HIGH-PRO­TEIN SNACKS

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHERS BEN DEARNLEY & WIL­LIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEFS CHAR­LOTTE BINNS-McDON­ALD & DO­MINIC SMITH

SEEDS & GRATED BEET­ROOT

PREP + COOK TIME 15 MIN­UTES SERVES 2 Toast 2 ta­ble­spoons each pepi­tas and sun­flower seeds in a dry fry­ing pan. Place seeds in a medium bowl with 2 medium (350g) coarsely grated beet­roots, 200g crunchy sprouts combo, 2 ta­ble­spoons torn fresh mint leaves and 2 ta­ble­spoons each lemon juice and ex­tra vir­gin olive oil; toss gen­tly to com­bine. Sea­son.

SNACK­ING SEED MIX

PREP + COOK TIME 30 MIN­UTES + COOL­ING MAKES 1¼ CUPS Pre­heat oven to 180°C/160°C fan.

Com­bine 2 ta­ble­spoons light brown su­gar, 1 ta­ble­spoon ta­mari, 1 tea­spoon ground cumin and ½ tea­spoon each ground cin­na­mon and chilli flakes in a large bowl. Add 1 cup each pepi­tas and sun­flower seeds, and 1 ta­ble­spoon each lin­seeds and white chia seeds; mix well. Spread seed mix­ture on an oven tray lined with bak­ing pa­per. Bake for 20 min­utes, turn­ing and sep­a­rat­ing seeds un­til golden and roasted. Cool. Store in an air­tight jar for up to 3 weeks.

VEGIE SEED STICKS

PREP + COOK TIME 30 MIN­UTES SERVES 4 Pre­heat oven to 220°C/200°C fan. Whisk 3 eggs in a shal­low dish; sea­son with pep­per. Com­bine 2 cups (160g) grated parme­san and 2 ta­ble­spoons chia seeds on a large plate. Trim ends from 340g as­para­gus. Cut 4 small (360g) zuc­chini length­ways into quar­ters. Work­ing in batches, dip as­para­gus and zuc­chini into egg mix­ture; coat in cheese mix­ture. Place veg­eta­bles slightly apart on two oven trays lined with bak­ing pa­per. Roast the veg­eta­bles, swap­ping trays, for 15 min­utes or un­til cheese is dark golden and veg­eta­bles are ten­der. Serve im­me­di­ately, sprin­kled with salt flakes.

SEEDED FLATBREADS

PREP + COOK TIME 30 MIN­UTES + COOL­ING SERVES 4 Pre­heat oven to 190°C/170°C fan. Cut around the edge of three 20cm pita breads; sep­a­rate halves. Whisk ⅓ cup greek-style nat­u­ral yo­ghurt and ⅓ cup ex­tra vir­gin olive oil in a small bowl (don’t worry if mix­ture looks sep­a­rated). Com­bine 2 ta­ble­spoons crushed roasted hazel­nuts, 2 tea­spoons each nigella seeds and sesame seeds, 1 tea­spoon each cumin seeds, crushed co­rian­der seeds and flaked salt in a small bowl. Di­vide pita halves be­tween three oven trays (or bake in batches), brush with yo­ghurt mix­ture right up to the edge; scat­ter with seeds. Bake for 8 min­utes or un­til golden.

Cool. Serve with hum­mus, if de­sired.

These crispy, high-pro­tein snacks are also de­li­ciously good for you!

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