Category Archives: Snacks

Rainbow Pesto Hummus Roll-ups

Rainbow Pesto Hummus Rollups

Rainbow Pesto Hummus Roll-ups
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Total time
Recipe type: Sandwich / Wrap / Snack
Serves: 4
  • Wholewheat / wholegrain wraps
  • 1 pot (300g) oil free hummus (or homemade)
  • 1 bunch fresh basil
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 large carrot
  • baby spinach leaves
  • ½ red onion
  • cucumber
  • Radishes
  1. Blend the hummus with the basil leaves until smooth
  2. Finely slice the capsicum, onion, cucumber and radishes into thin strips, use a vegetable peeler on the carrot to make ribbons.
  3. Spread pesto hummus across the full surface of the wrap
  4. Lay the veggies across on top to cover ⅔ of the wrap
  5. Roll up like a sushi roll and slice in half or into bite size pieces (great for kids).
  6. Serve immediately.



Smashed Chilli Chickpea & Avocado Salad Wrap


Smashed Chill Chickpea Avocado Wrap

Smashed Chilli Chickpea & Avocado Salad Wrap
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Makes 6 wraps
Recipe type: Sandwich / Wrap / Snack
Serves: 6
  • Wholewheat wraps / pitta bread etc
  • Cos lettuce leaves / baby spinach leaves
  • 1.5 cans chickpeas, drained and rinsed (about 2 heaped cups cooked chickpeas)
  • 2-3 spring onions, finely chopped
  • Zest of a lemon
  • 1 small cucumber, diced
  • 2 small celery sticks, diced
  • 3 teaspoons of semi-dried chillies (Gourmet Garden brand), or 1 teaspoon chopped chillies in brine
  • ¾ cup mint leaves, chopped
  • 3 heaped tablespoons oil free hummus
  • 2 tablespoons cashew cream (optional - replace with extra hummus)
  • Juice of a a lemon
  • 1 teaspoon maple syrup
  • Salt & pepper to taste
  • 1 large avocado, diced
  1. Put the chickpeas in a food processor and pulse to chop roughly. Or smash in a bowl with a potato masher or fork. Tip into a bowl
  2. Add the spring onions, lemon zest, celery, cucumber, chillIes and mint leaves and mix well.
  3. In a separate bowl mix together the hummus, cashew cream if using, lemon juice, maple syrup and seasoning.
  4. Tip the chickpea mixture into the bowl and gently stir through the diced avocado.
  5. Warm the wraps in a hot pan or sandwich press for a minute until flexible.
  6. Place some baby spinach or a few cos lettuce leaves on the wrap, heap a few tablespoons of the mixture on top, fold up and then toast briefly to seal the edges. Cut in half and serve.



Mexican Pizzas

Mexican Pizzas
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All the usual Mexican culprits on top a wholewheat pitta creates a pizza-like sensation.
Cuisine: Mexico meets Italy
Serves: 8
  • Wholewheat pitta breads (we used 8 small: bonus: they all fit in the oven at once!)
  • 1 can oil free refried beans (tip Coles own brand)
  • ½ cup salsa of choice, we used Old El Paso Mild
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large red onion, sliced
  • 1 cup Red roasted pepper / capsicum strips - from a jar or homemade
  • 2 can red kidney beans (or black beans), drained and rinsed
  • 2 cups frozen corn (not essential to defrost)
  • 1 large avocado
  • ½ cup raw cashews
  • Juice of a lime
  • Extra salsa of choice
  • Chillies etc to taste as required
  • Fresh chopped coriander if liked
  1. Preheat oven to 220 C
  2. In a medium bowl mix together the refried beans, the ½ cup salsa, and herbs and spices.
  3. Place your pitta breads on large oven trays (we used pizza trays with the holes) lined with baking paper.
  4. Divide the bean mixture up evenly between each pitta and smooth out evenly to the edges.
  5. Top generously and evenly with onion, capsicum, beans and corn.
  6. Bake in the oven for 10-15 or until piping hot and base is crispy.
  7. Whilst they are baking blend together the cashews and lime juice until thick and creamy.
  8. Top with dollops of salsa, cashew-lime cream and avocado, chillies, coriander etc and serve!


Hot Cross Buns

I’ve been making these for several years now at Easter, managing to avoid the temptation to buy them in the supermarkets (from February onwards)!  Seems to get earlier every year but I like special occasion foods to be just that and so only make these once a year and they are so much nicer – and oil free – and wholemeal – and no preservatives – that its really worth it.  I usually am cooking them for a crowd so I want to impress and therefore don’t do 100% wholemeal flour as they are much heavier and take longer to make as the rising time has to be longer.  Feel free to go that way if you wish and in that case add a splash more liquid to the dough and allow an extra 30 minutes or more rising time

You will need: A large mixing bowl, a whisk or fork, measuring spoons, a clean work surface, a large rectangular baking tray, baking paper, digital scales (not essential unless you’re particular about bun size like me!), tiny zip lock bags, small bowl (1/2-1 cup size), teaspoon, cling film, oil spray, pastry brush.

Hot Cross Buns
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Note the cook and prep times do not include rising times; allow 2-3 hours in addition.
Serves: 12
  • 230g wholemeal flour
  • 220g plain flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • pinch of freshly ground nutmeg
  • 50g raw brown sugar
  • 7g instant yeast
  • 270ml warm water
  • 150g mixed dried fruit & peel - any combination you like
  • extra: plain flour rolling, for making crosses; & sugar for glazing
  1. [Dough can also be mixed in a breadmaker or with a dough hook attachment in a food processor or hand mixer - just mix all ingredients from flour to water together then mix in the fruit]
  2. In a very large bowl whisk the dry ingredients all together then slowly stir in the water. It will suck up the water very quickly and seem quite dry but keep mixing until all the flour is incorporated and then add a splash more (tablespoon at a time) until the dough is soft and a little sticky. It should be a little wetter than a regular bread dough. Tip it onto a floured working surface and knead in the dried fruit. Knead for 10 minutes until the dough becomes springy and elastic and all the fruit is incorporated.
  3. Wash out the bowl and place the dough inside, cover with cling wrap and leave in a warm place for an hour or so or until doubled in size.
  4. Tip the dough back onto a floured work surface.
  5. Line a large baking tray (as wide as a regular oven) with baking paper.
  6. Here is where digital scales are very useful. If you're at all like me, you want 12 buns exactly the same size. The only way to achieve this is to weigh each ball of dough. 🙂 So weigh the entire amount, divide by 12 and then pull off balls of dough that weight, roll in to a neat ball between your lightly floured palms and place on the tray. Repeat! You want 3 x 4 on the tray, even spaced. They will grow as they rise so allow a good 3-5 cm between each bun.
  7. Spray a piece of cling wrap with oil (otherwise they will stick and deflate when you pull off the wrap). and place over the buns and return to their warm spot until they have risen sufficiently to be stuck to each other.
  8. Preheat the oven to 200 degrees Centigrade.
  9. Make the cross paste: Mix 2-3 tablespoons of flour in a little bowl with enough water to make a thick but runny paste (like single cream). Pour it into a little ziplock bag.
  10. Remove carefully the cling wrap and take your bag of flour and water paste. Snip off a tiny corner off of the bag and carefully drizzle in long lines across the middle of the buns, then back the other way. It's easier to do this in one continuous motion rather than individually. Plan your route before you set off! 🙂
  11. Once you've finished, place in the hot oven for 15-20 minutes or until golden brown.
  12. Make the glaze: Mix 2-3 teaspoons of sugar in a small bowl with boiling water and stir until it dissolves.
  13. Once the timer goes off check that they're cooked by cutting one open (use tongues!), it should be firm and not wet inside.
  14. Brush the glaze over the hot buns and leave to cool - if you can. 🙂


White Bean & Olive Spread


White Bean & Olive Spread
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Lebanese inspired spread for toast
Recipe type: Snack
Cuisine: Lebanese
Serves: 6 slices
  • 1 can butter beans or cannellini beans
  • Juice and zest of 1 juicy lemon - about 4 tablespoons
  • 1 clove of garlic, crushed
  • 2-4 tablespoons finely chopped red or spring onion (as preferred)
  • 6 black or green olives, chopped
  • 1 tsp capers, chopped (optional)
  • 1 tsp tahini (optional)
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • pinch of chilli flakes or semi-dried chopped chililes
  • Salt & pepper to taste
  1. Zest the lemon and tip into a medium bowl
  2. Juice the lemon into a small bowl and tip the crushed / Microplaned garlic into it to steep.
  3. Mash the beans with a fork in a bowl, or pulse in a food processor until broken down but not a smooth paste.
  4. Prepare the herbs, olives, onion & capers and add to the bowl with the lemon zest.
  5. Add the beans and stir thoroughly, add the tahini, chilli and salt and pepper as desired.
  6. Stir in the lemon juice and garlic mixture. Allow to sit for 10-15 minutes as flavour will continue to develop. The garlic flavour will be stronger the next day if it lasts that long! 🙂
  7. Serve on hot toast with sliced baby tomatoes.
  8. NB: You can use all or one of the herbs, equally delicious with any combination of fresh herbs.


Mexican Chickpea Quiches

These are real crowd pleasers, perfect as part of a party banquet, but equally at home as part of dinner with maybe some rice and salad.  These are flavoured a la Mexican, with cumin, coriander, red and green capsicum, onion and red kidney beans, but they can be themed any how – swap out the spices for fresh shredded basil, drop the beans but add sliced black olives and they become pizza quiches.  Try sweetcorn and Thai curry paste and make Thai inspired quiches, or try potato, pea and maybe cauliflower, with curry powder and they’re Indian!  The sky’s the limit! 🙂

Mexican Chickpea Fritters

Mexican Chickpea Quiches
Prep time
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Recipe type: Snacks
Cuisine: Mexican
Serves: 15-18
  • 2.5 cups of chickpea flour (also known as besan flour / garbanzo flour)
  • 3 cups of water
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • chilli powder - to taste (optional)
  • 1 tsp dried oregano
  • 2 tablespoons nutritional yeast (optional)
  • 1 medium red capsicum (bell pepper), diced small
  • 1 medium green capsicum (bell pepper) diced small
  • 1 medium red onion, diced small
  • 1 cup red kidney beans, rinsed and drained
  • 1 cup sweetcorn, frozen or canned
  • Equipment: 12 hole muffin tray (I used silicon for easy removal) - stand on a large baking tray before filling if you are using a silicon one.
  1. Heat the oven to 200 degrees C
  2. In a large bowl, combine the chickpea flour, herbs and spices, water and salt and whisk well. Set aside.
  3. Heat a large frying pan over a medium heat and fry off the capsicum and onion until tender. Tip the vegetables into another bowl and mix in the beans, corn, & olives
  4. Pour the batter into each muffin tray, filling ⅔ full.
  5. Using a small spoon, add a heaped teaspoon of the vegetable mixture to each muffin hole.
  6. Stir each muffin hole to distribute the vegetables.
  7. Place into the oven, bake for 15-20 minutes or until golden and firm to the touch. Allow to cool until able to handle them. Place upside down on the baking tray (use baking paper to line) and pop back into the oven for another 10-15 minutes until bottoms are also golden.
  8. You should have enough batter left to make a few more.
  9. Lovely served hot, warm or cold.



Kale & Red Pepper Bites

These are fantastic little crispy bites, with whole grains, lentils, kale, onion, red pepper, and flavoured with Italian herbs. The grain and lentils all cook together into a fabulously textured kind of porridge which is an amazing base to make burgers, and sausages with.    Perfect for parties, lunchboxes or just snacks to keep in the fridge when hunger strikes!

Kale and Red Pepper Bites2

The other ingredients are then just stirred in and I used a mini muffin tray for easily shaped and uniform results.

mini muffin tray

Impossible to eat just one!  We love them topped with hummus and a red pepper relish.

Kale and Red Pepper Bites

Kale & Red Pepper Bites
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Crispy and delicious, this little bites are perfect party or lunchbox items
Serves: 30-34
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 box of frozen kale
  • 1 red capsicum, finely diced
  • 1 large onion, finely diced
  • 1 tsp Italian dried herb mix
  • ½ tsp garlic granules
  • ½ tsp onion powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon low sodium tamari / soy sauce
  • 1 tablespoon of tahini - optional
  • juice of half a lemon
  • zest of a whole lemon
  • ¼ cup ground almonds - optional (makes them more crispy but you can leave out for school lunchboxes).
  • Equipment: mini 24-cup muffin pan
  • Sesame seeds - optional
  1. Rinse the grains and lentils in a fine sieve under running water for a couple of minutes.
  2. Place them in a rice cooker (or saucepan - but you may need to add an extra half a cup of water before the grains are fully cooked, depending on how tight fitting the lid is) with 3 cups of water, and put it on to cook.
  3. Preheat the oven to 200 degrees centigrade. / 375 Fahrenheit.
  4. Meanwhile, put the kale into a sieve over (in which the sieve will be enclosed) and cover in boiling water.
  5. Place a large frying pan over a medium heat, and "fry" the capsicum and onion, adding a splash of water or stock to stop them sticking. Do not allow to get too moist. Once softened after a few minutes, add the herbs and garlic. Cook until the moisture has evaporated out and the vegetables are fairly dry but not sticking to the pan.
  6. Drain the kale, and squeeze all the water out of it with your hands - I find it easiest to do this in 3 or 4 small handfuls, and set aside.
  7. Once the grains are cooked, (they should be fairly dry also) tip them into a large bowl, and tip in the contents of the frying pan. Sprinkle in the kale, breaking up any lumps, then add the nutritional yeast, tamari, tahini, lemon, zest & almonds and thoroughly mix (clean hands are best for this!).
  8. Sprinkle some sesame seeds if using into the bottom of each muffin hole, then pack the mixture firmly on top, pushing down to ensure no air pockets which will stop them coming out cleanly. Sprinkle some more sesame seeds on top.
  9. Pop into the top of the oven for 20 minutes. Take out, allow to sit for 5 minutes then invert the tray onto a cooling rack, making sure they all come out (you might need to loosen stubborn ones around the side with a plastic knife), place that on top of a baking tray and then pop back in the oven for 10 minutes to crisp up the bottoms.
  10. My mixture made 34, so you can use the tray again to use up the mixture for another 6-10 bites.


Broccoli & Corn Calzones

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This was adapted from a recipe on EatingWell.  I substituted homemade wholemeal pizza dough for their shop bought one, silken tofu for the ricotta and homemade mozzarella style cheese for the dairy version.  The “moxarella” is this one, and you will need about 1/2 to 2/3 of the amount that recipe makes (1 cup).

Broccoli & Corn Calzones
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Cuisine: Italian
Serves: 4
  • 1 ½ cups chopped broccoli florets
  • 1 ½ cups frozen sweetcorn
  • 1 cup "moxarella cheese" (see link above in introduction)
  • ⅔ cup silken tofu
  • 4 spring onions, finely sliced
  • ½ tsp garlic powder
  • handful of fresh basil leaves, finely chopped
  • Salt & pepper to taste
  1. Heat the oven to 220 degrees Celsius.
  2. Place baking paper on two (or one large) baking trays.
  3. Prepare the pizza dough - as linked introduction. Roll out to about the size of side plate.
  4. Mix all the filling ingredients together, and scoop about ¾ cup onto one half of a round of dough and arrange into a crescent shape.
  5. Using a pastry brush - or your finger! - wet the dough around the edge next to the filling.
  6. Fold the other half over the top, stretching down onto the moistened edge.
  7. Crimp the edges together, making small overlapping folds working from right to left.
  8. Place on the baking trays and make 3 or 4 cuts in the top of each to allow the steam to escape.
  9. Bake for 12 minutes, re-pierce the holes in the tops, then swap the trays over and bake for a further 12 minutes or until golden and the filling is bubbling up out of the holes a little.
  10. Allow to cool for 10 minutes before serving (or be prepared to take the skin off the roof of your mouth..!)


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Fruit Salad Friands

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As you might have noticed I’m not a big dessert kind of person.  Occasionally though you do need something for the kids for after dinner or when friends come round.  I like to spend my time making the “main event”  so desserts / cakes etc for  me have to be quick and very easy.  This is about as easy as it gets.  The moistness comes from the ground almonds so these aren’t exactly fat free but way better than using oil / margarine etc.

You can also ring the changes with these by using any type of canned fruit, e.g. pineapple, peaches,  pears etc.  Must try cherry… 🙂

To turn these in to Pina Colada cakes, substitute a can of crushed pineapple for the fruit salad and desiccated coconut for the almond meal. 🙂

Fruit Salad Friands
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Recipe type: Cake
Serves: 12
  • 1 heaped cup wholemeal flour
  • 1 cup panella (unrefined brown sugar)
  • 2 heaped tsp flax meal
  • 1 heaped tsp baking powder
  • ½ cup almond meal
  • 1 14 oz can fruit salad - juice and all!
  1. Mix all ingredients together, spoon into friend or muffin trays, bake for 20-25 mins or until golden brown and risen.
  2. These are very moist and if you use silicone bakeware you may need to flip them over and bake again on a baking sheet for 5 more minutes.
Nutrition Information
Serving size: 1 Calories: 154 Fat: 2.5 Carbohydrates: 29.6 Sodium: 3 Protein: 2.4

Quick and Easy Gozleme

This is a really quick snack which we all love.  You can also have them for dinner, as we did last night with potato wedges and fennel coleslaw.

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Quick and Easy Gozleme
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Recipe type: Snack
Cuisine: Turkish
Serves: 4
  • 1 packet Mountain Bread, any variety
  • 300g classic tofu - silken firm
  • 16 cubes of frozen spinach
  • 2 T nutritional yeast
  • salt and pepper
  • ½ medium onion, finely chopped
  1. Cook spinach quickly in boiling water or in a microwave, rinse and squeeze out all the water.
  2. Mix all the ingredients together in a large bowl.
  3. Take a mountain bread sheet, and evenly spread a heaped dessertspoon of the mixture over half and spread it to the corners.
  4. Fold the empty half over the top.
  5. Place in a grill /Italian toaster and put the lid down.
  6. Cook for around 3 minutes or until crispy and slightly browned.
  7. Keep them warm in the oven if you're making the whole lot at once, or just keep the mixture in the fridge for use later.
  8. Cut into strips, squeeze lemon juice liberally over the top, salt and pepper as required and devour!