Lockdown snacks made easy - here is a collection of our favourite snack food recipes to keep your energy levels up and spirits high.
Blackcurrant Powder Macarons
Ingredients
3 egg whites
1/4 teaspoon salt
1 cup caster sugar
1/2 teaspoon vanilla essence
2 Tbsp flour
1 1/2 cups coconut
2 tsp Sujon Blackcurrant Powder
Method
Preheat the oven to 150°C.
Beat egg whites with salt until they form peaks, then add half the sugar and beat until peaks stand upright when the beater is removed from the mixture. Stir in the essence.
Mix together the remaining sugar, flour and coconut, then fold into the egg whites.
Shape the mixture to form approx. 30 biscuits and evenly place on a greased baking tray.
Bake for 20 – 25 minutes. Biscuits should feel quite firm on the outside, but be chewy inside. Cool on a wire rack and store in an airtight container.
Sensational Fruit Roll Ups
Preparation time: Defrosting time + 5-10 minutes
Cooking time: 6 hours – estimate, depending on your oven
All you need is fruit to make these delicious and nutritious fruit roll ups. If you do have a sweet tooth feel free to add a teaspoon of a sweetener of your choice.
Ingredients:
3 cups Sujon Frozen Berries of your choice
Method:
Defrost berries until soft and then using a blender or food processor blend until smooth. Line a baking tray with glad wrap/plastic wrap and evenly pour the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, very oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary.
Check it after 4 hours to see how its going.
Blackcurrant Chocolate
Recipe by Kelly Cooney
Serves: 50 Prep: minutes Cook: nil – in freezer 1 hour.
Ingredients:
1 cup raw cacao butter
1 cup raw cacao powder
1 cup coconut oil, softened
3-4 tablespoons rice malt syrup or honey
1 teaspoon sea salt
2 teaspoon vanilla essence
100 grams crystalized ginger, cut into small pieces.
2 tablespoons Blackcurrant powder
Method:
In a small saucepan over low heat, melt the cacao butter and when nearly melted add the coconut oil, then the rice malt syrup. Stir until smooth and remove from heat.
Mix in the rest of the ingredients.
Once cool, put in fridge until firm enough to roll into balls.
Get 2 dinner plates and cover with glad wrap. Take chocolate out of fridge, roll into small treat sized balls and place on plates.
Put into freezer for 2 hours until firm and then put into sealed container in fridge. Will keep easily in fridge for several weeks, or can freeze for long term storage.
Note: This makes a big batch, if you don’t want quite so much, just half the recipe.
SUJON Blue Berry Fruit Friands
Recipe by Chris Fortune
Serves: 8-10
Ingredients:
1 cup icing sugar
1 cup ground almonds
1/3 cup flour
4 egg whites
1/4 cup melted butter
1 cup Sujon frozen Blueberries
Sift 1/2 cup icing sugar, ground almond and flour.
Whisk egg white with remaining 1/2 cup sugar until stiff peaks and fold into remaining ingredients. Spoon into small greased muffin tins, 2/3 full and sprinkle frozen SUJON Blueberries on top.
Bake at 180 degrees Celsius for approx. 12 mins until cooked.
Turn out onto a cake rack and allow to cool.
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