YMCA Healthy Living Magazine, powered by n4 food and health SPRING 2019 | Page 7

ANNA DEBENHAM & ALEX PARKER
SPORTS DIETITIANS AUSTRALIA
Anna and Alex are the Co-Founders of The Biting Truth and
are dietitians, food bloggers and speakers. This duo has a
no-nonsense, science-based approach to nutrition and
wellness. www.thebitingtruth.com
thebitingtruth
thebitingtruth
Sports Dietitians Australia is Australia’s peak
professional body for dietitians specialising in sports
nutrition. Their mission is to promote excellence in
sports nutrition practice to enhance performance,
health and wellbeing. www.sportsdietitians.com.au
WONDERFUL SPRING RECIPES
APPLE CINNAMON
BREAKFAST BARS
Serves: 9 | Prep time: 10 minutes | Cook time: 25 minutes
SDA is Australia’s peak professional body for  dietitians specialising in sports
nutrition, whose members help active Australians maximise  their exercise goals
with credible nutrition.
Ingredients:
1½ cups rolled oats
½ cup almond butter
2 tablespoons sunflower seeds
75g dark chocolate (>70%),
roughly chopped
1 tsp vanilla extract
¼ cup apple sauce
¼ cup honey (use maple syrup if
fructose intolerant)
2 egg whites
¼ cup wholemeal flour
1 tsp baking soda
1 tsp cinnamon
Pinch nutmeg
Method:
1 Preheat oven to 180°C. Grease and line a
15 x 25cm baking pan with baking paper.
2 In a food processor, blitz the oats until they are fine, then place in a mixing bowl.
3 Add the almond butter, sunflower seeds, chocolate, vanilla, apple sauce and honey
to the mixing bowl, and stir until the mixture is well combined.
4 Add the egg whites, flour, baking soda and spices, stir to combine. If mixture is too
dry, add a teaspoon of water (or more if required).
5 Pour into the lined baking tray, pressing down with the back of a spoon (tip:
moisten the back of the spoon with water) to ensure firm packing and a smooth,
even surface.
6
Bake for 20-25 minutes until lightly golden and the surface feels firm to touch.
Let cool in the pan for 15 minutes, then remove from the baking tray by lifting
the baking paper and allow to cool on a wire rack.
7 Slice into bars when completely cool and then store in an airtight container, or wrap
individually in plastic wrap and store in the freezer.
FLAVOURED ROASTED
CHICKPEAS
Serves: 4-6 | Prep time: 10 minutes | Cooking time: 30 minutes
A fabulous idea for a low salt, high fibre (and super tasty) snack
idea from Anna and Alex at The Biting Truth.
Ingredients
2 cans of salt-reduced chickpeas,
rinsed and drained
3 tbsp extra virgin olive oil
1 tbsp coriander
1tsp garam masala
1 tbsp paprika or finely chopped chilli
2 tbsp cumin seeds
Pepper, to taste

Method
1 Preheat oven to 180°C.
2 Open and strain chickpeas into a sieve. Rinse thoroughly with water, place on
a clean towel and pat dry.
3 Add chickpeas to a medium-sized bowl with the extra virgin olive oil, spices,
and herbs of your choice. Toss well and spoon onto a lined baking tray.
4 Bake for 30 minutes, turning every 10 minutes to allow the chickpeas to crisp.
5 Remove and allow to cool.
SPRING 2019 YMCA HEALTHY LIVING MAGAZINE
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