4 Healthy snacks you’re going to love…

Quinoa, oat and pecan crunch

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Serves 6-8

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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

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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.

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

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Chickpea flour tortilla chips

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Serves 4-6

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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)

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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.
   
   

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

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White bean hummus

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Serves 6-8

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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

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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.

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Cashew and tomato dip

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Serves 8

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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

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To serve:

Crackers and/or crudités

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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.
   
   

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

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