Most of you know by now that when I cook or bake, I tend to make snack and meal choices based on what I have in the pantry and refrigerator. What I enjoy most about this method of eating, is that I am constantly eating different foods and getting a wide variety of nutrients into my diet. The following recipes are some of the snacks that resulted from the previous week’s pantry and refrigerator ingredients:
Soft Gingerbread Cookies (Low-Fat/Low-Sugar/Fresh Ginger)
- 2 cups brown rice flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp fresh ginger, finely chopped (add a little ground ginger too, optional)
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/2 cup coconut sugar
- 1 beaten egg + additional almond milk to the equivalent of 1/2 cup
- Preheat oven to 350°F.
- In a large bowl mix together flour, baking soda, salt, cinnamon and ginger.
- In a medium mixing bowl combine almond milk, sugar, coconut oil, coconut sugar, and egg/milk mixture.
- Add the wet mixture to the dry ingredients and stir together until just combined; roll into balls and place on baking sheet.
- Sprinkle a little cinnamon and sugar over the tops of the cookies.
- Bake cookies for about 10-15 minutes.
Buckwheat Porridge Loaf With Fresh Fruit
- 1/3 cup raw buckwheat groats
- 1/3 cup coconut or almond milk
- 1 banana, mashed
- 1 fresh peach, washed and sliced with skin on
- 1 tsp chia seeds
- 1 tbsp dessicated coconut (+ more for topping)
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- GF flour (enough to turn mixture into a bread dough)
- Soak the buckwheat groats in a bowl of water, and let it sit overnight. In the morning, rinse the buckwheat in a strainer for about one or two minutes.
- Preheat your oven to 375F. Once the buckwheat is drained and rinsed, add it to your food processor and pulse a few times to break up the groats.
- In a bowl, combine the milk, mashed banana, chia, dessicated coconut, baking powder, vanilla extract, and buckwheat and stir until well combined. Let this sit for a few minutes so the chia can soak up some liquid. Add enough flour to turn the mixture into a bread dough.
- Lightly grease a small baking dish and pour in the porridge mixture. Top with the peach slices. Place in the oven for about 20-25 minutes. Remove from your oven, let it cool slightly and sprinkle with shredded coconut. Eat as is, or with yogurt and cinnamon.
Spiced Muesli And Coconut Yogurt
- 3 fresh dates, pitted, chopped
- 1 1/2 tablespoons orange juice
- A small dash each of nutmeg, ground ginger, cloves, anise seed, and cinnamon [Spices not only add great flavor, but they contain numerous health benefits]
- 150g tub Chobani Non-GMO Coconut Greek Yogurt
- 1/4 cup organic muesli (I buy Alishan Organic Muesli from Green Leaf in Chatan)
- Handful of almonds and sunflower seeds
- Combine dates, orange juice, muesli, and spices in a small bowl.
- Spoon half of date mixture into a jar or serving bowl. Top with half of the yoghurt. Repeat layers. Finish with almonds and seeds.
Mini Banana, Oat, and Yogurt Muffins (great for school lunch boxes)
- 1 cup plain yogurt (I like the Japanese brand Meiji Bulgaria LB81, which is supposedly good for intestinal health)
- 2 ripe bananas
- 2 eggs
- 2 cups oats
- ¼ cup brown sugar (or up to 1/2 cup if you prefer a sweeter muffin)
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chopped walnuts
- Preheat oven to 400F and fill a mini muffin pan with cupcake liners. Set aside.
- Add all ingredients except for walnuts to a blender or food processor and process on high until the oats are broken down and the batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few walnuts over the top of each muffin. [Note: I had leftover batter, so I made a few regular size muffins as well].
- Bake for about 12-15 minutes, until a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan and sprinkle with a little powdered sugar. Store in an air-tight container for up to a week.