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FOOD + recipes
EASY, HEALTHY SNACKIN’
S nacking is an important part of every-day eating. We need to snack twice or
even three times daily in order to maintain healthy blood sugar levels. Research
shows that those who snack between meals, will eat less during meal time
and will have more energy to get them through the day. Try these two snack
options: One, a salty cracker full of protein and nutrients, the second a healthy
cookie using maple syrup as the sweetner. Both delicious, and easy to make!
Linda’s Easy Seed Crackers Suzanne’s Cranberry Oatmeal Cookies
½ Cup Sunflower seeds ½ cup maple syrup
½ Cup Pumpkin seeds 1-¼ Cup traditional oatmeal flakes
¼ Cup Sesame seeds 1 Tbsp vanilla extract
¼ Cup Poppy seeds
(or replace with others) ½ Tbsp Chia seeds
¼ Cup Linseed / flaxseed
¼ Cup Chia seeds
½ tsp Salt
1 Cup Water
1 tsp coarse sea salt
Place all the seeds and the salt in a bowl, pour in water and
mix to combine. Leave for 15 minutes for the chia and flax
seeds to soften and bind everything together.
Heat oven to 350°F.
Tip out on to a baking paper-lined oven tray and spread out
as thin as possible (around 1/8” thick) and sprinkle with
some flaky sea salt. Bake for 30 minutes.
Remove from the oven and slice into crackers, then return
to the oven to cook for another 20-30 minutes until crisp
and golden. Remove to a rack to cool then store in an
airtight container.
22
3/4 Cup quinoa OR gluten-free OR regular flour
1 egg
½ tsp baking soda
¼ tsp cinnamon
1 Cup frozen cranberries
¼ Cup nuts, optional
(walnuts, cashews)
Preheat oven to 350°F and line a large baking sheet with
parchment paper.
Mix all ingredients in a large bowl (including frozen
cranberries) then drop large tablespoonfulls of the mix onto
baking sheets.
Bake for about 20 minutes or until golden brown.
Makes approx. 15 cookies at 2” diameter each.
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