Snack Recipes

Crushed almonds and Parmesan replace the bread crumbs in this zucchini french fries recipe.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

Peanut butter and chocolate chip cookie cake baked as one big soft round, rich with natural peanut butter and folded full of chocolate chips. Easy to slice, with an almond-flour option for gluten-free.

Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.

Moist applesauce muffins spiced with cinnamon and nutmeg, lightly sweetened by unsweetened applesauce alone. A low-fat breakfast muffin with optional raisins and just two tablespoons of oil.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Whole wheat spice muffins with cinnamon, mace, nutmeg, allspice, and ginger sweetened with honey. A warming, low-fat breakfast muffin that smells like the holidays.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

Orange yogurt muffins with bright fresh zest, tangy yogurt, and a tender, light crumb. A breakfast muffin that tastes like sunshine and uses just one bowl for the wet ingredients.

Maple apple muffins sweetened entirely with pure maple syrup, studded with diced apples, and warm with cinnamon and nutmeg. No refined sugar, ready in 40 minutes.

Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn't last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)

Peanut Butter Chocolate Rice Krispie Treats recipe

A lattice-topped mincemeat tart for Christmas: spiced fruit mincemeat baked in a crisp butter-and-lard shortcrust under a delicate woven lattice, dusted with icing sugar. One big tart instead of fiddly individual pies.