Sunday, January 11, 2009

Some snack recipes

Here are some of our favorite snacks :

Sliced apples and raw cheddar
Dried figs (black mission or kalymyrna) dipped in tahini (this is divine!)
Crispy nuts and raisins, dates, shredded coconut (sometimes on homemade yoghurt and/or applesauce)
Finn Crisp or Ak-Mak crackers with tahini and a bit of raw honey
Popcorn with melted butter and coconut oil with nutritional yeast
A purée of avocados, banana, tahini and almond butter (mixed with hand held blender)
A purée of banana and almond butter on plain yoghurt
Beef jerky topped with organic butter
Frozen grapes or blueberries

For more ideas, see Kyrie's post.

And some recipes :

Sprouted almond bites

2 cups soaked and sprouted blanched almonds

1/4 c. cocoa or carob powder

½ c. raw honey

2/3 cup almond butter

2 tbs ground flax seeds

Topping : shredded coconut, sesame seeds or carob/cocoa powder

Place the sprouted almond in a food processor and process until ground fine. Add cocoa or carob powder an pulse a few times. Transfer to a bowl and add honey, almond butter and flax seeds. Stif well, with your hands if necessary. Refrigerate for an hour if it is to sticky to roll into balls. Roll into balls and roll in toppings. Keep in the frigde or in the freezer.

You can add some coconut il, maybe a ¼ c. and reduce the amount of almond butter to ½ cup.

Sprouted wheat and dates truffles

1 cup of sprouted wheat
1 cup dates
1/2 cup walnuts
2 tsp vanilla
1/4 toasted sesame seeds
1/4 to 1/2 peanut butter or nut butter
pinch of salt
some water to make it stick together in the food processor (you might not need any if the dates are very tender)

Put all ingredients in food processor, blend well. If it is too sticky to roll into balls, add coconut. When good, roll into balls and roll in coconut. The kids like to do that. Freeze well.

Calibar (like Larabars)

For each flavor, blend in food processor until dough-like consistency. If it's too dry, add a lilttle water, 1 tsp at a time. Press into 8 X 8 pan. Chill and cut in pieces. Do not use big fat Medjool dates for the recipes since they are too moist, use drier dates. If you can use soaked nuts, it's even better.

Cinnamon roll
1 c. dates
¼ c. walnuts
¼ c. sliced almonds
1/8 c. cashew
1 tsp cinnamon
5 tbsp raisins

Ginger snap
1 c. dates
¼ c. pecans
¼ c. sliced almonds
1/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove

1 c. dates
¼ c. walnuts
¼ c. sliced almonds
2 tbsp coconut
1 tbsp cocoa powder
1tsp water
½ tsp almond extract

French version:


Pour chaque sorte, mélanger tous les ingrédients au robot culinaire jusqu’à l’obtention d’une pâte. Si c’est trop sec, ajouter de l’eau (1 c. à thé à la fois) quand les morceaux sont rendus assez petits. Bien étendre et aplatir dans un moule ou un plat d’environ 6 X 6 po. Réfrigérer quelques heures et tailler. Conserver au réfrigérateur ou au congélateur ou envelopper dans une pellicule plastique les portions individuelles.

Danoise à la cannelle

1 t. de dattes
¼ t. de noix de Grenoble
¼ t. d’amandes
1/8 t. de noix de Cajou
1 c. à thé de cannelle
5 c. à table de raisins secs

Ginger snap

1 t. de dattes
¼ t. de pacanes
¼ t. d’amandes
¼ c. à thé de cannelle
¼ c. à thé de gingembre moulu
1/8 c. à thé de clou de girofle

Chocolat coco

1 t. de dattes
¼ t. de noix de Grenoble
¼ t. d’amandes
2 c. à table de noix de coco
1 c. à table de cacao en poudre
1 c. à thé d’eau
½ c. à thé d’extrait d’amandes bio (facultatif)

Our favorite energy bars (no cooking required!)

Melt together:
1 cup virgin coconut oil
1 cup raw almond butter
1/4 cup raw honey

Pour over and mix well:
1/2 cup toasted sesame seeds
1/2 cup sunflower seeds
1/2 cup toasted pumpkin seeds
1/2 cup chopped pecans (soaked if possible)
1/2 to 1 cup coconut
1/2 teaspoon salt
about 1 cup grinded oat flakes

Press into 9X13 pan. Chill and cut. DELICIOUS!

French version:

Barres d'énergie

Faire fondre à feu doux :

1 t. d’huile de coco vierge
1 t. de beurre d’amandes (de préférence cru)
1/3 t. de miel (de préférence cru)

Ajouter à ce mélange :

½ t. de graines de sésames grillées
½ t. de graines de citrouilles grillées
½ t. de graines de tournesol grillées
½ t. de noix de coco fine
1 t. de flocons d’avoine grossièrement moulus (au blender ou au moulin à café)
½ t. de pacanes en morceaux
1 pincée de sel

Bien étendre et aplatir dans un moule 8 X 8. Réfrigérer plusieurs heures et trancher. Conserver au réfrigérateur ou au congélateur.

Banana coconutty candies

Process/pulse together, pour into egg cartons and freeze:
2 overripe bananas, 1 can coconut milk, 1/2 cup coconut oil, 1/2 cup
natural peanut butter, 3 tbsp butter softened, 1 tbsp maple syrup, 1
tbsp ReallyRaw honey, 7 tbsp roasted cocoa nibs, 1/2 cup
dried goji berries, 1/2 cup sunflower seeds and 1/4 cup flax seeds.

Probably any variation of fruit (berries?) and seeds/crispy nuts would
work. I like the crunchy and chewy texture from the cocoa nibs and
goji berries. Also, the goji berries give you a whopping 170% vitamin
A per 1/4 cup!


1/2 cup butter
1 cup natural peanut butter
3/4 teaspoon green stevia
1 teaspoon vanilla
1 cup unsweetened coconut, finely shredded, 3 ounces
2 1/2 cups pecan pieces, 9 1/2 ounces

Melt the butter and peanut butter together; stir until smooth. Stir in the stevia and vanilla. Add the coconut and pecans and stir until well coated with the peanut butter mixture. Drop 16 spoonfuls onto a wax paper-lined baking sheet and chill until set, about 3 hours or so. Store in the refrigerator or freeze. These will become soft at room temperature.

Makes 16 cookies
Can be frozen

Lime Mint Cooler

This is also great in popsicles:

1/2 cucumber (I peeled mine, probably wouldn't have if I'd had an organic one)
juice of 1 lime
juice of one grapefruit
1 avocado
1 cup raw spinach (I used spring greens)
1/2 can coconut milk
2-4 sprigs fresh mint (I used 4, also says you can use 1/2 tsp mint flavoring instead but I
like the idea of all fresh and it grows like crazy in my side yard)
14 ice cubes
(its quite thick, add a bit more coconut milk if you want it thinner)

I also added some stevia just to give it a hint of sweetness. It says you can leave out the ice cubes and freeze it in to popsicles. As is, I love it but I think my kids would want a bit more sweetness. I think I may try adding a bunch of green grapes and a bit more stevia or a spoon of maple syrup to freeze for summer treats.


1 1/3 cup sunflower seeds
1 1/3 cup coconut (or coconut flour)
1/4 cup dried cranberries or tart cherries
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
3 T maple syrup
1/2 t vanilla extract
1/2 t almond extract
1/2 cup yogurt

Preheat oven to 325 F. Process sunflower seeds and coconut in food processor 30 sec. Add dried fruit. Process 30 sec. Add all the rest until it forms a batter. Drop by spoonful onto greased cookie sheet. Bake 10-15 min.

Crispy pecans, almonds and walnuts and hot coconut cocoa

Hot coconut cocoa

1 can whole coconut milk
1 cup water
2 Tb maple syrup
2 Tb cocoa powder
1 tsp pure vanilla extract

Place all in saucepan over medium-low heat and warm, stiring with
whisk until blended.


Anonymous said...

Ahhhh, Catherine, you are my kitchen muse!

Anonymous said...

THANK YOU for the recipes!!! Ack! So much good stuff here, I'm bookmarking it.

xo, K

Nadine said...

oh Catherine je suis au paradis...except I am having trouble knowing at times what the french ingredients are in English...
Merci pour les bonnes vais fair les barres ce matin avec mes tous petits...


Catherine said...

Salut Nadine! Please let me know if you need me to translate some ingredients/recipes for you!