The Vegan Snacksters


These little morsels are a revelation! My husband, the non-vegan, demolished a batch of these hot out of the oven and declared them "delicious". I would implore your try them as they are easy to make, store well and they're moreishly delicious! They are also made from store cupboard ingredients which is always a great recipe to turn to when you're caught out with time!

Note - all of the grains in this recipe provide a wealth of protein so these Snacksters really make a wonderful, functional bite.

Recipe & Instructions

Makes about 20

  • 3 tbsp quinoa
  • 3 tbsp amaranth
  • 6 tbsp buckwheat grains, roasted if possible
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tbsp nutritional yeast
  • 2 tbsp flaxseeds
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil

Pre-heat the oven to 220°C/Gas Mark 6 and get a small baking tray ready.

Place the grains in a small saucepan and cover with water. You need to make sure there is at least a finger width of liquid above the grains. Bring to a boil and simmer really gently for about 30 minutes. You actually want a lovey, nutty, mushy mess and the water will be completely absorbed.

Stir all of the other ingredients into the grains, apart from the olive oil. When well combined, with damp hands, make 18-20 little balls out of the mix. Add a little more flaxseed if the mix is still quite wet.

Whilst you are making the balls, pour the oil in the baking tray and heat the tray up in the oven until it's scorching hot. Carefully remove the tray from the oven and place all of the balls into the hot oil, turning to coat them.

Bake for 15-20 minutes until the Snacksters are crisp and brown on the inside and lovely and soft on the inside.

These can be eaten cold in a sandwich or salad up to 3 days later, but crikey, try and stop eating these when they first come out of the oven!