3 Vegetarian snacks
- celiaskitchenrecipes
- Nov 22, 2016
- 1 min read
Spicy seed mix
Ingredients
250g mixed seed (sunflower, pumpkin, linseed)
1 tsp rapeseed oil
1 tsp ras-el-hanout
¼ tsp low-sodium salt
1 tsp reduced salt soy sauce
1 tsp agave syrup
pinch cayenne
ras-el-hanout can be bought from
most supermarkets, as can agave syrup.
Method
Preheat the oven to 160C/ 140 fan/ Gas mark 3.
Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.
Pear, blue cheese & walnut sandwich topper
Ingredients
25g blue cheese, or vegetarian alternative
1 small pear, sliced
a big handful watercress
2 walnut half, chopped
slice wholegrain seeded bread or rye, or wholegrain pitta, to serve
Method
Top bread or fill pitta with cheese, pear, watercress and walnuts.
Carrot & houmous roll-ups
Ingredients
200g tub houmous
4 seeded wraps
4 carrots
small handful rocket leaves
Method
Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning. Roll up and eat.
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