3 Quick & Easy Vegan, Gluten free & Low FODMAP Snack Recipes
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Recipes in this Video
3 recipes
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsalted butter, softened
- ●1/2 cup brown sugar
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips
Instructions
- 1In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- 2Add the vanilla extract and mix until well combined.
- 3Gradually add the all-purpose flour and salt, mixing until a dough forms.
- 4Fold in the chocolate chips until evenly distributed throughout the dough.
- 5Scoop out small portions of the dough and roll them into bite-sized balls.
- 6Place the cookie dough bites on a baking sheet lined with parchment paper.
- 7Chill the cookie dough bites in the refrigerator for at least 30 minutes to firm up.
- 8Once chilled, serve immediately or store in an airtight container in the refrigerator.
Equipment
mixing bowlspatulabaking sheetparchment paperrefrigerator
Ingredients
- ●3 cups puffed rice cereal
- ●1/2 cup honey
- ●1/2 cup peanut butter
- ●1/4 cup brown sugar
- ●1/2 tsp vanilla extract
- ●1/4 cup chocolate chips (optional)
- ●1/4 cup dried fruit (optional)
Instructions
- 1In a medium saucepan, combine honey, peanut butter, and brown sugar over medium heat. Stir until melted and smooth.
- 2Remove the saucepan from heat and stir in the vanilla extract.
- 3In a large mixing bowl, add the puffed rice cereal and pour the melted mixture over it. Stir until the cereal is evenly coated.
- 4If using, fold in chocolate chips and dried fruit until well distributed.
- 5Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- 6Pour the mixture into the prepared baking dish and press it down firmly with a spatula or your hands to create an even layer.
- 7Let the mixture cool at room temperature for about 30 minutes to set.
- 8Once set, lift the bars out of the dish using the parchment paper and cut into squares or rectangles.
- 9Store the bars in an airtight container at room temperature for up to a week.
Equipment
medium saucepanlarge mixing bowlspatula8x8 inch baking dishparchment paperknife
Ingredients
- ●1 cup rolled oats
- ●1/2 cup protein powder (chocolate flavor)
- ●1/2 cup unsweetened shredded coconut
- ●1/4 cup almond butter
- ●1/4 cup honey or maple syrup
- ●1/4 cup dark chocolate chips
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the rolled oats, protein powder, shredded coconut, and salt.
- 2In a separate bowl, mix together the almond butter, honey (or maple syrup), and vanilla extract until smooth.
- 3Pour the wet mixture into the dry ingredients and stir until well combined.
- 4Fold in the dark chocolate chips until evenly distributed.
- 5Using your hands, form the mixture into small balls, about 1 inch in diameter.
- 6Place the protein balls on a baking sheet lined with parchment paper.
- 7Refrigerate for at least 30 minutes to firm up the balls.
- 8Once set, transfer the protein balls to an airtight container for storage.
- 9Enjoy as a snack or post-workout treat!
Equipment
mixing bowlspatulabaking sheetparchment paperrefrigerator
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