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Snacks and Desserts

Pistachio Oat Bar

Ingredients:

  • 1 cup raw pistachio shelled 

  • 1 cup rolled oats

  • 1/2 tsp sea salt 

  • 1/4 cup maple syrup 

  • 2 tbsp oilive oil 

  • 1/3 cup unsweetened coconut flakes

  • additional handful of pistachios for topping

Instructions:

  1. Preheat the oven to 350°F and lined an 8 inch square pan with parchment paper. 

  2. In a food processor, process the pistachio, oats and sea salt for 30 seconds until it starts to form.

  3. Drizzle in the maple syrup and olive oil while the food processor is still running until a crumbly dough comes together.

  4. Press the dough evenly onto the 8 inch pan and cover with coconut flakes and remaining pistachios.

  5. Bake for 10-12 minutes or until coconut is evenly golden brown. Lift the dough out and let it cool and cut into squares.

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Recipe courtesy to Love & Lemons

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Recipe courtesy to Gathering Dreams

Avocado Toast

Serving size: 2

Ingredients:​​

  • 4 slices multigrain bread

  • 1 avocado

  • 1/2 lime

  • 1 and 1/2 cup cooked chickpea

  • 1 tsp smoked paprika

  • 1 tbsp olive oil 

  • 6 sundried tomatoes in olive oil 

  • sea salt

  • black pepper

Instructions:

  1. Toast the bread until golden and crispy. ​

  2. Chop the sundried tomatoes finely.

  3. Heat the olive in the pan and add chickpea, smoke paprika, and salt to taste. Stir for 5 minutes then add the sundried tomatoes. 

  4. Slice the avocado in half and mash it with a fork. Sprinkle lime juice and a pinch of salt and pepper. 

  5. Top the bread with mashed avocado and chickpea mixture.  

Crunchy Air fried Chickpeas 

Serving size: 6

Ingredients:

  • 1 (15oz) canned chickpea drained and rinsed

  • 1 tbsp avocado oil 

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder 

  • 1/4 tsp ground pepper

Instructions:​​​​

  1. Preheat the air fryer to 400°F. 

  2. Drain and rinse the chickpea and transfer to a medium bowl. 

  3. Add oil and all the spices to the bowl and mix. Transfer the chickpea to the air fryer. Air fry for 15 minutes.  

​Note:

* You can use an oven instead of an air fryer 

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Recipe courtesy to Lindsay from The toasted pine nut

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Recipe created by Ziying Zhang

Mung Bean Cakes

Description: 

This is a traditional Chinese dessert that made from mung beans. Mung beans is one of the plant-based sources of protein, and it contains antioxidants, potassium, magnesium Vitamins B2, B3, B5, B6, selenium, and fiber. 

 

Serving size: 2 cakes (80g)

About 5 Servings total

 

Ingredients:​​

  • 300 grams peeling/Non-peeling mung bean

  • 60 grams salted butter

  • 40 grams sugar or 4 packs Splenda (sugar substitute)

Instructions:

  1. Soak all of the mung beans overnight.​

  2. Steam the mung beans for one and a half hours.

  3. Prepare the melted salted butter by waiting it to melt at room temperature or heating it. 

  4. Put all ingredients in a mixer/blender to mix them well.​

  5. Divide the bean puree into the same weight (40g) small balls and put into your desirable mold.

  6. After shaping, the mung bean cakes can be served.  

Note: 

*Other ingredients, like matcha powered, can be added for flavor in step 2.

No-Added-Sugar Pumpkin Banana Bread 

Ingredients: 

  • 1 cup pure pumpkin purée

  • 2 cups mashed overripe bananas  (about 4 medium ones)

  • 2 eggs

  • 1/4 cup avocado oil, or other neutral-flavored cooking oil

  • 2 1/2 teaspoons pumpkin spice blend 

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda 

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt

  • 1 ¾ cups white flour 

Instructions:

  1. Preheat the oven to 325F and grease a 9×5-inch loaf pan. 

  2. In a large bowl, mash your bananas. Then, add the pumpkin and oil and mix everything together with a whisk. 

  3. Add the eggs, pumpkin spice, baking powder, baking soda, vanilla extract and salt. Mix with a whisk until combined. 

  4. Using a big spoon, stir in the flour until combined. Pour batter into your prepared loaf pan.

  5. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack and let it cool another 15-20 minutes before slicing.  

Note: 

*Pumpkin spice blend: If you don’t have pumpkin spice blend, you can make this bread with 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves.

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Recipe courtesy to Elle from Modern Minimalism 

Frozen Yogurt Bars 

Ingredients: 

  • 32 ounces vanilla yogurt

  • 1 cup sliced strawberries

  • 1 cup blueberries

  • 1/4 cup of mini chocolate chips

Instructions:

  1. Line a large 10×17-inch baking sheet with parchment paper and then spread out the yogurt into a thin, even layer.

  2. sprinkle the fresh sliced strawberries and blueberries onto the yogurt and garnish with shaved chocolate.

  3. Keeping the baking sheet level, freeze it for at least three hours or overnight.

  4. Cut into various sizes. Serve chilled directly from the freezer and enjoy!

  5.  Store frozen yogurt bars in an airtight container in the freezer for up to one month

Note: 

*This recipe is very flexible so you can add other ingredients to it that you like such as granola, nut butter, other types of fruit and any other things your mind can bring you to add, make it your own!

Recipe courtesy to Juliet from the Recipe Life 

Other Snacks Without Baking

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Toast with Peanut Butter and Bananas

Ingredients:

  • 1 whole grain bread

  • 1 tbsp peanut butter*

  • 1 bananas sliced

Instructions:

  1. Toast the whole grain bread in the oven.

  2. Spread peanut butter on the slice.

  3. Add sliced bananas on top. 

Note:

* Peanut butter can be replaced with any nut butter 

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Apple with peanut butter

Ingredients:

  • 1 apple 

  • 1 tbsp peanut butter

Instructions: 

  1. Take a lick of the peanut butter

  2. Take a bite of the apple

  3. Get a mix of sweet and salty taste!

Note:

* Peanut butter can be replaced with any nut butter

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Blueberry Lemon Froyo

Ingredients:

  • 1 cup frozen blueberries 

  • 2 cups coconut yogurt or Greek yogurt 

  • juice 1 lemon 

Instructions:

  1. Blend frozen blueberries, yogurt and lemon juice until smooth.

  2. Pour into mini muffin cups 

  3. Freeze overnight 

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Recipe courtesy to Feasting on Fruit 

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