A crunchy savoury snack that is perfect for lunches, hiking or movie marathons.
Prep time 10 min, cook time 10-15 min, makes 2 cups
1/2 tsp chilli flakes
¼ tsp ground turmeric
½ tsp garam masala
¼ tsp garlic powder (or small clove minced)
2 tsp tamari or soy sauce
½ tsp honey
½ tsp apple cider vinegar
1 ½ Tbsp tahini
1 C cashew nuts
½ C sunflower seeds
½ C pumpkin seeds
Preheat oven to 160C and line a tray with baking paper.
Place nuts and seeds in a food processor and pulse a few times until slightly broken up.
In a medium sized bowl mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).
Place 1 teaspoon sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15 minutes until clusters are crunchy golden and dry all the way through. You can also just evenly spread the mixture onto the tray and then bake if you prefer.
Allow to cool fully before storing in an airtight container.
Delicious and quick to make, these can be frozen a head of time and defrosted as needed. If you want to make it gluten free simply swap the spelt flour for gluten free flour of choice.
Makes 12 mini muffins, prep time 10 min, cook time 15 min.
1 large carrot
½ C sugar-free jam
2 Tbsp. olive oil
1 Tbsp. water
¼ C sunflower seeds
¼ C pumpkin seeds
1 tsp egg replacer (can be found in most supermarkets)
1 C spelt flour
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
Grease a mini muffin tray and preheat oven to 180C. Grate carrot into a bowl and mix in jam, oil, and water. In another bowl mix together seeds, egg replacer, flour, baking powder and spices. Add wet ingredients to dry and mix until just combined. Spoon mixture into muffin tin.
Bake for 12-18 minutes until golden and springy to touch. Remove from oven and allow to cool for a couple of minutes before transferring into wire rack. Store in an airtight container in fridge.
A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.
Makes ¾ cup, prep time 10 min,
¾ Cup cashews
½ cup desiccated coconut
2 tsp cocoa powder
2 tsp rice syrup or honey
2 tsp coconut or sunflower oil
Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.
Transfer into jar ready to take on any adventures.
An easy to make savoury cracker that can be eaten on its own or topped with your favourite spreads. These will keep well and are full of flavour.
Makes 10-12 squares, prep time 10 min, cook time 15-20 min.
1 cup sunflower seeds
2 Tbsp chia seeds
3 cloves garlic, crushed
1 tsp soy sauce
1 tsp smoked paprika
1 tsp turmeric
½ tsp rock salt
1-4 Tbsp water
Preheat oven to 160C.
In a food processor grind sunflower and chia seeds until they resemble course grainy flour. Add crushed garlic, soy sauce, paprika, turmeric and salt and pulse to mix through. Slowly add water 1 tablespoon at a time (you may not need all of it) until mixture just starts to form a ball.
Rollout mixture between two sheets of baking paper until its about ½ cm thick. Remove top sheet of paper and slide bottom sheet with mixture onto a baking tray and score into squares with a knife.
Bake for 10-15 min or until crisp and golden brown.
Remove from oven break into squares and cool on rack. Store in airtight container.
It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.
Makes 1 large cake, prep time 20 min, cook time 45 min
1 ½ C feijoas, peeled and thinly sliced
1 tbsp + ¼ C honey
1 tbsp hot water
¼ tsp + 1 tsp ground ginger
½ C raisins
2 C grated apples
½ C shredded coconut
¼ C olive oil
½ C sunflower seeds
1 ½ C soy milk
1 tsp mixed spice
2 C wholemeal or gluten free flour
2 tsp baking powder
Preheat oven to 180C and line a large cake tin or dish.
In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.
Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.
In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.
Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.