These super-tasty and incredibly filling snacks are quick and easy to make are all-round pleasers; kids love them too. Ideal for an on-the-go breakfast or an afternoon snack.
250g (9oz/1½ cups) raw cashews
20 lemon verbena leaves or 2 lemon verbena tea bags
Filtered hot water to soak
115g (4oz/1¼ cups) desiccated (dry unsweetened) coconut plus
2 tablespoons extra for coating
1 teaspoon finely grated lemon zest
Juice of 1 lemon
60ml (2fl oz/¼ cup) light coconut nectar
2 tablespoons of melted coconut oil
1 teaspoon vanilla extract
Pinch of Himalayan sea salt
Place the cashew nuts and lemon verbena leaves or tea bags into a medium bowl. Pour enough of the hot filtered water to cover and allow to soak for 2 hours. Remove the lemon verbena from the bowl and drain the cashew nuts through a colander.
Place all the ingredients into a food processor and blend until a smooth dough forms, stopping and scraping down the sides as necessary. Remove from the food processor and place into a medium bowl. Leave to cool, then chill in a refrigerator for 1 hour.
Once chilled, roll a walnut-sized portion of the mixture in the palm of your hand. Place the ball into a plastic lock seal bag with the 2 extra tablespoons of desiccated coconut, then roll the remaining mixture into balls. Place in the bag, then shake until the balls are coated with coconut. Store in the bag or an airtight container in the refrigerator for up to 2 weeks. If they are still there in 2 weeks then your will power is off the charts!
These are worth the effort and freeze brilliantly, put them in the oven from frozen and you have got a great instant breakfast.
If you are craving a healthy appetite, one that leaves you feeling full enough and so happy knowing that you have just fed your body with the most incredible amount of goodness then this Winter Everything Salad is it. I have made it 3 times now so far depending upon what I have had in my fridge and this one is the tastiest version so far…
Pear, Honey and Almond Cake
3 Pears (approx 350g grated with skins on using a large-hold grater)
100ml of honey or maple syrup
50ml of Rapeseed Oil or Olive Oil
1/2 tsp almond extract
225g ground almonds
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
50g flaked almonds for the topping or more!
1. Preheat over to 160 degree C (Fan 140 degrees / Gas Mark 3)
Grease and line a 22cm round baking tin.
2. Separate the eggs into two bowls, beat the egg whites until they form stiff peaks and leave to one side.
3. To the yolks, add the honey or maple syrup, oil, almond extract and grated pears and mix well.
4. Now, add the rest of the dry ingredients and mix thoroughly.
5. Lastly, fold in the beaten egg whites
6. Pour into the greased and lined baking tin and sprinkle with the flaked almonds.
7. Bake for an hour. The cake should have shrunken away from the sides of the tin.
(makes 16-24 snack size balls )
- 1 1⁄2 cups cashew pieces
1 1⁄2 cups dried apricots, roughly chopped
1⁄2 cup desiccated coconut
Zest of one orange
1⁄2 tsp ginger powder
1⁄2 tsp ground cardamom
Pinch of sea salt
- Little bit of water or orange juice
- Chia seeds
Put the cashews into the food processor and process until they are as fine as you like – I leave them a little bit chunky. Put the rest of the ingredients into the food processor and process for 30 seconds to one minute until mixture can be pressed into a ball. If necessary, add some water or orange juice to help mixture combine but only add a little at a time.
Once it makes a big ball in your processor you can remove and form into little balls. You can leave plain or roll each ball in chia seeds then leave to firm up in the fridge for an hour or more before eating.
This is easy to make and eat! Loaded with figs my absolute favourite which contain minerals and antioxidant vitamins A,E and K. Keep them in the fridge they will last all week and be ready for you to grab and go!
Another delicious Hemsley & Hemsley recipe which I’ve been making lots of this summer! This multiseed loaf is so yummy and a great energy booster! I’ve adapted it slightly to make it even easier to make and even more tasty! I made a sardine butter to serve the bread with – yummy!
I can’t get enough of my Hemsley & Hemsley cook book and this week I baked this deliciously healthy banana bread! Great as an afternoon or tea time treat. You can make it as a large loaf or small banana muffins. We love them here!!
I made these baked broccoli fritters with a delicious spicy avocado dip for friends at the weekend…Roxy seems to love them too! The recipe is from the Hemsley and Hemsley book. I highly recommend it – it is bursting with fabulously healthy recipe ideas!