It can be challenging to cater for kids, especially if you’re on a plant-based diet and they are surrounded by other kids who eat differently. But that’s where the challenge ends! Preparing super nutritious plant-based snacks is SO easy – here are some quick recipes for savoury and sweet snacks your kids will love! And what makes these recipes even more special, is they include African superfoods so your precious ones get all the sustenance they need, and then some. Did we mention? They’re also all gluten free!
Vegan Spinach Balls
3 cups Fresh Spinach, washed and dried
1 1/2 cup raw marula nuts
3 Tbsp Olive Oil
1/2 tsp sea salt
1 flax/chia seed egg
* mix 1 Tbsp ground Chia or Flax Seeds with 3 Tbsp water. Allow to sit for 15 minutes until a thick gel forms
1 small Red Onion, quartered
1/2 cup amaranth grain
Jugo Bean & Butternut Hummus w. Crudite
2 cups cooked Jugo beans, with brine from cooking
2-4 cloves garlic
1/2 cup tahini
2 Tbsp fresh lemon juice (or more, if you like it lemon-y)
3/4 – 1 tsp sea salt (depending on how salty you prefer it)
1-2 Tbsp extra virgin olive oil
Sprinkle of sweet paprika
1 thick slice of steamed butternut
Cheesy Poppyseed Crackers
1 2/3 cup Cassava flour
3 Tbsp poppy seeds
1/2 tsp baking powder
1/2 tsp salt
1 tsp nutritional yeast
1 tsp olive oil
1/2 cup water
Adapted from this recipe.
4 Ingredient Marula Nut-Butter Brownies
1 cup mashed sweet potato, steamed
1/2 cup Marula nut butter (or other nut butter of your choice)
2 Tbsp pure maple syrup
1/4 cup cocoa powder
5 Minute Smoothie Bowl with Raw Baobab Superfood Powder
1 heaped cup frozen mixed berries
1 small ripe banana, sliced and frozen
2-3 Tbsp light coconut or almond milk, plus more as needed
1 heaped Tbsp raw baobab powder
1 Tbsp raw marula nuts
1 Tbsp hemp seeds
Sprinkle of popped amaranth
For savoury OR sweet dishes
Makes 2 cups
6 Tbsp raw amaranth grain
Add toppings, milk, cereal sauce, nut butter, nuts, yogurt, etc. or use in other dishes
Wear oven mitts! The heat gets intense when you’re making multiple batches.
I recommend 1-2 Tbsp of raw amaranth in the pot. You want a thin layer across the bottom.
It’s crucial that your pot is fully heated.
If you don’t cover the pot amaranth will pop everywhere.
If the amaranth doesn’t start popping within 3 seconds your pan is not hot enough.
Dump the amaranth into the bowl just as the popping is slowing down. If you wait until it’s completely stopped it will burn.
If the amaranth instantly burns your heat is too hot.
If you’re using an electric burner you may have to slide the pot back and forth on the burner and not above it.
If you let the popped grain fully cool you can store it in a sealed container in the fridge for at least a few weeks.
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