5 Healthy Snack Recipes

Hello everyone, hope all of you are doing well and are keeping healthy and happy. All of us need a quick energy boost without going to the store to get some unhealthy ready to eat snacks. Here are five healthy home cooked snacks which will help you snack smarter and stay fit

Peanut Butter Oats Bar

Ingredients

  • 1 1/4 cup roasted quick oats
  • 1 cup plain crunchy peanut butter
  • 1/2 cup jaggery powder
  • 1/4 cup dessicated coconut (optional)

Instructions

  • Transfer the paenut butter into a glass bowl
  • Make sure this bowl is microwave safe
  • It’ll be easier if you have the peanut butter at room temperature
  • Microwave the peanut butter for 30-40 minutes at intervals until it’s soft
  • Add the jaggery powder and microwave again if required
  • Add the dessicated coconut
  • Add the quick oats gradually and mix well
  • At this stage you can add raisins, other dried fruits etc if you’d like
  • Now take a greased tray and transfer the mixture in the tray
  • Press nicely else it’ll not set properly
  • Use a butter paper, place it on top and press with hands or katori
  • Keep it in the fridge to set for 30 minutes to 3 hours
  • Once set, cut it in small pieces or bites
  • You can store this in the fridge for upto 2 weeks

Ragi Energy Bars

Ingredients

  • 1.5 cup ragi flour
  • 1/2 cup peanut butter
  • 1 tsp desi ghee / coconut oil
  • 3/4 cup honey
  • Some dates

Instructions

  • Soak some dates in hot water and keep aside
  • In a pan, dry roast seeds on low heat until they start to turn light brown, puffy and may be crackle a little bit
  • In the same pan, add ghee, once the ghee melts, add the ragi flour
  • Roast the ragi flour on low to medium heat for 9-10 minutes or untill you smell a nice aroma from the flour, make sure you keep stiring constantly
  • Meanwhile, blend dates to make a paste
  • Once the ragi flour is roasted, add the roasted seeds and desiccated coconut and roast everything on low heat for a few more minutes
  • Once done, switch off the flames and add the dates paste and peanut butter to the mixture
  • Mix everything very well, let it cool a bit and gradually add honey to the ragi mixture
  • Use your hands to break any large lumps, combine everything well
  • Transfer the mixture in a tray either greased well or lined with a butter paper
  • Press it well from all sides specially the corners to set it, use the back of a spatula, spoon or katori
  • Place another butter paper on top and press with hands
  • Now keep it in the fridge to set for 45 minutes to maximum 4 hours
  • Once set, cut it in the desired shape

Healthy Ladoos

Ingredients

  • 2 cups quick oats
  • 3/4 cup peanuts
  • 1 cup dates
  • 3 tbsp desi ghee (use coconut oil instead)
  • Some almonds
  • 2 tbsp desiccated coconut
  • 1/4 tsp cinnamon or cardamom powder

Instructions

  • Dry roast the quick oats in a pan or kadai on low heat
  • Dry roast the peanuts on low heat
  • Meanwhile, deseed the dates and soak them in hot water
  • Once the oats are almost roasted, add the dessicated coconut and roast for some more time
  • Let the roasted oats cool down a bit
  • Grind the roasted oats into powder
  • Grind the peanuts, remove skin of other nuts and seeds
  • Mix oats powder with grinded nuts powder
  • Now, in the same grinder, add the soaked dates and make a paste
  • In a pan, add desi ghee and melt it
  • One it is melted, add the dates paste
  • Roast the dates paste in ghee for some time
  • Switch off the heat and add oats and nuts powder mixture into the pan
  • Bring everything together
  • Let the mixture cool down slightly
  • Now make small to medium size ladoos from the mixture
  • You can store these for upto 10-15 days

Delicious Besan Burfi

Ingredients

  • 1 cup besan
  • 1/2 cup desi ghee
  • 1/2 cup jaggery / jaggery powder (as per taste)

Instructions

  • Grease a flat plate, tray ot thali with some ghee and keep it aside
  • In a pan or kadai, add desi ghee
  • When the ghee becomes hot, sift the besan through a sieve and mix them both
  • Roast the besan in ghee on low heat for 10-12 minutes
  • Keep stiring, otherwise it will start to burn and won’t taste good
  • After about 9-10 minutes, you’ll see the ghee getting separated from besan
  • That means it’s almost done
  • Sitch off the heat and add cruched jaggery or jaggery powder
  • Quickly transfer the mixture on the greased tray
  • This burfi will set very fast, move quickly else it might start to crumble
  • Flatten the mixture with a spoon, spatula or katori
  • Cut the mixture into the desired shape
  • Consume these once they’re totally cooled down
  • You can store these for upto 2 weeks

Carrot Oats Ladoos

Ingredients

  • 2 carrots (grated)
  • 1/2 cup quick oats (dry roasted)
  • 1/2 – 1 tbsp desi ghee (or coconut oil instead)
  • 1/2  cup jaggery powder
  • 1/2 cup dry roasted almonds
  • Few drops of vanilla extract
  • 1/4 tsp cinnamon

Instructions

  • Add almonds, desiccated coconut, jaggery powder and roasted quick oats to a blender / grinder
  • Make a powder (it’ll be slightly moist due to oil in coconut and nuts
  • In a pan, heat 1 tbsp desi ghee or coconut oil and add the grated carrots
  • One the moisture from the carrots is gone, switch off the heat
  • Add vanilla extract and cinnamon powder
  • Let the mixture cool completely
  • Add the roasted carrots to the powdered mixture
  • Mix well using your hands
  • Now make ladoos or set it in a container to make square bars

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