On-the-go

Have these snacks ready to grab when you're on the move.

Cocoa cinnamon cayenne covered almonds

Recipe by: Jennifer Chong

2 cups raw almonds

1/2 tsp salt

2 tbsp Olive Oil

3 ounce dark chocolate

2 tbsp cocoa powder

1/2 tbsp cinnamon

1/4 tsp cayenne pepper

Preheat oven to 350ºF/175°C. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.

In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate, then toss almonds into chocolate mixture until well coated.

Toss with the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

Spicy roasted cashews

Recipe by: Cassy Joy

2 lbs raw cashews (can usually find in the bulk foods section)

¼ cup extra virgin coconut oil

1 tbsp finely chopped fresh rosemary

1 tbsp kosher salt

2 tsp hot paprika

2 tsp cracked black pepper

Preheat your oven to 400°F/200°C.

Line a baking sheet with aluminum foil.

Spread the raw cashews out over the baking sheet one layer thick (not any thicker).

Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell when they’re ready.

In a small saucepan, melt the coconut oil.

Turn the heat to low and add the seasonings.

When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.

Serve warm in a bowl.

Quinoa coconut cacao bars

Recipe by: Sophie Mackenzie

Melt together:

6 tbsp coconut oil

2 tbsp coconut butter

4 heaping tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you don’t have cacao)

2 tbsp maple syrup

pinch of salt

Stir in. Pour into a lined loaf pan and chill until set:

1 cup puffed quinoa cereal

1/4 cup cranberries

1/4 cup pistachios

Hot stuffed pretzels

Recipe by: Andie

For the dough

7 g/0.3 oz active dry yeast

1tbs honey

400 ml/14 oz warm water

650 g/23 oz all purpose white flour

1 tsp salt

2 large eggs

Fillings

Parmesan, mozzarella and chilli

Swiss cheese and mustard

Cream cheese and pesto

Nutella, cinnamon and coconut flakes, etc.

Toppings

Sea salt and swiss cheese or parmesan + dried basil

Sea salt and sesame or poppy seeds, etc.

Preheat the oven to 400°F/200°C with the convection fan on if you have one.

Place the water, honey, yeast, flour, salt and 1 egg in the bowl from your stand mixer and knead just until incorporated, when a soft dough forms (not too much). Add a maximum of 150 g/5 oz flour if the dough is too sticky. Divide the dough in 4 equal parts and cover with a napkin; you can fill each piece of dough with a different filling.

Take the first piece of dough and roll it on a slightly floured surface in the form of a rectangle; it shouldn't be more than 1 cm/0.5 inch thick. The smaller side of the rectangle should be facing you; put some filling in the middle of the rectangle, fold one of the sides over it, then place some more filling on top of it then fold the other part over it.

Take the resulting rectangle and roll it again until it reaches a thickness of 1 cm/0.5 inch.

Cut the rectangle lengthwise in thin strips (30x5cm or 12x2 in), roll each dough strip then fold them into a pretzel shape.

Place each pretzel on a lined baking sheet, cover with a napkin and let them rest for about 10-15 minutes.

Right before popping them into the oven, brush with egg wash and sprinkle with the topping of your choice. Bake for about 18- 20 minutes or until golden.

Rhubarb, hazelnut and wattle seed friands

1 batch baked rhubarb (recipe below)

1/3 cup plain gluten free flour

1 2/3 cup icing sugar

3/4 cup hazelnut meal

3/4 cup almond meal

1 tsp ground wattle seed

5 egg whites

170 g butter (melted and slightly cooled)

Zest of lime and extra icing sugar for serving

Preheat oven to 340°F/170°C (with convection fan on) and grease a friand pan.

Sieve the gluten free flour, both nut meals, icing sugar and wattle seed into a bowl.

In a separate bowl whisk the egg whites until just foaming.

Add the butter to the dry ingredients and mix until combined.

Add the eggs and fold gently until incorporated.

Fill the friand or muffin tin to no more than 1/2 full. Top each friand with 1 or 2 lengths of the baked rhubarb.

Place into the center of the oven and bake for 25 – 30 minutes.

Leave to cool in tin for 15 minutes before turning out.

Pear cider and lime baked rhubarb

1 bunch rhubarb (approx 400 g)

2 tbsp pear cider

Zest 1 lime

2 tbsp caster sugar

Preheat oven to 140°C

Cut rhubarb into 3cm lengths

In a shallow roasting tin place the rhubarb in a single layer.

Evenly sprinkle with caster sugar, lime zest and pear cider.

Cover the roasting tin with foil and place in the middle of the oven.

Roast for 30 minutes covered or until slightly soft, then roast uncovered for 10 mins.

Remove from the oven and cool.

Baguette with boiled ham, mint pistachio pesto and rocket

Recipe by: Virginia Horstmann

1/2 small baguette or 1 baguette bun

bit of olive oil

handful of rocket

1 bunch fresh mint

50 g unsalted pistachios

3 tbsp freshly ground parmesan

approx. 4 tbsp olive oil (depends on the desired pesto consistency)

bit of lemon zest

pinch of salt

4 slices boiled ham, roast beef or cold meat

Cut baguette in half and put it in the oven (360°F/180°C) for a few minutes to get a crispy bread. Trickle with olive oil.

First put rocket, then boiled ham on top of bottom half of the bread.

For the pesto: Use a food processor to chop mint leaves, pistaccios, lemon zest and salt. Add olive oil a little bit at a time to get the desired pesto consistency

Spread pesto on top of the boiled ham.

Cover with the top half of the baguette and enjoy this hearty meal!

You can use whatever pesto you like. You are your own boss when it comes to putting together this sandwich! It doesn't matter whether you made the pesto yourself (because it is just THAT easy) or you bought pesto – just put it on that ham!