Snack Recipes

Cherry & Almond Cake

Cherry & Almond Cake

by Susannah White
60Mins
12people
A classic flavour combination that is sweet, rich and decadent.  This cake is deceptively easy to make.

This is a plant-based but not whole-foods cake.  Why not whole-foods?  Well, it's quite tough to make a proper sponge cake without using flour!  In this instance we used a self-raising gluten free flour.  We also opted to use coconut palm sugar instead of dates to sweeten to keep the sponge a little lighter.  

As our usual sugar-free cherry fruit spread was not available, I used my 92 year old grandmother's cherry and apple jam recipe.  I used sugar for the first time in years.  Next time I'll try making it without the sugar and see if it works; I bet it does.

 
Two-Way Butternut Squash Muffins

Two-Way Butternut Squash Muffins

by Susannah White
60Mins
12people
Why two-way?

Eaten hot, these delights taste like sticky toffee pudding and eaten cold with lemon icing, they're a dense, moist muffin.

Made using apples, butternut squash and walnuts so some really valuable nutrients are easily consumed - and the flavour really is delicious.
Chocolate Vary Cake - A versatile brownie recipe

Chocolate Vary Cake - A versatile brownie recipe

by Susannah White
60Mins
10people
Like many across the world at the moment, our family hasn't been able to get any fresh fruit or vegetables for over a week.  We had only one banana left - which is an issue because we usually eat about 60 bananas between us every week.

I usually use bananas as a base for baking but today adapted this recipe to include sweet potatoes in place of bananas.  I really think this recipe is very versatile and could be adapted in so many ways.  
Hazelnut & Chocolate Soft Cookies

Hazelnut & Chocolate Soft Cookies

by Susannah White
25Mins
8people
Soft, nutty, chocolatey and 100% whole-food plant-based.  What more could you ask for?  These cookies are quick to make - and delicious to eat.  I'm so pleased with how this recipe turned out!

Although nuts are best consumed raw, we keep the temperature and cooking time to a minimum to maximise the nutty nutrition.

Providing nearly a quarter of your daily fibre and a fifth of your iron and magnesium needs, they're good for you and your inner-bugs.
Carrot, Coconut & Walnut Cake

Carrot, Coconut & Walnut Cake

by Susannah White
60Mins
12people
A piece of cake that delivers all of your vitamin A and manganese for the day as well as a quarter of your iron, B2, B6, vitamin E, magnesium, phosphorus and zinc needs - and tastes great, too!  It's a plant-based extravaganza of nutrient-dense ingredients along with just a couple of compromises (some flour and a small amount of coconut palm sugar).

The list of suggested ingredients and quantities is a starting point - you could move it closer to whole-food plant-based by reducing the flour and increasing the almonds or by replacing the palm sugar with dates.

The next time we bake it we will be increasing the carrot and decreasing the coconut to further experiment with the recipe.
Cashew-Coconut Cookies

Cashew-Coconut Cookies

by Susannah White
20Mins
10people
100% wholefood, these nutritious cookies are soft and sweet with an underlying warmth of vanilla.  They are surprisingly filling and provide an excellent array of vital minerals such as iron and zinc as well as being rich in fibre to nourish your microbiome.

They're quick to make but do require a food processor.  Although nuts are better eaten raw, we keep the cooking temperature and time of this recipe to a minimum to minimise damage whilst still resulting in a delicious soft cookie.
Raspberry Chocolate Fluffins

Raspberry Chocolate Fluffins

by Susannah White
30Mins
8people
It's a bit like a flapjack and a bit like a muffin - it's a fluffin!

Fruity, moist and filling, this snack will keep you going for a while.
Apple, Ginger & Buckwheat Biscuits

Apple, Ginger & Buckwheat Biscuits

by Susannah White
30Mins
10people
Whole-food plant based biscuits - quick, easy and gluten free.  They may not 'snap' like oil-filled biscuits, but they do go rather well with a cup of tea!
Macadamia & Raspberry Treats - 100%

Macadamia & Raspberry Treats - 100%

by Susannah White
20Mins
12people
These treats are best kept in the freezer until you're ready to decorate and eat them as they soften quickly at room temperature.  They have a delicate flavour suitable for people who aren't fans of strong nut flavours.  The dried raspberry adds a nice sharp tang to stop them from being overly sweet.

Eaten at low temperatures, this could easily be mistaken for a luxury chocolate icecream.  
Cinnamon Biscotti

Cinnamon Biscotti

by Susannah White
30Mins
25people
It's hard to believe that these biscotti are completely whole-food plant-based.  They are sweet and can be quite firm for dipping.  If you want to make them harder, just allow them to cool and bake them a second time (hence the name biscotti - twice cooked).