Snack Recipes

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).
15 Minute Fruity Flapjack

15 Minute Fruity Flapjack

by Susannah White
15Mins
6people
Due to me having a back injury, my eight year old son has taken on a large part of the cooking in our household.  Together we're creating new recipes that he is able to do fairly quickly.  We wanted to create an easy plant-based flapjack recipe that didn't require any special equipment.  
A Kilo of Truffles and What it Can Do For You!

A Kilo of Truffles and What it Can Do For You!

by Susannah White
60Mins
30people
Yesterday morning I made a whole kilo of truffles. They’re nearly all gone already…and here’s why I am a keen supporter of WFPB truffles:

If you eat three of them as a snack, you’ll get:
23% of your daily fibre requirement*
29% of your iron*
12% of your calcium*
19% of your zinc*
10% of your folate*
12% of your protein*
Your entire day’s requirement of omega-3
 

(*These percentages are based on the requirements of a six foot man - so if you’re smaller or female, you’ll be getting even more of those daily needs met.)

You’ll also enjoy a massive amount of anti-oxidants: pecans have the highest ‘ORAC’ value (Oxygen Radical Absorbance Capacity) of all the nuts, followed by walnuts; cacao is also fabulously high in anti-oxidants and dates aren’t too shabby, either.

What you won’t get is any cholesterol. Or salt. Or refined carbs/sugar.

This type of truffle is also fantastic at beating cravings. If you fancy something sweet, they’re sitting there in the fridge in all their glory, waiting to hit the sweet-spot for you as well as nourish you. You’ll also avoid the whole sweet-binge followed by savoury-binge that cravings can cause as you’ll be reasonably full after three of these amaze-balls. 

Furthermore, by avoiding the animal protein in a standard chocolate, you could help to shift your microbiota more towards a Prevotella dominant type (found in vegans, is anti-inflammatory) rather than a Bacteroides dominant type. This might be of particular interest to anyone wanting to lose weight as Bacteroides type could be associated with putting on weight too easily as this type of bacteria is very efficient at extracting calories from food and passing them to their host.

So here’s the recipe, it’s easy, providing you have a processor:

WFPB Flapjack Recipe

WFPB Flapjack Recipe

by Susannah White
30Mins
8people
Sweet, whole-foods flapjacks.
WFPB Sticky Date and Banana Cake

WFPB Sticky Date and Banana Cake

by Susannah White
60Mins
8people
If you enjoy your cake dense and sticky, this is a simple and totally whole-foods plant-based recipe.