Recipe hunt. Not a flapjack, but like a flapjack...
Discussion
Anyone got any suggestions for snacks or recipes somewhere between the sweet and the savoury - Sort of like a not so sweet / fattening savoury flapjack?
My OH isn't very good when she is hungry, unfortunately most evenings this coincides with the time she gets home / deals with the fairly crap surrounding traffic and can't park (we have parking, but less than considerate neighbours), so looking for something she can have before she leaves work or in the car.
There are a million energy bars out there, but.
Basic requirements are:
No dried fruit!
Slow release energy, but not too much as it is fattening...
Not too sweet.
Convenient to eat
Can keep for a week or so .
My OH isn't very good when she is hungry, unfortunately most evenings this coincides with the time she gets home / deals with the fairly crap surrounding traffic and can't park (we have parking, but less than considerate neighbours), so looking for something she can have before she leaves work or in the car.
There are a million energy bars out there, but.
Basic requirements are:
No dried fruit!
Slow release energy, but not too much as it is fattening...
Not too sweet.
Convenient to eat
Can keep for a week or so .
Dark chocolate, the really dark 85% stuff should fulfil all those requirements. I find I only need a little of it because it's so rich and decadent. I just suck on half a cube at a time and it lasts for ages and staves off hunger. There's only about 1.5g of sugar per cube of the 85% stuff (15g in a 100g bar), which is practically nothing as a 100g bar lasts for ages if you suck it.
She might need to wean herself onto it by cutting out sugar for a bit to adjust her pallet, but it is totally worth it. The depth of flavour is incredible compared to normal milk chocolate and you can really taste the difference between the different brands after a while. My favourite is the Co-op branded 85% dark, followed by Sainsbury's Taste The Difference.
If you google there are lots of other health benefits from eating dark chocolate. She could eat it with some different types of raw nut like walnuts, pecans, almonds, cashew, pistachios and hazelnuts for a change of flavour and they are also very good for you and low GI so you stay fuller for longer. Just be careful with portion control on the nuts!
She might need to wean herself onto it by cutting out sugar for a bit to adjust her pallet, but it is totally worth it. The depth of flavour is incredible compared to normal milk chocolate and you can really taste the difference between the different brands after a while. My favourite is the Co-op branded 85% dark, followed by Sainsbury's Taste The Difference.
If you google there are lots of other health benefits from eating dark chocolate. She could eat it with some different types of raw nut like walnuts, pecans, almonds, cashew, pistachios and hazelnuts for a change of flavour and they are also very good for you and low GI so you stay fuller for longer. Just be careful with portion control on the nuts!
These fit the bill...? I add raisins to ours, but it'll take whatever you want to add, and you only need a small square to last you quite a while. Tend to bump up the seed content too with sunflower, pumpkin and linseed etc. Not exactly savoury, but at least with quality ingredients the fats are somewhat natural. Make a batch, chop into 20 odd, freeze.
guillemot said:
These fit the bill...? I add raisins to ours, but it'll take whatever you want to add, and you only need a small square to last you quite a while. Tend to bump up the seed content too with sunflower, pumpkin and linseed etc. Not exactly savoury, but at least with quality ingredients the fats are somewhat natural. Make a batch, chop into 20 odd, freeze.
I'm going to give these a go too 
CubanPete said:
Cheese is something that goes down very well.
Do you have a recipe?
Yes, you start with a vat of milk, heated to between 40 and 42°C, Add culture and incubate at 40°C for 5-6 hours. At the soft set point, typically about 1% acidity, add rennet, then cut the curd. Drain it overnight, then salt, mill and mould as necessary.Do you have a recipe?
CubanPete said:
Cheese is something that goes down very well.
Do you have a recipe?
It was in a cycling mag I had at the time, but looking online they all seem pretty similar:Do you have a recipe?
https://www.quaker.co.uk/oat-and-porridge-recipes/...
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