Nut butter, seeds and fruit …. just a few of my favourite foods. Each on their own are pretty tasty but add them together and you get a whopper snack!
The idea for this recipe came actually through one of the blogs fans who sent me a picture inspired by my Banana & Nut Butter Crunchy Bites recipe.
So here’s the recipe for you to make at home, perfect as a snack at any time of the day.
If bringing these as a snack to work, school or on an outdoor adventure, sprinkle a little lemon juice over the apple slices first to stop them browning before the nut butter.
For lots of other tasty snacks, check out more of my favourites!!
- 1 apple
- 2 tbsp nut butter
- Toppings: granola, nuts and seeds of your choice
- Remove the apple core and slice the apple into even rounds.
- Slather the nut butter on one side of each apple slice.
- Sprinkle each apple slice with the nuts, seeds or granola until evenly covered.
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Granola is easily my favourite breakfast option. It’s such an easy meal, just top the granola with some fresh fruit and yoghurt and you are set for the day. Oats are a great option for the morning as they packed full of slow release energy.
This recipe for granola is perfect for someone who doesn’t have an oven or like when I was travelling around New Zealand and cooking on a portable gas stove as I lived out of my van. The even better thing about this granola recipe is that it literally takes 5 minutes and breakfast is sorted for at least a week.
I love how you can vary granola in lots of ways imaginable so your breakfast bowl is always packed of fresh flavours. Add any nuts, dried fruit, seeds or spices like cinnamon, turmeric or even ginger to your granola.
Why not try my other favourite granola recipe too.
- 2 tbsp coconut oil
- 200g jumbo oats
- 2 tbsp nuts (peanuts, pecans, cashews, hazelnuts, almonds)
- 2 tbsp dried fruit (raisins, cranberries, coconut, apricots)
- Melt the coconut oil in a large frying pan or wok over a medium heat.
- Add the remaining ingredients and stir until coated in oil.
- Stir continuously to ensure no burning for 5 minutes until the oats are golden.
- Remove from pan and allow to cool.
- Serve with some fresh fruit and yoghurt.
This recipe takes only minutes to make and is a great option for brunch, lunch, as a starter or an easy snack option at any time of the day. The quality of bread used will make a huge difference so try to use homemade or locally produced where possible and wholemeal or sourdough would be my preference. This recipe was made whilst staying in Cabo Polonio, Uruguay where I stayed in a Rancho – basically a hut shared with it’s owners and other guests amongst the sand dunes hence the rustic and possibly sandy looking backgrounds.
- 4 slices of bread
- 3 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 1 tbsp dried mixed herbs
- 1 avocado, sliced
- 1 medium-sized tomato, sliced
- Mix together the garlic, oil and herbs in a small bowl. Spread the oil mix over one side of the bread.
- Place a frying pan over a medium heat and once heated, place two bread slices oil side down on the pan. Grill for 5 minutes until the garlic crisps. Remove from pan and set aside. Repeat with remaining bread.
- Top the bread with the sliced avocado and tomato.
Snacks are essential to life but more often than not, we will be easily swayed by the allure of the numerous chocolate bars, cleverly marketed cereal bars and fizzy drinks clamoring for attention on every magazine, shop till and bus-stop. Life is busy and work is result driven therefore we all need to fuel our bodies to perform. Ensuring you are eating adequate food sources regularly is essential to maintain a full tank of energy for whatever the day brings!
Another quick way to ensure you are not unnecessarily snacking and maintaining peak performance is by ensuring you are hydrated. As a sportswoman, hydration is part of my daily routine, a full bottle of water is always by my side.
For this blog post, I have teamed up with Ballygowan who are a great Irish company who meet the hydration needs of many workplaces and sports teams across the country. They have recently launched a new product, Sparklingly Fruity, which is a great replacement for anyone who favours fizz over water to meet their hydration needs. So why not try some of my top five favourite snacks.
- Water – did you know our bodies are approximately 60% water? We are constantly losing and gaining water throughout the day, that’s why it is essential to keep a close eye on your urine colour and ensuring you are snacking on water. Again if you are trying to curb unnecessary snacking – simply have a bottle of water close at hand to banish cravings for sugar.
- Nuts – a quick and easy source of essential fat, protein and numerous trace elements. Simply have a large bag of mixed nuts in your handbag, car or at your desk to ensure a healthy snack option at all times. A small amount goes far so this infograph is a great guide to portion sizes.
- Apples slices topped with nut butter – quick, easy and tasty.
- Granola coated nutty banana – simply slather some nut butter over a banana and then roll in granola. These can be frozen or kept in the fridge until ready to be eaten. I find these great to have as a pre-match snack.
- Oatcakes and hummus – oatcakes are a great source of slow release energy whilst the hummus is bursting with protein. Follow this super easy recipe to make your own oatcakes and beetroot hummus.
- 8oz oats
- 25g solid coconut oil
- 225ml boiling water
- Blitz the oats in a blender of food processor until they form a coarse flour.
- Melt the oil in the water & add to the oats. Combine with a fork until a dough forms, cover with cling film & place in the fridge for 2-3 hours.
- Divide the dough in two & place one half between two sheets of parchment. Roll the dough out to about 1 inch thick.
- Using a cookie cutter divide into portions. Repeat the process with the remaining half of dough. Place on a greased & lined baking tray.
- Bake at 130°c for 1.5 to 2hours. Allow to cool on a wire rack & store in an airtight box or freeze.
Minty Beetroot Hummus:
- 400g tin broad beans
- 300g cooked beetroot
- 2 tbsp chopped mint
- 1 tbsp freshly squeezed lemon juice
- 50g walnuts
- Rinse & strain the tinned beans.
- Place the beans, roughly chopped beetroot & mint in a food processor. Blitz until a smooth purée is formed.
- Add the walnuts & lemon juice. Blitz again until fully combined.
- Keeps fresh in the fridge for up to 4 days or divide into smaller portions & freeze.
Not quite a monster but a great way to get your quota of greens in a really easy way. I like to have this first thing in the morning with some Echinacea added to really give your immune system a boost and kick-start the day.
*The recipe makes about 750mls & a normal serving for me is about 200mls.
- 2 stalks celery, finely sliced
- Juice of 1 lemon
- a thumb sized piece of fresh ginger thinly sliced
- 1 large apple
- 300ml water or coconut water
- 5 large leafs kale
- 1/2 cucumber
- Simply chop up the apple, kale, ginger, cucumber and celery and place in a blender. Make sure to remove the stalks from the kale.
- Add the lemon juice and water.
- Set the blender to the highest setting until all the pulp is reduced.
- Give the mix a shake to ensure no lumps left in the juice. You may need to add some more water at this stage if it is quite lumpy.
*Keeps fresh in the fridge for about 5 days.
*I often substitute or use a mix of spinach and kale or apple and pear.
Homemade granola is the easiest and possibly most tastiest thing you can make. It can be enjoyed at any hour of the day, will save you a shed load of money compared to bought cereals and is simply the best way to start your day! I love to enjoy it with some seasonal fruit and a good dollop of natural yoghurt!!
If you don’t have an oven then fear not. My 5 Minute Granola recipe has you covered in minutes!
- 10 tbsp oats (jumbo/porridge/gluten-free/organic)
- 2 tbsp of each pumpkin, sunflower, chia, poppy & sesame seeds
- 2 tbsp desiccated coconut
- 2 tbsp milled linseed
- 2 tbsp mixture of raisins, cranberries & chopped dried apricots
- 2 tbsp nuts (chopped walnuts, hazelnuts, pecans, peanuts, cashews)
- 1 tbsp flaked almonds
- 2 tbsp honey
- 3 tbsp melted coconut oil
- Preheat an oven to 180°C.
- Mix the honey and melted coconut oil well together.
- Place all of the dry ingredients excluding the dried fruit in a large mixing bowl and mix through the melted oil and honey and until it is well coated.
- Spread the mixture evenly on a baking tray lined with parchment and place in the oven until it’s nicely browned, add the dried fruit when you begin to stir the mixture.
- Make sure to keep a close eye on it as it can easily burn and ensure to stir the oat mix so that it browns evenly!!
6. Remove from the oven and allow to cool before placing it in a large jar to be enjoyed every morning…that’s if there’s any left by then!!
*Customise the mixture of nuts/seeds/dried fruit to your liking, believe me you can’t go wrong!