Top 3 Spring Snacks

Posted by Courtney Robertson on Apr 27, 2016 /  comments

We usually lighten up our meals and eat more fresh fruit, vegetables and light snacks during the warmer months. We are getting outdoors and moving, and we simply don’t crave the same warm hearty meals that we did in the fall and winter. So put away the slow cookers and try some of these healthy, homemade snacks. No time to prepare food? Grab some of these quick alternatives at your local Kardish.

1. Sesame-Thyme Rice Crackers 

1/3 cup cooked brown or white rice
1 Tbsp chopped fresh thyme
1 cup sweet rice flour 
2 Tbsp coconut oil
2 tsp gluten-free tamari sauce
1/4 cup water
11/2 Tbsp chia seeds
11/2 Tbsp toasted sesame

In food processor, whirl rice with thyme until finely chopped. Add flour, oil, and tamari, then whirl until mixed. 

Continue to whirl and slowly add water until mixture starts to form a dough. Add 1 Tbsp more water, if needed. Dough should be a moist, glossy ball - not sticky. Add more flour if too sticky. 

Turn into bowl and knead in chia and sesame seeds. Cover with towel to let rest for ten minutes. 

Meanwhile, place baking sheet inside oven while preheating to 375 F (190 C). Cut at least 24-5 inch squares of parchment. Using 1 tsp measure, divide and roll dough into small balls. Working with one ball at a time, place between two squares of parchment. Press down to flatten, then using a rolling pin, roll as thin as possible. Peel off top piece of parchment only. Continue rolling remaining balls. 

Working in batches, place parchment squares on baking sheet. Don't overcrowd. Bake until crackers turn golden and crispy, 3 to 6 minutes. Remove squares to a counter to cool slightly, then peel off parchment. Store in airtight container, at room temperature, for up to 1 week. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish  

  • Mary's Seed Crackers
  • Blue Diamond Nut Thins
  • Sea Snack Toasted Nori 

2. Lemon-Lime Coconut Bursts
3/4 cup toasted almonds
1/3 cup toasted walnuts
2 lemons
1 lime
10 oz pitted Medjool dates, coarsely chopped
1/2 tsp sea salt
1/2 cup shredded unsweetened coconut 

Place nuts in food processor and pulse to finely chop. Using microplane, grate in peel from lemons and lime, then squeeze in juice. Add dates and salt. Whirl until mixture just starts to clump together-mixture should be chunky, not smooth paste. 

Roll into 24 small balls or 12 large balls. Coat with coconut. Store in single layer, in airtight container, and refrigerate for up to 1 week. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish

  • Genuine Health Fermented Vegan Proteins+ Bars 
  • Manitoba Harvest Hemp Heart Bites 
  • Coconut Chips by Prana or Prairie Naturals

3. Frozen Banana Ice Cream Truffles
2 ripe bananas, sliced 
2 tsp raw honey or maple syrup
3.5 oz 70% dark chocolate, chopped 
2 tsp coconut oil
1/2 tsp vanilla extract
1/3 cup shredded coconut 

Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionlly scraping down sides, until pureed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour. 

Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed. 

Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well frozen for up to 3 days. 

Makes 18 to 20 balls. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish 
  • So Delicious Ice Cream 
  • Coconut Bliss Ice Cream
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