The book
Images and text from Power Snacks, by Tiffiny Hall, photography by Bret Parker Jones, Loup, Ren Pidgeon, Jeremy Simons. Murdoch Books RRP $32.99.
Strawberry and chia jam kisses
Makes 10
Prep time 15min + chilling time
Cook time 8min
Cookies
155g (1 cup) raw cashew nuts
30g (¼ cup) coconut flour
3 Tbsp rice malt syrup
1 tsp coconut oil, melted
1 tsp natural vanilla extract
⅛ teaspoon salt
Jam
80g strawberries, hulled
2 Tbsp chia seeds
Method
Add the cashews and coconut flour to a food processor (or blender) and blitz to a fine crumb consistency. Add the remaining cookie ingredients and pulse until the mixture resembles a dough.
Shape the dough into a disc, cover tightly with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C and line a baking tray with baking paper.
Place the strawberries in a blender and blitz for a few seconds.
Add the chia seeds and pulse again until combined. Set aside in the fridge for 20 minutes.
Roll the chilled dough out to about 5mm thick on a piece of baking paper. Use a 7cm cookie cutter (or glass) to cut out cookies and place these on the prepared tray.
Using a 3cm cookie cutter, cut out the centre of half the cookies. Re-roll any scraps of pastry and repeat the process. Make sure you have the same number of both cookies (those with and without holes in the middle). Bake for 5-8 minutes, or until golden.
Cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely. Once cool, spread 1 teaspoon of the jam on a solid cookie and top with a cut-out cookie so the jam peeks through.
Store in an airtight container in the fridge for up to 5 days.
Roasted cauliflower dip with veges
Serves 4
Prep time 10min
Cook time 25min
Ingredients:
1 head of cauliflower, cut into florets
2 tsp olive oil
1½ tsp ground cumin
Salt and pepper
1 wholemeal (whole-wheat) (or gluten-free) pita bread, cut into triangles
135g (½ cup) cottage cheese
Juice of ½ lemon
½ bunch baby carrots, halved lengthways
4 radishes, cut in half
50g sugar snap peas, ends trimmed
Method
Preheat the oven to 180°C and line two baking trays with baking paper.
In a bowl, mix together the oil and cumin, season well with salt and pepper then rub the mixture into the cauliflower florets. Transfer to the oven on one of the baking trays and roast for 25 minutes, or until caramelised and a knife passes easily through. Cool slightly.
Place the pita triangles on the other prepared tray, place in the oven and bake for 4-5 minutes until crispy.
Transfer the cauliflower to a food processor and blend with the cottage cheese and lemon juice until smooth.
Serve the cauliflower dip with the vegetables and pita chips.
Chewy raspberry oat bars
Makes 6
Prep time 10min
Cook time 20min
Ingredients
60g (¼ cup) unsweetened apple sauce
60ml (¼ cup) maple syrup
1 ripe banana, mashed
1 tsp natural vanilla extract
160g rolled (porridge) oats, or quinoa flakes if gluten free
2 Tbsp chia seeds
100g raspberries
Method
Preheat oven to 160°C . Line a square 20cm baking tin with baking paper. Combine the apple sauce, maple syrup, banana and vanilla in a bowl. Add the oats and chia seeds, and mix to combine. Gently fold through the raspberries and transfer the mixture to the prepared tin. Press down gently with the back of a spoon to even out and smooth the top. Bake for 20 minutes then cool completely on a wire rack before cutting into six bars.
