Get your munch on with these nutritious snacks! They’re healthy, easy to make, and great for when you’re on the go 

Apricot Muesli Cookies

Prep time: 18 min
Cook time: 12 min
Makes: 30 cookies

INGREDIENTS

2 cups raw no-added-fruit muesli with seeds and nuts

160 g self-raising flour

½ cup (80 g) dried apricots, finely chopped

80 g butter, melted

⅓  cup honey

1 egg, lightly beaten 

1 egg white, lightly beaten 

1. Preheat the oven to 180°C. Line two large oven trays with baking paper.

2. Combine muesli, flour and the apricots in a medium bowl. Make a well at the centre. Add combined butter, honey, egg and egg white; stir until well combined.

3. Using damp hands, roll level tablespoons of dough into balls. Place balls on trays, about 4 cm apart. Flatten with a fork.

4. Bake cookies for 12 minutes or until lightly browned. 

5. Cool on trays; cookies will firm upon cooling.

Cranberry-Chocolate Snack Bars

Prep time: 15 min
Cook time: 30 min
Makes: 16 bars

INGREDIENTS

2 ½ cups puffed rice

60 g pecan nuts, chopped

65 g pumpkin seeds

35 g dried unsweetened cranberries, coarsely chopped 

2 tbsp LSA (see Tip)

1 tbsp white sesame seeds

½ cup honey

1 tsp vanilla extract

½  tsp salt flakes

45 g sugar-free dark chocolate, coarsely chopped 

METHOD

1. Preheat the oven to 150°C. Grease a 20 cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5 cm
over the sides.

2. Combine puffed rice, nuts, pumpkin seeds, cranberries, LSA and sesame seeds in a large bowl.

3. Place honey, extract and salt in a small saucepan over medium heat; cook, stirring, for 2 min or until the mixture just comes to a simmer. Pour honey mixture over dry ingredients; stir through until evenly coated. 

4. Cool for 5 min. Add chocolate; stir until combined. Transfer mixture to pan; pressing down firmly with the back of a spoon.

5. Bake for 30 minutes or until golden brown. Cool in the pan. Cut into 16 bars.

Cacao & Hazelnut Bliss Balls

Prep time: 15 min
Refrigeration: 60 min
Makes: 30 balls

INGREDIENTS

2 cups roasted, skinless hazelnuts

200 g medjool dates, finely chopped

2 tbsp cacao powder

½  tsp ground nutmeg

METHOD

1. Place hazelnuts in a food processor and blend until finely chopped. 

2. Add medjool dates, cacao powder and nutmeg; blend until well combined. Add about 2 teaspoons of hot water; process until mixture comes together.

3. With damp hands, roll 2 level teaspoons of mixture into balls. 

4. Roll balls in reserved nuts to coat; place on a baking paper-lined oven tray. Refrigerate for 1 hour.

Little Banana Coconut Cakes

Prep time: 20 min
Cook time: 20 min
Makes: 24 cakes

INGREDIENTS

4 egg whites

60 g butter, melted

50 g coconut sugar

80 g ground almonds

50 g wholemeal self-raising flour

100 g mashed overripe banana 

25 g flaked coconut

½  tsp ground cinnamon

1. Preheat the oven to 180°C. Grease two 12-hole 20 ml mini muffin pans.

2. Using a fork, lightly whisk egg whites in a medium bowl until combined. Add butter, coconut sugar, ground almonds and flour; stir until combined. Stir in the mashed banana.

3. Spoon mixture into holes; top with flaked coconut.

4. Bake cakes for 15-20 min or until browned and cooked. Turn cakes top-side up onto a wire rack to cool. Serve sprinkled with cinnamon. 

Photography: hmimages.co.za

Contrary to popular belief, snacking in-between main meals can actually give you a much-needed boost. Here’s how to be smart about