Yummy Snacks for the Busy Gluten Free Vegan

With Fall beginning, and school starting, I'm getting asked a lot of questions about healthy snack ideas that are quick, easy, and portable.

Well... I have been so busy lately, feeling like I'm always running to one place or another. So, with limited time to spend in the kitchen myself, I have recently become very experienced in the art of on-the-go snacking! So, I thought I'd post a few of my go-to yummy snacks, no cooking required! (only some minimal preparation)

 

 

1. Apple wedges spread with or dipped in almond butter.
2. Celery filled with soy cream cheese and cubes of pineapple and mango.
3. Chocolate vegan pudding pot sprinkled with shredded coconut and raspberries.
4. Hummus or salsa with veggie sticks.
5. Homemade trail mix (throw some nuts and dried fruit together & maybe even some dairy free choc chips for an extra little bit of a treat).

All healthy, all yummy, all quick and easy! Enjoy! :)

Salted Caramel Sauce

This is what healthy frozen dessert dreams are made of.... YUM! It just happens to be raw as well as delicious too.

 

 

Ingredients:

• 1 cup Medjool dates
• 3/4 cup water (or 1 cup if you are leaving out the liquid sweetener)
• 1 1/2 tablespoons agave nectar or maple syrup (if you are on a strict raw diet it's probably a good idea you leave this out)
• 1/4 teaspoon fresh scraped vanilla beans or gluten free vanilla extract
• pinch of salt

 

Directions:

1. Put all ingredients in a food processor and whizz up until smooth. Its that simple!

I served mine over vegan vanilla ice cream with bashed up almonds and dairy free chocolate sprinkled over the top. I can recommend it, it was delicious! Who would have thought caramel could be so healthy? :)



Why not serve it with my Native Foods Cafe inspired Boogie Bars and dairy free vanilla ice cream? Banana, Caramel, Chocolate Chips, Vanilla, Oats, Almond, Coconut.... what a combination!

Peanut Butter Cashew Cookie Bites

My Chocolate Chocolate Chip Coconut Bites have been so popular (both in my apartment & with readers), & they are so yummy, that I decided I needed to create another flavor. These little gems of rawness are sweet and oh-so satisfying and not at all naughty. They will make your skin glow & your tummy smile! And Shhh! but I think they taste even better than larabars.

Ingredients:

• 20 Medjool dates
• 1 cup raw cashews
• 1 tablespoon raw peanut butter
• 1/4 cup raw peanuts
• 1/4 teaspoon gluten free vanilla extract or fresh scraped vanilla pod

Directions:

1. Pulse the dates in a food processor until they become a sticky dough like consistency.
2. Add the peanut butter and vanilla to the dough and blend until fully combined.
3. Add the nuts, and pulse again a few times, until they are evenly blended through. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely.
4. Transfer the dough to a bowl for the fun part, messy (& a tiny bit sticky)... but fun! Break of small chunks of the dough and roll them into bite size balls, placing them on a baking sheet.
5. Refrigerate until set.
6. Enjoy! :)

Like these? Why not turn them into Reeses Peanut Butter Cup Cashew Cookie Bites by adding 2 tablespoons raw cocoa powder to the food processor with the peanut butter.

Baked Oatmeal Raisin Bars

I always try to have a batch of these (somehow chewy & crunchy) oatmeal bars baked up, they are great for snacks, or on the go breakfasts if you're in a rush. They have no sugar either so they are so much healthier than store bought cereal or granola bars. Try them as an alternative to cookies with a glass of almond milk too!

Ingredients

• 3 cups gluten free oats
• 1//2 cup almond butter
• 1/4 cup chopped almonds
• 3/4 cup raisins
• 1/4 cup chopped dried apricots
• 1/3 cup honey or maple syrup (some vegans don't eat honey)
• 1/2 teaspoon gluten free vanilla extract

Directions

1. Preheat the oven to 350 degrees.
2. Line a shallow square baking pan with baking parchment paper.
3. Mix together all the ingredients in a bowl, and press firmly into the baking pan.
4. Bake for approximately 35 mins or until golden brown, turning the pan around halfway through.
5. Let cool for 5 mins, cut the bars to whatever size you fancy, and then let them completely cool before storing them in your cookie jar!

Why not try out your own flavor combinations? Pecan & maple syrup? Chocolate chip & cranberry? Peanut butter & banana? The chocolate chip one is so yummy served warm & gooey with vegan ice cream for a dessert. :)

Chocolate Shake

Smooth, thick & 'ice'creamy, chocolately, and oh so yummy! oh and can't forget... HEALTHY!

Ingredients:
(makes 1)

• 1 frozen banana
• 1 cup unsweetened vanilla almond/soy milk
• 1 tablespoon raw cocoa powder or carob (more if you like it extra chocolately!)
• 1/2 tablespoon raw peanut butter 
• 1 teaspoon gluten free vanilla extract
• Sprinkling of carob or vegan choc flakes (optional)

Directions:

1. Place the frozen banana in a food processor, and pulse until it resembles frozen soft serve ice cream. (don't whizz it up so much it melts).
2. Add all the other ingredients, and whizz until fully combined. It's that simple! If you want it even thicker add an extra half tablespoon peanut butter).
3. Pour into a chilled glass, pop in a straw (or a spoon might be more appropriate really), sprinkle on a few carob or vegan chocolate flakes and serve. :)

To make it a thick and 'ice'creamy vanilla shake, leave out the cocoa powder and add an extra half teaspoon of vanilla extract. If you need to make it a tiny bit sweeter... a teaspoon agave nectar or sweetened vanilla almond/soy milk will do the trick!

I got super excited today, as the rock star of an actress, Dawn Olivieri, asked me on twitter if I knew how to make a vegan malt shake. I love that people are getting as excited as me over these recipes. So here goes... If you want a malted milk shake, use this recipe, omitting the peanut butter and using 1 1/2 tablespoons barley malt syrup or powder extract instead. This does contain gluten though... so it's not suitable for celiacs, or for people with a gluten allergy.... sorry! But celiacs can still enjoy shake without the malt.... it still tastes reallly really good! :)

Gym bunnies could also add a scoop of vegan/ gluten free protein powder for a yummy pre- or post- workout snack!

Banana Cream Pie

Craving pie? Well look no further! This Banana Cream yumminess is for you. It's actually good for you as well, so you can indulge with non of the naughty-ness. It's so healthy, you could even have it for breakfast! Raw, and packed full of fruit & nuts... your skin will glow, your step will be springy, & your smile will be beaming! :)

Ingredients:-
For the pie crust:

• 1 1/2cups medjool dates
• 1 cup almonds (walnuts or pecans work too)
• 1/2 teaspoon maple syrup
• 1/2 teaspoon freshly scraped vanilla pod

For the cream filling:

• 1 1/2 cups cashews (soaked in water for 4 hours)
• 1/4 cup water
• 2 teaspoons vanilla
• 2 small ripe bananas
• 2 tablespoons shredded unsweetened coconut
• 3 tablespoons maple syrup

For the topping:

• 2 bananas

Directions:

1. Place the dates and almonds in a food processor, and pulse until fine.
2. Add the vanilla and maple syrup and pulse again until mixed in.
3. Press the almond mix into a pie pan, forming  a crust. Place into the refrigerator while you make the filling.
4. Drain the cashews, place them in a food processor with the water, and blend together until smooth, scraping down the sides as needed (it should take about 3 mins).
5. Add the vanilla, coconut and maple syrup, blend until combined.
6. Slice the banana, add that to the food processor and blend again until fully combined, it should be creamy and very smooth.
7. Spoon the filling into the pie crust, and spread evenly. Place in the refrigerator or freezer to set.
8. Slice the bananas for the topping just before you're ready to serve it, (otherwise they will start to go brown) and place them evenly over the set cream filling. It's also better to portion the pie while it's still a bit chilled, as it keeps it's shape a lot better.
9. Serve and Enjoy!  :)

Wanting to make it even more decadent and luxurious? Why not add 2 tablespoons of cocoa powder to the cream filling or sprinkle with coconut shavings to serve?! Utterly yummy and oh so good for you too.

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

 

 

Ingredients

• 2 1/2 cups gluten free oats
• 1/4 cup gluten free flour
• 3/4 cup (smooth) peanut butter
• 2 tablespoons peanuts
• 1 ripe banana
• 1 teaspoon gluten free vanilla extract
• 2 tablespoons maple syrup
• 2 tablspoons unsweetened vanilla soy milk
• 1/2 cup vegan dark chocolate chips
• 1/4 cup vegan gluten free mini pretzels

Directions

1. Pre heat the oven to 350 degrees.
2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
4. Puree or mash the banana and place in a large bowl.
5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
6. Add the oats, and flour and stir through, until fully combined.
7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!

Fudgsicles

One of the best things about summer? Why, popsicles of course! And just because you're vegan and gluten free doesn't mean you can't indulge. Even if you aren't, you will still love these fudgsicles, they are super easy to make, and they are heaps healthier for you too! Bonus!

Ingredients

• 5 bananas
• 3 tablespoons cocoa powder
• 2 tablespoons peanut butter
• 1 teaspoon gluten free vanilla extract
• 1 tablespoon unsweetened vanilla soy milk

Directions

1. Peel and slice the bananas and freeze them in a ziplock bag for about an hour.
2. Place all the ingredients in a food processor, and blend until they are all combined, and a suitable texture to put in your popsicle mould. It should be soft but not too runny.
3. Spoon your chocolate banana mixture into the popsicle moulds, and freeze until set (mine took about 3 hours).
4. Enjoy... YUM! :)
    



Ice Cream Sandwich Cookies

Happy 4th July weekend conscious foodies! My roommate's family have invited us to a sort of 'potluck' cookout (complete with fireworks...of course!) to celebrate, and as gluten free, vegan options are often quite limited, I'm making these little bites of yumminess to take with us for dessert. If you're looking for yummy gluten free, vegan recipe ideas for 4th July, these Ice Cream Sandwich Cookies are most definitely for you.

Ingredients
For the cookies:

• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons chia seed meal
• 1 tablespoon cocoa powder
• 1 teaspoon gluten free baking powder
• 1 1/2 cups teff flour (this is actually gluten free, I discovered it a few months ago at the market, I used brown as I thought it gave the cookies a nicer color)
• 2/3 cup gluten free brown rice syrup
• 1 teaspoon gluten free vanilla extract
• 1 cup almond butter (I think the smooth kind works best in this recipe)

For the ice-cream:

• 3 large bananas (peeled, sliced & frozen)
• 3 tablespoons soy milk (unsweetened vanilla would taste really good, but normal works)
• 2 teaspoons gluten free vanilla extract

To make the ice cream filling chocolate flavor, add 2 tablespoons cocoa powder. Or, if you have an ice cream maker, you could make my coconut milk ice-cream.

Directions

1. Preheat the oven to 350 degrees, and line a really large (or 2 small) cookie sheet with baking parchment paper.
2. Stir the chia seed meal into the applesauce & set aside.
3. Sift together the cocoa powder, four, & baking powder.
4. In a small sauce-pan over a very low heat, gently warm the almond butter, as it softens add the syrup & vanilla extract. Take the pan off the heat & stir through.
5. Add the almond butter mixture to the dry ingredients and mix together until fully combined.
6. Roll out your cookie dough to the desired thickness, (I like mine quite thin.. a bit less than 1cm thick. You may have to adjust the cooking time) and cut into rectangles.
7. Arrange the dough on the cookie sheets, leaving a couple of inches between each one.
8. Bake in the oven for 7-10mins. Do not overbake, they should still be quite soft.
9. Let them cool, and harden slightly. If you're not assembling the sandwiches straight away you can freeze them in an air tight container or ziplock baggie, until you're ready.
10. Take the bananas out of the freezer and place in a blender or vitamix. Pulse a few times adding in the soy milk and vanilla extract as you do.
11. You can then either, if you like you're ice cream a more 'soft-servey' texture, make the sandwich cookies straight away, or you could re-freeze the ice-cream for a little while to let it firm up, like I did. I did however, sneak one 'soft-serve' style, because they looked too darn delicious!
12. I then, used a cookie cutter to get the ice cream in the same rectangle shape as the cookies, assembled it between two of them, and then used a spoon, to the neaten up the sides. Repeat with all the cookies.
13. Serve, and enjoy! YUM-my! :)

Rice Crispy Treats

These were always one of my favourites as a child, I used to love getting all messy making them, and sneaking tastes from the bowl when the adults weren't watching! Actually, even at 24, they are still one of my favourites, but now, I just don't have an adult frowning at me for pinching the gooey yumminess... I'm allowed to sneak tastes freely! I haven't had them for a while, I just didn't think they would be something I would be able to eat being a gluten free vegan. But, stumbling upon the gluten free rice cereal at the market got me thinking how much I missed them,  and after quite a few batches, I think I've come up with a recipe that is so yummy, you actually can't tell the difference!

Ingredients

• 8 cups gluten free rice cereal
• 1 cup almond butter
• 1 cup brown rice syrup
• 1/2 cup gluten free vegan marshmallows
• 1 tablespoon gluten free vanilla extract

Directions

1. Line a square/rectangle cake pan with baking parchment paper.
2. Pour the rice cereal in a really large bowl, (you need enough mixing room not to spill any).
3. Over a low-medium heat, in a large saucepan, combine the almond butter & brown rice syrup, stirring constantly until melted.
4. Turn the heat down slightly, add the marshmallows, & keep stirring until melted.
5. Take the pan off the heat, stir in the vanilla extract.
6. Pour the melted marshmallow 'sauce' over the cereal & keep stirring until all the rice is coated.
7. Spoon into your lined cake pan, press the mixture down, & refridgerate for about 1 hour.
8. Cut into squares, and serve. Enjoy :)

Black Bean Hummus

I love hummus, and being a gluten free vegan it's one of the foods I know I'm okay to eat. It's such a quick, easy & (more importantly) delicious lunch/snack option, but I have been getting a bit bored with the regular store bought kind... our apartment consumes way too much of it! So I decided to experiment & came up with this recipe, using black beans. You will have to try it out yourself, but I think it tastes even nicer than using chickpeas. It's so yummy on a sandwich too!



Ingredients

• 2 cloves garlic
• 2 cups cooked black beans, drained & rinsed
• 2 tablespoons lemon or lime juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup finely chopped fresh cilantro
• sprinkling sea salt & fresh ground black pepper
• 1/2 small jalapeno pepper, de-seeded & chopped
• 1 teaspoon extra virgin olive oil

Directions

1. Peel & crush the garlic cloves, place in a food processor with the cilantro, & pulse a few times.
2. Add the black beans and the lemon/lime juice to the food processor & blend until smooth.
3. Place the rest of the ingredients in with the black bean mix, and process until fully combined & mixed through.
4. It can be kept in the refrigerator for a little while in a container if needed, but it can be served straight away too. Serve with raw veggies, gluten free pitta bread, or tortilla chips.

Fudgey Chocolate Chocolate Banana Brownies

Because every now and then a girl just needs some chocolate, and what better way is there to indulge your sweet tooth than doing it healthily. So yummy, decadent & so chocolately it needed to be said twice :)

Ingredients

• 1 cup banana
• 2/3 cup unsweetened apple sauce
• 2/3 cup medjool dates
• 2 tablespoons almond butter
• 1 cup agave nectar
• 1/2 cup brown rice flour
• 1/2 cup almond meal/flour
• 2 teaspoons gluten free vanilla extract
• 1/2 cup raw cocoa powder
• 1 teaspoon xanthan gum
• 1 teaspoon gluten free baking soda
• 1/4 teaspoon sea salt
• 3/4 cup vegan chocolate chips
• 3/4 cup vegan chocolate chips

Directions

1. Preheat the oven to 350 degrees, lightly grease a square or rectangular baking pan. I used Earth Balance Spread.
2. Mash the banana, set aside. Pulse the dates in a food processor a couple of times (or chop very finely), and set aside.
3. Sift the flour, almond meal, cocoa powder, baking soda, xanthan gum & salt together in a large mixing bowl.
4. Melt 1 of the 3/4 cups vegan chocolate chips in a heatproof bowl over a pan of boiling water. Add the agave nectar & vanilla extract, stir until fully combined.
5. Pour the melted chocolate mixture over the flour, & thoroughly mix it in.
6. In a different bowl stir the mashed banana, almond butter and processed dates into the apple sauce. Fold this mixture into the brownie batter.
7. Fold in the second 3/4 cup vegan chocolate chips through the brownie batter.
8. Spoon the brownie batter into the greased baking pan, and spread evenly.
9. Bake for about 35-40 minutes in the oven, turning them round half way through. The brownies are ready when a skewer dipped into the centre of the brownie mix comes out clean.
10. Let them cool at room temperature for a while then enjoy! :)

Super Green Smoothie

Hey! I'm so sorry I've not posted in a while, but I've been so super busy with work I've not really been cooking much I could post about... let alone actually having the time to blog about it! I've been having a really exciting time recently... firstly, there was my work trip to New York, and then after just a couple of days back in my own bed on the west coast, I was back out on location working my make-up magic, and enjoying the delights 'craft services' had to offer. It feels like all I've been eating for a month is take-out food & fresh juices, very healthy takeout, but still, I'm looking forward to the idea of some good old home cookin' very soon!

One thing I did manage to make for myself (usually just before running out of the door at 5.30am) were smoothies. So here's my recipe for my super-quick, super-nutrient packed, super yummy, superfood, Super Green Smoothie. Your skin will glow, your step will be springy, and your smile... huge! Enjoy :)

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1/2 banana
• 1 cup spinach
• 1/2 cup kale
• 1 tablespoon almond butter
• 1 tablespoon blueberries

Directions

1. Put all the ingredients in a blender, whizz up until smooth, pour, serve. It's that simple! (It's yummy too).

Banana-berry Frozen Yogurt

Oh-my-wow!

There's every chance you may possibly polish off a full tub of this creamy frozen yogurt one go, I know I've made a solid effort at doing so before now. This dessert truly is utterly yummy. The fact it is super healthy, and even easier to make only makes it more delicious too. In fact, it's so easy to make, the only equipment you need is a freezer! (A blender would help too, but this recipe can get by without one.)

Ingredients

• 2 ripe bananas  (the softer the better but not brown)
• 4 pots or 1 big pot berry flavoured vegan yogurt (I used banana/strawberry flavour)
• 1/2 cup strawberries

Directions

1. Peel & slice the bananas. Place them in a ziplock baggie, and put them & the small tubs of yogurt in the freezer for 2-3 hours.
2. Slice the strawberries into small chunks.
3. Take the banana out of the freezer transfer to a plastic container & mash with a fork (this is where the blender would come in very useful). The banana slices should still be soft enough to mash, but they may need to sit out on the side for a few minutes.
4. Empty the part-frozen yogurt pots into the container, & mash in with the bananas. (Again, a blender would be useful to do this).
5. Stir in the strawberry chunks.
6. Put the lid on the container, and put back in the freezer to harden.
7. Serve with a couple of whole fresh strawberries. Enjoy the yumminess! :)

Baked Nacho-style Kale Chips

Craving potato chips but not really wanting to induge because you don't want to be naughty? Well that will no longer be a problem with my yummy Nacho-style crunchy Kale Chips. You can indulge in firsts, seconds, & even thirds if you feel the need, completely guilt free!

This recipe is made baked in the oven, purely because not everyone owns a dehydrator. But, if you are following a raw diet, you can substitute the olive oil for the juice from 2 lemons & 1 cup of cashew nuts (soaked for 2 hours) blended together, and the vegan cheese for nutritional yeast.

Ingredients

• 2 bunches kale
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chilli powder
• 2 teaspoons garlic powder or fresh crushed (both will work)
• 1 teaspoon sea salt flakes
• 5 tablespoons vegan parmigiano style powder cheese

Directions

1. Preheat the oven to 350 degrees, line 2 large baking sheets with parchment paper.
2. Wash the kale, trim & discard the stems. Tear the leaves into chip-sized pieces.
3. Place the kale in a large bowl & drizzle with the oil. Toss the leaves with the chilli, garlic & salt, until thinly coated.
4. Place the kale on the baking sheets in a single layer. (You may need to repeat the baking process again to avoid the kale being on top of each other, depending on how big your oven is).
5. Bake for about 12-15 minutes until the leaves start to go brown at the edges, be careful not to let them burn as the chips will get slightly bitter. Turning them part way through.
6. Remove them from the oven, sprinkle with the vegan cheese, and then let them cool for a few minutes to make them crunchy.
7. Serve... & eat! :)

You could also serve the baked kale straight from the oven as a side dish.

Blackberry Chia Jam

Continuing on my quest for healthy & delicious gluten free, vegan yumminess for my favourite meal of the day (breakfast, for those of you are wondering), I found this.... Chia Jam! It is so quick & easy to make, and crazy healthy compared to store bought jams & jellies. It's raw, contains no added sugar (just the natural stuff from the blackberries), plus it has the added nutrient packed extra of the new super seed, chia!

Ingredients

• 1 cup blackberries
• 1 tablespoon chia seeds
• 1 tablespoon water
• agave nectar or stevia to taste

Directions

• Mash the blackberries with a fork (if they are frozen, be sure to let them thaw first).
• Transfer the fruit into a jar, mix in the chia seeds & water.
• You may not need any but you could add a drizzle of agave nectar or a few drops liquid stevia, it just depends how sweet you want the jam.
• Refrigerate for about an hour.
• Toast a slice of your favourite gluten free bread, spread with your fresh homemade chia jam & serve. Delicious and oh so healthy!

If toast isn't your thing, you could have it on oatmeal, pancakes, vegan yogurt/ice cream,  or even on it's own as a snack. This also tastes amazing on one of my favourite brown bag/ picnic lunches... almond butter, grilled banana & jelly sandwich. Or as an extra treat, serve it warm & toasted, think grilled cheese meets pb & j, but a way way healthier and good for you version!

Chocolate Chocolate Chip Coconut Bites

My 'not-so-naughty' Chocolate Chocolate Chip Coconut Bites... indulging my sweet tooth healthily & beautifully.

Ingredients

• 1/2 cup raw cashews
• 15 medjool dates
• 2 tablespoons unsweetened raw cocoa powder
• 1/4 cup vegan chocolate chips
• 1/4 cup almonds
• 1/4 cup unsweetened coconut flakes

Directions

1. Process the dates in a food processor until they become a sticky dough like consistency.
2. Add the nuts & cocoa powder, and pulse in the food process until evenly mixed. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely!
3. Transfer the mix to a bowl, add the chocolate chips & coconut and mix until combined fully.
4. Now it's time for the fun bit, slightly messy, but very fun all the same. Break off chunks of the dough and roll into bite-size balls, placing them onto a baking sheet.
5. Refridgerate until set, if you can resist eating them straight away.

Utterly yummy, and oh so good for you. Your skin will glow, your step will be springy, & your smile will be beaming! :)

If you like these little gems... you will love my Peanut Butter Cashew Cookie Bites!

No-bake Chocolate Chip Cookie Dough

Who doesn't love milk & cookies? And (if I may say so myself) my gluten free, vegan nuggets of loveliness are delicious ones! Both chewy and crunchy, these taste even better dipped in a glass of almond milk, and the fact they are super healthy only make you love them more.

These are already no-bake but if you are following a 'raw' diet, they can be easily adapted. I made them for one of my friends, substituting the vegan chocolate chips for raisins. This version of my cookies works really well for breakfast when your in a bit of a rush too. You could also add a couple of tablespoons cocoa powder if you're wanting a much needed chocolate fix without the choc chips!

Ingredients

• 1 cup gluten free oats
• 1/2 cup medjool dates
• 1/4 cup almonds roughly chopped (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/2 cup vegan chocolate chips (more or less depending on how chocolatey you like it)
• Glass of almond milk to serve

Directions

1. Food proccess or blend the medjool dates, add the almonds & repeat until mixed evenly through.
2. Add the gluten free oats honey, and cinnamon to the mixture and pulse until just combined.
3. Pour the cookie dough mix into a bowl, add the chocolate chips and combine (with a spoon if you don't like to get messy).
4. Shape the dough into bite-size balls or alternatively you can flatten them into patties, placing them on a lined baking sheet.
5. Refridgerate for about an hour, then.... enjoy!

Chocolate Chia Pudding

Move over every other seed on the shelves at the market, chia are here and they mean business!
These wonderful little seeds are still fairly new to me, but with them being packed with fibre, omega-3s, protein, & anti-oxidants, how can a vegan, foodie, gluten-free girl resist?!

Ingredients
(serves 4)

• 2 cups almond milk
• 2/3 cup chia seeds
• 1/2 teaspoon pure vanilla extract (be sure to check it's gluten free)
• 2 tablespoons cocoa or carob powder (more or less depending on how chocolatey you like it)
• agave nectar or honey to sweeten (to taste)
• Rasberries to garnish (mint leaves or coconut shavings would look/taste cool too)

Directions

1. Combine the almond milk, chia seeds, & vanilla in a bowl, or shake in a glass jar (making sure the lid is on tight).
2. Refridgerate for 4-8hrs (overnight is best).
3. Stir in the cocoa or carob powder, refridgerate for 1-2h).
4. Stir, spoon into bowls, drizzle with agave nectar or honey if you fancy, & decorate.
5. EAT and delight in the yumminess.

Little tip- feeling a chill? warm it through! It's delicious hot too.

Salt & Vinegar Roasted Chickpeas

This are my yummy alternative to potato chips, and they are so much healthier & better for you too. I have to limit myself, & I've only made them a couple of times, purely because I can't stop popping them in my mouth!

Ingredients

• 2 cups chickpeas (I used canned- Trader Joe's & Wholefoods both sell them, but I guess dry would work just as well. Make sure you soak and prepare them according to the packet instructions).
• 3 cups white vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon coarse sea salt (more or less depending on personal taste)

Directions

1. Preheat the oven to 420-425F.
2. Place the vinegar & chickpeas in a pot and bring to the boil. Add an extra sprinkling of sea salt & remove from the heat. Let the chickpeas marinate for 30-40 mins.
3. While the chickpeas are marinating line a baking sheet with tin foil (or you could use a disposeable foil tray).
4. Drain the chickpeas, taking care not to bash them around too much, &  place them on the baking sheet.
5. Drizzle with olive oil & sea salt, toss them around until they are fully coated.
6. Roast them in the oven for 20mins.
7. Take them out, toss them around, roast for another 20mins. Keep a lookout as you dont want them to get burnt. Crunchy is good, burnt isn't!
8. Leave them to cool. Enjoy!