The season of guilt-free binge eating is finally here! But if you’re an ardent weight watcher, this might not be the best time of the year for you given all the goodies you’ll be drowning in. But we’ve got you covered with some of our favourite healthy snacks and desserts recipes, that will cost you half the calories and can also be a great gifting option. These are perfect if you’re someone who counts the calories or even if you’ve turned over a new leaf!
(recipe from whatshelikes.in)
1 cup rice flour, ½ cup buttermilk
1 tbsp sesame, ½ tbsp carom seeds
½ tbsp cumin seed powder
1 tbsp finely chopped coriander
1 tbsp hot oil
Salt to taste
Pinch of asafoetida
Pinch of salt
Combine all the above ingredients in a large bowl, and knead the soft dough, add little water to make the dough soft. Put the mixture into chakli maker and make medium-sized round chaklis. Arrange these chaklis on to a greased baking tray. Bake the chaklis in a preheated oven at 180 degree c for 20 minutes. Check and rotate each chakli after 10 minutes. Remove from the oven.
OATS MAPLE ENERGY BALLS
(recipe from Bake With Shivesh)
1 cup traditional oats
1/2 cup almonds
1/2 cup peanut butter
1/4 cup shredded coconut
1/3 cup maple syrup
Almonds and rose petals, to garnish
In a food processor, process oats and almonds until it reaches a flour-like consistency. Combine the oat flour, almond flour, peanut butter, coconut and maple syrup. Mix everything really well until it begins to come together like a dough. Roll up the dough into small balls of the same size. Rest them in the refrigerator for 1 hour. Garnish with almonds and rose petals.
CHOCOLATE WALNUT AND COCONUT LADOOS
(recipe from Sugar n Spice by Radhika)
Kimia Dates, 1 cup (pitted)
Walnuts, 1 cup
Almonds, ¼ cup
Cocoa Powder, 2 tablespoons
Desiccated Coconut, ½ cup
In a high power mixer, grind walnuts and almonds until they turn into a powder. Next add in the dates, 1 tablespoon coconut flakes and cocoa powder into the mixer. Grind again until everything is properly mixed and a dough is formed. Take about a tablespoon of dough in the palm of your hands and roll it in the shape of round balls. Next, roll the balls in the remaining coconut flakes and refrigerate for atleast an hour before serving.
(recipe from HuffPost Canada)
For the Dough –
1-1/2 cup (375 mL) whole wheat flour, divided
1/4 cup (60 mL) chickpea flour (besan)
2 Tbsp. (30 mL) ground flax seeds (flaxseed meal)
1/2 Tsp. (2 mL) salt
1/2 cup (125 mL) skim milk (approx), divided
1 large egg, lightly beaten
1 Tbsp. (15 mL) vegetable oil
For the filling –
(Recipe from Huffington Post)
1/2 medium potato, diced
1 cup (250 mL) small cauliflower florets
1/3 cup (75 mL) frozen green peas
1 tsp (5 mL) vegetable oil
1 medium onion, minced
1 clove garlic, minced
1-1/4 cup (300 mL) minced cabbage
1 tsp (5 mL) cumin seeds
1/2 tsp (2 mL) hot pepper flakes
1 tsp (5 mL) mango powder (amchur)
1/2 Tsp. (2 mL) salt
1/4 Tsp. (1 mL) ground turmeric
1/2 Tsp. (2 mL) garam masala
2 Tbsp. (30 mL) water
1/4 cup (50 mL) finely chopped fresh cilantro
For the Dough –
In a large bowl, combine 1-1/4 cup (300 mL) of the whole wheat flour, chickpea flour, flax seeds and salt. Reserve 1 tbsp (15 mL) of milk. Add egg and oil to the flour mixture. Gradually stir in the remaining milk, using only enough to make a firm dough. Wrap in plastic wrap or cover with damp towel and let rest while preparing filling.
For the Filling –
Place potatoes and cauliflower in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat and boil for about 8 minutes or until tender, and then drain. Meanwhile, in another small saucepan of boiling water, boil peas for 2 minutes and drain.
In a large skillet, heat oil over medium heat. Add onion, garlic, cabbage, cumin and hot pepper flakes; cook, stirring until the cabbage is soft and golden. Add mango powder, salt and turmeric; cook, stirring for 1 minute. Stir in garam masala. Add the water, scraping up any brown bits from bottom of the pan. Remove from heat, stir in cauliflower and potatoes. Partially mash ingredients together. Gently stir in peas and cilantro until incorporated.
Divide dough into 6 equal balls. On a work surface floured with the remaining whole wheat flour, roll out each ball into a thin oval. Cut each oval in half crosswise, then form each half into a cone, pressing two edges together. Fill with stuffing and seal remaining edge, using a little water if necessary. Place samosas at least 1 inch (2.5 cm) apart on prepared baking sheet and brush lightly with the reserved milk. Bake in preheated oven for about 20 minutes or until golden and crisp. Serve hot or let cool to room temperature.
PISTACHIO OATMEAL COOKIES
(recipe from Caroline’s Cooking)
1 cup pistachios 140g, shelled
1/2 cup ground almonds 60g almond meal
1 cup old-fashioned oats 100g, rolled oats, not quick-cook
1/4 cup coconut oil 4tbsp, melted and cooled
1/4 cup honey 4 tbsp
Preheat oven to 350F/180C. Pulse the pistachios in the food processor until they are fairly crumb-like – a few lumps are fine you just don’t really want large pieces. Add the ground almonds, oats, coconut oil, honey and egg and pulse a few times to mix well. Take tablespoonfuls of the mixture and gently form into squashed balls then place on a lined baking sheet – note the mixture is fairly sticky and doesn’t really change shape when it bakes. Bake for around 15 minutes until gently golden and set. Allow cooling before eating.