It’s easy to pack junk food when you’re going on vacation or heading to the beach. It doesn’t always have to be much work to put together healthy alternatives to snack on while you’re out and about.
We put together two recipes that are the perfect simple solution for a picknick with friends or a beach day!
1 small beetroot, stem removed and thoroughly washed
3 tbsp extra virgin olive oilve, plus extra for drizzling
400g tin chickpeas, rinsed & drained
2 tbsp hulled tahini
2 garlic cloves, peeled
Juice of 1 fresh lemon
1/2 tsp cumin powder
1/2 tsp fine Himalayan salt (or to taste)
1. Preheat oven to 180C.
2. Place beetroot on a piece of foil, drizzle with olive oil and a pinch of salt, then wrap it tightly. Place on a lined baking tray and bake for approximately 45 minutes, or until tender.
3. Remove beetroot from oven. Allow to cool before peeling off the skin and cutting into quarters
4. Place the peeled beetroot pieces in a food processor, along with the remaining hummus ingredients. Process until smooth and creamy.
5. Transfer to a bowl or container and enjoy with seed crackers or chopped carrot and celery.
6. Store in the fridge in an airtight container for 4-5 days.
COCONUT, CRANBERRY & ALMOND GRANOLA BARS
Vegan, with gluten-free alternative
3/4 cup almonds, chopped
1+3/4 cups quick oats*
1 cup coconut flakes (unsweetened)
1/4 cup dried cranberries (organic, refined sugar free)
1 tsp vanilla bean powder
1/2 tsp cinnamon powder
1/2 tsp fine Himalayan salt
1 cup almond butter or natural peanut butter
1/2 cup brown rice syrup or pure maple syrup
1. Line a 9-inch square baking tin completely with baking paper, trimmed to fit so that the paper runs up along all four sides of the tin as well. This will make it easy for you to remove from the tin later.
2. Lightly toast the chopped almonds in a pan over medium heat for a few minutes. Stir frequently until fragrant and just lightly browned on the edges. Transfer to a large mixing bowl.
3. Add the oats, coconut flakes, cranberries, vanilla, cinnamon and salt to the bowl and stir until blended.
4. Add the nut butter and sweetener to a small saucepan, then using a whisk, combine over low-medium heat until well combined.
5. Pour the liquid ingredients into the dry ingredients and use a large spoon to mix together until very well combined and no dry oats remain. The mixture should be able stick together, yet still have a crumbly texture. If it seems too dry, stir in a little more sweetener to help hold it together. If too wet, add a little more oats.
6. Transfer the mixture to your lined baking tin and use a metal spoon to arrange it evenly. Then use the flat base of a short, sturdy drinking glass to firmly pack down the mixture so it becomes as even and flat as possible.
7. Cover the tin and refrigerate for at least one hour, or overnight to fully set and for the delicious flavours to develop.
8. To slice: lift the slab out of the tin by grabbing the side edges of baking paper and then transfer to a chopping board. Use a large, sharp knife to slice the slab into even squares (creating 9 or 16 bars).
9. Store in an air tight container in the fridge for up to a week. For long term, individually wrap and place inside a container in the freezer.
* To make gluten-free: use quinoa flakes or certified gluten-free rolled oats (blended into smaller pieces)
ABOUT THE AUTHOR
Hard core foodie and cross fit athlete, Aneka gives us a little insight into her summer beach treats. For more great summer ideas check out her Instagram anekaa.a!!