Welcome to our guide to the best healthy snack recipes 2021. Snacking is a great way to stay fit and healthy, so long as you make more of the right choices. Here are some of my favorite healthy snack recipes to keep you full and energized for longer!
My favorite snack would have to be Fritos, no doubt about it. Fritos and mayonnaise. I know. Really healthy, isn’t it?
Sylvestor Stallone
Healthy Snack Recipes
Apricot, Pear, and Orange Flapjacks
For a teatime treat these chewy flapjacks have been given an extra fruity twist with grated pear, dried apricots and cranberries. This simple flapjack recipe is great for packing in a Bento lunchbox or as a snack when they get home from school.
- Makes 16
- 15 mins to prepare and 45 mins to cook
- 106 calories/serving
Ingredients
- 1.5 cups soft pitted dates
- 4 ½ oz light spread
- 2 tbsp clear honey
- 1 orange, zested
- 1 pear, grated
- 1.5 cups porridge oats
- 3oz dried apricots, finely chopped
- ¼ cup dried cranberries, chopped
Method
Preheat the oven to gas 4, 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest, and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear and then take off the heat.
Put the oats in a large bowl, stir in the apricots and half the cranberries, then stir in the date and honey mix; combine well.
Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm and leave to cool.
Store for up to a week in an airtight container, or freeze for up to 3 months.
Carrot cake squares
This healthy bake makes a real treat as the cake is sweetened with apple, banana, and sultanas and cut into snack-size squares. These are perfect for packing up in a Bento box or as a snack when they come home from school.
- Serves 16
- 20 mins to prepare and 55 mins to cool
- 170 calories/serving
- Freezable
- Healthy
Ingredients
- 100ml sunflower oil, plus extra for greasing
- 2 cups carrots, peeled and grated
- 1 apple, grated
- 1 banana, roughly mashed
- 1 orange, finely grated zest
- ¾ cup sultanas
- 3 eggs
- 1 ¾ cups self-raising flour
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp baking powder
- pinch of salt
- fat-free fromage frais or quark, to serve (optional)
- extra cinnamon or orange zest, to serve (optional)
Method
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin with baking paper.
Put the oil, carrots, apple, banana, orange zest, and sultanas in a large bowl, then crack in the eggs. Beat together until fully combined. In a separate bowl, sieve the flour, spices, and baking powder together and mix in the salt.
Gently fold the flour mixture into the wet ingredients until combined, it will be quite a stiff cake batter when all the flour is added. Transfer the mixture to the lined tin and level the top.
Bake for 50-55 mins until the cake is golden and a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and cool completely.
Cut into squares and store in an airtight container for up to 3 days. These are perfect for lunchboxes and snacks.
Gluten-free chocolate fudge brownies
These fudgy dark chocolate brownies are irresistible and perfect for lunchboxes or as an after school treat. Best of all, they are completely gluten-free so everyone can enjoy them!
- Serves 8
- 15 mins to prepare and 20 mins to cook
- 506 calories/serving
- Freezable
Ingredients
- 1 ¾ cups plain gluten-free chocolate
- 1 ¼ cups butter
- 4 large eggs
- 1 ¾ cups golden caster sugar
- ¾ cups Gluten-Free white self-raising flour
- 1tbsp cocoa powder
Method
Preheat the oven to Gas Mark 4, 180℃, fan 160℃. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put it aside.
Chop the rest of the chocolate into small chunks and set aside.
Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy, and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly, stir in the chopped chocolate.
Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 mins, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder
So, there you have it! Some of my really quick and delicious snack ideas that are bound to be your kids’ favorites. Try packing them in their school lunches or getting them to help you make them.
Here’s a great place to buy healthy snack food.
