The afternoon munchies are rife in our house around 3.30pm when the kids get home from school. But rather than the kids reaching for packets of chips and biscuits, I love being able to offer homemade snacks that I know are full of goodness which will keep them going right until dinner time. And these 2 homemade snacks are my absolute favourites at the moment. One sweet, one savoury.
I make a big batch of each at the start of the week, store them in lovely glass jars and put them at arms reaching height in the cupboard so I know the boys will reach for them when the munchies hit.
These snacks are made with health boosting ingredients such as cinnamon, coconut oil, tamari, himalayan salt and the pure goodness of raw pepitas and coconut. YUM!
Tamari Pepitas (Pumpkin Seeds)
1 cup pepitas
2 tbsp tamari sauce
1 tsp himalayan salt
Soak pepitas in tamari in a shallow dish for around 20 minutes and then drain. Toss the salt through the pepitas, ensuring an even light coating.
Lay seeds out in a single layer on baking paper and bake for 10 minutes at 180°C. Allow to cool before storing in airtight container.
Toasted Coconut Chips
2 cups flaked coconut
1 tablespoon of honey
1 tablespoon of coconut oil
Sprinkle of cinnamon (optional)
Preheat oven to 180 degrees and line a large baking tray with baking paper.
In a large bowl toss the flakes with the coconut oil and cinnamon then lay the flakes onto a baking tray lined with baking paper in an even layer and trickle over the honey so that it lightly covers the flakes.
Place in the oven for 5-10 minutes, until flakes are golden brown on the edges.
Remove from the oven and let cool completely before breaking into shards and storing in an airtight container.
For more recipes visit www.lifewellnessco.com.