After School Snack Ideas
| January 6, 2020
After school the kids are always starving for something to eat. I’ve put together two of my favourite recipes that make for a perfect healthy snack before dinner. Whip up these quick and easy homemade dips on Monday, and you’ve got a snack prepped for the whole week! Keeps the kids away from cookies and chips. Give them a try and leave us a review to let us know what you think!
After school the kids are always starving for something to eat. I’ve put together two of my favourite recipes that make for a perfect healthy snack before dinner. Whip up these quick and easy homemade dips on Monday, and you’ve got a snack prepped for the whole week! Keeps the kids away from cookies and chips. Give them a try and leave us a review to let us know what you think!
No Oil Hummus!
I love my food to be hearty. When I buy hummus at the store it’s overly pureed and lacking of texture. I came up with a hummus that is thick, has NO OIL (except drizzled on top if you desire) and is delicious. Try it for yourself and let me know what you think in the comments.
Ingredients:
- 3 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water
- pinch of paprika (optional)
- drizzle of good olive oil
- handful of Pignoli (pine nuts)
Directions:
- Add the first 6 ingredients into the food processor and process until the hummus is coarsely pureed. Spoon into bowl and sprinkle with paprika, pignoli and a drizzle of good olive oil.
Homemade Nutella!
Ingredients:
- 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
- 1/3 cup coconut sugar
- 1/2 pound semisweet or bittersweet chocolate, coarsely chopped
- 1/4 cup unsalted butter, (earth balance) cut into 1″ pieces, room temperature
- 1/2 cup heavy cream/almond milk
- 1/2 teaspoon kosher salt
Directions:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor for about 5 minutes until it liquifies.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Add a dollop on top of sliced apples and sprinkle with Urban Hippie Maca Matcha Superfood Granola.
