low carb snack plate (vegan, no sugar)

Earlier in the summer, I posted this recipe for low carb crispbread – a more nutrient dense alternative to traditional crackers. They’re packed with plant-based protein in the form of  seeds and are a perfect medium for transporting all sorts of yummy veggie snackage to your mouth. (I’ve dropped the crispbread recipe below in this post, too, for your convenience.)

I made a batch recently when my husband and went away for a long weekend to the Smokey Mountains because they’re sooo portable. From experience, I’ve learned I need to pack ample snacks or simple meals to keep my nutrition on track and avoid paying $9 for a salad (which I find to be insane!).

For the trip, I just snacked on them as is or with hummus, but here are some favorite toppings if you want ideas for a low carb snack plate, appetizer or even lunch!

And tell me below, which would be your top topping pick!

 

low carb vegan snack idea

 

1. The Garden Salad: red pepper hummus (the Sabra brand is my favorite), baby spinach leaves, cucumber, tomato, peeled carrot, drizzle of salad dressing (you can try this one that I often make)

2. The Smokey Avocado: baby spinach, sliced avocado and eggplant bacon. The recipe for the eggplant bacon is for my VIP readers. If you’re not a VIP already, you can become one by signing up here

3. The Eggplant Parmesan: regular hummus, roasted eggplant, pasta sauce, cashew parmesan. You can find the pasta sauce recipe I use on the regular here and the cashew parmesan recipe here

4. The Quick Cuke: regular hummus, baby spinach, sliced cucumber

5. The EST: Like a BLT, but a wee bit healthier…regular hummus, eggplant bacon, baby spinach, and tomato

6. The Spicy ‘Cado: baby spinach, sliced avocado, garlic powder, chili pepper flakes

 

low carb crispbread
Prep Time
10 mins
Total Time
40 mins
 

An easy to make snack that is light on the carbs and heavy on the nutritional impact. So you can fuel your body and not just fill it up.

Course: Appetizer, Snack
Keyword: cracker, low carb crispbread, snack, vegan
Ingredients
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup whole flax seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 3/4 cup oat bran
  • 1/4 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup + 1 tbsp water
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add all dry ingredients to mixing bowl and stir to combine. Add water and mix until everything is evenly moistened. Let it sit for 5 minutes.

  3. Spread a layer of parchment paper over a large baking sheet (a flat one is best vs a jelly roll pan). Spread crispbread mixture over the paper so it's in the middle and down the length of the pan and place another sheet of parchment paper over top (the crispbread mixture should now be "sandwiched" between the parchment).

  4. Using a rolling pin, carefully press and roll the crispbread mixture, pushing it towards the outer edges of the pan until it is very flat and thin and covers most of the pan.

  5. Remover the top layer of parchment and cut the crispbread "dough" into desired cracker sizer (square or rectangle). A pizza wheel is best for this.

  6. Place the baking sheet in the oven for 13 minutes, remove and recut the crackers then turn each over individually to bake the other side. Return to the over for another 13 minutes.

  7. Remove from oven and check each crispbread section for doneness. Depending on your climate and how thinly you rolled the crispbread, you may need to add on additional baking time. The crispbread should be completely dry with only slightly toasted edges. You may need to remove some of the crispbread (usually the pieces from the outer edges) before returning the remaining batch to the oven for additional drying time of 2-3 minutes. If more drying time is needed, return the pan to the oven, turn it off, close the door and let it finish crisping while the oven cools.

raw fruit crisp (vegan, no sugar)

raw vegan fruit crisp

(Printable version of this recipe are near the end of the post. This post contains affiliate links which help fund this blog but at no cost to you.)

 

Last week, I shared one of my favorite go to recipes: raw granola. This week, I’m sharing one of my favorite ways to eat it, especially as a snack.

When you first “give up” eating certain foods, it can be hard not to lament all the foods you loved to eat B.D.C. (before the diet change). Like traditional fruit crisp.

While I’ve never been much of a pie person, I always adored crisp because of the topping. With added sugars (mostly) out of the picture, however, the traditional topping for crisp was no longer an option because it’s loaded with brown sugar.

Thankfully, I discovered this raw granola makes an excellent substitute. The dates for the brown sugar and the pecans add buttery crunchy notes. No need to find a sub for the oats, unless you need ones that are certified gluten free.

 

vegan raw granola

 

The “recipe” for this raw fruit crisp is simple:

  • one piece of raw fruit per person (e.g. apples, pears, peaches) or an individual serving size of berries per person
  • dashes of cinnamon
  • a few sprinkles of the raw granola

 

Besides the health benefits of eating raw fruit, another thing I love about this raw fruit crisp is that it’s more economical. LOL Whenever I make a cooked fruit crisp (apple, for example), I always use much more fruit than if I leave the fruit uncooked because the water evaporates as it cooks down. And with several hungry mouths to feed, ones that particularly love dessert, anything I can do to stretch our food budget is a bonus.

 

And here’s the printable version of the recipe for you:

Raw Fruit Crisp
Prep Time
5 mins
 

Simple to prepare and excellent as a snack or dessert, this raw fruit crisp contains only five ingredients!

Course: Dessert, Snack
Keyword: easy vegan dessert recipe, raw vegan fruit crisp
Servings: 1 per person
Author: Andrea Anderson
Ingredients
  • 1 piece/serving raw fruit (e.g. apples, pears, peaches, berries, cherries)
  • dashes cinnamon
  • 3/4 cup date paste*
  • 1 cup pecans
  • 1 cup whole rolled oats gluten free if needed, organic is best
Instructions
  1. Add all ingredients for the raw granola to a food processor or blender and blend until it becomes crumbly. Don't overmix or the pecans will release their oils. Can be stored in an airtight jar in the fridge for a couple weeks.

  2. Prepare fruit as needed (e.g. washing it, slicing/dicing) and add to an individual serving bowl along. Sprinkle cinnamon over top and add topping.

Recipe Notes

*If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. See post on why I prefer using date paste.

raw granola (vegan, no sugar, raw)

vegan raw granola

(Printable version of this recipe are near the end of the post. This post contains affiliate links which help fund this blog but at no cost to you.)

Word on the street is that most people who visit recipe blogs want the goods up front and without the life stories. I get it. I often do that too. #guiltyascharged So I’m making a slight change in posting format to get you to the recipe faster.

However, I know there are a few of you who also enjoy learning more about the blogger behind the recipes. If that’s you, then you’ll definitely want to join my VIP newletter list where I share more about life plus give you insider tips, content and recipes. You also can find me on Instagram here.

 

Now for that granola…

This raw granola is incredibly easy to make and comes together in minutes. It can be made gluten free, if needed, simply by using gluten free oats. The best part? It satisfies your craving for something sweet, because of the dates, but without any added sugar.

You’ll notice in the recipe below that I use date paste which is just a blend of softened dates that I buy from a Mediterranean/Middle Eastern market in our area. You can find the specific brand I use here. I like to have a softened form of dates ready to go as they blend more readily, but you can make your own I’ve included the how to below and in the printable version for your convenience.

Here’s how to make the raw granola:

  • Add 3/4 cups of date paste, 1 cup of pecans and 1 cup of whole rolled oats (organic is best) to a food processor (this one is my favorite) or high speed blender (like this one).
  • Blend on high speed until the mixture becomes just crumbly. Be careful not to over-mix or the pecans will release their oils. Refer to the picture for the texture you are going for.
  • That’s it! All done.

 

While you certainly can eat it as is and straight from the jar (and I absolutely adore these tulip jars by Weck!) which I occasionally do, I think it’s best when combined with other foods, like fruit – here’s the recipe for my favorite apple crisp – or vegan, unsweetened yogurt or sprinkled over oatmeal. The raw granola can be stored in an airtight jar in the fridge for at least a couple of weeks.

And here’s the printable version of the recipe:

Raw Granola
Total Time
3 mins
 

This raw granola is added sugar free and so easy to make it comes together in minutes.

Servings: 2 cups
Author: Andrea Anderson
Ingredients
  • 3/4 cup date paste*
  • 1 cup pecans
  • 1 cup whole rolled oats, gluten free if needed, organic is best
Instructions
  1. Add all ingredients to a food processor or blender and blend until it becomes crumbly. Don't overmix or the pecans will release their oils. Can be stored in an airtight jar in the fridge for a couple weeks.

Recipe Notes

*If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. See post on why I prefer using date paste.

*See post for suggested uses.