Tasty Sugar Free Snacks


Pea Green Protein Balls

175g frozen peas
175g frozen edamame (soya beans)
50g oats
3 tbsp nut butter
3 tbsp ground flaxseed
Juice of 1 lemon

Blanch the peas and edamame beans in boiling water.
Add the oats to a food processor and blitz for a few seconds. Add the drained peas, edamame
beans, nut butter, flaxseed and lemon juice. Blend for a minute or so until smooth.
Divide the mixture into 16 even portions and rolls into balls.
Place in the fridge for an hour.

Beetroot and Quinoa Balls

200g raw beetroot
Juice of 1 lemon
75g quinoa
300ml vegetable stock
½ – 1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
1 tbsp chopped parsley
50g pecans, chopped (or similar)
2 tsp cumin
Pinch of smoked paprika
50g gram flour (or wholemeal)
75g ground linseed
1 tbsp coconut oil

Preheat the oven to 180C. Place the beetroots, whole, in a baking tray. Cover with foil and bake for about an hour.
When cool enough to handle, peel the beetroots, cut into chunks and whizz in a food processor with the lemon juice.
Rinse the quinoa under cold water. Bring the stock to a boil and add the quinoa. Simmer for 20 minutes. Drain and cool.
Add the cooked quinoa and pureed beetroot to a bowl with the chilli, garlic, parsley, pecans,
cumin, paprika, flour, linseed and lemon juice and season to taste. Mix together to combine.
Shape the mixture into 16 evenly sized balls. Place on a baking tray with a little melted coconut oil, place in the oven and bake for 20 minutes at 180C.


Sweet Potato Chilli Balls

1 tin of chickpeas, drained
200g sweet potato, cooked and mashed
1 tbsp coconut oil
1.2 red onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves
1 tsp ground cumin
Juice of ½ lemon
2 tbsp tahini
30g coriander, chopped

Preheat the oven to 200C
Heat the oil in a pan and gently fry the garlic and onions until soft. Add the turmeric, cumin and chilli, fry for a further 3 minutes.
Put the chickpeas, sweet potato, lemon juice, tahini and coriander in a food processor and whizz for about 10 seconds. Add to a bowl with the cooked onion mixture,season to taste and mix together.
Divide the mixture into 16 even portions and roll into balls. Place on a lined baking tray and baked for 20 minutes.



Carrot Muffins

100g wholemeal self-raising flour
75g porridge oats
1 tsp baking powder
1 tsp mixed dried herbs
125ml sunflower oil
2 tbsp skimmed milk
2 large eggs, beaten
100g grated carrot

Preheat the oven to 180C. Line a muffin tin with 8 paper muffin cases or squares of baking paper.
Mix together the oil, milk and eggs . Stir in the grated carrot .
In a separate large mixing bowl, combine the flour , baking powder , dried herbs and porridge oats .
Stir the wet ingredients into the dry ingredients, taking care that you don’t over-mix. Spoon into the muffin cases and bake for 25-30 minutes, until firm and golden. Cool on a wire rack.
Alternatively use a mini muffin baking tray and bake for 10 minutes


Cheese and Oat slices

100g wholemeal flour
150g porridge oats
50g mixed seeds (whole or ground)
2 medium eggs
2 tsp Dijon mustard
75ml sunflower oil
100g light mature cheddar cheese, grated

Preheat oven to 200C
Combine all the ingredients in a large bowl
Press firmly into a 23cm square tin, smooth over the surface
Bake for 20 minutes
Allow to cool slightly, cut into 16 squares.


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