Creamy Nut Butter
A lovely alternative to peanut butter. Use to top celery sticks, oatcakes or dark chocolate (at least 85% cocoa solids.) You can even spoon it directly into your mouth!, I’m not judging!
Roast approximately 125g almonds and 100g macadamias on a baking tray for five minutes at 180⁰C.
Then spread a second baking tray with around 75g unsweetened coconut chips and pop that in the oven too.
After another five minutes take both trays out of the oven to cool.
Blitz the nuts and coconut chips in a food processor with ½ teaspoon sea salt and any spices you like (cinnamon and ginger is lovely, or you can add cocoa powder and stevia to taste) until smooth. You can also add a tablespoon of coconut oil at this point if you like. Scoop out into a jar and refrigerate.
Toasted Spiced Nuts
These are a bit moreish so put a handful in a bowl for now and the rest in a jar in the fridge out of temptation’s way!
Cover a baking tray with a single layer of your favourite nuts and bake for around ten to fifteen minutes, or until they are lightly browned (Don’t burn them!)
While they are still warm melt a teaspoon of butter on the tray and quickly combine, together with a pinch or two of sea salt and a couple of choice spices. I like rosemary and sweet smoked paprika. But you could use cinnamon, cumin or any premixed combinations instead.
Vegetable crudités or shop bought vegetable crisps with hummus.
Deli meats and antipasti vegetables (peppers, artichokes, olives etc.)
Cold slices of Spanish omelette (check the ingredients if shop bought).
Oatcakes with butter (don’t skip the butter!)
Hard boiled eggs.
Pork crackling – but only so long as it’s made from pastured pigs and doesn’t contain any other ingredient except for sea salt.
Live, unsweetened yoghurt or plain coconut yoghurt with or without stevia drops.
You can find further snack ideas here.