snacks

The only thing that gets me through the day is thinking what snack I can have next! Luckily for me, turning vegan means that I can now have two of every snack because they're so much healthier than what I was eating before! That means two brownies a day, two muffins a day, two cookies a day - that's my logic anyway! Here are some simple, healthy recipes that vegans all over the world have created for their favourite snacks. Time to get your wooden spoon out!

cranberry muffins

You will need: 2 Cups Flour, 1 1/2 Tsp Baking Powder, 1 Tsp Baking Soda, 1/2 Tsp Salt, 1 Cup Orange Juice, 1/3 Cup Maple Syrup, 1/2 Cup Apple Sauce, 1 Tsp Vanilla Extract, 1 1/2 Cup Cranberries, 1/2 Cup Almonds & 1/2 Cup Chopped Walnuts

Method: Mix the flour, baking powder, baking soda and salt together until combined. Add in the orange juice, maple syrup, apple sauce and vanilla extract and mix until a smooth batter is formed. Fold in the cranberries and nuts before transferring the mixture into a muffin tray. Be careful not to overmix! Bake for 20-25 minutes on 180c, allow them to cool and enjoy!

Storage: This recipe can be stored in an airtight container for up to 5 days

spiced Oat & raisin cookies

You will need: 200g Oats, 200g Self Raising Flour, 200g Vegan Butter, 200g Demerara/Coconut Sugar, 100g Raisins, 50ml Plant Milk & 1Tsp Cinnamon

Method: Preheat the oven to 180°C / 350°F. Line a baking sheet with greaseproof paper. Combine the oats, flour, sugar, raisins and spice in a mixing bowl. Next add the vegan butter and combine until it is mixed well. You should have a very firm dough. Now add the milk a little at a time. You may not need all of it - you do not want the dough to become runny! Once the mixture is a dough but still firm spoon small out small amounts and roll them into golf ball sizes.  Place them on the baking sheet and flatten them slightly with your hand.  Make sure there is enough space between each for them to rise. Bake in the oven for 15-20 minutes (15 for softer cookies and 20 for firmer cookies). Remove from the oven and leave to sit for 15 minutes. Once cooled, served and enjoy!

Storage: This recipe can be stored in an airtight container for up to 5 days

vegan tiffin

You will need: 135g Margarine, 2 1/2 Tbsp Sugar, 3 Tbsp Golden Syrup, 6 Tbsp Cocoa Powder, 200g Crushed Biscuits, 100g Dried Fruit (Raisins, Sultanas & Currants etc) & 200g Dark Chocolate

Method: Melt the maragarine, sugar, syrup and cocoa powder in a pan. Add in the bisucuits and fruit and combine before pouring the mixture onto a lined 8x8 tin. Melt the dark chocolate and pour it over the top of the mix. Pop it in the fridge overnight, slice into sqaures and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

chocolate chip cookies

You will need:  80g Brown Sugar, 60g White Sugar, 80ml Plant Milk, 60ml Coconut Oil, 50g Vegan Chocolate, 50g Dark Chocolate, 180g Flour & 1 Tsp Baking Powder

Method: Preheat your oven to 180°C/360°F. Whisk the  sugars, plant milk, coconut oil and chocolate together. Add in the flour and baking powder. Put your cookie dough in the refrigerator to chill for 15 minutes. Use a plastic bag or a spoon to shape your cookies when you put them on a lined baking tray. Leave enough space between each cookie so they don't join when they rise. Bake at 180°C/360°F for 10 minutes. Allow them to cool and enjoy!

Storage: This recipe can be stored in an airtight container for up to 5 days

easy homemade falafels

You will need: 1 Can Chickpeas, 100g Cashews, 3 Tbsp Flour, A Pinch of Salt, 2 Tbsp Garlic Paste, 1 Tbsp Cumin Powder, A Handful of Parsley & A Tiny Dash of Cold Water

Method:Pop everything except for the water into a blender. Blend for 1 minute and check the consistency. If it doesn’t stick together add in a drop of cold water. Blend for another minute. Take small chunks and roll them into balls. Place them on a lined baking tray and press them down slightly with the palm of your hand. Pop them in the oven for 10 minutes on 180° Flip the falafels over and pop them back in for another 5 minutes. Serve with some yummy houmous or in some pita as enjoy!

Storage: These falafels are best enjoyed straight away but can be stored in the fridge in an airtight container for up to 5 days

peanut butter hearts

You will need: 1.5 Tbsp Coconut Flour, 2 Tbsp Pure Maple Syrup, 3 Tbsp Smooth Peanut Butter. A Sprinkle of Salt & 50g Dark Chocolate

Method:Add all the ingredients except the salt to a bowl. Mix well then shape chunks into of the dough into hearts (I used my hands but cookie cutters would probably be best!) Pop them on a lined baking tray and into the freezer for 20 mins to set. Melt the dark chocolate. Take the hearts out and cover them with the chocolate then sprinkle a little salt on each. Back into the freezer for 10 mins and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

strawberry yoghurt muffins

You will need:  2 Vegan Egg Substitues, 3/4 Cup Vegan Yoghurt, 3 Tbsp Coconut Oil, 1/3 Cup Plant Milk, 1 3/4 Cups Flour, 1 Tsp Baking Powder, 1 Cup Coconut Sugar, A Handful of Sliced Strawberried

Method: Preheat the oven to 375F. In a bowl, mix together the egg substitutes, vegan yogurt, coconut oil and plant milk. In another bowl, mix together the flour, baking powder and sugar. Add the dry mixture to wet mixture and stir until fully combined. Fold in the sliced strawberries. Line a muffin pan with liners and spray lightly with coconut oil. Scoop batter to fill all 12 cups. Bake for 25-27 mins or until toothpick comes out clean. Let the muffins cool and enjoy!

Storage: Store in an airtight container or cover in clingfilm for up to  1 week

vegan cheese & Pesto savoury scones

You will need: 225g Self Raising Flour, 1 1/2 Tsp Baking Powder, 1/4 Tsp Salt, 50g Vegan Butter, 80g Grated Vegan Cheese, 2 Tbsp Plant Milk, 80g Vegan Pesto & 1 Egg Substitute (I Used Ogg's)

Method: Preheat the oven to 200 degrees (fan assisted). Sieve the flour and mix the salt and baking powder in. Rub the butter in with your fingers until you have a breadcrumb type mixture. Stir in the cheese. In a separate bowl, whisk together the milk, pesto and egg substitute and pour into the flour to make a dough. Empty the dough onto a floured surface and pat to about 1” thick then use a cutter to get the shape (you should get 5/6 scones). Pop in the middle of the oven for about 20 mins. Allow the scones to cool and enjoy!

Storage: This recipe is best enjoyed straight away, but the scones can be stored in the fridge in an airtight container for up to 2 days

healthy green cookies

You will need: 1 Cup Oats, 1 Bowl of Spinach, 1 Banana, 1/4 Tsp Vanilla Extract & 1 Tbsp Caster Sugar

Method:Puree the spinach and banana in a blender. Add the sugar and vanilla extract. Finally, add the oats and shape. It'll be a little runny, so you can use a spoon to shape it. Bake in a preheated oven at 170 ° C for 12-15 minutes. Allow them to cool and enjoy!

Storage: Store in fridge in an airtight container or cover in clingfilm for up to  1 week

vegan scotch eggs

You will need: 1/2 Block Firm Tofu, 1/2 Tsp Black Salt (Optional), 1 Tbsp Nutritional Yeast, 1/4 Tsp Paprika, 1/4 Tsp Tumeric, 1/4 Tsp Onion Powder, 1/2 Tsp Chickpea Flour, A Sprinkle of Salt and Pepper, 1 Tsp Water, Skin Vegan Sausages (I Used Richmond), Breadcrumbs, 1/2 Cup Flour & 160ml Plant Milk

Method: Blend the tofu, salts, nutritional yeast, spices, chickpea flour and water until chunky. Form the mixture into balls and place in the freeer to chill. Blend the vegan sausages so it is easier to form around the 'egg.' Flatten a chunk of the blended sausage into a disk, place one of the 'egg' balls in the centre then wrap the sausage around. Pinch the seam together and smooth before placing back in the freezer to chill. Make a batter by whisking the plant milk and flour together. Take the balls out of the freezer, dip them into the batter then roll them in the breadcrumbs until coated. Cook the scotch eggs in the oven for 20 minutes or until golden on 170C. Aloow them to cool then serve and enjoy!

Storage: This recipe is best enjoyed straight away so the eggs remain crispy, but they can be stored in the fridge in an airtight container for up to 2 days

salted caramel protein biscoff blondies

You will need: 200g Mashed Banana, 200g Smooth Peanut Butter, 50g Salted Caramel Protein Powder, 8 Biscoff Biscuits & 1 Tbsp Biscoff Spread

Method: Preheat the oven to 180°C. In a mixing bowl, combine the mashed banana, peanut butter and protein powder. Add 4 broken biscoff biscuits to the mixture and fold them in gently. Transfer the mixture to a lined baking dish and flatten with a spatula. Heat the biscoff spread in the microwave for 15 secs and then drizzle over the top of the mixture. Add the other 4 broken up biscuits on top. Bake the blondies for 15 minutess. Remove and cool before slicing into 10 pieces and enjoy!

Storage: Store in fridge in an airtight container or cover in clingfilm for up to 1 week or in the freezer for up to 3 months

banana oat snack cake

You will need: 100g GF Oats, 50g Buckwheat Flakes (or just additional oats), 150g  Flour, 1/2 Tsp Baking Powder, 1/2 Tsp Baking Soda, 1 Tsp Cinnamon, 1/2 Tsp Salt, 1 Tbsp Coconut Oil, Melted, 1 Vegan Egg Substitute, 1 1/2 Tsp Vanilla Extract, 2-3 Medium Ripe Bananas, Mashed, 120g Coconut Yogurt (or any Vegan Yoghurt), 60ml Maple Syrup, 60ml Plant Milk, 3 Tbsp Peanut Butter, 60g Dark Chocolate & A Handful of Walnuts

Method: Preheat the oven to 180c/160c Fan/350F and line a 8×8 or loaf tin with parchment paper. Sift together the oats, buckwheat flakes, flour, baking powder, baking soda, cinnamon and salt in one bowl and mix. In another bowl, add the coconut oil, vegan egg, vanilla extract, bananas, coconut yoghurt, maple syrup and plant milk and combine. Add dry ingredients to the wet ingredients to slowly incorporate. Spread the batter into the prepared tin and bake for 30 minutes. Meanwhile, the melt dark chocolate before adding the peanut butter to create a chocolate spread. Once the cake is cooled, spread the chocolate mix over the top,. Add the walnuts and enjoy!

Storage: Store in an airtight container in the fridge for up to 1 week

chocolate date energy balls

You will need: 12 Medjool Dates, 2 Cups Grounded Oats, 1 Tbsp Cocoa Powder, A Splash of Plant Milk, A Small Handful of Vegan Chocolate Chips & a Sprinkle of Shredded Coconut 

Method: Soak the dates overnight so they are soft. Put the soaked dates, grounded oats and cocoa powder into the food processor and let it mix for few minutes. Add some plant milk for better consistency. Add a few vegan chocolate chips to the middle of chunks of the mixture before shaping into balls. Roll the energy balls in shredded coconut and enjoy!

Storage: Store in fridge in an airtight container or cover in clingfilm for up to  1 week

no bake almond bars

You will need: 2/3 Cups Flour, 3 Tbsp Cacao Powder. A Pinch of Salt, 1/2 Cup Almond Milk, 3 Tbsp Date Syrup, 1 Cup Almond Butter, 1/3 Cup Chopped Almonds, 1/4 Cup Maple Syrup, 1 Tsp Vanilla Extract & 1/2 Cup Vegan Chocolate

Method: Add the flour, cacao powder, salt, almond milk and date syrup to a bowl. Mix until well combined. Pour into a dish and pop it in the freezer for 5 minutes. This will form the base layer. To another bowl, add the almond butter, almonds, maple syrup. vanilla extract and more salt. Pour this on top of the base layer to form the almond layer. Put it back in the freezer for a further 5 minutes. Melt the vegan chocolate before pouring over the almond layer to form the chocolate layer. Put it back in the freezer for 20 minutes until it has set then enjoy!

Storage: Store in an airtight container in the fridge for up to 5 days

homemade jaffa cakes

You will need: - 100g Self-raising Flour, 60g Caster Sugar, 100ml Plant Milk (I used Hazelnut), 50ml Oil, 1 Tsp Vanilla Extract, 150g Vegan Orange-flavoured Chocolate, 50g Vegan Butter & Several Spoonfuls of Orange Marmalade

Method:Grease a bun tray and preheat the oven to 180 degrees. In a bowl, mix the flour and sugar. Add the milk, oil and vanilla to the bowl and stir until combined. Put 1 tsp of batter into each of the bun tray holes and bake for 7-9 mins. Allow the bases to cool for at least 10 mins on a wire rack. Melt the chocolate and butter in a pan, stirring constantly. Add a small amount of orange marmalade to each of the cooled bases n then pour the choc over the top, completely covering the bases. Pop the jaffa cakes in the fridge for a while to allow the chocolate to set then enjoy!

Storage: Store in fridge in an airtight container or cover in clingfilm for up to  1 week

homemade vegan sausage rolls

You will need: Vegan Sausage Meat, 1 Leek, 1 Red Onion, 2 Tsp Nutmeg, Zest and Juice of 1 Lemon, A Sprinkle of Salt and Pepper, 1 Block of Ready Made Pastry (Either Puff or Short Crust) & A Dash of Plant Milk

Method: Fry the leek and onion until soft. Add in the sausage meat and fry until just cooked. Season with the lemon, nutmeg, salt and pepper but adding each slowly and tasting! Your mix should be fairly wet. Roll your dough into a long rectangle roughly 0.5cm thick. Place a line of sausage mix on one side of the dough with roughly 2cm edge of dough on one side and much more on the other. Brush the 2 cm side with plant milk. Fold over the dough, using a fork to seal the long side. Slit the top going right through to your mix and brush with plant milk all over. Bake at 180 for ~ 30 mins but check frequently! Serve and enjoy!

Storage: Store in an airtight container or wrap in clingfilm for up to 5 days

figgy crumble bars

You will need: 300-350g Flour, 125g Vegan Butter, 50g Sugar, 2 Tsp Baking Powder, 1/4 Cup Apple Sauce, 1Tsp Vanilla Extract & 250g Fig Jam 

Method: Preheat the oven to 170°C (fan). In a bowl, cream together the sugar and butter. Mix in the vanilla extract, apple sauce and baking powder. Slowly add 200-250g of flour (the dough shouldn't be too dry or sticky). Take ¾ of dough and spread about 1cm deep in a greased square baking tin. Prick with a fork. Spread the jam over top of dough. To the remaining dough, add 100g of flour, mixing to form a breadcrumb texture. Sprinkle over the top of the jam. Bake for 20-30 minutes until the top is golden. Allow to cool before cutting into squares and enjoy!

Storage: Store in fridge in an airtight container or cover in clingfilm for up to  1 week

chocolate walnut banana bread

You will need: 3 Ripe Bananas, 100ml Neutral Oil, 100ml Coconut Milk, 100g Sugar, 2 Tbsp Maple Syrup, 200g Flour, 2 Tsp Baking Powder, 1 Tbsp Corn Starch, Some Vanilla Extract, Ground Vanilla or Vanilla Sugar, A Pinch of Salt, 60g Chopped Walnuts & 40g Dark Chocolate Chunks

Method: Mash up the Bananas with a fork. Add all the remaining ingredients and mix well. Lastly add the chopped walnuts and chocolate chunks. Pour the batter into a loaf tin. Bake in a preheated oven at 180°C for 40-50 minutes (or until a knife comes out clean). Enjoy!

Storage: Store in an airtight container or wrap in clingfilm for up to a week

choc chip banana muffins

You will need: 3 Ripe Bananas, 1 Cup Sugar, 1/4 Cup Vegan Butter, 2 Cups Flour, 1 Tsp Baking Powder, 1 Tsp Salt, 1 Tsp Vanilla Extract & 1 Cup Vegan Chocolate Chips

Mix wet ingredients then incorporate dry ingredients into the mix, bake for 20 mins at 180 degrees!
Method: In a bowl, mash the ripe bananas until smooth. Add in the butter and vanilla extract then mix until combined. In another bowl add the sugar, flour, baking powder and salt. Mix together then add the dry ingredients into the wet ingredients. Combine together before stirring in the chocolate chips. Pour the mixture into a muffin tray. Bake the muffins for 20 minutes at 180°. Allow them to cool then enjoy!

Storage: Store the muffins in an airtight container or cover with clingfilm for up to a week

choc drop blondies

You will need: 1 Can Chickpeas, 1/2 Cup Peanut Butter, 2 Tbsp Maple Syrup, 1/2 Tsp Baking Powder, 1/4 Cup Flour, Dark Chocolate Chips

Method: Drain the can of chickpeas (remember to save the aquafaba for other recipes!) and pop them in a blender. Add in the peanut butter, maple syrup, baking powder and flour then blend until it creates a batter. If your blender struggles to create a smooth batter, mash with a fork until there are no lumps. Mix in 2/3 of the chocolate chips before pouring into a lined dish. Sprinkle the rest of the chocolate chips on the top of the batter. Into the oven for 30mins on 180°. Wait for them to cool then cut into Blondie pieces & enjoy!

Storage: Store the Blondies in an airtight container or cover with clingfilm for up to a week

fudgey chocolate brownies

You will need: 100g Dark Chocolate, 3/4 Cup Flour, 1/2 Cup Cocoa Powder, 1 Tsp Baking Powder, 3 Tbsp Maple Syrup, 1/4 Cup Plant Milk, 1 Cup Vegan Yoghurt (Plain, Vanilla, Greek or Coconut works!) & Vegan Milk Chocolate Buttons

Method: Melt the dark chocolate but leave a few pieces to sprinkle on the top of the brownies. To a bowl, add the flour, cocoa powder, baking powder, maple syrup, plant milk and vegan yoghurt. Add in the melted dark chocolate and stir until combined. Pour the mixture into a lined dish. Sprinkle the chocolate buttons and remaining dark chocolate on the top of the mixture. Pop into the oven for 25 minutes on 180°. All them too cool, cut into brownie pieces & enjoy!

Storage: Store the brownies in an airtight container or cover with clingfilm for up to a week

lotus spread cookies

You will need: 275g Lotus Spread, 125g Vegan Butter, 140g Syrup, 40g Caster Sugar, 35g Brown Sugar, 1 Tbsp Vanilla Extract & 240g Plan Flour

Method: Add the lotus spread, vegan butter, syrup, sugars and vanilla extract to a bowl. Mix until well combined. Sift in the flour and stir. Once the mixture is combined, make small balls of the dough - I usually make around 18 but this depends on how big you want your cookies. Place the balls on a lined baking tray and flatten them slightly. Pop the cookies in the oven on 180 degrees for around 12 minutes. Allow the cookies to cool for a few minutes before placing them on a wire rack to let them cool further then enjoy!

Storage: Store the cookies in an airtight container or cover with clingfilm for up to a week