If you are anything like me, you start feeling a little peckish between lunch and dinner.
I like to change up my snacks and I try to make them as healthy as possible. (Don’t kid yourself, sometimes I just eat junk)
Here is a list of quick easy snacks:
- Mix one part salted nuts (any kind you like) with one part unsalted and one part fruit. The fruit can be raisins (my favourite), dried cranberries, dried blueberries, what ever tickles your taste buds.
- Baby carrots, celery, cucumber, broccoli, cauliflower etc. with goat cheese warmed for the dip. If you want to take it a little further, mix some dill or other seasoning into the goat cheese.
- Apple slices with goat cheese and walnuts.
- Cherry tomatoes stuffed with feta and spinach. (just chop the spinach finely and mix in with the mashed feta.
- My summer time favourite is a mixture of goat yogurt and fruit mashed together and frozen in a popsicle mold.
- My favourite winter snack is homemade hot chocolate sweetened with coconut palm sugar and a couple of mandarin oranges.
I have many more snack ideas throughout this blog and I am always looking for more.
If you are interested in sharing your healthy gluten free snacks, contact me at firstname.lastname@example.org I would love to learn more recipes.
Well, that’s it for now kids.
Take care of you!
Love Aunt Jayne
1 cup raw cashews
3 tbs coconut palm sugar
2 tbs ground flax
2 tbs melted coconut oil
2 tbs raw honey
½ tsp cinnamon (optional)
¼ cup GF chocolate morsels or raisins
Place all of the ingredients, except chocolate or raisins, into a food chopper.
Process until it looks like cookie dough.
Add chocolate or raisins and pulse until mixed through.
Roll into balls and flatten with your palms.
Place into an air-tight container and refrigerate until you want to serve them.
2 cups NuNaturals More Fiber Stevia Baking Blend
½ cup butter, softened
1 ½ cups Cassava Flour
1 cup brown rice flour
1 ½ tsp baking soda
1 ½ cups almond milk
3 droppers full of NuNaturals Pure Liquid Lemon NuStevia
Preheat oven to 325ºF.
Lightly grease a bundt pan.
Mix the softened butter and Stevia Baking blend until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and almond milk alternately, a little at a time.
Add the Lemon NuStevia and beat well.
Pour into the prepared pan.
Bake 45 to 50 minutes.
Test with a toothpick after 40 minutes and again at 45 and 50.
Do not overcook.
Allow to cool about one hour and invert onto a cake plate.
Glaze if desired. (Not recommended for diabetics)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”
½ cup NuNaturals More Fiber Stevia Baking Blend
1 tbs cocoa
3 droppers full of NuNaturals Pure Liquid Orange NuStevia
2 cups coconut
Preheat oven to 350ºF
Lightly grease a large cookie sheet.
Beat the eggs.
Add the baking blend and cocoa.
Add the orange NuStevia and beat well.
Add the coconut and mix with a spoon.
Drop by spoonfuls onto the prepared pan.
Bake about 6 minutes.
Allow to cool before removing from the pan.
1 ½ cups certified GF oats
1 ½ cups shredded coconut
½ cup ground almond
½ cup ground flax
½ cup hulled hemp seeds
½ cup unsalted sunflower seeds
½ cup unsalted pumpkin seeds
½ cup walnut crumbs
½ cup chopped almonds
¼ cup dried cranberries
¼ cup raisins
¼ cup coconut palm sugar
1 cup honey
½ cup tahini or sunflower butter or pea butter
Preheat oven to 325ºF
Generously grease a 9” X 13” glass cake pan.
In a very large bowl, mix together all of the dry ingredients.
Make a well in the center.
In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.
Using a spatula or your hands, mix well until all the ingredients are wet.
Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)
Bake for about 30 minutes or until the edges just start to brown.
Allow to cool for 5 minutes and cut into squares.
Cool completely and remove from the pan.
These are peanut free, delicious and full of fibre. A great take along snack
2 eggs, well beaten
½ cups coconut palm sugar
1 tsp vanilla
3 ½ cups unsweetened shredded coconut
Preheat oven to 350ºF
Grease a large cookie sheet.
In a large bowl, beat the egg.
Add the sugar and vanilla and beat again.
Add the coconut and mix well.
Using an ice cream scoop, drop the mixture onto the cookie sheet.
Flatten slightly with the bowl of the scoop.
Bake 15 to 20 minutes. You want them golden but not over-cooked.
Cool for about 5 minutes then loosen from the cookies sheet.
Melt ½ cup GF chocolate chips and drizzle over the cookies.
Don’t worry! There really isn’t any bran in these J
1 cup almond milk
½ cup molasses
¾ cup unsweetened applesauce
2 tbs. olive oil
1 cup certified gluten free ground oats
1¼ cups GF all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 cup raisins
½ cup walnut crumbs
Preheat oven to 350°F.
Line muffin tins or lightly grease them. (Makes 12 muffins)
In a medium bowl, whisk together all of the wet ingredients.
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet and mix only until moistened.
Gently stir in the raisins and nuts.
Bake 18 to 20 minutes.