Snack ideas
Terry’s Energy Balls
Servings
6
servingsCalories
300
kcalIngredients
141 g Dates, medjool
56¼ g Pecan nuts
1¼ tablespoon Cacao Powder
1¼ whole orange(s) Orange Zest
1 tablespoon(s) Desiccated coconut
½ tablespoon(s) Cacao Nibs
¼ tablespoon(s) Fresh ginger
Directions
- Weigh out the pecans, add them to a food processor and pulse a few times to break them up into a large crumb.
- Remove the stones from the dates and weigh them then add to the food processor and blitz until just combined (around 10-15 seconds).
- Now add the rest of the ingredients to the food processor and blitz until the mixture comes together in one large clump like a dough. 4 heaped tablespoons of cacao (not cocoa) powder, 2 heaped tablespoons of cacao nibs, 3 tablespoons of desiccated coconut, the zest of 4 oranges and 1 tablespoon of minced ginger.
- Remove the mixture from the food processor and place in the freezer for ten minutes to firm up a bit. This step is not totally necessary but it helps with handling and forming the balls.
- Remove the mixture from the freezer and roll it out into a sausage on a chopping board or protected work surface. Cut and weigh the mixture into roughly 17 40g chunks.
- Roll each chunk between the palms of your hands until a ball is formed, it should create a glossy outer shell. Now toss the balls in some more desiccated coconut until evenly coated (optional). Store in some tupperware or freezer bag in either the fridge or freezer.
Notes
- Contains: tree nuts, sulphites
Mango and Banana Yoghurt Pot
Servings
4
servingsCalories
300
kcalIngredients
600 g Tesco Finest 0% Fat Greek Yogurt
400 g Mango
4 medium Banana
80 g Walnuts
40 g Sunflower seeds
Directions
- In a blender, whiz up one banana and half a mango (a quick internet search to find out best ways to peel and cut a mango will save you some time). Pour into a jar and pop in the freezer for 30 minutes.
- When ready to eat, layer up 150g Greek yogurt and top with walnuts & mixed seeds (easily modified).
Notes
- Contains: milk, tree nuts
Homemade Iso
Servings
1
servingsCalories
300
kcalIngredients
390 ml Water, distilled, tap
100 g Dilute
3 level teaspoon Honey
1 level teaspoon(s) Salt
1 level teaspoon White sugar
Directions
- Pour all ingredients into a blender or jug and mix well together.
Banana Flapjacks
Servings
8
servingsCalories
300
kcalIngredients
275 g Porridge oats
2 medium Banana
4 tablespoon Coconut oil
50 g Peanut butter
50 g Honey
50 g Dried cranberries
50 g Almonds, whole
5 ml Vanilla extract
1 teaspoon Ground cinnamon
Directions
- Preheat the oven to 180c/350f. Grease and line a small square/rectangle baking tin (mine was around 5" x 9").
- In a large bowl, mash the bananas (I saved a few slices to top the flapjacks).
- Mix in the oats, cinnamon, fruit and nuts.
- Add in the melted coconut oil, honey, vanilla extract and nut butter. Stir until everything is well combined and nice and sticky.
- Press the mixture evenly in to your tin. Make sure it is pressed down well enough otherwise your bars will crumble. Add some sliced banana to the top if you wish.
- Bake for 25-30 minutes until the top is nice and golden.
- Allow to cool in the tin then lift out the paper and cut the flapjack in to squares or bars.
Notes
- Contains: tree nuts, peanuts, sulphites
Coco Fruit Energy Balls
Servings
6
servingsCalories
300
kcalIngredients
100 g traditional mixed fruit
100 g Dates, medjool
50 g Porridge oats
50 g Cashew nuts
2 heaped teaspoon Honey
½ teaspoon(s) Mixed spice
Directions
- In a food processor, weigh in the cashew nuts and oats and blitz for 1 - 2 minutes until you form a dust like consistency.
- Next, weigh in the fruit mix, mixed spice, honey and medjool dates. Blitz and pulse for another 2 minutes until the mixture starts to clump together.
- Now using clean, slightly wet hands, press into 12 even balls, roughly the size of golf balls.
- Roll the energy balls through the desiccated coconut to coat.
- Store in a seal tight container.
Notes
- Contains: tree nuts
Granola Bars
Servings
6
servingsCalories
300
kcalIngredients
1 large Banana
120 g Porridge oats
120 g Dates, medjool
60 g Almonds, whole
60 g Honey
30 g Peanut butter
Directions
- First, soak dates in warm water.
- Scatter your oats over a baking tray and pop under the grill to toast until golden.
- Drain the dates and transfer to a saucepan. Next, mash the banana with a fork then add to the saucepan, along with the honey, peanut butter and a splash of water. Bring to a low heat and stir continuously for around 10 minutes until you start to form a smoother consistency.
- On a chopping board, roughly chop the almonds. Alternatively, chuck them in a sealable plastic bag and smash with a rolling pin.
- In a large mixing bowl, combine the toasted oats with the smooth date, banana and nut butter mixture, as well as the chopped almonds. Use a wooden spoon to mix well.
- Spoon the contents into a baking tray lined with parchment paper (so as to lift out easily). Press down until compact. I tend to use a flat potato masher!
- Pop into the freezer for around 20 minutes to help set. Then cut evenly into granola bars. Store in a seal tight container.
Notes
- Contains: tree nuts, peanuts
Banana PB Smoothie
Servings
1
servingsCalories
300
kcalIngredients
150 g Skyr yogurt
150 ml Semi skimmed milk
1 large Banana
25 g Peanut butter
1 heaped teaspoon Honey
1 tablespoon Chia seeds
Directions
- In a smoothie maker, NutriBullet or food processor, add all ingredients and blitz til smooth.
Notes
- Contains: milk, tree nuts, peanuts
