healthysnack – My Whisk and I

Chewy Breakfast Bars

August 31, 2022August 30, 2022by Karen ClaassenLeave a Comment

625ml rolled oats (old-fashioned oats)
125ml almonds, chopped
83ml honey
56g butter, cubed
62ml brown sugar
2,5ml vanilla
1,2ml salt
125ml dried cranberries, chopped
80ml chocolate chips

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside.
Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat.
Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat.
Pour the honey mixture into the bowl with the oats and almonds and mix well.
Add the cranberries and the chocolate chips and stir again.
Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together.
Cover the tin with plastic wrap and refrigerate for 2 hours.
Remove from the tin and cut into 12x bars.
Store in an airtight container at room temperature.
I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!

Uncategorized

Peach and Bacon Toastie

August 30, 2022August 29, 2022by Karen ClaassenLeave a Comment

This makes a snack for 1 person.

3 slices bread, I prefer ciabatta
1 packet streaky bacon
2 ripe peaches
45ml tahini/sesame paste, thinned down with a few drops of olive oil

Preheat your oven to 190℃.
Place the sliced bread on a baking sheet and give it a light drizzle of olive oil.
Lay the bacon strips on another baking tray.
Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done.
Remove the pip from the peaches and cut each half into slices. Set aside.
Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled.
Place a slice of toast on a plate and drizzle with the tahini.
Arrange a layer of bacon on each slice and top that with a few slices of the peach.
Sit somewhere peaceful and enjoy every single bite!

Uncategorized

Milk Tart Overnight Oats

June 13, 2022June 13, 2022by Karen ClaassenLeave a Comment

150g sugar
45ml cornstarch
3 egg yolks
50ml + 700ml milk
7,5ml vanilla
5ml ground cinnamon
500ml oats
ground cinnamon and sugar, mixed, for dusting

Add the sugar and cornstarch to a mixing bowl and stir to mix.
Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside.
Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil.
Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously.
Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick.
Remove from the heat and stir in the vanilla and cinnamon.
Add the oats to a bowl/glass jar.
Pour the warm mixture over the oats and leave to cool.
Refrigerate overnight.
Dust with cinnamon-sugar to serve.

The oats may be kept in the refrigerator for 5 days.

Uncategorized

Butter Bean Hummus

February 1, 2022by Karen ClaassenLeave a Comment

This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.

1 x 400g can butter beans
30ml tahini
2 cloves garlic, minced
the juice of one lemon (30ml)
30ml olive oil
5ml salt

Add all the ingredients to a liquidiser and blitz together until completely smooth.

Store in the refrigerator.

Uncategorized

Chocolate Pistachio Thumbprints

January 6, 2022January 5, 2022by Karen ClaassenLeave a Comment

125g butter
160ml sugar
1 egg, separated
30ml milk
5ml vanilla
250ml flour
83ml cocoa powder, sifted
1,2ml salt
250ml pistachio, finely chopped
80g nut butter chocolate, chopped
15ml cocoa butter

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together.
Add the egg yolk, milk and vanilla and mix together.
Stir in the flour, cocoa powder and salt until combined.
Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour.
Add the egg white to a small bowl and whisk until frothy.
Chop the pistachio finely (I do mine in a food processor) and place it in a shallow bowl.
Scoop up about 15ml of dough and roll it into small balls.
Now roll each ball in the egg white and then in the chopped pistachio.
Place the balls on the prepared baking sheet.
Use the back of a 2,5ml measuring spoon to make an indentation in the centre of each dough ball.
Bake the biscuits for 12 minutes.
Remove the baking sheet from the oven and immediately re-press the indentations you made. Set aside to cool completely.
Add the chocolate and cocoa butter to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Stir every now and then until smooth and glossy.
Remove from the heat and stand the bowl for about 30 minutes.
Spoon the chocolate into the indent in each biscuit and set aside to allow the chocolate to set – preferably overnight.
Makes about 25 biscuits.