Snack recipes Archives

Nut recipes

Home-made nut butter

10 minutes

Butternut recipes

Root veggie fries

30 minutes

Snack recipes

Tomato-and-asparagus tart

15–20 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Biscuit recipes

Back-to-work seed bars

30 minutes

Biscuit recipes

Chickpea chocolate cookies

20 minutes

Carrot recipes

Sweet potato-and-carrot fritters

20 minutes

Bread recipes

Sea-salt sticks

15 minutes

Sea-salt sticks

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 25 minutes’ standing time

Cooking Time 15 minutes

Ingredients

360 g stoneground white bread flour
1 t salt
1 x 10 g dry instant yeast sachet
1 cup warm water
2 T olive oil, plus extra for moistening
Sea salt, for sprinkling

Method

1. Preheat the oven to 220°C. Place the flour and salt in a large bowl. Stir in the yeast, water and olive oil.

2. Mix to form a stiff dough, adding a little more water if necessary. Turn out onto a floured board and knead until smooth and elastic.

3. Moisten with olive oil and set aside to rise, covered, in a warm spot for 20 minutes or until slightly puffy. Knock down and knead lightly. Leave to rest, covered, for 5 minutes.

4. Give the dough a quick knead, then divide into 16 pieces. Shape each one into a long, thin stick, then roll in olive oil and sprinkle with sea salt. Bake for 15 minutes, or until golden brown.

Discover more bread recipes here.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Green juice with oat-and-pistachio breakfast cookies

Beetroot dip with almond butter

Cremezola and poached plum sheet

Mexican nachos with chunky guacamole

Home-made nut butter

Root veggie fries

Tomato-and-asparagus tart

Indian battered brinjals with chilli oil

Back-to-work seed bars

Chickpea chocolate cookies

Sweet potato-and-carrot fritters

Sea-salt sticks

Sea-salt sticks

Ingredients

Method