Looking for some nutritious snacks to keep you going when out and about? Take a look at our list of ten of the best snacks that can help you hold hunger at bay while still managing your nutrition.

10. Lemon and Ginger Flapjacks

Lemon and Ginger Flapjacks


260g Rolled Oats, 

50g Desiccated Coconut, 

100g Dried Figs, 

320g Bananas, 

10g Grated Root Ginger, 

80g Dried Lemon Peel, 

1tsp Grated Lemon Zest, 

4tbsp Lemon Juice, 

60g Dried Raisins Chopped, 

½tsp Ground Ginger, 

20g Margarine, 

20g Peanut Butter, 

20g Coconut Oil, 

30g Caster Sugar, 

1tbsp Agave Syrup, 

1tsp Vanilla Essence


1. Place the bananas and figs into a food processor and blend to a smooth paste.

2. Heat a large pan and melt the margarine, coconut oil, peanut butter, and coconut sugar with the grated and ground ginger and vanilla essence

3. To the pan add the oats and mix. Stir in the banana and fig paste and add the dried raisins, lemon peel and zest.  Add in the lemon juice and mix

4. Place the oats into a preheated oven 140c gas mark 4 and bake for 25-30 minutes until lightly browned and firm to touch.

5. Remove from the oven and allow to cool, slice into 12.  Store in an airtight container to keep fresh.


9. Spinach and Avocado Smoothie

Spinach and Avocado Smoothie


80g Spinach, 

70g Avocado, 

50g Cucumber, 

120g Green Apple, 

2 tbsp Lime Juice, 

200ml Coconut Water, 



1. Slice the cucumber apple and avocado, then place it into a blender along with all the other ingredients.

2. Blend until smooth, pour into a glass and serve


8. Spiced Apple Crisps

Spiced Apple Crisps


3 Apples, 

2tbsp Cinnamon, 

1tbsp Ground Ginger, 

1tsp Ground Allspice, 

1tsp Ground Nutmeg


1. Preheat the oven to 75c

2. Wash the apples and dry. Using an apple corer, remove the core

3. Line a couple of oven trays with greaseproof paper

4. Carefully slice the apples wafer thin using a mandolin and put in a single layer on the lined trays

5. Mix the spices thoroughly then dust the apple slices with half the spice mix. Use a small sieve for the most even spread of spices

6. Bake in the oven for 40-60 minutes, turn them over, dust with the remaining spice mix and cook for a further 40-60 minutes. If crisped up, turn off the oven and allow to cool for the best result

7. Store in an airtight container when cooled


7. Black Cherry Energy Balls

Black Cherry Energy Balls


30g Cashew Nuts, 

30g Almonds, 

20g Dessicated Coconut, 

20g Pine Nuts, 

1tsp Peanut Butter, 

25g Mixed Seeds, 

30g Chopped Dates, 

25g Pitted Black Cherries, 

1tsp Agave Syrup, 

½tsp Almond Essence, 

1tsp Raw Cacao Powder, 

20ml Boiling Water


1. Blend nuts and seeds in a blender until finely ground

2. Place the ground nuts and seeds into a bowl, add the peanut butter, raw cacao powder and vanilla essence

3. Wash and drain the cherries and cut into halves

4. Add the agave syrup and cherries and slowly mix in the hot water to form a tight dough

5. Allow to cool, divide and weigh out into 30g balls

6. Store in an airtight container and refrigerate


6. Yellow Fruit Smoothie

Yellow Fruit Smoothie


50g Frozen Papaya, 

50g Frozen Melon, 

50g Frozen Pineapple, 

1 tbsp (20g) Wholegrain Peanut Butter, 

10g Oats, 

1 Small (80g) Banana, 

1 tsp Cinnamon, 

1/4 tsp Cinnamon, 

1/2 tsp Vanilla Extract, 

250ml Unsweetened Almond Milk 


1. Put all the ingredients in to a blender

2. Blend until smooth

3. Add more almond milk if the shake is too thick for your liking

4. Pour into a tall glass and serve 


5. Coconut and Date Truffles

Coconut and Date Truffles


50g Roasted Almonds, 

15 Pitted Dates, 

20g Desiccated Coconut, 

1tbsp Cocoa Powder, 

1/2 tbsp Coconut Oil, 


50g Dark Chocolate


1. Blitz the almonds in a food processor till fine. Add the dates, blitz again, then add the flaked coconut, coconut oil, salt and cocoa powder.

2. If very soft, chill for 10 mins then roll into 14 balls. Refrigerate for an hour

3. Melt the chocolate in a glass bowl over gently simmering water. When melted, dip each ball and place on a piece of greaseproof paper and set in the fridge


4. Herb Dip & Crisp Flatbreads

Herb Dip & Crisp Flatbreads


150g Watercress, 

30g Basil, 

30g Parsley, 

40g Spring Onion, 

70g Low Fat Mayonnaise, 

70g 0% Fat Greek Yoghurt, 

2 tbsp Ex Virgin Olive Oil, 

1tbsp Cider Vinegar, 

3 Marinated Anchovies, 

Salt and Pepper for Seasoning, 

1 Red Pepper, 

3 Wholemeal Folded Flat Breads


1. Heat the oven to 160*

2. Cut the flat breads in to triangles, brush with a little of the olive oil and bake till crisp, around 6-8 minutes

3. Place all ingredients except the peppers and the flat breads in to a food processor and pulse blitz till you have a lovely green herb sauce

4. Cut the pepper into strips. Put the dip in a bowl in the middle of a plate and surround with the flatbread crisps and peppers to serve


3. Crispy Chickpeas

Crispy Chickpeas


1 Tin Tinned Chickpeas, 

1tbsp Rapeseed Oil, 

1tsp Curry Powder, 

1tsp Garam Masala, 

Salt and Pepper for Seasoning


1. Empty the chickpeas into a sieve and rinse to remove any liquid then dry thoroughly

2. Toss the chickpeas with the seasoning and spread evenly on to a non-stick or greaseproof lined tray

3. Put the tray in an oven at 200* and roast for around 25-30 mins, stirring occasionally

4. When cooked and crispy, remove from the oven, dust with the spices and serve


2. Peanut Butter Oat Biscuits

Peanut Butter Oat Biscuits


25g Ground Flaxseed, 

25g Plain Flour, 

250g Rolled Porridge Oats, 

1/2 tsp Baking Soda, 

45g Smooth Peanut Butter, 

1tbsp Unsalted Butter, 

40g Brown Sugar, 

30g Caster Sugar, 

75g Ripe Banana, 

1/2 tsp Vanilla Extract, 

1 Medium Egg, 

30g Dark Chocolate Chips 


1. Preheat the oven to 170

2. Mix the dry ingredients in a bowl

3. In a mixer, beat the peanut butter, butter and sugars till mixed and aerating, add the mashed banana and vanilla, continue beating.

4. Whisk the egg, then pour gradually into the mixer whilst beating

5. Turn the mixer down and gradually add the dry ingredients and chocolate chips if including and beat till combined.

6. Line required trays with greaseproof paper. Evenly space heaped tablespoon blobs of the mix onto the tray and bake for 12 mins till the edges are golden brown. Cool and serve.


1. Chocolate Brownies

Chocolate Brownies


200g Caster Sugar, 

2 Eggs, 

1tbsp Hot Water, 

2tsp Coffee Granules, 

55g Unsalted Butter, 

1tsp Vanilla Extract, 

130g Self Raising Flour, 

80g Cocoa Powder, 



1. Preheat the oven to 160c

2. Spray an 8 inch square tin with oil

3. In a mixer or a food processor, beat the sugar and eggs for 5 minutes till light and fluffy

4. Mix the hot water with the coffee and stir until dissolved, add butter and vanilla extract to the coffee mix and allow to melt. Add the coffee mix, to the mixing bowl and beat slowly till combined

5. Mix the dry ingredients then gradually fold in to the egg/sugar/butter mix gradually and gently till combined

6. Pour into the tray and bake for 23-25mins till cooked and with a light spring when pressed

7. Cool in the tray on a wire rack then portion into 16 pieces