Like most people, we’ve also done our fair share of baking treats in isolation. We’re all about progress not perfection, everything in moderation and never depriving yourself of the things you love.
With that being said, there are always ways to turn your favourite treats into healthier options that don’t compromise on flavour.
Here are some of my favourite treats that are so delicious you won’t believe they’re healthy.
Choc Chickpea Cookies
Chickpeas in a biscuit? Don’t knock it til you try it! Chickpeas are full of fibre and are a healthy take on a choc chip cookie. These are quite moist so make sure you drain all the liquid out of the chickpeas.
Tip: I think these are best kept in the freezer
- 1/4 cup peanut butter
- 400 g chickpeas Tinned, drained, rinsed and patted dry with paper towel
- 2 teaspoons vanilla extract
- 1/4 cup rice malt syrup
- 2 tablespoons coconut oil
- 1 teaspoon baking powder gluten-free
- 2/3 cup dark chocolate baking chips are quicker to melt
- Preheat oven to 180 Celcius and lightly grease a baking sheet with baking paper.
- Place all ingredients except choc chips into a blender and pulse for 45 seconds-1 minute, or until all ingredients are blended together and the mixture has a doughy consistency.
- Place dough into a large mixing bowl and fold through the choc chips.
- Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
- Place the balls onto the baking sheet and flatten them using the back of a spoon.
- Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
- Remove from oven and cool on a rack.
- Store any leftovers in an airtight container (good for up to 5 days).Makes 10 cookies.
Sweet & Salty Popcorn
Cinemas may be closed but bring the movie experience to your lounge room with some delicious homemade popcorn.
- 1 tablespoon extra-virgin coconut oil
- 1/2 teaspoon sea salt
- 1/2 tablespoon butter
- 1/4 cup corn kernels popping corn
- 1/2 tablespoon rice malt syrup
- Heat a small saucepan on medium heat.
- Add the rice malt syrup and 2 teaspoons of coconut oil.
- Bring to a gentle bubble then add the butter and salt.
- Remove from heat but keep warm.
- In a clean, heavy based saucepan, heat the remaining coconut oil over medium to high heat.
- Once hot, add corn kernels and stir to coat.
- Cover and shake pan continuously, working quickly to avoid burning.
- Once the popping sounds become less frequent, remove the pan from heat.
- Work quickly again to stir through the rice malt caramel.
- Transfer to a baking tray to cool well before serving.
Simple Sausage Rolls
There may not be footy right now but there’s still sausage rolls! These are also packed with hidden veggies, an easy way to hit your daily veggie targets without even noticing (or better yet, the kids not noticing!)
- 300 g beef mince
- 1/4 cup basil leaves, finely chopped
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1/4 cup wholemeal breadcrumbs
- 1 tablespoon tomato paste
- 1/2 carrot finely grated
- 1/2 brown onion finely chopped
- salt to taste
- pepper to taste
- 2 puff pastry defrosted ready-rolled sheets
- 1 tablespoon poppy seeds
- Preheat oven to 200 degrees celsius
- In a medium bowl, mix together mince, basil, 1 egg, Worcestershire, breadcrumbs, tomato paste, carrot and finely chopped onion. Season to taste
- Refrigerate mixture
- Cut pastry sheets in half (about 10-12 cm wide)
- Lightly beat the other egg
- Divide the sausage mixture into 4 even portions. Place the pastry on the baking sheet. Place each quarter of sausage mixture along one edge of the pastry on the baking paper
- Brush the open strip of pastry at the opposite side of the mixture with egg and roll pastry over mixture into a long even log
- Brush the tops with egg and sprinkle with poppy seeds and cut into rolls
- Place roll seam side down on a lined oven try with baking paper
- Bake for 20 – 25 minutes until golden
Vegan Snickers Slice
This dessert needs no introduction.. it is seriously too good for words!
- 12 medjool dates
- 2/3 cup cashews natural
- 1/3 cup macadamia nuts
- 1/3 cup almond butter
- 1/3 cup cacao powder
- 1/3 cup coconut oil extra virgin
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1 tablespoon Vanilla Protein Powder
Make the nougat layer
- To prepare the nougat layer, soak the macadamia nuts and cashew in warm water for 15 minutes.
- Drain and then blend the nuts and 5 of the dates in a food processor until the dates are broken down into a fine consistency.
- Lay 12 small cupcake liners (or 6 bigger ones) and evenly cover each base with the nougat. (I roll them into small discs and then place them into the cupcake liner).
- Place in freezer while working on the next step.
- Combine the almond butter with the remaining dates and process until combined.
- Add the vanilla extract & vanilla protein powder, a dash of the maple syrup and a pinch of salt to the food processer and pulse until smooth.
- Roll into small discs and place evenly into the cupcakes on top of the nougat.
- Sprinkle some crushed macadamia and peanuts on top
- Add the chocolate layer and press into the caramel.
- Place back in the freezer while making chocolate.
- Put the coconut oil in the microwave for 30 seconds in a bowl.
- Remove and mix through the cacao powder, remaining maple syrup and a teaspoon of vanilla extract.
- Stir until combined then carefully pour the chocolate syrup evenly onto the cupcakes.
- Sprinkle any remaining crushed nuts over the top for a garnish.
- Place the cupcakes in an airtight container in the freezer until ready to serve and…. Enjoy!
Which one of Sam Wood’s at-home treats are you going to make first? Tell us in the comments below.