Snack Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/snack-recipes Promoting and educating people about plant-based nutrition Thu, 08 Aug 2024 12:35:30 +0000 en-GB hourly 1 https://plantbasedhealthprofessionals.com/wp-content/uploads/pbhp-150x150.png Snack Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/snack-recipes 32 32 Oat and seed bread https://plantbasedhealthprofessionals.com/oat-and-seed-bread Thu, 08 Aug 2024 12:11:55 +0000 https://plantbasedhealthprofessionals.com/?p=46250 The post Oat and seed bread appeared first on Plant Based Health Professionals UK.

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Oat and seed bread

by Elena Holmes

www.elenahealthfood.com
linkedin.com/in/elena-holmes-msc-b98049141
facebook.com/elenahealthandfood

Serves

2-4

Good for:

Lunch,
Dinner

Ingredients

  • 250g oat flakes
  • 150g sunflower seeds
  • 40g buckwheat
  • 10g millet
  • 80g flaxseeds, 40g whole and 40g ground
  • 30g chia seeds
  • 15g psyllium husks
  • 2 tsp salt
  • 500g boiling water

Step by Step Instructions

Step 1

Heat the oven to 180ºC/350ºF.

Step 2

Mix well all the ingredients and pour them into a plum cake or any baking tray with higher walls.

Step 3

Bake at 180°C for 50 minutes.

Step 4

Let it cool before cutting into slice. Store in an air-tight container.

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]]> Cheezy broccoli muffins https://plantbasedhealthprofessionals.com/cheezy-broccoli-muffins Sun, 17 Dec 2023 15:02:35 +0000 https://plantbasedhealthprofessionals.com/?p=42496 The post Cheezy broccoli muffins appeared first on Plant Based Health Professionals UK.

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Cheezy Broccoli muffins recipe

Cheezy broccoli muffins

By Paula Hallam, RD PG Cert​
Specialist Paediatric Dietitian

Recipe from her book Plant Powered Little People

Makes
12 muffins

Ingredients

  • 300g broccoli, steamed and chopped
  • 240g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp ground flaxseed
  • 15g nutritional yeast
  • 250ml fortified dairy alternative drink
  • 125ml vegetable oil
  • 1 tbsp Dijon mustard

Step by Step Instructions

Step 1

Steam the broccoli for 10 minutes until soft (but not mushy)

Step 2

Combine the self-raising flour, baking powder, flaxseed and nutritional yeast into a bowl

Step 3

Roughly chop the steamed broccoli and add it to the dry ingredients.

Step 4

In a jug whisk the dairy alternative drink, oil and Dijon mustard together.

Step 5

Add the mixture to the dry ingredients in the bowl and gently fold everything together until combined​.

Step 6

Spoon the mixture into a greased muffin tray and bake at 180 degrees C for 20 minutes until golden brown

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]]> Spiced Yam Chips https://plantbasedhealthprofessionals.com/spiced-yam-chips Wed, 11 Jan 2023 15:36:04 +0000 https://plantbasedhealthprofessionals.com/?p=38854 The post Spiced Yam Chips appeared first on Plant Based Health Professionals UK.

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Spiced Yam Chips

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at www.theartofintegralbeing.org

Makes
1 medium-sized dish, serving 2 to share.

Good For
As a side dish, served with a sun-dried tomato tapenade (as pictured).

The Chinese yam (shānyào, 山药) in Chinese mandarin) is the ideal shape for making chips. Chinese yam is a key medicinal ingredient in Traditional Chinese Medicine (TCM), commonly used as a remedy in broths and teas. It can also be pickled or steamed. This recipe uses fresh Chinese yams. Chinese yam has a low glycemic index (GI) and is therefore a healthy alternative to the white potato. It is available in many east Asian countries and is sometimes also referred to as mountain medicine. It can be found one of the many Chinese supermarkets in the UK.

The seasoning in this recipe is an adaptation of a very typical (and tingly) Chinese barbeque seasoning. The Sichuan pepper really makes it, it makes your lips tingle and it adds an unusual flavour dimension to any seasoning or marinade.

Ingredients

  • 2-3 Chinese yams
  • 100ml extra-virgin coconut oil
  • 1-2 tbsp Sichuan pepper, crushed
  • 2 tbsp cumin seeds
  • 1 tbp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1 tsp ground allspice
  • 1 tsp crushed red chilli flakes
  • 3 garlic cloves, minced
  • To taste sea salt
  • To taste ground mixed peppercorns

Step by Step Instructions

Step 1

Pre-heat the oven to around 180 degrees Celsius.

Step 2

Clean the Chinese yams very well, removing the rough woody strings gently without removing the skin itself.

Step 3

Cut into approximately 15cm pieces and then cut lengthwise to create chip-shapes of sorts.

Step 4

Mix all other ingredients together and brush or rub over the yam using a pastry brush or your hands. If the coconut oil has set, you may heat it up before using.

Step 5

Place on a well-oiled baking tray and roast for 15 minutes or until golden around the edges but still plump.

Alternative Options

Substitute the green herbs for any other dried ground herbs you have, such as chervil, bay leaf and/or oregano. You may also add other flavoursome seeds such as nigella seeds.

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]]> Buckwheat Mushrooms Bites https://plantbasedhealthprofessionals.com/buckwheat-mushrooms-bites Wed, 11 Jan 2023 14:39:24 +0000 https://plantbasedhealthprofessionals.com/?p=38843 The post Buckwheat Mushrooms Bites appeared first on Plant Based Health Professionals UK.

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Buckwheat Mushrooms Bites

By www.healthywithania.com
Instagram: healthywithania
Facebook: HealthywithAnia

Serves

4+

Good for:

Snacks, appetizer, dinner party

Time:

Prep 30 min, Baking 25min

Ingredients

  • 150g buckwheat
  • 500g mushrooms
  • 2 cloves of garlic
  • 1 small diced brown onion
  • 80g ground walnuts and a few to garnish
  • 3 tablespoons of soya sauce (tamari if you are gluten
  • free)
  • 2 teaspoons marjoram
  • 2 teaspoons oregano
  • Pepper to taste

Step by Step Instructions

Step 1

Cook buckwheat: Bring water to boil in a small pot. Add buckwheat . Return to the boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.

Step 2

Preheat the oven to 180C

Step 3

Mince garlic and chop mushrooms

Step 4

Fry garlic and mushrooms until all the water evaporates from the mushrooms

Step 5

Mix all ingredients together and with an immersion blender mix until a thick and sticky paste forms

Step 6

Transfer everything to muffin forms put a walnut on top (gently push it down) and bake 20-25 min in the oven

Step 7

Serve it chilled

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The post Buckwheat Mushrooms Bites appeared first on Plant Based Health Professionals UK.

]]> Kale Crisps https://plantbasedhealthprofessionals.com/kale-crisps Mon, 13 Dec 2021 10:33:19 +0000 https://plantbasedhealthprofessionals.com/?p=29177 The post Kale Crisps appeared first on Plant Based Health Professionals UK.

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Kale Crisps

from Sandra Hood, RD
Author of ‘Feeding your vegan child‘
Twitter: @sandrahood121
Instagram: vegan_dietitan_sandra

These are so popular with children and a great way to get a green leafy veg into them!

Serves

4+

Good for:

Snacks

Time:

Overnight soak
15 mins prep
14 hours cook

Ingredients

  • 250g kale
  • 125g cashews
  • 200ml water
  • 1 clove garlic
  • 1 small onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Step by Step Instructions

Step 1

Soak cashews overnight or for at least 6 hours.

Step 2

Wash and dry kale

Step 3

Put all other ingredients in blender until smooth

Step 4

Coat kale with cashew mixture

Step 4

Spread on sheets and put in dehydrator for around 14 hours or if you don’t have one, cook in oven at 40-60 degrees for around 14 hours until crisp.

Notes

This makes a large batch and will keep in a sealed container in the fridge for at least a week.

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The post Kale Crisps appeared first on Plant Based Health Professionals UK.

]]> Festive Chestnut Hummus & Mixed Seed Oatcakes https://plantbasedhealthprofessionals.com/festive-chestnut-hummus-mixed-seed-oatcakes Mon, 06 Dec 2021 09:35:28 +0000 https://plantbasedhealthprofessionals.com/?p=29005 The post Festive Chestnut Hummus & Mixed Seed Oatcakes appeared first on Plant Based Health Professionals UK.

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Festive Chestnut Hummus & Mixed Seeds Oatcakes

From: Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Festive Chestnut Hummus

Serves

4+

Good for:

Side dishes,
snack, starter

Ingredients

  • 180g whole chestnuts (I use Merchant Gourmet)
  • 1 tin of cannellini beans (around 230g cooked cannellini beans)
  • 1 tablespoon tahini
  • 3 tablespoons olive oil
  • 50g walnuts
  • 4 tablespoons lemon juice
  • 1 tablespoon smoked paprika
  • 2 pinches of salt
  • 1 tablespoon water (at the end if needed)
  • garnish: pomegranate seeds, a bit of olive oil

Step by Step Instructions

Step 1

Drain and rinse the cannellini beans.

Step 2

Combine all the ingredients in your food processor until it gets smooth. Add a tablespoon of water if needed.

Step 3

Transfer the hummus to a bowl and add garnish.

Mixed Seeds Oatcakes

Makes

12+

Time:

45 mins (inc. baking)

Ingredients

  • 250g ground oats (I used my Nutribullet)
  • 130g ground mixed seeds (found in most supermarkets, I also used my Nutribullet to grind them)
  • 200ml water
  • a pinch of salt
  • Extra oatmeal or a tiny bit of flour (for rolling)

Step by Step Instructions

Step 1

Preheat the oven to 200 °C.

Step 2

Combine the dry ingredients.

Step 3

Add the water to the dry ingredients and mix with your hands, until you get a firm dough (use a little bit of extra oatmeal if the mixture is gooey).

Step 4

Roll out to approximately 3mm onto the dusted work surface.

Step 5

Cut your oatcakes using a cookie cutter.

Step 6

Place them onto your oiled baking tray.

Step 7

Bake for 35 minutes, or until dry and slightly golden.

Step 8

Place on a cooling rack.

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The post Festive Chestnut Hummus & Mixed Seed Oatcakes appeared first on Plant Based Health Professionals UK.

]]> Stuffed dates https://plantbasedhealthprofessionals.com/stuffed-dates Tue, 01 Dec 2020 09:25:05 +0000 https://plantbasedhealthprofessionals.com/?p=23634 The post Stuffed dates appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Stuffed dates

by Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Makes

10+

Good for:

Snacks

Ingredients

  • Nut butter (e.g. almond, peanut butter)
  • Mixed seeds (e.g. sunflower seeds, hemp seeds, pumpkin seeds, chia seeds)
  • Medjool dates

Step by Step Instructions

Step 1

Use an empty glass jar.

Step 2

Add the nut butter (2/3rd jar), then the seeds (1/3rd jar).

Step 3

Combine using a spoon.

Step 4

Using a knife, make a lengthwise slit into the dates, remove the pits, then stuff the dates with the nut and seeds butter.

Tip

You can leave the leftover nut butter with mixed seeds in the fridge for later use. It’s a nice way to boost the nutrient content of your regular nut butter. Perfect on toast or added to porridge for a plant-powered breakfast.

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The post Stuffed dates appeared first on Plant Based Health Professionals UK.

]]> Raw Christmas cake balls https://plantbasedhealthprofessionals.com/raw-christmas-cake-balls Mon, 30 Nov 2020 10:32:51 +0000 https://plantbasedhealthprofessionals.com/?p=23515 The post Raw Christmas cake balls appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Raw Christmas cake balls

by Karen Lee, retired nurse and nutritionist.
W: thesensitivefoodiekitchen.com
IG: @the.sensitive.foodie
FB: TheSensitiveFoodie

These delicious little balls are ideal if you love the flavour of Christmas cake but don’t want all the extra refined sugars and calories. They keep in the fridge for up to 5 days and can also be frozen – just defrost well before eating.

Makes

about 20

Good for:

Snacks

Ingredients

  • 80g almonds
  • 80g pecan nuts
  • 75g dried dates
  • 160g dried mixed fruit (currents, raisin, dried peel etc)
  • 1 tablespoon cranberry or orange juice
  • 1 tablespoon cacao powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • pinch nutmeg
  • 4 tablespoons desiccated coconut

Step by Step Instructions

Step 1

If your dates are really dry, soak then in some warm water for a few minutes and drain.

Step 2

Place the nuts, dates, dried fruit and cranberry juice into the bowl of a food processor and blitz a couple of times to break down. Add the cacao powder and spices, then blend until everything is broken down and well combined, sticking together. Add a little more cranberry juice if it’s too dry but don’t make it wet.

Step 3

Sprinkle the desiccated coconut onto a plate. Take a small spoonful of mix (about 20g) and roll into a ball with your hands, then roll in the coconut to cover. Put to one side and repeat until all the mix is used up. Keeps in an air-tight container for up to seven days. Can be frozen.

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The post Raw Christmas cake balls appeared first on Plant Based Health Professionals UK.

]]> Bliss Balls https://plantbasedhealthprofessionals.com/bliss-balls Tue, 26 May 2020 12:55:31 +0000 https://plantbasedhealthprofessionals.com/?p=4864 The post Bliss Balls appeared first on Plant Based Health Professionals UK.

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Bliss Balls

by Kate Dunbar, Patient Advocate

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]]> Almond energy balls with spirulina and seeds https://plantbasedhealthprofessionals.com/almond-energy-balls-with-spirulina-and-seeds Mon, 11 May 2020 12:41:52 +0000 https://plantbasedhealthprofessionals.com/?p=4565 The post Almond energy balls with spirulina and seeds appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Almond energy balls with spirulina and seeds

From registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk.

Plant-based recipes on Instagram @happylivingnutrition

Makes

around
14 balls

Good for:

breakfast, after school snack

Time:

15 mins

Ingredients

  • 1 cup almonds
  • 1/2 cup mixed seeds
  • 5 Medjool dates
  • 1 cup almond butter
  • 1 tablespoon spirulina
  • shelled hemp seeds, for coating (e.g Linwoods)

Step by Step Instructions

Step 1

Line a baking tray.

Step 2

Process the almonds and mixed seeds in a food processor.

Step 3

Slowly add the other ingredients, pulse until well mixed.

Step 4

Roll into balls, then roll the balls in the shelled hemp seeds to coat.

Step 5

Place on the tray and refrigerate for 1 hour.

Notes

Store in the fridge in an airtight container.

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The post Almond energy balls with spirulina and seeds appeared first on Plant Based Health Professionals UK.

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