Salty Snacks

Salty Snacks

For those who prefer salty whims, we offer here three incredible snacks that may help when trying to pass the most difficult hour of the day, when starving before lunch!Last month we presented three sweet healthy snacks to stay on track, however we know not everyone is keen on sweet flavors. Let’s go for some salty caprices.

1.     HEALTHY CRISPY CHICKPEAS

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PREPARATION: 5 mins

COOK TIME: 45 mins

INGREDIENTS

  • 2 cans chickpeas (washed and drained)
  • 2 teaspoons olive oil
  • 3 teaspoons dried dill
  • 2 teaspoons garlic powder (optional)
  • 2 teaspoons onion powder (optional)
  • 2 teaspoons dried thyme
  • 1/2 teaspoon of salt (or to taste)

LET’S DO IT

1. Preheat the oven to 200ºC

2. Put the chickpeas on a paper towel and dry well.  Allow to sit and air dry until the moisture is gone.  The drier you get them the crunchier they will be.

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3. Toss the dried chickpeas with the olive oil, spices and salt.  Pour some oil over a cookie sheet and pour the chickpeas in a single layer on it.

4. Bake for 40-45 minutes (or until crispy).  Half way through, pull the pan out and shake it to toss them.

ENJOY the perfect protein snack!

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2.    SAVORY SEED BARS

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PREPARATION: 5 mins

COOK TIME: 40 mins

FREEZER TIME: 1 hour

INGREDIENTS

  • 1/2 cup sunflower seeds 
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup chopped almonds
  • 1 egg white
  • 2 tablespoons of sunflower butter 
  • 1 tablespoon of nutritional yeast
  • 1/4 teaspoons of salt
  • 1/2 teaspoons of garlic powder (optional)
  • 1/4 teaspoons of black pepper (optional)

LET’S DO IT

1.     Shake the egg white until foaming

2.     Prepare a baking sheet with baking paper. Spread the seeds mixture pressing firmly until it’s 1cm thick.

3.     Keep it in the freezer for an hour (at least), until it firms up fully.  

4.     Preheat the oven to 150ºC

5.     Once the dough firms up, take it out of the freezer and cut it into regular portions. Shape can be chosen up to your preferences.

6.     Bake them for 25 minutes and flip them over so that they bake on the other side for 15-20 minutes more. Let them cool completely before eating.

ENJOY!

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3.    VEGAN AVOCADO FRIES

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PREPARATION: 15 mins

COOK TIME: 15 mins

INGREDIENTS

  • 3 large avocados (or 5-6 small avocados)
  • Egg Mixture
    • 1 tablespoon of chia or flax seed
    • 4 tablespoons of water
    • 2 tablespoons of lime juice
  • Crispy Topping
    • 1 cup of panko breadcrumbs
    • 2 tablespoons of chickpea flour
    • 1 teaspoon of smoked paprika (optional)
    • 1 teaspoon of onion powder (optional)
    • ½ teaspoon of chili powder (optional)
    • ½ teaspoon of sea salt
    • Pinch of pepper

LET’S DO IT

1.     Prepare a baking sheet with baking paper and preheat the oven to 200ºC.

2.     Mix together the whole Egg Mixture in a small bowl and leave aside while preparing the rest of the ingredients.

3.     Mix together panko, chickpea flour, smoked paprika, garlic and onion powder, chili powder, sea salt and pepper in a medium size bowl.

4.     Slice the avocado in half and make 4-5 slices lengthwise on each side of the avocado. Carefully take out the avocado with a big spoon.

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5.     Remove the egg mixture and dip each slice of avocado in it, making sure you coat each avocado slice fully with the breadcrumb mixture.

6.     Lay each breaded avocado slice on the baking paper. Leave space between one another, if they are too close they will not be as crispy.

7.     Bake them for 12-16 minutes until the avocado fries are golden brown and crispy.

8.     READY to accompany a creamy delicious dip.

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