LOOKING TO UP YOUR healthy snack game? Look no further! Snacks are where many of us fall down when it comes to healthy eating. We are often too busy, too tired, or just too plain uninspired to have an array of healthy options at the ready. Luke Hines comes to the rescue with Guilt-free Snacks, a delicious collection of 60 sweet and savoury snacks and simple ideas for eating well.
Snack on, friends!
PUMPKIN HASH BROWNS
DAIRY FREE | GLUTEN FREE | LOW CARB | NUT FREE | SUGAR FREE
If you know me well, you probably know by now that I’m obsessed with fritters, rostis and hash browns. I think they’re the best way to get more veggies into your day and I simply can’t resist the golden-brown crunch that comes along with them. These are a staple in my house and soon will be in yours.
Ingredients
- 250 g (2 cups) grated butternut pumpkin
- 3 tablespoons arrowroot or tapioca flour
- 1 egg, whisked
- 1 teaspoon chilli flakes, plus extra to serve if you like it spicy
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons butter or coconut oil
- 3 tablespoons roughly chopped flat-leaf parsley leaves
CHUNKY LIME AVO
- 1 avocado, roughly diced
- zest and juice of 2 limes
- ½ teaspoon sea salt
Preheat the oven to 120°C.
Place the pumpkin, arrowroot or tapioca flour, egg, chilli flakes, paprika and salt in a large bowl and mix well to make a thick and chunky batter.
Melt some of the butter or coconut oil in a large frying pan over medium-high heat. Add 1 heaped tablespoon of mixture per hash brown to the pan and press down gently with the back of your spoon to flatten. Cook for 4-5 minutes, or until lightly golden brown and firm enough to flip. Use a spatula to flip carefully, then press down lightly and continue to cook for 4-5 minutes, or until golden brown on both sides and cooked through. Transfer to a plate and place in the oven to keep warm. Repeat until you have eight to 10 hash browns in total.
To make the chunky lime avo, place the ingredients in a bowl and use the back of a fork to mash together until just combined. You want the avocado to be a little rough and chunky.
To serve, place your pumpkin hash browns on a share platter or serving plates, top with the chunky lime avo, chopped parsley and a sprinkle of extra chilli flakes, if desired.
Serves 2
THE MARZ BAR
GLUTEN FREE | SUGAR FREE | *NUT FREE | *DAIRY FREE
As the old saying goes: ‘a Mars a day helps you work, rest and play’. And that couldn’t be more true when it comes to this version. I’ve swapped out the refined sugars and processed ingredients for nutrient-dense alternatives that give you the same great taste.
NOUGAT
- 270 g (1 cup) smooth peanut butter, or tahini for nut free
- 250 ml (1 cup) maple syrup or coconut nectar
- 250 ml (1 cup) canned coconut cream
- 130 g (1 cup) coconut flour
- 70 g (½ cup) coconut sugar
- 60 g (½ cup) cacao powder
- 1 teaspoon vanilla bean paste or powder
CARAMEL
- 270 g (1 cup) smooth peanut butter, or tahini for nut free
- 250 ml (1 cup) maple syrup or coconut nectar
- 250 ml (1 cup) melted butter, or coconut oil for dairy free
CHOCOLATE LAYER
- 220 g (1 cup) cacao butter
- 125 g (1 cup) cacao powder
- 125 ml (½ cup) maple syrup or coconut nectar
- 1 teaspoon vanilla bean paste or powder
Line a 20 cm square cake tin with baking paper.
For the nougat, combine the peanut butter or tahini, liquid sweetener and coconut cream in a large bowl and mix with a spoon until smooth and incorporated. Add the coconut flour, coconut sugar, cacao powder and vanilla and mix well. If the nougat is a little dry, add some more coconut cream; if it’s too wet, add a touch more coconut flour. Press into the base of the prepared tin with your hands and transfer to the fridge or freezer to firm up while you get on with the caramel.
Place the caramel ingredients in a saucepan over medium–low heat and whisk until thick, smooth and creamy. Remove from the heat and pour over the nougat base. Transfer to the fridge to set for 30 minutes.
For the chocolate layer, melt the cacao butter in a saucepan over medium–low heat, then whisk in the cacao powder, sweetener and vanilla until nice and smooth. Remove from the heat and set aside to thicken for 10–15 minutes.
Once the base layers have set, remove from the tin and slice into 10 to 12 bars. Dip the bars in the chocolate to coat well, then place on a wire rack set over a tray to catch the drips. Return to the fridge to set for 10–15 minutes before serving. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Makes 10–12
Guilt-free Snacks by Luke Hines. Published by Plum, RRP $29.99, Photography by Rob Palmer and Mark Roper.
