• Game Changing Healthy Snack Recipes

    Game Changing Healthy Snack Recipes

    After-gym bite, protein-pep-me-up at the office, or just a healthier version of classic treats, these healthy snack recipes will change the game

    Makes: 6

    For The Cinnamon Rolls
    1 cups nutty wheat flour
    4 scoops (100 ml) vanilla-flavoured protein powder
    1 tbsp baking powder
    tsp salt
    3 tbsp butter
    cup milk
    1 egg
    2 tbsp apple puree
    1 tbsp honey
    2 tsp ground cinnamon
    For The Glaze
    cup smooth cottage cheese
    1 tsp honey

    For The Cinnamon Rolls
    1. Preheat oven to 180°C. Line a small rectangular baking tin with baking paper.
    2. Combine nutty flour, protein powder, baking powder and salt.
    3. Use your fingertips to rub the butter into the mixture until it resembles fine breadcrumbs.
    4. Whisk together the milk, egg, apple puree and honey. Fold the wet ingredients into the dry ingredients and mix until a sticky dough forms.
    5. Roll dough out on a lightly floured surface.
    6. Sprinkle the cinnamon evenly over the top and roll the dough up to form a log shape.
    7. Cut into 5 cm-thick pieces and place them in the prepared baking tin, cut side up.
    8. Bake for 20 minutes or until golden brown and cooked through, then remove from the oven and let cool completely.
    For The Glaze
    1. Combine the cottage cheese and honey in a bowl until smooth.
    2. Spread the glaze over the cooled cinnamon buns.


    Makes: 18

    cup oats
    cup coconut flakes
    cup almonds, roughly chopped
    3 tbsp pumpkin seeds, roughly chopped
    2 tbsp sunflower seeds
    cup dried apricots, roughly chopped
    50 g dark chocolate, melted

    1. Preheat oven to 180°C and line a tray with mini paper cupcake liners.
    2. Combine the oats, coconut flakes, almonds, pumpkin and sunflower seeds and spread them out on a baking tray.
    3. Lightly toast the almonds and seeds in the oven until just golden, about 6–8 minutes.
    4. Remove from the oven and allow to cool slightly before mixing in the apricot pieces.
    5. Add the fruit and nut mix to the melted chocolate and mix until everything is well coated.
    6. Spoon heaped teaspoons of the mixture into the paper cases and refrigerate until set.


    Makes: 15

    cup oats
    cup white rice flour
    cup nutty wheat flour
    2 scoops (40 ml) vanilla – flavoured protein powder
    tsp baking powder
    2 tbsp brown sugar
    tbsp chia seeds
    tbsp poppy seeds
    1 tsp lemon zest
    3 tbsp apple puree
    3 tbsp coconut oil, melted
    1 tbsp lemon juice
    1 egg
    1 tsp vanilla essence

    1. Preheat oven to 180°C. Line two baking sheets with baking paper.
    2. Blend oats until a rough flour forms. Place in a bowl and mix in the remaining flours, protein powder, baking powder, brown sugar, chia and poppy seeds, and lemon zest.
    3. Mix all the remaining wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix.
    4. Roll the dough out on a lightly floured surface and cut into circles using a cookie cutter.
    5. Transfer to the baking trays and bake for 15–18 minutes until just golden.
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