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Snacks

Homemade Granola

It's no secret I love to meal prep. I also freaking LOVE granola! So I try to keep this on hand because it holds up for a long time in an airtight container, and I've also vacuum sealed it and put it in the freezer. It doesn't usually last long though because I tend to take it everywhere!

I have a store by me called Fresh Thyme, they are amazing and they have a peanut grinder so you can grind your own fresh. It's super convenient and fun for the kids to do lol!

Also, this recipe is really flexible. Omit coconut if you don't like it. Feeling nutty? Add peanuts, almonds or cashews. If chocolate isn't your thing *gasp* then omit that too.

2 1/2 cups rolled oats (I prefer to not use the instant but it's up to you)

1/4 cup honey

1/4 cup butter or ghee

1/4 cup brown sugar (you can use coconut sugar too)

1/2 cup natural peanut butter

Dark chocolate chips, as many as you like

1/4 cup sunflower seeds

1/4 cup coconut flakes

1 tsp vanilla

1/4 tsp salt

  1. Heat oven to 350.
  2. Line a 9 inch baking dish with parchment or foil and spray with cooking spray. I use olive oil spray but use whatever you have.
  3. Place your oats and nuts, if using, on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until toasted.
  4. Add honey, butter and brown sugar to a sauce pan and cook over medium heat until the sugar dissolves. Remove from heat and stir in vanilla and salt.
  5. Add the honey mixture to the oats and stir well. Add all other ingredients except chocolate and stir, the idea is to make sure there aren't any dry spots.
  6. If you are adding chocolate, wait about 10 minutes before adding so it doesn't just melt.
  7. Spread into your prepared pan and press down on it firmly. You can use a rubber spatula, your hand, the bottom of a cup. You just want to make it as dense as possible.
  8. Chill for 2 hours and cut into bars.

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Tahini Cookies

Healthy cookies? YES PLEASE! These cookies are yummy and are gluten free/dairy free. Ya gotta try them! I add more or less chocolate depending on how my cravings are.

1/2 C tahini

1/2 C maple syrup

1 tsp vanilla

1 egg

1 C oats

1 C almond flour

1/2 tsp baking soda

1/2 tsp sea salt

1/2-3/4 C dark chocolate chips

  1. Heat oven to 350. Line baking sheets with parchment paper.
  2. Add tahini, syrup and vanilla to a food process and process until well combined.
  3. Add egg and blend, then add oats, flour, salt and baking soda. Pulse until the oats are broken up, then stir in chocolate chips.
  4. Drop batter by the tablespoon and bake 12-14 minutes.

Cool completely, then store in an airtight container. I've also frozen these and they hold up well. It makes roughly 2 dozen cookies.

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Delicious Roasted Pumpkin Seed Hummus

[amd-zlrecipe-recipe:13] And just an addition FYI.

Pumpkin seeds, dried, Nutritional value per 100 g. (Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 559 Kcal 28%
Carbohydrates 10.71 g 8%
Protein 30.23 g 54%
Total Fat 49.05 g 164%
Cholesterol 0 mg 0%
Dietary Fiber 6 g 16%
Vitamins
Folates 58 µg 15%
Niacin 4.987 mg 31%
Pantothenic acid 0.750 mg 15%
Pyridoxine 0.143 mg 11%
Riboflavin 0.153 mg 12%
Thiamin 0.273 mg 23%
Vitamin A 16 IU 0.5%
Vitamin C 1.9 µg 3%
Vitamin E-γ 35.10 mg 237%
Electrolytes
Sodium 7 mg 0.5%
Potassium 809 mg 17%
Minerals
Calcium 46 mg 4.5%
Copper 1.343 mg 149%
Iron 8.82 mg 110%
Magnesium 592 mg 148%
Manganese 4.543 mg 198%
Phosphorus 1233 mg 176%
Selenium 9.4 µg 17%
Zinc 7.81 mg 71%
Phyto-nutrients
Carotene-β 9 µg --
Crypto-xanthin-β 1 µg --
Lutein-zeaxanthin 74 µg --

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