Cinnamon Sugar Rattle Snakes I Mean Snacks Recipes

SAVOURY RICOTTA SNACKS

Steps:

• Patty tins: if not nonstick, grease with butter or a spray.
• For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
• If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
• Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
• Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
• Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
• Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
• Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
• (Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
• Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
• Bake muffin size snacks for about 30 minutes.
• Serve hot or cooled, not chilled. Handy for a quick snack with tea.

CINNAMON SUGAR RATTLE SNAKES, I MEAN SNACKS!

Steps:

• Preheat your oven to 350*F.
• Mix the sugar, cinnamon, and salt in a bowl. Add the chicpeas and toss until coated thoroughly.
• Spread out on an ungreased cookie sheet. Bake for 55-60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and rattle in the pan. they will crisp more while cooling. Enjoy!

ROASTED SOY NUTS

Steps:

• Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
• Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water.
• Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
• Sprinkle salt and cajun spice over the beans and continue to toss until coated.
• Spread the beans on a baking sheet in a single layer.
• Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
• Cool the beans and enjoy!

GARLIC PARMESAN FLAX SEED CRACKERS - LOW CARB!

Steps:

• Heat oven to 400°F.
• Mix all ingredients together.
• Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
• Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
• Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
• Break into pieces.

HEALTHY APPLE CINNAMON OATMEAL BARS

Steps:

• Preheat oven to 335 degrees F.
• In a large bowl combine oatmeal, cinnamon, nutmeg, other spices, baking powder, sugar, baking soda, salt .
• Mix eggs, milk, apple sauce, vanilla, and protein powder together until well mixed.
• Combine wet and dry ingredients together and mix well.
• Pour into greased casserole dish.
• Bake at 325 for 60 minutes.
• Serve hot or cooled in bars.

NEMO (CLOWNFISH) SNACKS

Steps:

• Take two dried apricots and cut the first one in half. Cut the second apricot into thirds. You only need half of the second apricot to complete one fish, but you'll probably be making a few so you won't need to throw it away.
• Heat the white chocolate in the microwave until it was melted.
• Recommend to microwave it for 10 seconds at a time so you don't burn the chocolate.
• Dip the edge of the first apricot piece into the white chocolate. Place the dipped piece on your work surface and push the second apricot piece firmly against it.
• Dip the cut edge of the third piece and press it to the second piece.
• Dip the rounded edge of the fourth piece into the white chocolate and attach it to make the fish's tail.
• Dip a small currant into the white chocolate and stick it onto your apricot fish to create the eye.
• Leave the chocolate to set; you can speed the process up by putting your fish in the fridge.

PITA SNACKS

Steps:

• Split the pita bread into two halves.
• Score with sharp knife, but don't cut completely through.
• Brush lightly with olive oil, sprinkle lightly with basil, garlic powder or garlic salt, Parmesan cheese and cayenne ground pepper.
• Place on cookie sheet and bake at 350°F until golden or lightly browned.
• Cool and break into pieces.
• We serve them as is and also with side dishes of chopped jalapeño peppers and chopped tomatoes.