Snack food, unjunked: easy, gluten-free, bite-size recipes from Luke Hines | Australian food and drink

However while you snack good, it might truly help your well being, enhance your wellbeing and maintain you on observe.

These snacks are all about proving you possibly can have your cake and eat it too. And by that, I imply you possibly can nonetheless snack your little coronary heart out with out throwing any well being objectives or dietary restrictions out the window.

Garlic pita bread with lemony tahini dip

Tahini is splendidly versatile – it makes the right nut-free substitute for elements like peanut or almond butter, plus it fits each candy and savoury dishes. When integrated with recent herbs, as I’ve accomplished right here, it’s a profitable combo.

Serves 4–6

For the lemony tahini dip
30g coriander leaves, torn
20g flat-leaf parsley leaves, torn
125ml extra-virgin olive oil
135g hulled tahini
125ml lemon juice, freshly squeezed
3 garlic cloves, finely chopped
1 tsp sea salt

For the pita bread
260g arrowroot or tapioca flour, plus additional if wanted
50g blanched almond meal
2 eggs
250ml canned coconut milk, plus additional if wanted
1 tsp sea salt
½ tsp garlic powder
½ tsp onion powder
2 tablespoons butter, olive oil or coconut butter, for frying

To make the lemony tahini dip, place the herbs in a meals processor and pulse three or 4 instances to cut into smaller items. Add the olive oil, tahini, lemon juice, garlic and salt and blitz till effectively mixed, easy and creamy. Cowl and put aside within the fridge.

To get began on the pita bread, mix the arrowroot or tapioca flour, almond meal, eggs, coconut milk, salt and garlic and onion powders, and whisk effectively to type a easy, thick however barely runny batter. In case your batter is just too thick, add extra coconut milk; if it’s too skinny, add a touch extra arrowroot or tapioca flour.

Soften your most popular cooking fats in a big frying pan over medium-high warmth. Utilizing a 125ml measuring cup, measure out the batter, pour into the recent pan and prepare dinner – flipping midway via – for 5 to 6 minutes, or till the pita is flippantly golden brown on either side. Switch to a plate lined with paper towel. Repeat with the remaining batter to get six pita breads.

Spoon the dip right into a small serving bowl, place the still-warm pita breads on a platter and serve. Retailer leftover pita breads in an hermetic container within the fridge for as much as 5 days or freeze for as much as one month.

Pumpkin hash browns

I’m obsessive about fritters, rostis and hash browns. I feel they’re one of the simplest ways to get extra veggies into your day and I merely can’t resist the golden-brown crunch that comes together with them.

Serves 2

250g butternut pumpkin, grated
3 tbsp arrowroot or tapioca flour
1 egg, whisked
1 tsp chilli flakes, plus additional to serve in case you prefer it spicy
1 tsp smoked paprika
1 tsp sea salt
2 tbsp butter or coconut oil
3 tbsp flat-leaf parsley leaves, roughly chopped

For the chunky lime avo
1 avocado, roughly diced
2 limes (zest and juice)
½ tsp sea salt

Preheat the oven to 120C.

Place the pumpkin, arrowroot or tapioca flour, egg, chilli flakes, paprika and salt in a big bowl and blend effectively to make a thick and chunky batter.

Soften a few of the butter or coconut oil in a big frying pan over medium-high warmth. Add one heaped tablespoon of combination per hash brown to the pan and press down gently with the again of your spoon to flatten.

Cook dinner for 4 to 5 minutes, or till flippantly golden brown and agency sufficient to flip. Use a spatula to flip fastidiously, then press down flippantly and proceed to prepare dinner for 4 to 5 minutes, or till golden brown on either side and cooked via. Switch to a plate and place within the oven to maintain heat. Repeat till you will have eight to 10 hash browns.

To make the chunky lime avo, place the elements in a bowl and use the again of a fork to mash collectively till simply mixed. You need the avocado to be a bit of tough and chunky.

To serve, place your pumpkin hash browns on a share platter or serving plates, prime with the chunky lime avo, chopped parsley and a sprinkle of additional chilli flakes, if desired.

Cherry delight

That is my wholesome tackle a Cherry Ripe chocolate bar. I really like how easy it’s – simply two parts and no baking required. If cherries aren’t your factor, be happy to swap them for blueberries or raspberries: each work rather well.

Makes 6-8

400g cherries, recent pitted or frozen and thawed
180g desiccated coconut
250ml maple syrup, coconut nectar, or monk fruit syrup for low-carb diets
3 tbsp coconut oil, heat and melted
2 tsp vanilla bean paste or powder
220g cacao butter
125g cacao powder

Line a 20cm sq. cake tin and a baking tray with baking paper.

Place the cherries, desiccated coconut and half the sweetener in a meals processor and blitz to type a thick, chunky paste. Add the nice and cozy coconut oil and one teaspoon of vanilla and pulse to mix effectively.

Press the cherry combination into the ready cake tin and flatten and unfold all the way in which to the perimeters together with your arms. Switch to the freezer for half-hour to sit back and agency up.

In the meantime, soften the cacao butter in a saucepan over medium-low warmth. Whisk within the cacao powder, the remaining sweetener and vanilla till integrated and easy. Take away from the warmth and put aside to thicken.

Slice the cherry layer into six to eight bars, then dunk into the melted chocolate to coat fully. Place the coated bars on the ready baking tray and return to the freezer for 5 to 10 minutes, or till the chocolate has set fully. Get pleasure from immediately or retailer in an hermetic container within the fridge for as much as one week, or freeze for as much as one month.

Mini lemon and passionfruit cheesecakes

In case you can tolerate dairy however are consuming low-carb, you possibly can’t go previous these mini cheesecakes. They’re principally tiny bite-size variations of a baked cheesecake, that means you possibly can seize one and eat it on the go.

Makes 12

For the crust
200g blanched almond meal
70g coconut sugar or granulated monk fruit sweetener for low carb
85g butter, melted

For the lemon filling
250g cream cheese
125g bitter cream, at room temperature
2 eggs, at room temperature
70g coconut sugar, or granulated monk fruit sweetener for low carb
2 lemons (zest and juice)
1 tsp vanilla bean paste or powder

For the topping
125g passionfruit pulp, recent or frozen and thawed

Preheat the oven to 180C and line a 12-hole muffin tin with paper circumstances (or use a silicone muffin tray).

For the crust, place the almond meal, sweetener and butter in a bowl and blend effectively to mix.

Spoon the crust evenly into the ready muffin tin, then use the again of the spoon to press the combination into the bottom so it’s packed agency. Put aside.

For the lemon filling, place all of the elements in a big bowl and beat with a handheld mixer till easy and creamy.

Spoon the lemon filling over the crust and bake for 15-20 minutes, or till the cheesecakes are flippantly golden brown on prime and cooked via.

Enable the cheesecakes to chill barely, then switch to the fridge to sit back for 3 to 4 hours, or till set.

To serve, prime every cheesecake with some passionfruit pulp and luxuriate in.