Tag: healthy snacks

Lemon, Coconut & Baobab Bliss Balls

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Lemon Coconut Baobab Bliss Balls

I fancied having something in my fridge that is sweet but refreshing at the same time, and healthy of course, and I haven’t made any form of bliss balls for a while so I just made these. All the ingredients are natural, organic and raw and the Baobab adds extra superfood goodness for added energy and an immune boost.

Ingredients

1 cup organic medjool dates
Half cup hazelnuts
Half cup almonds
Juice of 2 lemons (I like it quite lemony but you can reduce if you like)
1 tsp baobab
About half a cup desiccated coconut, give or take

Method

First soak the nuts for at least 4 hours (you can soak them together in a bowl with purified water)

Add all the ingredients, including 4 tbsp of the coconut to the food processor and process until the nuts are totally ground into a butter and everything is well incorporated and soft.

Take about a spoonful out with your hands and roll into a ball and place on a large plate. Continue this until you have finished the mixture, leaving a gap in the middle of the plate. You may need to add a tiny bit of water to your hands to help roll the balls if they are too sticky.

Once they are all on the plate, sprinkle the rest of the coconut in a heap onto the middle of the plate and coat each one individually with the coconut.

Once they are ready you can store them in an airtight container in the fridge for about a week or in the freezer for about a month.

Enjoy!

Love,
Lauren

Raw Caramel & Puffed Quinoa Krispie Treats

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Raw Caramel & Puffed Quinoa Krispie Treats

Yesterday I posted our Chocolate & Puffed Quinoa Krispie Treats and today I thought I’d try the recipe with caramel instead of chocolate, using our Raw Caramel Recipe, and they are divine! Again using quinoa instead of Rice Krispies for gluten free, organic, protein-filled goodness.

Ingredients

1 x Raw Caramel recipe
2 cups puffed quinoa pops

Method

Make the caramel as per the recipe above then put the puffed quinoa in a bowl and pour the caramel over. Mix it well, you might need to squish it all over with your hands – the kids will love it!

Arrange some muffin cases in a cupcake baking tin and add some of the mixture to each case, then put in the freezer for 45 minutes.

Once ready you can keep them in an air-tight container in the fridge.

Enjoy!

Love,
Lauren

Chocolate & Puffed Quinoa Krispie Treats

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quinoa crispy cakes

There’s nothing better than baking with your kids, but baking with healthy ingredients and teaching them all about it is even better. I remember as a kid we used to make Rice Krispie cakes but of course with melted Dairy Milk and actual Rice Krispies! This is a healthier take on that and you won’t feel guilty giving these snacks to your kids – they are full of goodness and are still yummy. The kids will be happy and their blood sugar levels won’t drastically drop like they would if you used artificial ingredients so it’s the best of both worlds. They are full of bioavailable plant-based protein – oh and they’re sooooo easy to make!

Ingredients

2 cups puffed quinoa (you can buy a box online or at your local health shop)
1 x chocolate sauce recipe

Method

First make the chocolate sauce as per above recipe.

Once it’s made and ready in the saucepan, add your puffed quinoa to a medium sized bowl and pour the chocolate over. Mix well until combined.

Place muffin cases in a cupcake baking tray and add a few spoonfuls of the mixture to each one (as much as it takes to fill them to the top) then simply place the tray in the freezer for about 45 minutes.

Now all you have to do is make sure there is no fighting over who gets to lick the bowl!

Enjoy!

Love,
Lauren

Berry Fudge Cups

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cranberry and peanut fudge cups

It’s all about peanut butter for me! Not only is it so tasty and indulgent, it is also a great source of plant protein so I tend to make a lot of snacks with natural organic peanut butter. You can make your own but for this recipe you really need a runny consistency so I like the Meridian peanut butter – works really well. See how you get on, these really are so delicious…

Ingredients

2 handfuls cranberries (also works great with goji berries)
Half cup natural organic peanut butter
4 tbsp coconut oil, melted
2 tbsp organic natural maple syrup

Method

Mix all the ingredients other than the cranberries in a bowl until well combined.

Add empty muffin cases to a cupcake baking tray and sprinkle some cranberries at the bottom of each case then spoon in about 2 tbsp of the mixture on top.

Freeze for about an hour or until solid. I tried to keep them in the fridge but they went to soft so you should probably keep them in a container in the freezer once you’ve taken the cases off (that’s if you haven’t eaten them all straight away!)

Enjoy!

Love,
Lauren

Deliciously Ella’s Sweet Potato Brownies

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Sweet Potato Brownies

I love Deliciously Ella’s recipes and always meant to get round to making these so here they are! Funny, you’d think, using sweet potato as the main ingredient but it really works! I have a dinner party tomorrow night where I’ve been asked to make gluten, dairy and sugar free desserts so this is going to be one of them.

For the recipe and more amazing healthy recipes go to http://www.deliciouslyella.com

Love,
Lauren

Dehydrated Snacks

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Dehydrator mix

I’m a bit obsessed with my dehydrator… It’s just the best way to make tasty but healthy snacks. By dehydrating instead of baking, you keep all the nutrients in the snacks as they stay raw and you can increase your fruit and veg intake but they taste naughty!

Here I made kale chips, banana chips, dried mango and apple chips.

For kale:
Cut up small and cut off hard stalks and mix in a bowl with a little olive oil and a little Himalayan salt – not too much salt as the kale will shrink but the salt won’t so they’ll be really salty if you use too much. Also try Raine’s chocolate kale chips!

For banana chips:
Slice the banana (don’t use any brown bits) and coat with a little lemon juice to preserve

For the mango:
Cut up the pieces quite small and lay on the dehydrating tray – no preservative needed

For the apple:
Core the apple then slice it so you get nice round shapes. Only leave the skin on if they are organic and unwaxed. You can add a little cinnamon also.

Put in the dehydrator on 50-55 degrees and leave for 12 hours. The softer the food the longer it will take so you may need to take the apples and kale out before the mango and banana. Rotate the trays so they all get the hottest part when you can. Remember not to overlap any of the foods as they won’t go as crispy.

Easy yummy snacks for you and the kids!

Love
Lauren

Raw ‘Bounty’ Bars

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raw bounty bites

Well these certainly went down a treat in my house! Who doesn’t like Bounty?? It is one of my favourite chocolates and just like with most things, here at Two Kitchens, we like to create healthy variations for our favourite snacks.

These are completely free of gluten, refined-sugar, dairy and chemicals, and require surprisingly few ingredients!

Ingredients

Coconut filling:
Half cup desiccated coconut (unsweetened, organic)
A quarter cup coconut oil, melted over the hob
5 tbsp agave nectar
1 tsp vanilla essence

Chocolate layer:
4 tbsp cacao butter
1 tsp coconut oil
4 tbsp raw cacao powder
2 tbsp organic maple

Method

Mix the coconut filling ingredients well in a bowl. Get an empty ice cube tray and portion the mixture into the little cube holes and push them in so they gain the right shape. Once you’ve finished the mixture, put this in the freezer for twenty minutes.

Meantime, melt the cacao butter and coconut oil in a small saucepan over a medium heat. Once melted, add the cacao. Once combined, while stirring, remove from the heat and add the maple. It will bubble a bit so leave it off the heat while you mix it then when it calms down, put it back on the hob on a low heat for a minute, until fully combined.

Once the coconut bites are ready, remove from the freezer and from the ice tray and put them on a plate. Coat each one individually in the chocolate, then, leaving them to sit on a plate put back in the freezer for 10 minutes, remove, and repeat this step as the first chocolate layer will be absorbed by the coconut oil but the second layer will go on nicely. Leave for about half an hour, remove, and store in an airtight container in either the fridge or freezer for up to two weeks.

Happy bounty hunting!
Love,
Lauren