Quinoa, oat and pecan crunch



Serves 6-8





50g quinoa


100g pecans, chopped


50g rolled oats


2 tbsp linseeds


2 tbsp coconut sugar


Pinch of sea salt


2 tbsp coconut oil


180g maple syrup







  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a baking tray with
    parchment paper

  2. In a large bowl, combine the quinoa, pecans, oats, linseeds, coconut sugar and salt. Stir to combine

  3. In a small saucepan, combine the coconut oil and maple syrup. Stir over a medium-high heat until melted and warmed through

  4. Pour the warm mixture over the dry ingredients and stir well to combine

  5. Spread into an even layer on the prepared baking tray. Bake for 20 minutes, turning occasionally to prevent burning

  6. Allow to cool completely, then break into pieces. Store in an airtight container.





Per Serving: 243kcals, 14g fat (4g saturated), 28.7g carbs (16.9g sugars), 3.4g protein, 2.9g fibre, 0.035g sodium.



Chickpea flour tortilla chips



Serves 4-6





120g chickpea flour


2 tbsp strong flour, plus extra for dusting


¼ tsp cayenne pepper, plus extra for sprinkling


½ tsp baking powder


Salt and black pepper


2 tbsp olive oil, plus extra for drizzling


6 tbsp warm water


Dried oregano, poppy seeds, sesame seeds or fennel seeds (optional)







  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a large baking tray with parchment paper

  2. In a large bowl, combine the flours, cayenne, baking powder and some salt and pepper. Drizzle over the olive oil. Add the warm water and mix well to combine

  3. On a floured surface, knead the dough until smooth. Roll out to about 2mm thick and cut into triangles

  4. Brush with olive oil and sprinkle with oregano, cayenne or seeds of choice

  5. Place the chips on the prepared baking tray. Sprinkle with salt and bake for 12-15 minutes. Allow to cool and serve with a salsa or dip of your choice.





Per Serving: 226kcals, 13.2g fat (1.9g saturated), 18g carbs (0.4g sugars), 9.1g protein, 6.2g fibre, 0.054g sodium






White bean hummus



Serves 6-8





1 x 400g tin of cannellini beans, drained and rinsed


3 tbsp tahini


2 tbsp olive oil


Juice of 1 lemon


1 garlic clove, crushed


Salt and black pepper


Small handful of chives, snipped







  1. In the bowl of a food processor, combine the beans, tahini, olive oil, lemon juice and garlic.

  2. Whizz to a smooth consistency, adding a splash or two of warm water to thin if necessary. Season with salt and black pepper and stir in the chopped chives.


Per Serving: 226kcals, 13.2g fat (1.9g saturated), 18g carbs (0.4g sugars), 9.1g protein, 6.2g fibre, 0.054g sodium.






Cashew and tomato dip



Serves 8





2 tsp olive oil


1 small onion, chopped


Salt and black pepper


2 garlic cloves, crushed


2 x 400g tins of chopped tomatoes


300g cashew nuts, toasted or untoasted





To serve:


Crackers and/or crudités







  1. Heat the oil in a pan over a medium heat and cook the onion with a pinch of salt for 5-6 minutes until soft and translucent. Add the garlic and cook for 2-3 minutes.

  2. Add the tomatoes and simmer until reduced by half.

  3. Place the nuts in a food processor and whizz to fine crumbs. Add the tomato mixture and whizz to a smooth paste.

  4. Season to taste and serve with crackers and/or crudités.





Per Serving: 248kcals, 18.7g fat (3.6g saturated), 17.4g carbs (4.9g sugars), 6.8g protein, 2.6g fibre, 0.031g sodium.





TOP TIP: If using salted cashew nuts, omit the salt in this recipe.

StartersDiabetic-friendlyLunch & snacksLow-fatSpecial OccasionsHigh-proteinDinner partyMake it HealthyVegetarian

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