Tag: Snacks

Vegan Chocolate Cranberry Oatmeal Cookies

Vegan Chocolate Cranberry Oatmeal Cookies (Dairy-Free | Egg-Free)

Published on by Sharon4 Comments

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There’s something about Fridays that calls for chocolate… don’t you think? I had planned to share a wholesome almond breakfast smoothie today, but in the end, these indulgent yet nourishing cookies won the vote — and for good reason!

These Vegan Chocolate Cranberry Oatmeal Cookies are rich, chewy, and dotted with jewel-like cranberries that glisten against a backdrop of dark chocolate. They feel like a treat, but they’re packed with wholesome ingredients like oats and wholegrain flour, and free from dairy, eggs, and nuts — making them perfect for sharing with friends and family, including little ones with allergies.

I was thinking of a special six-year-old friend of ours as I baked these. Like me, he’s allergic to dairy, but he’s also allergic to nuts. Since I’ve been sharing lots of nutty recipes lately, this one is for him (and for anyone else who’s been missing out).

Vegan Chocolate Cranberry Oatmeal Cookies

At this time of year, I love using cranberries in my baking. They add a burst of tart-sweet flavour and look like ruby gems tucked inside a cookie. I used to struggle to find cranberries that weren’t loaded with cane sugar, but thankfully, many supermarkets now stock juice-sweetened options. If you can find cranberries sweetened with pineapple juice, I highly recommend them — they’re delicious and a little more naturally balanced.

Dried Cranberries

These cookies are deceptively simple. While they taste rich and chocolatey, the ingredients list is full of nourishing staples: wholegrain flour, rolled oats, cocoa powder, and dried fruit. Fresh from the oven, they have a crisp edge and soft centre — and they continue to firm up beautifully as they cool. They’re perfect for lunchbox treats, after-school snacks, or spontaneous coffee breaks with friends.

Vegan Chocolate Cranberry Oatmeal Cookies

We’ve baked these many times and they’ve always been a big hit. I hope you enjoy them as much as we do!

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Vegan Chocolate Cranberry Oatmeal Cookies

Double Chocolate Cranberry Oatmeal Cookies (Vegan)

These rich, chewy cookies are packed with oats, cranberries, and chocolatey goodness — and they’re completely dairy-free, egg-free, and nut-free too. Perfect for lunchboxes, coffee breaks, or stashing in the freezer for later!
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Hands on time 20 minutes
Total Time 35 minutes
Course Afternoon Tea, Elevenses, Treat
Servings 12

Ingredients
 

  • 45 ml / 3 TBSP soya milk or almond milk
  • 35 ml / 3 TBSP organic rapeseed (canola) oil or other neutral-flavoured oil
  • 1 tsp vanilla extract
  • 80 g / heaping ⅓ cup golden caster (unrefined cane) sugar
  • 70 g / ½ cup fine wholemeal (whole wheat pastry) or chapatti flour
  • 20 g / 3 TBSP cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda (baking soda)
  • ¼ tsp salt
  • 50 g / ½ cup rolled porridge oats (quick oats, not jumbo)
  • 50 g / ⅓ cup dried cranberries preferably juice-sweetened
  • 25 g / 2 TBSP dark chocolate chips

Instructions
 

  • Preheat the oven to 180°C (160°C fan) / 350°F. Line a large baking sheet with non-stick baking paper.
  • Place the milk, oil, vanilla extract and sugar in a mixing bowl and whisk with a fork until fully combined.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, salt and oats. Add these ingredients to the wet ingredient bowl and stir to combine. Stir in the cranberries and chocolate chips.
  • Scoop slightly heaped tablespoons of dough onto the prepared baking sheet. With damp fingers, press the dough into cookie shapes (these cookies don't spread much).
  • Bake for 12 minutes, or until the cookies are dry to the touch. Leave the cookies on the tray for a few minutes (they will firm up as they cool), then loosen from the baking paper using a thin spatula/slotted turner and transfer to a wire cooling rack.
  • Once completely cooled, store in an airtight container for up to 2 weeks, or freeze in an airtight zip-loc bag for longer storage.
Keyword Dairy-Free, Egg-Free, Lunchbox Treat, Vegan Cookie, Vegan Treats
Tried this recipe?Let us know how it was!

If you make these Double Chocolate Cranberry Oatmeal Cookies, I’d love to hear your feedback and any suggestions for adaptations! Leave a comment below or tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Have a wonderful weekend everyone!

With love,

Sharon xx

Crispy Kale

Crispy Kale (aka Kale Chips) with Homemade Gomasio

Published on by Sharon14 Comments

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Looking for a healthy, kid-approved snack that’s packed with flavour and crunch? These crispy kale chips are oven-baked to perfection and sprinkled with homemade gomasio – a traditional Japanese seasoning made with toasted sesame seeds and salt.

They’re a long-time favourite in our house. In fact, this was one of the very first recipes I ever shared on the blog, way back in 2011, and it’s still one of my go-to snacks today.

While a lot of health food bloggers are currently enjoying raw kale salads or kale smoothies, my taste buds aren’t quite there yet. I do, however, LOVE crispy kale and will happily munch my way through handfuls of the stuff. And I’m not the only one!

Crispy kale is also one of the best ways I’ve found to encourage Lil’ L to eat kale. I often put a bowl out as a starter or as a side dish and, before I even get to sit down at the table, the whole lot will have been demolished!

Crispy Kale

🌿 The Secret to Perfect Crispy Kale

Over the past three years, I’ve been fine-tuning my method for making crispy kale, to avoid the common pitfalls of burnt or soggy kale. The trick is to roast it low and slow. I started out baking it at 180°C, but the edges would burn before the centres crisped up. I now roast it at 150°C (130°C in a fan oven), which gives beautifully even, crispy leaves with no bitterness.

Another tip: let the kale dry thoroughly before baking – a salad spinner works wonders here. And make sure the leaves aren’t overlapping on the baking tray or they’ll steam instead of crisping up.

Stored in an airtight container, the kale stays crispy for days (not that we ever have leftovers!)

Crispy Sweet n Salty Kale

What is Gomasio?

My favourite way of serving crispy kale is with a sprinkling of gosmasio, a traditional Japanese seasoning made from toasted sesame seeds and sea salt. It adds a rich, nutty flavour and just the right amount of saltiness.

You can find gomasio in health food stores, but it’s so easy – and more affordable – to make at home. I like to grind the sesame seeds slightly, which helps them stick to the kale and also intensifies their flavour. I keep the salt content low so I can sprinkle liberally without overpowering the dish.

Gomasio

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Crispy Kale (aka Kale Chips)

These oven-baked kale chips are light, crispy, and seriously moreish! They make a healthy, delicious snack, appetiser, side dish, or lunchbox filler. We love to flavour them 'sweet and salty' and with a generous sprinkling of gomasio, but feel free to customise with your favourite spice blends.
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Hands on time 6 minutes
Total Time 20 minutes
Course Appetizer, Healthy Snack, Lunchbox, Side Dish
Cuisine Japanese-Inspired, Vegan
Servings 3

Ingredients
 

  • 4 large handfuls curly kale (about 100g) thick stalks removed
  • ½ – 1 tbsp coconut sugar or golden caster (unrefined cane) sugar
  • ¼ tsp salt
  • ½ tbsp olive oil
  • 3 tbsp gomasio (see below for recipe) or sesame seeds

Instructions
 

  • Preheat the oven to 150°C (130°C fan) / 300°F. Line two large baking trays with non-stick baking paper.
  • Wash the kale and tear into large bite-size pieces (it will shrink as it cooks). Use a salad spinner (or kitchen paper) to dry thoroughly. Place in a large bowl and give it a final dab with kitchen paper.
  • Sprinkle over the sugar, salt, oil, and gomasio. Massage everything into the kale leaves until evenly coated.
  • Spread the kale out on the prepared trays in a single layer, ensuring the leaves don’t overlap (otherwise they will steam rather than roast). You may need to bake in two batches.
  • Bake for 14 minutes, then check for crispness. If needed, continue baking, checking every 2 minutes.
  • Crispy kale is most delicious eaten warm, straight from the oven. However, it can be stored in an airtight container where it will keep for up to a week.
Keyword baked kale chips, crispy kale, healthy vegan snack, kale chips, kid friendly vegan snack, oven baked kale
Tried this recipe?Let us know how it was!

Homemade Gomasio (Sesame Salt Seasoning)

Easy to make at home with just two ingredients, gomasio is a traditional Japanese seasoning made with toasted sesame seeds and sea salt. It adds a nutty, savoury boost to dishes like stir-fries, rice bowls, noodles, and crispy kale. Vegan, gluten-free.
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Hands-on time 5 minutes
Total Time 10 minutes
Course Seasoning
Cuisine Japanese
Servings 12

Ingredients
 

  • 80 g / ¾ cup hulled sesame seeds
  • ¼ tsp salt

Instructions
 

  • Toast the sesame seeds in a dry frying pan (skillet) over medium heat, stirring continuously until golden and fragrant.
  • Transfer to a plate to cool.
  • Once cool, grind with the salt using a mortar and pestle or coffee/spice grinder. If using an electric grinder, pulse just once or twice – too much and you’ll end up with sesame paste!
  • Store in an airtight container in the fridge, where it will keep for several weeks.
Keyword homemade gomasio, sesame salt
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What’s Your Favourite Kale Chip Seasoning?

Do you make crispy kale at home? Have you tried flavouring it with Chinese, Indian, or Mexican spice blends? I’d love to hear your favourite combinations in the comments below!

With love,

Sharon xx

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Apple & Cinnamon Dough Balls (Healthy ‘Monkey Bread’)

Published on by Sharon15 Comments

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When I first started blogging, I recall there was a wave of health food bloggers posting recipes for ‘Healthier’ Monkey bread.  I had absolutely no idea what ‘Monkey bread’ was or why it had such a funny name!

Wikipedia soon filled me in…

Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, bubbleloaf and monkey brains is a sweet, sticky, gooey pastry served in the United States for breakfast.  The bread is made with pieces of sweet yeast dough which are baked in a cake pan after first being covered in melted butter, cinnamon and sugar. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

Sounds yummy doesn’t it?  However, traditional Monkey Bread isn’t particularly healthy.  It contains A LOT of fat and sugar.  In contrast, the ‘healthified’ versions often use bread or pizza dough as their base, and are glazed with healthier alternatives to butter and refined cane sugar.

One Sunday, I decided to have a go at making some Apple and Cinnamon-Spiced Healthy Monkey Bread as a ‘special breakfast’.  It was a huge hit with Lil’ L and M and,  I must admit, I’m rather partial to it too.

The ‘authentic’ way to serve Monkey Bread is to invert it onto a plate…

Apple and Cinnamon Monkey Bread (Vegan / Dairy-Free)

However, we prefer to eat it straight from the pan.  Hands get less messy, and you can use the balls to mop up any syrup left in the pan.

Healthy Apple & Cinnamon Monkey Bread

If you’re lucky enough to have a breadmaker, then this recipe requires very little effort at all.  You simply throw all the dough ingredients in the machine and press a button. I’ve had my breadmaker for a couple of years now and it’s been fantastic!  I reckon it’s easily paid for itself in terms of the amount of times we’ve chosen to stay in rather than going to Pizza Express!

Today, I made some Monkey Bread as an after-school treat for Lil’ L and his friend, and I made it by hand to see how it compared to the bread-maker version.  To be honest, making dough by hand doesn’t require THAT much effort.  It takes less than 15 minutes, which isn’t too bad at all.  Plus kneading dough is great exercise for the arms.

Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker.  If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge.  In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.

Recipe Card

Apple Cinnamon Monkey Bread

These warm sweet dough balls make the most delicious weekend breakfast or 'elevenses'.
Below I’ve given instructions for making the Monkey Bread by hand and in a breadmaker. If you’re planning to eat it for breakfast, you can easily prepare the dough the night before and chill it in the fridge. In the morning, simply remove the dough from the fridge about 20 minutes before you need to use it.
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Hands-on time 30 minutes
Total Time 2 hours
Course Breakfast, Elevenses
Servings 3

Ingredients
 

Dough

  • 165 g / 1¼ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • ½ tsp fast action yeast
  • ½ tsp salt
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 170 ml / ¾ cup lukewarm water
  • 1 TBSP extra virgin olive oil

Apple Cinnamon Syrup

  • 2 small sweet organic apples (about 220g) or 190g / ¾ cup apple sauce
  • 30 g / 2 TBSP virgin coconut oil
  • 40 g / 2 TBSP maple syrup
  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Cinnamon Sugar

  • 1 TBSP coconut sugar or golden caster (unrefined cane) sugar
  • 1 tsp ground sweet cinnamon

Instructions
 

  • Prepare the dough:
    – In a breadmaker: Tip all the ingredients in the pan and select ‘pizza dough’. The programme should take around 45 minutes. When it signals that it’s ready, leave the dough in the machine for a further 15 minutes or so.
    – Or by hand: Place the flours, yeast, salt and sugar in a large bowl. Stir in the warm water and oil using a spoon, then bring it together with your hands to form a sticky dough. Knead for 10 minutes, until the dough is smooth. Place in a lightly oiled bowl, cover with a damp tea cloth and leave in a warm place for an hour to prove.
  • Once the dough is ready, prepare the apple cinnamon syrup. Core the apples and chop into pieces. Place them in a bowl and blitz into a puree using a hand blender. Place the apple puree, coconut oil, syrup, sugar and cinnamon in a pan and gently heat until the oil has melted. Stir through, then remove from the heat.
  • To make the cinnamon sugar, simply combine the sugar and cinnamon in a small bowl.
  • Preheat the oven to 200C (180C fan) / 400F. Grease a 23cm / 9″ baking pan with oil.
  • Prepare the dough balls: Pull off a small amount of dough and roll into a ball about 2.5 cm / 1″ in diameter. Place the ball in the prepared pan. Repeat until all the dough has been used. Space out the balls in the pan (they will expand as they cook). Spoon the apple cinnamon syrup between the balls and round the edges of the pan. Sprinkle the cinnamon sugar on top.
  • Bake in the preheated oven for 25 minutes, or until the dough balls are crusty on top. Leave the pan to cool slightly, then place it in the centre of the table and invite everyone to tuck in.
  • Should there be any leftovers, store in the refrigerator for up to three days and gently warm through in the oven before serving.
Keyword Dairy-Free, Healthy Monkey Bread, Vegan Baking, Vegan Breakfast, Vegan Monkey Bread
Tried this recipe?Let us know how it was!


Monkey Bread (Vegan / Dairy-Free)

Good Hemp Seed Giveaway Results!
Before I go, I’d like to announce the winners of the Good Hemp Seed Giveaway.  The eligible entries were placed in chronological order and 3 winners were randomly selected using Random.org.

I’m delighted to announce that the winners are…

1. Emma
2. Samantha
3. Penniless Veggie

Please email your postal addresses and I’ll arrange for the gifts to be sent to you asap.

Have a great weekend everyone!

With love,

Sharon xx