Snacks for on the go, to school or to work
Around four o'clock, there is usually a slump here in the editorial office usually a dip. Then it's a matter of: who asks the question first, who wants something tasty? If it's me, I get hardly any response, the chance that a carrot or apple is placed in front of you is quite large. If it's the colleague on the left or opposite me, your hunger is satisfied with a KitKat, a pretzel, or a handful of Haribo. Those snacks can be healthier, you understand that. But how do you snack both healthy and tasty? Well, by diving into the kitchen the night before. Fill your containers and bags with these snacks and you are guaranteed to score points at the office.
1. Mini egg muffins
- Small muffin molds
- 4 eggs
- a splash of milk
- bunch of spring onions
- cherry tomatoes
- a handful of grated cheese
- handful of fresh basil
Preheat the oven to 180 degrees.
1. Beat the eggs with a small splash of milk and add pepper and salt.
2. Cut the spring onion into rings and halve the tomatoes.
3. Add the vegetables along with the cheese and basil leaves to the egg mixture.
4. Divide the egg mixture among the muffin molds, top with a bit of extra cheese, and bake the egg muffins until done in about 15 minutes.
2. Banana sushi (for three rolls)
- 1 egg
- 75 ml almond milk
- 250 ml almond milk
- pinch of salt
- 4 tbsp chia seeds
- nut butter
- cinnamon
1. Make pancake batter from the egg, flour, milk, and salt.
2. Bake three pancakes from the batter and set them aside.
3. Spread the pancakes with nut paste and sprinkle with cinnamon.
4. Place the banana in the middle and roll up the pancake.
5. Cut the roll into ‘sushi pieces’ and store them in a container.
3. Chocolate snack balls
- 100 grams of dates
- 50 g walnuts
- 25 grams of raw cocoa powder
- pinch of sea salt
- coconut flakes
1. Put the dates, walnuts, cocoa powder, and a pinch of salt in the blender and mix until you get a nearly smooth mass.
2. Refrigerate the chocolate mixture for at least two hours.
3. Place the coconut flakes on a plate, roll balls from the mixture, and roll in the coconut.
4. Store in the refrigerator.
4. Savory oatmeal cookies
- 150 grams of ground oats
- 1 zucchini
- 5 spring onions
- 80 grams of sun-dried tomatoes
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper
- 1 tbsp cumin powder
- 1 tbsp dried rosemary
1. Grind the oats in a blender.
2. Place the oat flour in a large bowl.
3. Put the zucchini along with the other ingredients, except for the spring onion, in the blender and mix until you get a smooth mass.
4. Cut the spring onion into rings and add them along with the zucchini mixture to the oat flour.
5. Mix everything well together.
6. Line a baking sheet with parchment paper and preheat the oven to 180 degrees.
7. Form balls from the dough with a tablespoon and place them on the plate. Flatten the balls with a fork and bake them until done in about 20 minutes.
