- Almonds - not the salted covered ones ye rascal
- Sliced cucumber/carrot/celery dipped in hummus or guacamole
- Dried cranberries - actually mildly addictive
- Mixed seeds and nuts - when you're cooking some butternut squash save the seeds and roast those bad boys for the day after
- Avocado smothered on wholemeal toast - avocados are the bees knees but frig they are expensive
- Mini fruit salad - ye know berries, chopped banana, grapes - raid that fruit bowl!
- Protein Balls - it's easy to eat a bajillion of these - don't
- Gluten free popcorn - there's salty & sweet kind in Tesco's - get on it!
- Walkers Sweet Chilli Multigrain crisps - very specific and very amazing
Raspberry Oatmeal Cookies
I made two batches of these in a week because everyone in work scoffed them. I have since been scolded by Andrew to not share the delicious treats and to keep them at home - what a guy! What's great though is there is no refined sugar in them - seems to be the buzz words to use these days - and the oats mean that you're getting sufficient energy for a wee afternoon kick.
I found the recipe here at Amy's Healthy Baking and have included it below too. I've seen a few other recipes on the site that I'm definitely going to try out because no doubt I will tire of eating these every day. Or maybe not.
Ingredients
- 1 cup (100g) instant oats (gluten free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (visit Amy's website to see how to measure correctly)
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) honey
- 6 tbsp (53g) fresh raspberries, diced
Method
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
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