With food prices soaring higher and higher all the time, fresh real food snacks sometimes feel out of reach, and too time consuming.
I have given myself a challenge to find out exactly what REAL food snacks I can make for .99 cents, which is about the price of a stick of chewing gum.
Here’s is the rules of my challenge:
Each snack must:
> Cost 99 cents of less per serving.
> Must be made from 100% REAL food, no cheap processed food like refined white flour.
> Be 100% wheat free
< Contain no refined sugar
You will love my first tasty 99 cent creations –
Here is my first REAL food snack using fresh crisp apples. Apples are in season right now for New Zealanders so they are easy to source and if brought from the local fruit shop they make some super cheap snacks too.
Apple crumble cookies
(0.86 cents a servings – 2 cookies).
1/2 large rose apple 0.20
4 tsp cinnamon – 0.30
65g Coconut sugar – 1.00
100g rolled oats – 0.30
100g melted butter – 1.00
150g gluten free flour ( I used buckwheat) 1.00
1 egg – 0.50
1 tsp baking powder (a couple of cents and too hard to work out cost)
Optional: Add a pinch of sea salt to bring out the flavour of the apple.
Makes 10 cookies (5 servings of 2 cookies each)
Preheat oven to 180C. Melt the butter until soft but not a liquid, add the coconut sugar and mix well. Make sure the 1/2 apple is chopped into very small pieces, around the size of raisins. Add in apple along with all the other ingredients and mix well.
Shape large tablespoon amounts into cookies and flatten with fingers. Bake on a lined oven tray for around 12 -14 minutes until golden. Remove from oven and leave to cool on the oven tray.
For more great recipes to help save money try my $100 REAL food challenge – its free to download.
Note: You can peel the apple or not, I didn’t so it left little bit of lovely red flecks through the cookies. Best eaten the same day, or stored in a paper bag in the pantry. Enjoy.
I’m addicted to cinnamon – there is something so comforting about the smell of cinnamon. It is perfect in cookies because it helps to stabilize blood sugar levels and helps keep sugar cravings under control.
These cookies are the right amount of sweetness for our family, but you could add a tsp or two of honey and it will add an extra sweet hit. I used buckwheat flour because it packed with nutrients and it is one of the cheaper gluten free flours.
Cinnamon Mini Cookies
(Dairy free, wheat free, and refined sugar free)
2 beaten eggs
1/2 cup coconut sugar
1/4 cup olive oil
1 cup buckwheat flour
1/2 cut oats
1/2 cup fine coconut
4 tsp cinnamon
1/2 tsp baking powder
pinch of sea salt
I love this kind of baking, it is just a put it all together and mix well kind of baking that suits my busy lifestyle.
Preheat oven to 180 C.
In a large bowl add the beaten eggs and mix in the coconut sugar. Add the rest of the ingredients and mix well until the mixture is able to form into balls.
The balls will be a bit sticky so you may need to put some four on your hands first. Shape into 12-14 bite size balls and flatten with a floured fork.
Bake for around 10 minutes until golden.
This recipe is so easy, and sesame seeds are cheap and easy to find at your local supermarket. They are also a great source of calcium and iron!
It is even better than the processed gluten filled crumb that you can buy already made….and cheaper too. It’s a win win!
I put the seeds into my Kambrook Bliz2Go and pulse for a few seconds. The crumbs can be made a head of time and stored in an air tight jar in the pantry until needed.
500g skinless chicken breast
1 cup sesame seeds ground
1 tsp dried thyme
1 tsp turmeric
1/2 a lemon
1/2 tsp sea salt
a pinch of pepper
Olive or coconut oil for the pan
Preheat the oven to 200 C. Cut the chicken breasts into nugget sized pieces and squeeze the juice of half a lemon over them. Put them into a plastic Tupperware container or snap lock bag add the crumbs, herbs, spices, salt and pepper. Shake lightly to combine and then add the chicken pieces.
Pop the container or bag into the freezer for a few minutes, and pop an oven proof dish (coated in plenty of olive or coconut oil) into the oven to heat.
Once the oven is heated, gently place the nuggets, one by one onto the hot oil, they should start to sizzle.
Leave to cook for 10 minutes, and turn over. Cook for another 10 minutes until lightly crisp and golden.
This gluten free chocolate cake recipe is one of the easiest chocolate cake recipes I know, and it only takes around 20 minutes to cook.
It is also one of the healthiest because rather than just being gluten free it is also wheat and dairy free, no refined sugars and filled with fibre from nuts and seeds.
Use this as a base, and double or triple the quantities to create a bigger birthday or celebration cake.
Gluten Free Chocolate Cake Recipe
1 cup of ground almonds
1 cup of ground flaxseed
1/2 cup organic cocoa
1/2 cup coconut sugar
1/4 cup of water
2 tbsp melted coconut oil
1 tbsp honey
3 free range eggs beaten
pinch of salt
1 tsp organic vanilla essence
Preheat oven to 180 C.
This is yet another throw everything together and mix well recipes. It doesn’t matter what goes in first as long as it is mixed well and eggs are beaten first. Pour into a lined cake tin and cook for 18-22 minutes until just cooked. Over cooking nut based cakes will make them dry so it is better to just undercook it as it will firm when cool.
Let cool and enjoy. This keep swell in an air tight container too and stays moist. If you like the speed and ease of this recipe, you will LOVE my other recipes.
This is actually what I wanted to call this incredible dressing! ‘The Freaking Great Basil Dressing’. It’s that good. But I also LOVE that’s it’s dairy free. So Dairy Free Basil Dressing it is.
It makes everything taste great, and i’m hooked on it well and good. You won’t believe it’s vegan friendly, no dairy at all, or egg, and no grains, or gluten, just a beautiful creamy cashew nut base.
It’s a perfect addition to my Buddha bowls of goodness, my rainbow salad, or my mega green salads.
You can change it up too, add garlic, different herbs and even a pinch of spice.
Dairy Free Basil Dressing
1 cup cashews
1 cup water
Juice of a lemon
Pinch of salt
Optional: A few extra basil leaves if you have them.
Method: Simply pop everything into the food processor, or nutribullet.
Adjust the water and nuts to make it thicker like a dip or more like a dressing.
How easy was that right? Store in the fridge in a glass bottle. It will last a few days and goes well with just about anything….ANYTHING I tell you, i’m so addicted to this dressing.
The base of these cookies is simply flax-meal made from grinding flaxseeds. It is a chewy cookie that satisfies both that sweet and salty craving, and is a great source of fibre. I use my smoothie maker to gently grind them to more of a flour, but you can use a food processor or even a coffee grinder, or you can just but the flax-meal already done. They are more savoury than sweet, but go ahead and add more sugar if you like a sweeter cookie.
You will need:
1/4 cup flaxseeds (grind these into a flour)
1/2 cup organic desiccated coconut
4 heaped tbsp crunchy peanut butter
2 large free range eggs
4 heaped tbsp coconut sugar
Preheat oven to 180 C. In a bowl beat the eggs, and add the sugar. Mix in the peanut butter and combine well. Add the flax-meal and coconut and mix until you can form balls from the mixture.
Form 22 small balls and press down with a folk onto a lined tray. These don’t take long to cook because they are small. Bake for around 7 minutes and cool on the tray. I added a little sprinkle of coconut when I served them.
Let me know if you make these, i’d love to hear how you went.