 24 Portions
Ingredients
- 225 g Porridge oats
- 50 g Chopped nuts
- 60 g Mixed seeds
- 60 g Dried fruit (no added sugar)
- 50 g Cornflakes
- 125 g Honey
- 100 g Maple Syrup or Agave Syrup or use extra honey
- 100 g Peanut butter (no added sugar)
Instructions
- Line a baking tray that is 33x23cm/13x9in and about 3cm/1in deep with non-stick baking paper.
- In a large bowl add oats, nuts, seeds, dried fruit and cornflakes and stir really well.
- Heat the maple syrup/agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, and then pour this over the oat mixture and mix well to make sure all the oats are coated.
- Tip the mixture into the lined tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Once the mixture is cool put the tray in the freezer for 1 hour until set.
- Remove the cling film, then tip out onto a board and cut into 24 bars.
- They will keep for a week in a sealed box in the fridge, or to keep for longer they can be kept in the freezer.
Notes
If using honey instead of maple syrup/agave remember to add the quantity together with the other honey listed in the ingredients, for example you will need 225g of honey if you are not using maple/agave syrup.
Feel free to play around with the recipe, try adding popped corn for a different texture, mix-up the types of dried fruit to create different variation like these:
- Tropical Taste - Swap to the chopped nuts for Desiccated Coconut and the dried fruit for dried banana chips or dried pineapple.
- Chocolate Flavour - add 2 tablespoons of cocoa powder (you may need to adjust this quantity depending on the strength of your cocoa powder)
- Spicy - 2 tsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1/2 tsp ground cloves, 1/2 tsp Vanilla Bean Paste (or 1tsp pure vanilla extract)
Carrot Cake Cookies
Servings 25
Ingredients
- 3 small ripe bananas
- 3 small red apples
- 2 carrots
- 150 g of sultanas
- 3 tablespoons of date syrup/honey
- 2 tbs. of nut butter – peanut
- 1 tablespoon of coconut oil
- 3 teaspoons of cinnamon
- 1 teaspoons of nutmeg
- 1 teaspoon of ground ginger
Instructions
- Preheat the oven to 200C
- Grate the apples and carrots (no need to peel them) and mash the bananas. Then mix them with all the remaining ingredients in a bowl.
- Grease a baking tray with coconut oil.
- Scoop a heaped tablespoon of the mix and pat it into flat cookies shape on the tray, do this until all the mixture has been used. Try to get an even amount of sultanas in each cookie as those that are heavier with sultanas are more likely to burn. The mixture should make about 25 cookies.
- Then bake the cookies for about 30 minutes until they turn golden brown then take them out the oven and let them cool.https://deliciouslyella.com/2015/10/10/carrot-cake-cookies/
Basil & Lime Spritzer
A refreshing summer drink that is simple to make and contains no sugar
Servings 1 300ml serving
Ingredients
- 300 ml Sparking Water
- 1 Lime (use a peeler to remove half the peel)
- 2 sprigs Basil approx. 8-12 leaves
Instructions
- Using a peeler remove half the peel from the lime and gently roll the removed peel to soften the peel and let the oils out of the skin.
- Add the lime peel and basil leaves to an empty bottle
- Top up the bottle with sparking water, do not fill right to the top you need to leave a little space for bubbles/air from the water.
- Leave for approx. 2 hours in the fridge and serve
- Once you have used all the water you can reuse the same lime and basil and just top up with more sparking water. Dispose of basil and lime when the flavour has faded or after max. 3 days.
Notes
I use a wide mouth kilner bottle/carafe as it is easier to remove the herbs and fruit when finished and clean the bottle, but you can use an old plastic bottle, flask or jug.
You can also use still water but it will require a little more time to infuse the flavour
Orange and Basil Spritzer
A delicious, healthy and non-alcoholic drink for summer
Ingredients
- 1 lt Sparkling Water (You could also use still but infusion takes longer)
- 1 Large Orange (use a potato peeler to remove half the peel)
- 2 Springs Basil (Approx. 10-12 leaves)
Instructions
- Using a peeler removed half the peel from the orange
- Add the Orange peel and Basil to the bottle/jug/carafe
- Top up the bottle/jug/carafe with sparking water, do not fill right to the top you need to leave a little space for the air from the bubbles.
- Leave in the fridge for min. 2 hours (longer if using still water)
- You can top up the water reusing the fruit peel and herbs for up to 3 days or when the flavour starts to fade.
Notes
I use a wide mouth kilner jar or carafe as it is easy to remove the used peel and herbs and to clean it but, you could use an empty bottle, flask or jug.