Posted onMay 17, 2013
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Beat the chocolate cravings with this quick, easy and healthy recipe, perfect with a cup of tea!
1½ cup dates, pitted and fresh or dried
1 cup pistachios, raw (wal nuts, pecans, macadamias or almonds are ok also)
½ cup of desiccated or shredded coconut
A few drops of rose (or orange) water
1 tbsp raw cacao powder
1Place the ingredients except coconut in a processor and blitz until smooth and forms a ball.
2Take out then form into small balls, then roll in coconut.
The beautiful little tarts will impress all your morning tea guests.
½ cup almond meal
2 tbls macadamia oil
1 cup chick pea (besan) flour
1 cup rice flour
½ tsp cinnamon
½ cup pear juice
1 tbls maple syrup (optional)
1 cup dates, soaked for an hour, then drained
1 cup almond meal
1 tbsp lemon zest
1 vanilla pod
Extra lemon zest for garnish
1Sift dry ingredients together. Beat oil and egg together and add to dry ingredients. Knead to a crumbly texture. Add juice slowly until you have a smooth dough. Cover and chill for 30 mins. Roll between 2 sheets of baking paper to 3mm thickness. Cut into rounds and press firmly into moulds.
2Bake 10 mins at 150C.
3For the filling, process all the ingredients together then spoon into cool tart shells. Finish with a sprinkling of lemon zest.
Source- Janella Purcell
In this age of packaged food, I cringe when I see some of the children’s lunch/snacks.
Prepackaged drinks filled with sugar, chips loaded with fats and preservatives, mac n cheese that can be heated and eaten straight from the box, small snack sized packets of dried fruit, etc.
With a little planning and effort it’s not difficult to make delicious homemade snacks that will nourish your childrens body, mind and soul.
Here are some ideas-
veg & tofu stirfrys
steamed veg wth rice
mixed salads with homemade dressings
cold rice varieties
wholemeal salad wraps
vegan muesli bars
rice cakes,hummus/babaganoush dip herbal tea in a small thermos/flask
pesto & vegetable sandwich
sandwich with either tahini, hummus or pesto
dried fruits and veges in a dehydrator
Vegan cranberry ‘meatballs’ and cous cous cold
crackers and dips
vegetable udon noodles
quinoa with a bit of basil & pinenuts stirred through
marinated tofu slices
fresh cut veggies such as red capsicum, cucumber, snow peas, carrots
treats such as primal strips
pita with tahini dip and falafel
raw veggies (cherry tomatoes, cucumber, green beans)
boiled and spiced corn kernels vegemite sandwiches
vegan cheese sandwiches
avocado/tofu sushi rolls
a packet of the orgran outback animal biscuits
soy on the go soy milk
apple chips, banana chips
brown rice chips
home made muffin/cupcake/cookie
acai dried fruit bars
tempeh schnitzel and mashed potato to spaghetti with lentil bolognaise curry and irice