GUILT-FREE HEALTHY SNACKS

It’s 4 in the afternoon, you’re feeling peckish but it’s too early for dinner and you find yourself reaching for some chips or a cheeky piece of chocolate. STOP! We have the solution just for you: The Flex Belt’s favorite Guilt-Free Healthy Snacks. Our “Chewy Chia Seed Cookies” and “Carrot & Blueberry Muffins” are such crowd-pleasers, we wanted to share them with you. Healthy snacks are packed full of taste and benefit your diet by increasing your nutrient intake, topping up your energy levels and even helping your body to recover from exercise.  The biggest benefit of choosing healthy snacks over chocolate and chips? They help to keep you fuller for longer. Use this time as an opportunity to shred your abs with your Flex Belt!

 

Chewy Chia Seed Cookies

Makes 10 cookies
Cooking Time = 12 Minutes

Ingredients

  • 100g (3 1/2 oz) porridge oats
  • 20g (3/4 oz) chia seeds
  • 30g (1 oz) desiccated coconut
  • 90g (3 ¼ oz) honey
  • 2 bananas
  • 50g (2 ¼ oz) dark chocolate chips (or break a dark choc bar into pieces)
  • 60g (3 oz) raisins
  • 2 tbsp water

Method

  1. Mix all the ingredients together in a bowl
  2. Shape into 10+ medium size cookies
  3. Bake at 338F (gas mark 3) for 12 minutes or until golden brown

Carrot & Blueberry Muffins

Serves 16-20 muffins
Cooking Time = 20-22 minutes

Ingredients

  • 225g (8oz) flour
  • Pinch of Salt
  • 5g (1/8 oz) baking powder
  • 3g (1 oz) ground ginger
  • 3g (1 oz) ground nutmeg
  • 1g (0.03 oz) ground cloves
  • 5g (1/8 oz) ground cinnamon
  • 2 eggs
  • 225ml (3/4 cup & 4 tablespoons) rice milk
  • 60ml (1/4 cup) vegetable oil
  • 30ml (1/8 cup) apple sauce
  • 175g (6oz) grated carrot
  • 5g (0.18 oz) vanilla extract
  • 120g (5 tablespoons) honey
  • 100g (3.5 oz) raisins
  • 100g (3.5 oz) blueberries
  • 20 cupcake/muffin cup liners

Method

  1. Preheat oven to 356F (gas mark 4)
  2. In a small bowl beat the honey, oil, eggs, and vanilla
  3. In a large bowl combine the flour, baking powder, cinnamon, baking soda and salt
  4. Stir the wet ingredients into the dry ingredients until this is well combined. Then, stir in the grated carrots and raisins
  5. Mix in the fresh blueberries throughout the batter
  6. Line the muffin tins with paper cups. Scoop equal portions of the batter into the muffin cups (use an ice cream scoop for perfect portions) fill the cupcake wrappers until ¾ full
  1. Bake in the oven for 20-22 minutes until thoroughly cooked

Who said snacks have to be a guilty pleasure? Share your delicious creations with us on Instagram and tag @theflexbelt. Enjoy!