Natural Quick Snack Recipes
Bake at 350 degrees for about 20-30 minutes, depending on how thick your bars are. You can even raise the oven temperature if you’re in a hurry. Keep an eye on them so the edges don’t burn. Let cool, then pull into pieces and eat!
Keep refrigerated if keeping for longer than a day. Because they are super moist, these reheat beautifully in the oven.
Source: Claire Brown is a Plant-Based Cooking Instructor offering classes in the Orlando area.
Fruity Oat Bites
1 1/2 c rolled oats 1/2 c fl our (whole wheat or gluten free) 1 c oat fl our*, wheat germ or oat bran 1 tsp cinnamon 1/2 tsp nutmeg (Like Chai? Add ground cardamom and ginger) 1/2 Tbsp baking powder 1/4 tsp sea salt
1 whole apple chopped 2 very ripe bananas 1/3 c apple sauce 2 Tbsp chia or ground fl ax 2 Tbsp+ plant milk or juice 3 Tbsp pure maple syrup 1/2 tsp pure vanilla extract 1/4 c seeds: pumpkin, sunfl ower 1/4 c dried fruit: raisins, dates, apricots 1/4 c nuts: walnuts, almonds, pecans
* Oat fl our is just ground up rolled oats
* For an extra nutrient punch, add in a scoop of your favorite plant-based protein powder.
Blend all the dry ingredients together in a large bowl. Make a well in the center to add the wet ingredients and then start mixing! You will probably need to use your hands. It should almost stick together like a ball.
If it seems too wet just sprinkle in some extra oats. Too dry? Add a bit more plant milk or applesauce.
Press the mixture out onto a parchment lined baking sheet. It shouldn’t pour, you should really have to press it out.
407-297-8408
claire@westorangenephrology.com
Turnip and Beet Chips Yields: Up to 4 servings
4 turnips, peeled 4 beets, peeled
¼ cup grapeseed oil or other neutral oil 1 tsp sea salt
Preheat the oven to 325° F and line a baking sheet with parchment paper.
Slice the turnips and beets using a mandolin and place in a large bowl. Drizzle the oil over the vegetables, sprinkle with the salt and toss to fully coat.
Bake for 15 minutes, turning over chips halfway through the baking time. Then lower the temperature to 200° F and bake for another 5 to 10 minutes, until golden.
Source: Cut the Sugar, You’re Sweet Enough, by Ella Leché
June 2016 19
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48