6 Healthy Snacks To Beat Your 4 PM Slump

Feeling peckish? Instead of reaching for a store-bought granola bar or slice of death-by-chocolate cake, why not get a little creative? Keep your energy level up and hunger pangs at bay with snacks that are equal parts easy-to-make, tasty, and healthy.
From superfood salads to nutty flapjacks and divine dips, these recipes — to put it simply — are really, really good. And, there’s not a sugar crash in sight.


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Photo: Courtesy of The Detox Kitchen.
Gluten- and Dairy-Free Apple and Carrot Cake from The Detox Kitchen
Makes: 1 cake

175g honey
175ml sunflower oil
3 eggs
2 small apples, peeled, cored, and diced into 1-cm pieces
150g grated carrot
30g finely chopped walnuts
50g raisins
50g finely chopped dates
Zest of 1 orange
170g gluten-free flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp grated nutmeg
10g linseeds

1. Preheat the oven to 170 degrees C.

2. Line an 18-cm tin with baking paper.

3. Mix the honey, oil, and eggs until fluffy.

4. Place the apple pieces in a separate bowl, cover with cling film, and cook in the microwave for five minutes on high.

5. Add the apples to the egg mixture along with the grated carrot.

6. Add the walnuts, raisins, dates, and orange zest, and mix well.

7. Now sieve in the flour, bicarbonate of soda, baking powder, ground cinnamon, grated nutmeg, and lightly mix.

8. Pour the mixture into the tin and sprinkle with the linseeds.

9. Bake for 40 minutes. Leave to cool for 10 minutes, then turn out.

10. Serve now or tomorrow. Cake will keep for three days in an airtight container.
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Photo: Courtesy of The Detox Kitchen.
Guilt-Free Raspberry Flapjacks from the Detox Kitchen
Makes: 8 bars

200g rolled oats
100g flaked almonds
150g raspberries
70g gluten-free and wheat-free flour
1 egg
100g runny honey

1. Preheat oven to 180 degrees C.

2. Line a tin with baking paper to prevent the bars from sticking.

3. Mix all the ingredients in a bowl, and pour into baking tray.

4. Press down into tin and bake for 25 minutes. The result may be crumbly.
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Photo: Courtesy of Las Iguanas.
Guacamole from Las Iguanas

3 ripe avocados, two mashed and one diced
25g diced white or red onion
10g chopped jalapeno or red chillies
Fresh coriander to taste, chopped
25g diced fresh tomatoes
Juice of a fresh lime

1. Halve the avocados and remove the stones.

2. Scoop out the flesh from two and mash them in a bowl. Dice one avocado to add texture.

3. Combine all of the avocado gently with the other ingredients and season to taste.

4. Serve with corn chips or fresh crudités of carrot, cucumber, celery, or your favourite vegetables.
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Photo: Courtesy of Mews of Mayfair.
Super-Food Salad from Mews of Mayfair

500g baby spinach
200g baby watercress
3 large florets of cauliflower, thinly sliced
10 small florets of broccoli, cooked
5 red radishes, thinly sliced
1 black radish, thinly sliced
Seeds from 1 pomegranate
1 avocado, diced
25g toasted linseeds
25g toasted sunflower seeds
25g toasted pumpkin seeds

1.Toss the baby spinach with the raw cauliflower, small florets of cooked broccoli, and thinly sliced red and black radishes.

2. Dice the avocado and add to the bowl along with the pomegranate seeds, linseeds, sunflower seeds, and pumpkin seeds.

3. Make a simple dressing with pomegranate molasses, rapseed oil, and white-wine vinegar.

4. Season with salt and pepper and toss together before serving.
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Photo: Courtesy of Chotto Matte.
Quinoa Salad from Chotto Matte

1 cup quinoa
2 cups water
40g pomegranate seeds
80g red and spring onions
12g coriander leaves
15 g chili paste
10g lime juice
30g olive oil
Salt and pepper, to taste

1. Rinse the quinoa thoroughly with cold water for a few minutes. Unwashed quinoa will be gritty.

2. Add the washed quinoa to the measured water and simmer for 10 minutes.

3. Pour into a tray, cover with cling film, and let sit for 10 minutes.

4. While the quinoa is resting deseed the pomegranate by cutting it open across the middle then, holding one half over a bowl, cut-side down, and bash the skin with a rolling pin. The seeds should pop out.

5. Slice the red onions and spring onions and wash in cold water.

6. Wash and roughly chop the coriander.

7. To make the dressing, mix the chili paste with the lime juice and olive oil.

8. To make the salad, mix the quinoa with the chopped onions, coriander, and pomegranate then add the dressing to taste. Season with salt and pepper.
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Photo: Courtesy of Meghan Giboin/The Good Life Eatery.




Kale, Sweet Potato, and Hazelnut Salad from The Good Life Eatery.

10g coconut, toasted
15g roasted hazelnut, bashed into small bits
100g sweet potatoes
40g coconut oil
40g red quinoa
40g black quinoa
10g sea salt
80g prepped kale, stalks removed
1/2 ripe avocado
15g goji berries

Hazelnut dressing:
40g roasted hazelnuts
5g maple syrup
25g red-wine vinegar
75 g olive oil
2 tbsp hazelnut oil
Salt and pepper, to taste
*A few drops of water to thin out (optional)

1. Preheat the oven to 190 degrees C. Put the coconut into the oven for three to four minutes until lightly toasted and combine with the roasted hazelnuts. Set aside.

2. Peel the sweet potato and cut into two-to-three-centimetre cubes.

3. Toss the sweet potato in a bowl with 20g coconut oil, salt, and pepper to evenly coat Roast for 15 minutes, or until nicely brown.

4. Combine the red and black quinoa into a pot with water and one teaspoon of sea salt. Cook the quinoa as if you are cooking pasta.

5. Bring to the boil, reduce heat, and cook for 12 to 15 minutes.

6. While the quinoa and sweet potato are cooking, remove the stalks from the kale and cut into two-centimetre chiffonade.

7. Massage the kale with remaining coconut oil until the kale leaves have softened.

8. Remove avocado flesh and cut into cubes.

9. Combine the kale with the sweet potato, quinoa, avocado, and hazelnut dressing.

10. Top with the toasted hazelnuts, coconut flakes, and goji berries.
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