Lactose free and healthy break snacks

When hunger creeps up on you at work, at uni or during a long journey, then you can look forward to these three tasty recipes. Prepared at home, these snacks enable you to enjoy your break and really switch off.

Exotic Fruit Salad with Lime Dressing

1 Vanilla Pod

1 Untreated Lime

½ Papaya

½ Mango

1 Kiwi

½ Starfruit (Carambola)

50 g Physalis

3 tbsp raw cane sugar

100 ml Water

1. Halve the vanilla pod lengthways and scrape out the pulp. Grate the lime zest until it is thin, then halve the lime and squeeze it out. Dice the papaya, mango and kiwi. Cut the starfruits into slices, loosen physalis from the shell and halve.
2. Bring the water, sugar, vanilla pods, pulp and lime juice to the boil. Put the fruit and lime peel in a bowl. Pour the lime marinade over the fruit and let it cool. Store in the fridge.

 

Savoury Avocado Dip

½ Avocado

2 tbsp lemon juice

3 Cherry Tomatoes

Pinch of salt and pepper

1. Halve the avocado, remove the stone and extract the flesh from the shell. Mix with lemon juice, salt and pepper.
2. Put in a jar, add tomatoes as an extra. Tastes great with wholemeal bread or a pretzel breadstick.

 

Apricot- Coconut Bar

2 tbsp Butter

50 g Honey (liquid)

4 tbsp full cane sugar

100 g dried Apricots

½ Orange

100g Spelt Flakes

50g Coconut Flakes

4 tbsp chopped almonds

1. Heat honey, sugar and butter. Dice the apricots. Wash orange with hot water, rub dry, grate the peel and squeeze out the juice. Mix 1 tbsp orange juice and peel, the spelt flakes, coconut flakes, almonds and apricots with the sweet butter.
2. Spread the mass onto a baking tray covered with baking paper using a damp rubber spatula. (around 1.5cm thick) Bake in a preheated oven at 150 °C for approx. 25 min.

Let cool off and cut into bars.