Today we're making some wholesome and tasty snacks.
When I reach for a snack, it's usually just like a piece of fruit, or some nuts,
But if you're looking for something that's just a little bit more special...
That's what we're gonna be making today. Three savory snacks. One sweet one. Let's just jump right in first up
First up, we're making these energy dense, rich and delicious orange and oat bars. On a pan on medium-high heat,
We're gonna toast half a cup of raw pecans for about three to five minutes
You want to stir it often, so they don't burn.
Then we're gonna remove it from the heat to a food processor.
Add 3/4 of a cup of raw almonds and blend this on high, when it achieves a flour-like consistency.
We're gonna add the roasted pecans to the food processor along with two-thirds of a cup of dried apricots.
and then blitz this again into small chunks.
If you don't have a food processor at home, you can definitely skip this step.
You just want to use about half of a cups worth of store-bought almond flour,
and then you can finally mince using your knife the dried apricots and the roasted pecans.
To a large bowl, we're gonna add the mixture from the food processor, along with one cup of
old-fashioned rolled oats, the zest from one whole orange, half of a teaspoon of ground cinnamon, and a little pinch of salt.
Then we're gonna toss everything to combine. To the same bowl, we're then gonna add 1 cup of 100% creamy peanut butter,
1/2 cup of maple syrup, and one teaspoon of vanilla extract, then mix it all up again.
It's a pretty wet batter, but that's what makes these bars really nice and moist and dense.
Once it's been baked.
Then we're gonna transfer this mixture to a parchment lined baking dish and press it down firmly with our hands then we'll bake it in
The oven at 350 Fahrenheit or 180?
Celsius for about 25 to 30 minutes or until the top is lightly golden and we're gonna let it cool completely
Before we remove it from the dish
meanwhile
We're gonna melt half of a cup of dairy free dark chocolate either over the stove or in a bowl in the microwave
Keep the temperature on medium-low. So the chocolate doesn't burn and when it's nearly fully melted
We can remove it from the heat and keep stirring
the remaining heat from the pot itself is going to continue to melt the last bits of chocolate when the chocolate is cooled just a
little bit
We're then I'm gonna drizzle it over the top of the bars creating a little zigzag pattern for extra garnish and flavor and presentation
I'm also adding on top just a little bit more zest of an orange and then we're gonna sprinkle on a bit
Sea-salt if you'd like and then you can cut into it you can make eight squares or about ten bars
It is an incredibly flavorful and rich snack
It's definitely gonna keep you full and satisfied to keep you powering through your day
It's also a really easy snack to make ahead of time and take with you if you're on the go
Next up we're making an intensely flavorful double tomato bruschetta
We're gonna start out by cutting a cup and a half's worth of cherry tomatoes into quarters
You could of course use any tomatoes you have on hand for this though
And then we're gonna add this to a bowl along with two cloves of finely minced garlic a quarter of a cup of sun-dried
Tomatoes that we're gonna chop up into little bits along with one teaspoon of the oil from the jar of the sun-dried tomatoes
Alternatively you could use olive oil here if you'd prefer
Next we're gonna coarsely chop one tablespoon of capers add this to the bowl
And then we're gonna add as well one teaspoon of onion powder
1/4 teaspoon of salt and some freshly ground black pepper
Finally using about half of a cup of fresh basil leaves
We're gonna finely slice it and add this to the bowl as well
And give it all a mix and set it aside to allow the flavors to melt for a few minutes
while the bruschetta is resting we're gonna make the balsamic reduction by pouring half of a cup of balsamic vinegar into a small saucepan and
Then we're gonna bring it to a boil over high heat
You're gonna want to boil it until it's reduced in volume by about 1/4, which is gonna take about five minutes
This step is definitely optional especially because it does make your house smell a lot like Masonic vinegar
I love vinegar, so I don't mind this at all
But if you do want to skip it you can just add one or two
Tablespoons of balsamic vinegar straight to your bruschetta and then you can skip the reduction step when the bruschetta has reduced largely in volume
You're gonna remove it from the heat and let it cool off a little bit. Next. We're gonna slice up some French bread here
I'm using a bit of oil from the jar of sun-dried tomatoes
It's naturally got a little bit of tomato flavor to it, which is lovely
we're gonna brush that over the slices of bread and then I toasted it facedown on a pan until it got nice and
Toasted and golden and crispy when that's done
You're ready to serve and enjoy they're gonna top the toasted bread with your flavorful herb and garlic
Double tomato mixture and then you can drizzle on just little bit of that balsamic reduction
It is very strong and intense in flavor because it was reduced. But I absolutely love it
It's one of my favorite snacks, but it also works really well as an appetizer or dip if you're hosting or have any company over
For the next recipe we're making some protein packed roasted edamame chips made two different ways for this
I'm using two cups of frozen shelled edamame
We're gonna add it to a bowl and pour over some boiling water just as thought out a little bit after a couple minutes
We're gonna drain it and add about half of it or about one cups worth to a bowl
Sprinkle over top about one and a half
teaspoons of curry powder and then toss it to coat then we're gonna transfer it to a parchment lined baking dish and
Spread it out so that they crisp enough more nicely for the next version
We're gonna be flavoring our edamame with a store-bought chipotle sauce
But we've also made it before using Sri Racha and that's also really yummy
So just use whatever sauce or hot sauce you have on hand that you know, you enjoy tool bowl
We're gonna add 2 teaspoons of miso paste
1 TSP of the chipotle sauce or hot sauce and 2 teaspoons of maple syrup and using a fork
We're gonna mash it all together until you get an even consistency
Then we're gonna add to the bowl the other half or 1 cups worth of the edamame
We're gonna stir to coat all the edamame pieces in the sauce
And then we're gonna transfer this to the baking dish as well. Once you've spread it all out
Evenly, we're gonna pop it in the oven to bake at 350 Fahrenheit or 180 Celsius for about 30 to 35 minutes
you'll want to stop to give it a stir at least once at the halfway point and when it's
Totally finished. You can remove it from the oven and let it cool before you serve it to enjoy
It's a delicious and nutritious snack that you can enjoy right away
Or you can pack it up in an airtight container to enjoy for up to three days
It's a yummy after workout high-protein snack, or you can just enjoy it between study or work breaks
For the final recipe, we're making some crispy oven roasted sweet potato fries with two super delicious dips
We're gonna begin by peeling 2 to 3 medium sweet potatoes and then cut those potatoes into thin little slices
Do your best to cut each into a similar thickness as the others just so it cooks evenly in the other
We're then gonna dump these cut potatoes into a bowl of cold water
And this is gonna help to remove some of the starch from the potatoes that helps it to crisp it up more when it's baking
Once it's soaked for about five to ten minutes
We're gonna drain off the water and transfer everything to a clean kitchen cloth using that cloth
You're gonna dry the potatoes as well as you can then we're gonna transfer everything over to a parchment lined baking dish
Well begin by coating the sweet potatoes and about two teaspoons of arrowroot starch
You can also use corn starch or flour
And this is optional but it's just one of the other things that helps to crisp it up these sweet potatoes
So just get in there with your fingers
coating each one evenly in the starch
Then we're gonna drizzle over about two teaspoons of vegetable oil and all the spices a teaspoon of dried
oregano
1 teaspoon of onion powder 1/2 of a teaspoon of paprika powder and 1/2 of a teaspoon of salt
Then get in there with your hands and toss everything to coat
So we've divided the sweet potatoes over two different baking pans
And then you're gonna want to spread them apart as much as possible
You don't want to crowd them all into one place the more spread apart
They are the more they're gonna crisp it up in the oven
We're then gonna pop these in the oven at 425
Fahrenheit or 220 Celsius to bake for about 20 minutes and you can remove it from the oven and give it a gentle
Flip before putting it back in the oven to cook for another 15 to 25 minutes depending on how thin you cut your potatoes
While the potatoes are cooking we're gonna make the two dips. First up is the sweet mustard dip to a small bowl
We're gonna add 3 tablespoons of vegan mayonnaise along with one teaspoon of Dijon mustard
One teaspoon of maple syrup and a quarter teaspoon of ground cinnamon and you're gonna mix it to combine
On to making the creamy avocado dip for this we're gonna need a small food processor
We'll add to it one ripe avocado
two cloves of garlic a quarter of a cup of plant-based yogurt half of a lime that we're gonna juice in there a
Quarter of a teaspoon of salt and a little bit of black pepper
Then we're gonna blitz this all up until it's nice and creamy and then we're gonna add it to a small bowl
When the potatoes have become lightly golden and crispy we're gonna remove it from the oven and let it cool just a little bit
It's gonna continue to crisp it up as it cools, then you can transfer it all to a plate here
We're topping it with a little bit of fresh cilantro just for garnish and then it's ready to be enjoyed
Baked sweet potatoes in my opinion aren't just an accompanying side dish for burgers
I think it makes for a really wholesome and delicious snack, too
You can dunk the sweet potatoes in whichever dip you chose to make I always say that food is a carrying device for sauces
So this one's delicious Bon Appetit. I think that's all for today folks
Hope you enjoyed and happy snacking if you want to check out the full breakdown to any of the recipes
Those links are in the description box
We always provide both metric and imperial units of measure for our recipes on the blog posts
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Thanks a lot for watching pickuplimes signing off. We'll see you in the next video
Haha 240, I don't know why he throwing out the piece Sidewinder