Ginger Crunch

Level | Easy




1 cup ground almonds

3/4 cup gluten free rolled oats

1/4 cup cashews, almonds or walnuts chopped (the added crunch is delicious so I highly recommend!)

1 1/2 tsp ground ginger

1/8 tsp gluten free baking soda

3 tbsp coconut oil

3 tbsp maple syrup



1/2 cup (tightly packed) dates, covered and soaked in boiled water for 2+ hours (can leave overnight) then drained

1 tbsp coconut oil

2 tsp ground ginger



Kale crackers

Level |  Medium


1 bunch of kale

4 garlic cloves, crushed

1 cup milled flax seed (I use Linwoods)

1 ½ tsp Himalayan salt

½ cup water

1 egg

2 tbsp dried oregano



1. Preheat the over to 200C.

2. Wash and break apart the kale into pieces then blend in a food processor.

3. Add the garlic, flax meal, water, egg and oregano to the food processor and combine.


Sweet potato and quinoa fritters

Level | Easy



3 medium sweet potatoes (steamed and pureed)

2 cups Quinoa (cooked)

2 Eggs

½ cup buckwheat flour

1 tbspn corn flour

1 teaspoon fresh ground black pepper 

1 teaspoon Himalayan salt

4-6 tablespoons coconut oil (to pan fry them)



Chocco-coco energy balls

Level | Easy


  • ½ cup almonds
  • large handful of medjool dates, pitted and roughly chopped
  • ⅓ cup shredded unsweetened coconut (plus ¼ cup for rolling)
  • 1 tablespoon coconut oil
  • 1½ tablespoons cocoa powder
  • pinch of salt
  • 1 tablespoon water 



Seed crackers

Level | Medium



2 x 275g packets of mixed seeds (pumpkin, sunflower and sesame)

1/4 cup of chia seeds


pinch of himalayan sea salt

oregano or chilli flakes for taste


1. Place mixed seeds in to a large bowl and cover with cold water and soak overnight. 

2. In the morning, using a sieve, drain off any excess water.

3. Add chia seeds and salt to the bowl and any ingredients for taste, such as oregano or chilli flakes. 

4. Combine well. 

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