Tag Archives: snack

Raspberry, Rockmelon Slushie

This Slushie is a great anti -inflammatory summer cooler packed with nutrition. The fibre, beta carotene and vitamin C support a healthy immune system, skin and digestion.


½ cup rockmelon

¼ cup frozen raspberries

¼ cup water

2 ice cubes

Chop cubes of rockmelon and add to the blender.

Add the raspberries, water and ice and process all in a blender until you get a slushie consistency.

Consume immediately.


Fruity Muffins

Fruit Muffins GFFruity muffins GF

These muffins are super easy and tasty.

I love the persimmon (fuiji fruit) to add moisture, sweetness and texture to these gluten free delights.

If you aren’t familiar with Fuji fruit then check out this previous blog on this amazing fruit.

Fuji Fruit/Persimmon Salad


2 cups self raising flour (gluten free)

2 eggs

Butter (or coconut oil)

¼ cups milk

1/4 cup coconut sugar

1 ripe persimmon (fuji fruit)

1 ripe banana

1 apple

¼ cup Sultanas

3 tbs Sunflower seeds

3 tbs Pumpkin seeds

Makes 12 cupcake sized muffins



Preheat the oven to 180C

Line a muffin tin with patty cases.

Chop the apple into small cubes and set aside

Mash the banana in a bowl.

Add the soft butter or coconut oil, milk, sugar  and eggs and persimmon flesh.

Add the self raising flour and stir through well.

Add sultanas, sunflower seeds and pumpkin seeds and stir through.

Pour the muffin mix into patty cases and transfer to the oven to bake for 15-20min




Veggie Fritters

Veggie FrittersOne of my all time, quick fix savoury snacks.

These yummy fritters can be a great way to add protein in for lunch with a salad or an afternoon tea snack or even for a veggie burger.


1 carrot

2 zucchini

1 Corn on the cob (kernals)

2 Eggs

3 tbs cornflour

Salt and pepper

Coriander (dried)

Cumin (dried and ground)

Olive oil


Grate the zucchini and carrot.

Remove the corn kernels from the cob.

Combine the egg, cornflour and seasonings in a bowl.

Add in the vegetables and mix well.

Heat a fry pan on high.

Add a little olive oil to shallow fry.

Take heaped tablespoonfuls of veggie mix and drop them into the pan. Let them cook until slightly browned then flip and brown on the other side. (Few minutes each side.)Remove and drain on paper towel.


Repeat until you use up all the mix. Drop the heat to medium /low if they are browning too quickly.


_AAA0480My son eating the subject of this blog before I could finish photographing it!

Tamari & Cumin Toasted Almonds

tamari & cumin toasted almonds

This is one of my favourite ‘go to’ snacks. This delicious snack contains protein, calcium and essential fatty acids. It also makes a great ‘handbag snack’ for when you are on the run. Keep them in an airtight jar and pop a few into a zip lock bag on your way out.

Tamari & Cumin Toasted Almonds


2 tbsTamari

1tbs Cumin powder

1 cup Raw Almonds (you can soak the almonds in the tamari overnight to help activate them.)


Preheat the oven to 140C

Line a baking sheet with baking paper

Pour the tamari over the almonds in a bowl and mix to coat.

Add the cumin and mix well.

Spread the almonds out evenly onto the baking sheet and roast in the oven for 15 minutes.


Savoury sweet potato bites

Savoury sweet potato bitesThis versatile snack can be served for afternoon tea, at a party or picnic . It’s Gluten free and vegetarian too.


3 free range organic eggs

1 Sweet potato

½ cup soy milk or dairy milk

5 tbs gluten free plain flour

½ cup Cheese

½ tsp sea salt

¼ tsp pepper


Preheat the oven to 180C

Grease a mini muffin oven tray.

Wash, peel and dice the sweet potato into 1cm cubes.

Put the sweet potato in some water in a saucepan and cook until ¾ cooked. Approximately 5 minutes. Drain and set aside.

Meanwhile, mix the eggs, flour, salt, milk and pepper together in a bowl. Set aside and grate the cheese.

Pour the egg mixture into each shell of the muffin tin until ¾ full.

Add a few cubes of sweet potato to each and sprinkle the grated cheese on top.

Cook in the oven for 15 minutes or until slightly browned on top and cooked through. They will puff up a bit.

Eat them hot or leave to cool and store in the fridge.

The sweet potato bites can be served hot or cold.


You can add other ingredients like capsicum, corn, sundried tomato and mushroom also.