Categories: Snacks

3 Tasty Snacks Recipes

Greek Butter Cookies

Preparation Time: 5–10 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients:

150 g raw almonds
155 g soft butter (at room temperature)
70 g caster sugar
2 egg yolks
300 g flour 00
½ tsp baking powder
Icing sugar to taste
20 whole cloves

Directions:

1. Bring a saucepan to boil with water. When the water boils, add the almonds, cook for 10 minutes, and then drain on a sheet of absorbent paper. Remove the almond skin.

2. Light the oven to 200ºC, cover a baking sheet with baking paper, and toast the almonds. When they are well toasted, let them cool. Once cold, whisk it with a chopper. Do not reduce them to flour, but get a fine grain.

3. Whip the butter with the sugar, helping yourself with the electric whisk until you get froth. Add the egg yolks and mix with the whisk until all the ingredients are mixed. Sift the flour and baking powder.

4. Attach the flour, baking powder, and chopped almonds to the dough. Start kneading in the bowl, then move to a table and knead, it takes patience before the dough becomes compact. As soon as you get compact dough, wrap it in plastic wrap and let it rest in the fridge for an hour.

5. As soon as this time has elapsed, preheat the oven to 180°C and cover a baking sheet with baking paper. Set balls about the size of a walnut and place them on the baking tray, placing them at 2 cm from each other.

6. Press the center of each ball with the fingertips to obtain a small furrow and until golden brown. When baked, put a clove in the center of each cookie.

7. Let them cool, and then sprinkle with plenty of icing sugar.

Nutrition:

Calories: 42

Protein: 3.13 g

Fat: 1.68 g

Carbs: 4.77 g

Cocoa Muffins With Coffee

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2

Ingredients:

½ hour soft butter
1 egg
1 tsp sugar
1 tsp vanilla
1 -½ tsp flour
1 tsp baking soda
Salt
½ tsp cocoa
½ tsp yogurt
⅓ tsp strong coffee

Directions:

1. Beat the butter with the sugar, and add the egg and vanilla.

2. Mix flour, baking soda, and salt, cocoa separately.

3. Add the dry ingredients of the parts together with the yogurt and the coffee parts to the egg mixture.

4. Warm the oven to 180°C, fill the muffin cups with ⅔ of the mixture, and bake for 20–25 minutes or until ready.

5. For the glaze, I experimented and made it with liquid pastry cream / about ¾ cup of tea / and a packet of 1 kg powdered sugar (I didn’t get the whole packet). The mixture should be thick.

6. Enjoy!!

Nutrition:

Calories: 95

Fat: 3.3 g

Fiber: 1.3 g

Carbs: 10.1 g

Protein: 6.4 g

Low Carb Nougat Whims

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 4–6

Ingredients:

210 g dark chocolate with a minimum of 70% cocoa solids
125 ml (110 g) coconut oil, divided
400 g coconut milk (take only the solid part)
8 tbsp peanut butter or other nut butter you like
1 tbsp (5 g) cocoa powder
1 tsp vanilla extract

Directions:

1. Dissolve half of the chocolate in a water bath or microwave over low heat. Add a quarter of coconut oil and mix well.

2. Pour into a greased mold and coated with baking paper (approximately 13 x 20 inches, if you make 40) and let cool in the refrigerator or freezer.

3. Carefully heat the solid part of the coconut milk (canned) in a different pan. Let it simmer.

4. Add half of the coconut oil, nut butter, cocoa powder, and vanilla while stirring. Make a smooth mixture. If the dough separates, use a hand blender and press several times to make it uniform.

5. Detach from heat and pour over the chocolate. Set the pan to the refrigerator or freezer to cool again while the rest of the chocolate melts, as in step 1.

6. Attach the remaining coconut oil to the chocolate and mix. Spread it in a layer over the cold nougat. Replace in the refrigerator and let stand for at least an hour, preferably longer.

7. Cut into 30–40 small pieces. Set in an airtight container in the refrigerator or freezer. The nougat is best served slightly cold.