Balanced and delicious: The best snacks for in between

peanut bars

Peanuts are high in nutrients and a good source of protein. These delicious peanut bars are therefore a perfect snack for in between, for example for the little ones to snack on while doing their homework.

Ingredients:

• 150 g dates without stone
• 200 g peanut kernels, natural
• 4 tbsp chia seeds
• 200 g spelled flakes
• 1 pinch of sea salt
• 200g peanut butter
• 2 tbsp melted coconut oil
• 3 tablespoons puffed amaranth

Preparation:

1. Puree the dates in a blender with 3-4 tablespoons water to a fine paste.
2. Lightly toast the peanuts in a pan without fat. Allow to cool again, roughly chop with the chia seeds, spelled flakes and salt in a food processor.
3. Place in a bowl with the date paste and peanut butter. Add the coconut oil and amaranth and mix well.
4. Line a baking tin (approx. 24 x 24 cm) with baking paper, distribute the mixture in it, smooth it out and let it set in the fridge for approx. 2 hours. Then cut into bars.

Pink Almond Sweetheart Smoothie

When you get hungry in between meals, it doesn’t always have to be something big. Sometimes a delicious drink like the Pink Almond Sweetheart Smoothie is enough to satisfy the appetite in a balanced way. And, for example, you can fill up on vitamins D, E, B2 and B12 right away.

Ingredients:

• 200ml Alpro almond drink without sugar
• 40 grams of strawberries
• 45 grams of blueberries
• 40 grams of raspberries
• 1.5 grams of basil
• mint leaves

Preparation:

1. Put the berries and the basil in the blender and mix like crazy.
2. Add the Alpro almond drink without sugar.
3. Mix, pour and top with fresh mint – that brings a refreshing note.

Savory spinach muffins

Does your child fancy a hearty snack? Then these muffins with spinach are a good choice. In addition to iron, spinach also contains magnesium and folic acid. He is low in calories.

Ingredients:

• vegetable oil for the mold
• 75 g silken tofu
• 1 small onion
• 300g fresh spinach
• Salt
• pepper from the grinder
• 1 tbsp canola oil
• 75 ml linseed oil
• 100 g Alpro soy yoghurt alternative nature Without sugar
• 200 ml sparkling mineral water
• 250 g wholemeal spelled flour
• 1 packet of baking powder
• 1 tsp mustard

Preparation:

1. Preheat the oven to 180°C top and bottom heat and brush a 12 muffin tin with oil.
2. Cut the tofu into pieces and chop very finely in a food processor.
   Peel and finely dice the onion. Sort the spinach, wash and shake dry.
3. Heat the rapeseed oil in a pan and sauté the diced onions in it. Add the spinach and let it wilt. Season with salt and pepper and set aside.
4. Mix linseed oil, tofu paste, Alpro soy yoghurt alternative natural without sugar, mineral water, flour and baking powder in a bowl. Mix in the mustard and spinach mixture and divide the mixture into the indentations of the baking sheet.
5. Bake in the oven for 25-30 minutes. Allow to cool slightly, remove from the mold and serve while still slightly warm.

Oat Cranberry Cookies

These oat cranberry cookies taste as good as they look. And the little ones can help with the preparation, for example by mixing the ingredients or shaping the biscuits on the baking sheet. Oatmeal contains a lot of fiber and minerals as well as vitamins. Compared to other cereals, oats have a particularly high vitamin B1 content.

Ingredients:

• 150 grams of flour
• 3 tsp baking powder
• 150 grams of rolled oats
• 2 tablespoons honey or agave syrup
• 1 tsp vanilla sugar
• 70g dried cranberries
• 1 tsp cinnamon powder
• 3 tbsp margarine (melted)
• 1 large egg
• 200 ml Alpro oat drink without sugar
• A pinch of salt

For a gluten-free version, make sure that your oatmeal is labeled as gluten-free and use a gluten-free Alpro drink, for example Alpro Almond Drink, Alpro Soy Original or Alpro Rice Drink Original.

Preparation:

1. Preheat the oven to 200°C. In a bowl, whisk together flour, rolled oats, baking powder, salt, vanilla sugar, cranberries, and cinnamon.
2. In a small bowl, mix together the margarine, egg, honey/agave syrup and Alpro Sugar Free Oat Drink, then add to the flour mixture. Mix well until you get a nice smooth batter.
3. Line a baking tray with parchment paper, place small heaps of dough on the baking tray with a tablespoon and repeat until all the dough is used up. Leave some space between the piles as the cookies will spread a little in the oven. Bake until golden brown, 15-20 minutes should do the trick.
4. Let the cookies cool on a wire rack for 5 minutes and enjoy!

By the way, different types of biscuits should be stored in separate cans. Otherwise, soft biscuits will quickly become chewy and crunchy biscuits will become soft. It is best to store in airtight containers with a piece of soft bread, which absorbs moisture and keeps the cookies fresh.

vegetable chips

Chips are popular but have a bad reputation. Rightly so, because ready-made chips from the bag usually do not have good nutritional values ​​and combine a lot of fat with carbohydrates and salt. The homemade version is more balanced, as you use good olive oil and can also determine the amount of spices yourself.

Ingredients:

• 2 sweet potatoes
• 2 beets
• 2 carrots
• 2 potatoes
• 1 zucchini
• 1 eggplant
• Salt
• paprika powder
• olive oil

Preparation:

1. Peel the vegetables and cut or grate them into thin slices. Mix in a bowl with some olive oil, salt and paprika powder.
2. Place the slices on a baking tray lined with baking paper and bake in the oven at 140 degrees for about 50 to 60 minutes. Open the oven frequently during the baking time to let the steam out. Herb quark goes well with it as a dip.

Easy vanilla cake

Cake is probably the most classic afternoon snack. This easy vanilla cake tastes great.

Ingredients:

• 250 g flour
• 1 tbsp (level) baking powder
• A pinch of salt
• 70 g vanilla sugar
• 190 ml Alpro soy drink original with calcium
• 75 ml vegetable oil (sunflower oil or canola oil)
• 40 ml boiling water
• 1 vanilla bean or 1 tsp vanilla essence
• 3 tablespoons flaked almonds

Preparation:

1. Preheat the oven to 180°C and grease a cake tin (20 cm).
2. In a mixing bowl, combine flour, baking powder, vanilla sugar, vanilla bean seeds (or essence) and a pinch of salt. Add the Alpro soy drink, the oil and boiling water and mix to form a smooth batter.
3. Pour the batter into the greased tin, sprinkle with the slivered almonds and bake for 40-45 minutes until the cake is nicely golden brown. Use a wooden skewer to test whether the cake is done – if no dough sticks to it, the cake is done. Let the cake cool before eating.

Oat Pancakes

“Mom, we want pancakes!” – Pancakes are always popular with the kids. But it doesn’t always have to be the classic recipe. How about this variant with oats, for example? You’ll see: Your offspring will love the delicious pancakes.

Ingredients:

• 60 grams of flour
• 45 grams of oats
• 1 tbsp powdered sugar
• 1½ tsp baking powder
• ½ tsp salt
• 180 ml Alpro Oat Drink Original
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1 egg
• Some extra oil for frying in the pan
• Topping: warm fruit compote or whatever you feel like

For a gluten-free version, you can use gluten-free oatmeal and flour. And instead of the Alpro oat drink, you simply take another Alpro drink, such as the Alpro almond drink, Alpro soy drink Original or Alpro rice drink Original.

Preparation:

1. Mix all the ingredients together in a mixer or food processor until you have a nice, smooth batter.
2. Heat some oil in a frying pan over medium heat.
3. Now it’s time to bake the pancakes: Pour some batter into the pan, for a pancake use about ¼ cup of batter.
4. Fry on both sides until golden brown and serve warm with fruit compote.

We wish you lots of fun snacking!