PALEO SNACKS

Nutty Stuffed Dates

Makes twelve pieces.

Dates give you a tremendous solution to a sweet tooth without you trashing your healthy diet. This recipe calls for stuffing the dates with nuts, adding crunch and healthy fats to your snack.

• 12 pitted dates • 30g chopped black walnuts • 3 tablespoons red wine

• 4 tablespoons raw honey • Freshly ground black pepper, to taste

Place the dates onto a cutting board or clean surface and stuff the empty pits with the walnuts. Arrange in a single layer in a non-stick frying pan.

In a small bowl, combine the wine and honey and microwave for 10–15 seconds just until warm. Whisk until well blended and then pour over the dates.

Sprinkle with the pepper and cook over medium heat until the skins begin to peel away from the dates. Place the dates on a serving dish, and allow to cool slightly before serving.

Summer Berry Salad

Serves six.

Berries are a great pick-me-up snack, especially in the summer months. This salad keeps well for several days, so make up a batch and take it to work or the gym in plastic containers.

• 375g strawberries, quartered • 350g blueberries • 275g blackberries • 300g raspberries • 100g red currants

• 3 tablespoons finely chopped fennel greens • 1 teaspoon crushed fresh mint • 2 tablespoons raw honey

Combine all of the berries in a large mixing bowl, tossing gently with your hands to blend. In a small bowl, combine the fennel and mint with a fork.

In another small dish, heat the raw honey in the microwave for 10–15 seconds, just until warm and thinned out. Allow to cool to just slightly warm before stirring into the herbs.

Toss the honey and herb mixture with the berries until well incorporated. Cover and refrigerate for at least 4 hours before serving. Serve cold or at room temperature.

Curried Fruit and Nut Mix

Serves six.

This snack mix is delightfully different from traditional fruit and nut blends. The curry lends just a hint of heat and spice that is beautifully paired with the sweet tang of the fruit. This is a great snack for packed lunches, both at school and at work.

• 225g walnut pieces • 225g cashew halves • 225g sultanas • 225g dried apricots, roughly chopped

• 225g dried apples, roughly chopped • 2 tablespoons melted coconut oil • 2 teaspoons mild curry powder • 1 teaspoon paprika

Preheat oven to 180 C / Gas Mark 4 and line a baking sheet with aluminum foil.

In a large mixing bowl, combine the walnuts, cashews, sultanas, apricots and apples and toss with both hands to blend.

In a small measuring jug, whisk together the coconut oil, curry powder and paprika and pour over the fruit and nut mixture.

Blend well with your hands or a large spoon until the fruit and nuts are fairly evenly coated.

Spread out into a thin layer on the baking sheet (use 2 if necessary) and bake for 20–25 minutes or just until the mixture is slightly browned. Cool completely before sealing in plastic bags or an airtight jar.

Sweet Glazed Walnuts

Serves eight.

This is a great treat to pack into lunches or take with you to the gym or park. These will keep well in an airtight container for up to two weeks, but you may well finish them before then.

• 500g walnut halves • 100ml raw honey • 2 teaspoons ground cinnamon

• 6 tablespoons almond milk • ¼ teaspoon salt • 1 teaspoon vanilla extract

Preheat oven to 180 C / Gas Mark 4.

Spread nuts in a single layer on a large baking sheet. Roast for 8–10 minutes or just until the nuts start to turn brown. Remove from the oven.

Stir together the honey, cinnamon, salt and almond milk in a medium saucepan.

Cook over a medium-high heat for 7–8 minutes or until the mixture reaches the soft ball stage (113 C).

Remove from heat, and stir in vanilla immediately.

Add the walnuts to the syrup, and stir well until evenly coated. Spoon onto waxed paper, and immediately separate with a fork. Cool to room temperature before storing in an airtight container.

Nutty Banana Lollies

Serves four.

These ice lollies are a huge hit with the children, but adults love them just as much. They’re a wonderfully nutritious snack any time of day. Use green-tipped bananas, as they will hold their shape better.

• 4 medium, just-ripe bananas • 4 tablespoons almond butter

• 100g chopped unsalted cashews • 4 ice lolly sticks

Peel the bananas and trim off one end to make the bottom of the banana flat. Insert an ice lolly stick halfway up the centre of each banana.

In a small bowl, combine the almond butter and cashews and then use a spatula or the back of a spoon to spread fairly evenly around all sides of each banana, placing each one on a baking sheet lined with waxed paper.

Once all of the bananas are coated, place into the freezer for at least 1 hour. Once frozen, wrap in individual sheets of waxed paper to store for up to 1 week.

Paleo-Friendly Banana Muffins

Makes ten muffins.

These rich and moist banana muffins are every bit as delicious as the traditional version. They keep well in an airtight container for up to a week, so they make great snacks for packed lunches.

• 110ml raw honey • 110ml melted coconut oil • 2 large eggs • 3 large ripe bananas

• 225g almond flour • 1 teaspoon gluten-free baking powder • ½ teaspoon salt • 75g sultanas

Preheat the oven to 190 C / Gas Mark 5.

Mix the coconut oil and honey together in a large bowl with a hand mixer until well blended. Add the 2 eggs and mix well on medium speed until you have a smooth airy mixture.

Mash the bananas one at a time and add them to the mixing bowl, mixing after each addition.

Mix the almond flour, baking powder and salt together in a separate bowl and then add them, a bit at a time to the wet ingredients. Gently fold in the sultanas.

Spoon into muffin cases, making each case about 2/3 full.

Bake for 20–25 minutes or until golden brown. Allow to cool for 10–15 minutes before serving and cool to room temperature before storing in an airtight container.

Easy Kale Crisps

Serves four.

Crisps made with kale are delicately crispy and so delicious. They’re much better for you than even the “healthy” crisps sold in stores.

• 2 bunches (about 450g) fresh kale, rinsed and dried • 1 teaspoon sea salt • 1 teaspoon paprika

• ½ teaspoon freshly ground black pepper • 2 tablespoons light olive oil

Turn oven to lowest heat setting.

Tear the kale into pieces no less than 10cm long (they shrink quite a bit during drying) and place into a large mixing bowl.

Combine the olive oil, sea salt, paprika and pepper and pour over the kale. Using your hands, toss the kale well so that it is fairly evenly coated.

Spread the kale onto as many large baking sheets as you need to keep them in a single layer, and bake for 20 minutes. Gently turn each leaf over and bake for another 10 minutes or until crisp.

Banana Chips

Serves two.

Banana chips are a delicious snack popular in both Latin and Indian cuisines. They’re much tastier made at home than the stale product sold in packets in the shops.

• 1 cup coconut oil • 2 mostly green bananas, sliced

• ¼ teaspoon ground turmeric • ½ teaspoon salt

Heat the coconut oil in a deep, heavy saucepan over medium-high heat. When a small piece of a banana tip sizzles in the oil, then it’s ready for you to begin cooking.

Add about 1/2 of the banana slices to the pan and use tongs or a slotted spoon to separate the chips from each other as they cook. Cook for 2–3 minutes or until golden.

Remove cooked chips and dust with the turmeric and salt, tossing carefully to season each chip.

Serve hot.

Spicy Devilled Eggs

Serves four.

Devilled eggs are a tasty treat any time of day, though they’re especially popular at barbecues and picnics. These are extra spicy and completely Paleo friendly.

• 6 large eggs, hard boiled and peeled • 2 tablespoons olive oil mayonnaise • 1 teaspoon spicy brown mustard • 1 teaspoon chopped fresh dill

• ½ teaspoon cumin • ¼ teaspoon salt • ¼ teaspoon freshly ground black pepper • ½ teaspoon paprika

Slice the boiled eggs in half lengthwise and place the whites onto a platter and the yolks into a small mixing bowl. Using a fork, mash the yolks until they are almost powdery in appearance.

To the yolks, add the olive oil mayonnaise, mustard, dill, cumin, salt and pepper. Mix well.

Spoon about 1 tablespoon of the yolk mixture into each egg white half until all is used. Sprinkle with paprika and refrigerate for at least 1 hour before serving.

Salmon and Avocado Spread

Serves four to six.

The buttery creaminess of a ripe avocado is the perfect foil for salty salmon. This recipe is wonderful to use as a dip, a spread for crackers or even as a sandwich filling.

• 170g sliced smoked salmon • 1 small ripe avocado, peeled and pitted • ½ teaspoon mild curry powder

• ½ teaspoon freshly ground black pepper • 100g chopped red onion • 1 teaspoon fresh lemon juice

Combine the salmon, avocado, curry powder and black pepper in a food processor and pulse just once or twice. Alternately, blend by hand with a fork or whisk until it is still slightly chunky but beginning to break down.

Fold in the onions and squeeze the lemon juice over all. Cover and refrigerate for 1 hour or more before serving.

Paleo Sweet Potato Crisps

Serves six.

These sweet potato chips have just enough salt to satisfy cravings, and oven frying in olive oil provides a healthier crunch.

• 4 large sweet potatoes, peeled • 2 tablespoons olive oil

• 1 teaspoon salt • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 150 C / Gas Mark 2.

Slice the sweet potatoes on a mandolin into thin discs.

Combine the olive oil, salt and pepper. Pour over the potatoes and toss.

Spread the chips onto baking sheets in a single layer and bake for about 40–50 minutes or until very dry and crisp.