Healthy Savoury Snacks

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Healthy savoury snacks

Discover Pinterest’s best ideas and inspiration for Healthy savoury snacks. Get inspired and try out new things.

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Savory Healthy Snacks

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For the top: 80g of dark chocolate + 30g of peanut butter In a bowl, quickly mix peanut butter/agave syrup. Add oat flakes/puffed rice, mix until everything sticks together. Press into 6-7 silicone bar-shaped molds or 8 discs like mine. Use the back of a tablespoon to press on the mixture and have a smooth surface. Melt the chocolate in the microwave or in a double boiler, then add the peanut butter, mix and pour over your discs, trying to put the same amount each time. Rotate your mold so that the chocolate spreads over the entire surface of the bars or discs and let it set for 1 to 1.5 hours in the fridge. Unmold and enjoy. Store for 5 days in the fridge or several months in the freezer; just take them out 10 to 15 minutes before serving Healthy Granola Treats, Healthy Snacks With Granola, Healthy Rice Snacks, Healthy Snack Video, Healthy Granola Chocolate Snack, How To Make Shelf Stable Granola Bars, Healthy Chocolate Snack, Healthy Snacks Peanut Butter, Fit Foodie Finds No Bake Peanut Butter Oat Cups

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Ingredients: puff pastry marinara sauce vegan mozzarella tomato slices fresh basil (optional) drizzle of olive oil vegan butter vegan parmesan Directions Cut out your puff pastry into rectangles. On each one, gently press down a cup to make an indentation into the puff pastry. In the circle part, add the marinara sauce, mozzarella, tomato slice, fresh basil, parmesan, and a drizzle of olive oil. Brush vegan butter on the sides of the puff pastry. Bake at 400*F for 10-12 minutes, until the edges of the pastry are golden.

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🥝INGREDIENTS🥝 • ¼ cup fresh basil leaves, stalks included • 2 tbsp fresh oregano leaves • 2-3 tbsp fresh mint leaves • 1.5 cup Spanish (Chicago) cheese, can replace with Akawi cheese • 4 cups mozzarella cheese, shredded • 1 package Boursin cheese, 150 grams, room temperature • 1 tbsp Aleppo pepper (or crushed chili pepper) Dough : • 5 cups all purpose flour • 1 tbsp instant yeast • 1 tsp sugar • ¼ cup milk powder (optional) • 1 tsp salt • ¼ cup olive oil, or vegetable oil • 2 cups warm water 👇HOW TO MAKE👇 • 1) Chop up the basil, oregano, and mint leaves and set it aside in a large mixing bowl • 2) Crumble up your choice of Spanish or Akawi cheese, and set it aside in the same • 3) Add in shredded mozzarella, room temperature Boursin cheese, and Aleppo pepper • 4)

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10min · 4 servings

What you need:
• Pre-made dough ball $2 from wollies or coles
• Vegemite
• Grated Cheese about 1 cup

And how to make them:
• Preheat oven to 200 deg
• Let your dough ball come to room temp
• Roll out on a flour dusted surface (they can be sticky so flour is your#efriend)
• Cover in Vegemite as much as you like, I used a pallet (cake decorating) knife with a small amount on it and worked in small sections but use any flat non serated knife
• Add your cheese evenly
• Dust your fingers in flour and roll up
• Cut with a sharp knife a few cms thick, I popped some flour on so it cuts nicely and doesn’t stick
• Transfer to a baking sheet
• Bake for 10-12 minutes until golden brown

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Here’s what you’ll need: ✨ 1 cup plain yoghurt ✨ 1 1/2 cups self raising flour + more for dusting ✨ 300g frozen spinach, defrosted ✨ 100g feta cheese ✨ 2 cloves garlic ✨1/2 cup grated parmesan cheese ✨ salt + pepper ✨ 1 egg, whisked Method: 1. Preheat oven to 200C/390F and line a large baking tray with paper. 2. Mix flour and yoghurt in a bowl to form dough; roll out into a 40cm x 30cm rectangle. 3. Pat spinach dry with a paper towel. 4. Combine spinach, feta, parmesan, garlic, salt, and pepper in a bowl. 5. Spread mixture over the dough, then roll tightly. 6. Slice the rolls into 12 pieces with a sharp knife. 7. Place slices on the lined tray and brush with whisked egg. 8. Bake for 15-20 minutes until golden and crispy.

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For the top: 80g of dark chocolate + 30g of peanut butter In a bowl, quickly mix peanut butter/agave syrup. Add oat flakes/puffed rice, mix until everything sticks together. Press into 6-7 silicone bar-shaped molds or 8 discs like mine. Use the back of a tablespoon to press on the mixture and have a smooth surface. Melt the chocolate in the microwave or in a double boiler, then add the peanut butter, mix and pour over your discs, trying to put the same amount each time. Rotate your mold so that the chocolate spreads over the entire surface of the bars or discs and let it set for 1 to 1.5 hours in the fridge. Unmold and enjoy. Store for 5 days in the fridge or several months in the freezer; just take them out 10 to 15 minutes before serving