April Snack Days

May 13, 2015

Snack day - our favourite day of the week (apart from Monday because we love our jobs). This month we had a reasonably good hit rate, with two out of our possible four snacks coming into the studio home-made. They were so delicious, we have decided to share with you our tried and tested recipes so you can share our snack day goodness at home with you and your ones.

Special mention also goes out to our other snacks of the month; Melanie Dorothy’s Home-made Baileys Cheesecakes (quoted by Emily as “The best thing I have ever put in my mouth”) and Pana Chocolate’s raw, organic, gluten free, dairy free and sugar free treats.

Salted Caramel and chocolate Crackers

This recipe is super easy and mighty delicious. Salted caramel is our favourite thing in the studio right now. We added some dried peaches into the mix too which made for ultimate yum factor.

Ingredients
100g plain salted crackers such as Salada
225g butter
3/4 cup soft brown sugar
200g plain dark chocolate, roughly chopped
1/2 cup pistachios, chopped
1/2 cup dried cranberries, chopped

Method
Preheat the oven to 190°C. Line a 22cm x 33cm (8.5 in x 13 in) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so theycover the base, breaking them to fit if required.

Melt the butter and sugar in a saucepan over medium heat, stirring well, until it bubbles and is combined. Remove from the heat and pour immediately over the crackers as evenly as possible. Place in the preheated oven for 8 – 10 minutes or until bubbling all over and the caramel is starting to darken.

Remove from theheat and sprinkle the chocolateover evenly, then return to the oven for a further minute or until the chocolate has just melted enough to spread. Using a spatula or palette knife spread the chocolate evenly so is smooth on the surface.

Sprinkle over the pistachios and cranberries and leave until the chocolate is just setbefore cutting into pieces. Store the crackers in an airtight container for up to a week.

ANZAC’s with a twist

In light of this month’s Woolies Whoopsie, Anthony prepared for us a very topical snack day. These biscuits are also gluten and dairy free so there are no excuses!

Ingredients
1 1/2 cups rolled oats
1/2 cup shredded coconut
1/2 cup macadamia nuts, roughly chopped
2 large bananas, mashed
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 vanilla pod, split and scraped
pinch pink salt

Method
Preheat the oven to 160°C. Line a large tray with baking paper.
Combine the oats, coconut, macadamia nuts and bananas in a large bowl. Add the melted coconut oil, maple syrup and vanilla and mix well.
Roll tablespoons of mixture into balls, place on the tray and flatten gently.
Reduce the oven temperature to 140°C and bake for 10–15 minutes or until golden brown.

Recipe reference: Dish, Lola Berry

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