Adele Carnell, of Filmore & Union, tells us how to make healthy alternatives to crisps and snacks.

Vegan cashew kale crisps Addicted to crisps? Forget the salt and fat laden shop bought kind - it’s all about these nutrient packed cashew kale crisps.

They are so easy to make and will satisfy those naughty cravings that creep up come snack time.

What’s better is that they are completely dairy and gluten free.

It’s a win win…

To make a batch, you will need: 

• 4 handfuls kale
• 1/2 cup sunflower seeds
• 3/4 cup cashew nuts
• 1/2 cup water
• 1/2 tsp Himalayan/sea salt
• 1 tsp paprika
• 1 clove garlic
• 1 tbsp lemon juice


Method

1. De stem, wash and dry the kale and place in a bowl.

2. Combine all the other ingredients in a food processor or blender and pulse until completely smooth.

3. Add to the bowl and combine with your (clean) hands and massage until all the kale is covered in the mixture.

4. Place on a baking tray and cook in the oven at 180 degrees for 10 minutes.

5. Allow to cool and enjoy!


Apricot & baobab protein balls

These delicious protein balls are made with baobab, a superfood bursting with vitamin C to support the immune system and provide you with tonnes of energy.

The apricots, nuts and seeds are super rich in macro-nutrients (good fats, protein, fibre, carbs) so these are perfect for taking on the go to give you a boost when you need it most!

To make six balls:

1 handful dried apricots
1/2 cup cashews
1/2 cup almonds
1/2 cup sunflower seeds
1 tbsp coconut oil
1/2 tsp cinnamon
1 tsp baobab powder
Desiccated coconut
 

Method

1. Combine all the ingredients except the desiccated coconut in a food processor until smooth (you may need to add a little water).

2. Roll the mix into balls and dip in to a bowl of desiccated coconut to cover them.

3. Place in the fridge ready for you to enjoy.

These will keep nicely for five days.

Happy snacking!