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Snack and Finger Foods
Ball-O-Nuts
Prep Time: 10 minutes
Yield: 10-15 balls
Ingredients:
6 dates, soaked
1/2 cup rolled oats, soaked with dates
3/4 cup almonds
1/2 cup sesame seeds
3/4 cup poppy seeds
1/2 cup apple juice
1/2 cup brown rice syrup
Directions:
1. Soak dates with oats in water for a few hours, then drain
excess water.
2. Add all ingredients except poppy seeds into a blender.
Blend until chunks become very small, but are
still apparent.
3. Form little balls with the mixture, then cover in poppy
seeds.
Variations:
You can also squeeze lemon or ginger juice into the mixture.
Kale Chips
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients:
1-2 bunches of kale
olive oil
Directions:
1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large
pieces.
3. Place a little olive oil in a bowl, dip your fingers and
rub a very light coat of oil over the kale.
4. Lay kale out on a baking sheet and bake for 5 minutes or
until it starts to turn a bit brown. Keep an eye
on the kale, it can burn quickly. Turn the kale over and
bake with the other side up.
5. Remove and serve.
Variations:
Try different kinds of kale or collard greens. You can
sprinkle with a little salt or spice such as curry or cumin
after rubbing on olive oil for a little added flavor.
Veggie Muffins
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 6 muffins
Ingredients:
1 cup veggies, grated or finely chopped (whatever you
like/have in your refrigerator)
2 eggs, beaten
2 cups spelt flour
1/2 cup parsley, finely chopped
1 cup soy or rice milk
pinch of sea salt
Directions:
1. Preheat oven to 325 degrees.
2. Mix flour and salt in a bowl.
3. Make a well, add eggs, veggies and parsley.
4. Mix lightly, gradually add milk. This is supposed to be
lumpy so don't work too hard!
5. Spoon into muffin tray that is lightly oiled.
6. Bake for 12-15 minutes.
7. Remove and allow to set for 10 minutes, then serve.
Polenta
Prep Time: 5 minutes
Cooking Time: 40 minutes
Yield: 6 servings
Ingredients:
1 cup yellow corn grits
1 teaspoon tamari
1 tablespoon olive oil
generous pinch dried basil
3 cups filtered water
Directions:
1. Place all the ingredients in a saucepan and whisk to
combine.
2. Bring to a boil over medium-low heat, whisking frequently
to prevent lumping and scorching.
3. Reduce heat to low and cook polenta over low heat,
whisking frequently until the center of the polenta
bursts like a big bubble.
4. Spoon polenta evenly into a lightly oiled shallow baking
dish and set aside. The polenta will be firm after
about 30 minutes.
Variations:
Try adding 1 cup of your favorite finely chopped vegetable
to the mix, or 10-15 chopped olives.
Wheat-Free Sunflower Crunches
Prep Time: 10 minutes
Yield: 10-15 servings
Ingredients:
1 cup sunflower seeds
1/2 cup sesame seeds
1 tablespoon poppy seeds (optional)
1 tablespoon maple syrup
1 1/2 tablespoons olive oil
Directions:
1. Preheat oven to 375 degrees
2. Combine sunflower, sesame, and poppy seeds, then blend.
3. Add oil and maple syrup, and blend again.
4. Roll dough into several long pieces and place them on a
lightly oiled baking sheet.
5. Bake for 15-20 minutes.
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