No sugar? No problem. We have some tasty, sugar free snacks that both you and your kids can enjoy.
Fruit and Nut Bars
- 80g dates, pitted and finely chopped
- 80g prunes, pitted and finely chopped
- 75g raisins, roughly chopped
- 240ml water
- 115g butter
- 1 tsp vanilla extract
- 2 eggs
- 70g chopped walnuts
- 125g all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
1. Cut the dates and prunes into small pieces. Add the dates, prunes, raisins, and water to a small pan over a high heat. Bring to the boil and allow to cook for five minutes. Remove from the heat, add the butter and mix to combine. Set aside to cool.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl, mix the vanilla, eggs and walnuts. Add to the fruit mixture. Sift the flour, baking soda, salt and cinnamon and add to the fruit mixture. Stir to combine.
3. Spread into a 7 x 11-inch pan and bake for 25-30 minutes.
4. Remove from the oven, allow to cool and slice into 20 equally-sized bars.
Per Serving 125kcals, 7.3g fat (3.2g saturated), 13.8g carbs, 6.4g sugars, 2.4g protein, 1.2g fibre, 0.134g sodium
No-bake coconut balls
Makes about 25
- 80g rolled oats
- 45g desiccated coconut, plus extra for decoration if desired
- 80g dates, pitted
- 70g almonds
- 50g butter
1. In a food processor, whizz the oats, coconut, dates and almonds until they reach a crumb-like texture. Add the butter and pulse to combine into a dough.
2. Turn the dough out onto a work surface and roll into small balls. Roll these in more desiccated coconut if desired.
3. Store in an airtight container in the fridge.
Per Serving 66kcals, 4.7g fat (2.4g saturated), 5.7g carbs, 2.3g sugars, 1.3g protein, 1.3g fibre, 0.13g sodium
Pineapple and Carrot cake
- 250g buckwheat flour
- 2 tsp baking powder
- A pinch of salt
- 1 tsp bicarbonate of soda
- 50g walnuts
- 200g tinned pineapple in natural juice, drained and chopped
- 1 tbsp sultanas
- 2ripe bananas, mashed
- Pulp from 1 passion fruit
- 150g carrots, grated
- 150ml rapeseed oil
- 3 eggs
- Butter, for greasing
1. Preheat the oven to 160˚C/140˚C fan/gas mark.
2. Sift the first four ingredients into a bowl and mix well.
3. Add all of the remaining ingredients except for the butter, and mix to combine very well. Pour the mixture into a 22.5cm diameter cake tin greased with the butter.
4. Place the tin in the oven and bake for 1-1¼ hours until cooked through. The cake is ready when a toothpick inserted into the centre comes out clean.
Per Serving 735kcals, 71.4g fat (5.8g saturated), 20.5g carbs, 4.8g sugars, 4.7g protein, 3.1g fibre, 0.122g sodium
- Butter, for greasing
- 200g almond flour
- ½ tsp baking soda
- Pinch of salt
- 3 eggs
- 2 tbsp ghee, melted
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 fresh ripe peaches, peeled and chopped
1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a muffin tin with butter.
2. In a large bowl, combine the almond flour, baking soda and salt.
3. In a medium bowl, combine the eggs, ghee, honey and lemon juice. Stir the wet ingredients into the dry ingredients. Gently fold in the peaches.
4. Use a large spoon or ice cream scoop to fill the muffin cups three-quarters of the way. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted in the centre comes out clean. Cool the muffins on a wire rack.
Per Serving 127kcals, 9.4g fat (3.4g saturated), 8.3g carbs, 6.8g sugars, 3.9g protein, 1.1g fibre, 0.132g sodium
Baked root vegetable crisps
- 2 parsnips, peeled
- 2 beetroot, peeled
- 2 sweet potatoes, peeled
- 2 tbsp olive oil
- Salt and black pepper
- ½ tsp chilli powder (optional)
1. Preheat the oven to 200°C/180˚C fan/gas mark 6. Using a peeler or mandolin, slice the vegetables as thinly as possible into crisps. Spread out on a sheet of kitchen paper to remove excess moisture.
2. Place all the vegetables into a large bowl. Drizzle with the olive oil, then sprinkle over the seasoning and chilli powder, if using. Use clean hands to toss and coat evenly. Arrange the crisps in a single layer on a baking tray and roast on the lowest shelf in the oven for 15-20 minutes, turning halfway through. The crisps are ready when the parsnips and sweet potato are golden brown.
3. Spread the crisps out on paper towels until they have cooled.
Per Serving 173kcals, 7.1g fat (1.0g saturated), 25.8g carbs, 8.1g sugars, 2.4g protein, 5.1g fibre, 0.156g sodium
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