Prep Time : 10 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 90 Minutes | Difficulty : Easy
Hello my lovelies! This recipe is the result of two things. My love of snacking. And I accidentally bought double carrots when I ordered groceries. I have had fabulous carrot dips before at restaurants. A bit of a middle eastern theme is emerging this week. Anyway, it seemed the perfect time to come up with a delicious version at home. First we roast our carrots to bring out they honey sweetness. Then we let the food processor do all the work. Add this delicious dip to your next snack platter. Keep it in the fridge to dip flatbreads or pita chips into. Spread it into a wrap alongside hummus. It’s golden and packed with goodness. Best of all it’s delicious. Smooth and bursting with flavour. Let’s get cracking.
Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 2 hours | Difficulty : Fiddly but Easy
Hello my lovelies! Our snacking game is on point today. Lavash has been on my ‘to experiment’ list for ages. I’m so glad I gave it a go. Its a bit fiddly to stretch the pieces of dough out but it’s also very zen. It’s supposed to look a bit free form. The crackers themselves are so light and crisp and ethereal. Worth every second of fiddling. The active time is not even that long. There are a couple of resting periods making up most of the total time. These are more of your nibble on their own type cracker. Too delicate to dip. Perfect as part of a platter or on their own. You must make them. Absolutely must. I love the herby, slightly anise flavour of tarragon and it pairs perfectly with a hint of garlic, parmesan and black pepper.
Prep Time : 10 + 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I’d like to take full credit for this recipe but all I have done is make some inspired additions to one of my favourite discoveries of recent times. As you may know I am an Alice Medrich super-fan. And you should be too. She has done so much for baking (and chocolate) in the US and creates the most impeccable recipes. I have never ever tried a recipe of hers that hasn’t been amazing. The base recipe of these is hers and you can find it here. I am also an unapologetic snacking super-fan. It’s back to work time for many. We’re all trying to do a little better with out habits at this time of year. These Maple + Cranberry Grahams are the perfect low guilt snack. Crispy and a little sweet. 100% wholemeal and low in sugar. Want to reduce sugar in kids lunches but get tears? These Funfetti Grahams will hit the spot. Same good stuff, disguised with a couple of tablespoons of sprinkles. Magic. It sounds silly but a little sprinkle of rainbows can save the day. Both of these variations will level up you’re s’mores game too. A few minutes work with the food processor and happy snacking all round.
Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! This is one of those things where I was mucking around trying to make myself a salty crunchy snack and the result was so genius that I have to share it with you. Sometimes you want something trashy to eat that tastes like nothing found in nature. And sometimes you want something better. Something that tastes like corn chips but better. Something that will impress people that come over. Something that you can feel smug about because it has less fat, salt, colours, and things only identified by numbers. These chips are all those things and more. Sick of chips snapping in half in a dip? No more! You can make these thicker and sturdier to stand up to any dip-related situation.
I don’t know why I never tried it before. They take no time at all to make and are ultra-satisfying. And not in that kinda-guilty way… Flavour these how you like, I have given a couple suggestions along with the recipe. For Kiwis, you can get corn masa at Moore Wilson in Wellington, online at tiopablo.co.nz, labocaloca.co.nz and other specialty food sites. Corn masa is not the same as cornmeal or corn flour. Masa is processed with lime (calcium oxide) and this will be listed in the ingredients, usually as ‘traces of lime’.
Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy
Hello my lovelies! Once you make your own hummus you will never go back to store bought. We make hummus every week and use it for meals and snacks. We are a two person household so we only need a small batch, and I don’t have the time or patience to cook chickpeas from scratch. This quick one-can recipe is the perfect amount for a meal or appetizer. Hummus is best when it’s fresh but I doubt you will have any leftovers to worry about! Try and find a good brand of chickpeas that are canned in water without added salt so you can control the salt yourself. As I am obviously obsessed with lemon, this is our favourite at home but you should experiment with flavours as much as you like.
Prep Time : 10 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy
My parents came to visit me the other week (still looking after me even now) and we had a great time wandering around shopping and looking at things. One afternoon while they were here, I made afternoon tea and in this case it was pikelets. I realised I haven’t made them for you all, which is quite remiss! Pikelets are a staple of Kiwi home baking and were always to be found at family gatherings. These days they may be a bit kitsch but they’re so easy and rewarding. Why should you let style police stop you from enjoying a satisfying home made treat?
Prep Time : 15 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy
If you read this blog regularly you may get the impression that I spend 97.3% of my waking hours snacking. While this is not quite the case, I am a big fan of the snack. In particular I am a fan of having healthier home made snack options around to keep you fuelled throughout the day. Today’s recipe is a very loose adaptation of a couple of recipes that uses one of my favourite ingredients at the moment – malt syrup. Many of you may remember being fed spoons of it as children, but it’s malty, not-too-sweet flavour is great in baking. I did experiment in making these using coconut oil instead of butter to try and eliminate dairy altogether. The ‘caramel’ wouldn’t come together properly and the oil just floated on top. In the end I gave up and went back to butter. With less than a teaspoon per bar, there’s probably more on a slice of toast and it’s not worth sweating over. These bars are easy to make, just make sure you are paying attention while cooking the goo!