Snacks + Treats
Coconut Lentil Fudge
Submitted by Jennie Cowan, RD
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Ingredients
1/3 cup sunflower seeds ½ cup coconut flakes 1 cup cooked green lentils 3 tbsp cocoa powder ¼ cup honey (or maple syrup for a vegan version) 3 tbsp coconut oil |
Directions
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Lentil Brownies
Submitted by Jennie Cowan, RD
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Ingredients
½ cup margarine ½ cup red lentil puree ¾ cup cocoa 2 cups sugar ¾ tsp salt |
3 eggs 1 tsp vanilla 1 cup all-purpose flour 1 cup chocolate chips Optional-1 cup chopped nuts |
Directions
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Carrot Cake Balls
Source: Feed Zone Portables Cookbook - http://feedzonecookbook.com/portables/
Submitted by Janelle Vincent, RD
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Ingredients
2 cups gluten-free bread, cubed 1 medium carrot (~1/4 cup) peeled and grated 2 tbsp cream cheese 2 tbsp walnuts 1/2 tsp vanilla extract 1 tbsp sugar 1 tsp cinnamon Dash of salt |
Directions
Place the bread in a food processor and pulse until you have even, crumbly consistency. Combine the remaining ingredients in the food processor. Pulse until you have a sticky mixture that holds together. Roll into balls by hand and store in an airtight container.
Place the bread in a food processor and pulse until you have even, crumbly consistency. Combine the remaining ingredients in the food processor. Pulse until you have a sticky mixture that holds together. Roll into balls by hand and store in an airtight container.
Granola Bars
adapted from "The Looneyspoons Collection" - http://janetandgreta.com/cookbook/the-looneyspoons-collection/
Submitted by Janelle Vincent, RD
Ingredients
2 cups quick cook oats
1 cup unsweetened coconut
1/2 cup chopped almonds, pecans or pistachios
1/2 cup chopped dried cranberries
1/2 cup mini semi-sweet chocolate chips
1/3 cup whole wheat flour
1/4 cup ground flax seed
1 tsp ground cinnamon or nutmeg
3/4 cup canned pure pumpkin (not pie filling), mashed bananas or unsweetened applesauce
1/2 cup liquid honey or maple syrup
1 tsp vanilla
Directions
Preheat oven to 350F. Line a 9x13” pan with parchment paper with overhanging sides.
Combine all dry ingredients thoroughly. Whisk liquid ingredients together, pour over dry ingredients and mix again until dry covered with liquid mixture.
Pour into prepared pan and spread evenly to edges. Press down firmly so the mixture is tightly packed.
Bake for approximately 25 minutes until top is light golden in colour and surface is dry to touch. Remove and cool completely before lifting slab by parchment overhangs. Cut using a large knife into 16 bars by pressing down on knife (no sawing). Wrap in plastic wrap. Freezes well.
2 cups quick cook oats
1 cup unsweetened coconut
1/2 cup chopped almonds, pecans or pistachios
1/2 cup chopped dried cranberries
1/2 cup mini semi-sweet chocolate chips
1/3 cup whole wheat flour
1/4 cup ground flax seed
1 tsp ground cinnamon or nutmeg
3/4 cup canned pure pumpkin (not pie filling), mashed bananas or unsweetened applesauce
1/2 cup liquid honey or maple syrup
1 tsp vanilla
Directions
Preheat oven to 350F. Line a 9x13” pan with parchment paper with overhanging sides.
Combine all dry ingredients thoroughly. Whisk liquid ingredients together, pour over dry ingredients and mix again until dry covered with liquid mixture.
Pour into prepared pan and spread evenly to edges. Press down firmly so the mixture is tightly packed.
Bake for approximately 25 minutes until top is light golden in colour and surface is dry to touch. Remove and cool completely before lifting slab by parchment overhangs. Cut using a large knife into 16 bars by pressing down on knife (no sawing). Wrap in plastic wrap. Freezes well.
Hungry for More great Member-tested recipes?
Check out these delicious Simple Summer Snack Bars from Worthy & Well. Tested and approved my MSNN member Tensile Sonnichsen, RD. Find them here.
Or this Avocado Chocolate Pudding from Seeded at the Table (submitted by Janelle Vincent, RD) www.seededatthetable.com/2012/03/19/avocado-chocolate-pudding/
Or this Avocado Chocolate Pudding from Seeded at the Table (submitted by Janelle Vincent, RD) www.seededatthetable.com/2012/03/19/avocado-chocolate-pudding/