Simple Sugar-Free Snacks
The first few weeks of quitting sugar can be tough as you get yourself off the sugar-burning roller-coaster. If
you’re hungry between meals, you’re allowed to snack. Don’t feel you have to deny yourself until the next
scheduled meal time.
However, this isn’t a free-pass to eat all day. First and foremost we choose to fill up with our main meals, so ask
yourself if you’re truly hungry. Try drinking a glass of water first, in case you mistake thirst for hunger.
If you’re looking for weight loss, don’t go nuts on nuts. It’s best to stick to the first “Looking to lose centimetres” list
and fill up on veggies before the more nutrient-dense snacks like coconut and nuts butters.
We’ve given you suggested serving sizes, stick to them where possible. Eating large portion sizes when snacking is a
bad trap to fall into, especially if weight is a concern.
Looking to lose centimetres?
Our Meal Plans are nutrient dense and designed to fill you up, but if you need to snack, here are some lighter
options:
● 1 carrot cut into sticks with ⅓cup of guacamole or hummus (Check the ingredients on store-bought
hummus some contain sugar. Be on the safe side, and make your own!)
● Mix 2 tablespoons of full-fat yoghurt with 1 tablespoon of finely chopped mint and serve with a medley of
vegetable crudités.
● 4 celery stalks with 2 tablespoons of cream cheese. Herbal tea, we like liquorice, chamomile
and peppermint.
● 1 fresh coconut: water and flesh.
● 2 tablespoons of Green Hummus with carrot sticks. Chickpea Bombs.
● Cheesy Pappadums.
● Daikon Chips.
● Kale Chips.
● Superfood Popcorn.
● Parsnip Fries.
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Kale Pesto on 1 rice cake.
Anti-inflammatory Turmeric Tea without the rice malt syrup.
Baked Sweet Potato Chips.
Toasty Water Chestnuts.
Energy Boosters:
If you have been working out or have higher energy needs, here are some nutrient-dense options to keep you fueled.
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Small handful of macadamia nuts.
Cook 2 slices of halloumi on either side until golden, serve with 1 cup of rocket leaves.
5 walnuts with a few tablespoons of natural yoghurt and a sprinkle of cinnamon.
1 tablespoon of nut butter on a rice cake.
1 boiled egg sprinkled with black pepper or paprika wrapped in an iceberg lettuce leaf.
½ cup of shaved roast turkey and a small handful of baby spinach leaves.
1 tablespoon of coconut oil.
⅓cup coconut flakes.
Small can of tuna in olive oil, drained, mixed with ¼ cup of fresh herbs and 1 tablespoon of cottage
cheese.
A slice of smoked salmon and avocado with a couple slices of cucumber. A piece of Salted Peanut Butter
Fudge minus the rice malt syrup.
Spicy Activated Nuts.
Salt and Vinegar Almonds. Mexican Pepitas. Tamari Pepitas.
Coco-Nutty Granola minus the rice malt syrup.
Cheesy Biscuits.
Meal-in-a-biscuit Crackers.
Mexican Nacho Meffins.
Frittatinis.
Potato Skins.
Snacks approved for Weeks One, Six, Seven and Eight:
These low-fructose snacks include a little sweetness from fruit or rice malt syrup.
● ‘Salted Caramel’ Haloumi + Apple.
● ½ cup of coconut water blended with ¼ cup of frozen raspberries. Sliced kiwi fruit with almond butter.
● Chocolate Fudge: 1 tablespoon of coconut oil, 1 tablespoon of raw cacao and a tiny dash of rice malt syrup
combined together.
Super Speedy Guacamole
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● 2-3 servings
● Preparation - 5 mins
Total - 5 mins
Looking for a quick dip fix or topper for your Pulled Pork Nachos? Try this Super Speedy Guacamole recipe.
Ingredients
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1 avocado.
1/2 tomato, diced.
1/2 red onion, diced.
pinch ground cumin powder.
1/4 cup fresh coriander, chopped.
sea salt and freshly cracked black pepper, to taste.
Directions
1.
2.
Chop avocado and mash using the back of a fork. Mix in other ingredients and season to taste with salt and
pepper.
Serve as a dip with veggie sticks, or dollop on meals as a creamy topper.
Foolproof Hummus
● makes 2 cups servings
● Preparation - 5 mins
● Total - 5 mins
Who doesn't love hummus? This one has paprika which gives it a bit more of a bang.
Ingredients
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2 cups cooked chickpeas.
2 tablespoons tahini.
2 small cloves garlic, crushed. juice of 1 lemon.
1/4 cup olive oil, extra to drizzle.
sea salt, to taste.
pinch of paprika.
Directions
1.
2.
Place chickpeas, tahini, garlic, lemon juice and oil in a food processor and process until combined and
smooth. Season to taste with salt.
To serve, drizzle with oil and sprinkle with paprika.
Cream Cheese
● Total - 12-24 hours
It's so simple to make your own cream cheese. Be sure to use full-fat organic yoghurt - I've found that this doesn't
work well if you use the commercial stuff.
Ingredients
● 1 kg tub of full-fat organic plain yoghurt.
Directions
1.
2.
3.
Pour the whole tub of yoghurt onto a large handkerchief sized square of cheesecloth or muslin. Bunch the
ends like you’re tying a sack and secure with an elastic band or string.
Suspend the bag over a large bowl (Sarah attaches hers to a wooden spoon placed across a bowl, while
others hang theirs from a cupboard doorknob or a chandelier). You’re going to be straining out the whey,
leaving a beautifully creamy curd in the sack.
Drain for 12-24 hours, at room temperature. Store the cream cheese in the fridge for up to 1 month.
Note
Keep the whey (you can store it in the freezer) for fermenting vegetables or making mayonnaise.
Green Hummus
● Preparation - 5 mins
● Total - 5 mins
A green hummus packed full of goodness, it can be enjoyed as a dip or combined with main meals for some extra
flavour.
Ingredients
● 2 cups cooked chickpeas.
● 1 cup kale (or leafy green of your choice), stalks
removed.
● 2 small cloves garlic, crushed.
● 2 tablespoons tahini.
● 1/4 cup olive oil.
● juice of 1 lemon.
● sea salt, to taste.
Directions
1.
Place all ingredients in a food processor and process until combined and smooth. Season with salt.
Chickpea Bombs
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6-8 servings
Preparation - 5 mins
Cooking - 45 mins
Total - 50 mins
These chickpea bombs are a great no-fus snack with only three ingredients.
Ingredients
● 400 g can of chickpeas, or 1 cup chickpeas, soaked overnight and cooked.
● 1 tablespoon olive oil.
● 1 tablespoon garam masala or ras el hanout.
Directions
1.
Preheat the oven to 180ºC / 350ºF. Drain and rinse the chickpeas. Pat dry with paper towel and put in a
bowl. Add the olive oil and garam masala and toss to coat. Arrange in a single layer on a baking tray and
bake for 45 minutes. Allow to cool. Store leftovers in an airtight container. They should keep for about a
week.
Cheesy Pappadums
● Preparation - 1 mins
● Cooking - 1 mins
● Total - 2 mins
These Cheesy Pappadums are a no-fuss snack with only two ingredients.
Ingredients
● chickpea pappadums.
● grated parmesan cheese.
Directions
1.
Sprinkle the cheese on top of the pappadums then microwave for 20 seconds on high.
Daikon Chips
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2-4 servings
Preparation - 15 mins
Cooking - 20 mins
Total - 35 mins
These Daikon Chips are a great addition to any main meal, or they can satisfy any afternoon cravings.
Ingredients
● 2 large daikon.
● 2 tablespoons coconut oil, melted, or sesame oil or
olive oil.
● salt and chopped rosemary, to taste.
Directions
1.
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Cut the daikon into 5 mm slices,
using a sharp knife or mandoline. Toss all the ingredients in a bowl to coat the daikon, then arrange on the
tray and bake for 20 minutes. Turn off the heat and leave the daikon to sit in the oven for 10 minutes to crisp
up. Serve immediately.
Note
Daikon are large, long white radishes found in Asian food stores. They're often grated over salads in Japanese
restaurants. Turnips are a good substitute if you can't find any.
Kale Chips
● Preparation - 2 mins
● Cooking - 10 mins
● Total - 12 mins
These kale chips are a no-fuss snack with only three ingredients.
Ingredients
● 1 bunch kale or cavalo nero, stalks removed.
● 1 tablespoon olive oil.
● pinch salt.
Directions
1.
Preheat the oven to 200°C / 400°F. Tear the kale roughly into 4 cm squares. Toss in the oil and salt, then
lay on a baking tray and cook for 5-10 minutes until crisp. Can be eaten either hot or cold.
Note
Never eat kale stalks - they are too hard to digest. The easiest way to remove the stalks is to grab the stalk end
and then run your fingers down it, shearing the leaf off. Keep the stalks in the freezer to use in stocks.
Superfood Popcorn
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1 servings
Preparation - 1 mins
Cooking - 2-5 mins
Total - 3 mins
This no-fuss popcorn recipe has only three ingredients and churns out perfect popcorn every time.
Ingredients
● small handful popping corn.
● knob butter or coconut oil.
● 1 tablespoon dulse flakes.
Directions
1.
2.
To make in the microwave, put the popping corn and butter in a brown paper bag and roll down the top to
close. Microwave on high for 2 minutes. Add the dulse flakes to the bag and shake. Serve.
To make on the stove, melt the butter in a frying pan. Add the popping corn and cover until the popping
slows. Transfer to a serving bowl and toss through the dulse flakes. Serve.
Variation: for a cheesy flavour, instead of dulse flakes use 1 tbs nutritional yeast and 1 tbs tamari or liquid aminos.
Parsnip Fries
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1-2 servings
Preparation - 5 mins
Cooking - 45 mins
Total - 50 mins
These are parsnip fries with a nutty difference!
Ingredients
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3 tablespoons chunky unsalted, unsweetened peanut butter or almond butter.
1 tablespoon olive oil.
salt, to taste.
3 parsnips, peeled and cut into thin sticks.
Directions
1.
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4.
Preheat the oven to 200ºC / 400°F / Gas Mark 6 and line a baking tray with baking paper.
Mix the nut butter, oil, and salt. Add the parsnip and toss with your hands to coat.
Arrange on the baking tray and bake for about 45 minutes until crisp.
Serve immediately.
Note
You can make your own Nut Butter by following our recipe here.
Kale Pesto
● Preparation - 5 mins
● Total - 5 mins
This kale pesto is great for detoxing and can be found in Sarah's first book I Quit Sugar.
Ingredients
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1 medium bunch kale, stems removed.
2 medium green shallots, peeled.
2 cloves garlic, peeled.
3 tablespoons olive oil. juice of 1 lemon.
1/4 cup grated parmesan.
salt and freshly ground black pepper, to taste.
Directions 1.
Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until
creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and
freeze.
Note Want to know how to remove kale stalks? Grab the stalk end and then run your fingers down it in one fluid motion to
sheer off the leaf. Keep the stalks in the freezer to use in stocks.
Anti-inflammatory Turmeric Tea
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2 servings
Preparation - 5 mins
Cooking - 10 mins
Total - 15 mins
This anti-inflammatory turmeric tea is a great immune enhancer. Turmeric is a fantastic herb to include in your diet has
it has great healing properties, having this daily will make you feel great!
Ingredients
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2 cups water.
1/2 teaspoon ground turmeric.
1 teaspoon grated ginger.
1 teaspoon rice malt syrup.
1 tablespoon lemon juice.
Directions
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4.
Add all ingredients besides the lemon juice to a small pot on medium heat.
Allow the tea to simmer lightly for 5-10 minutes.
Take pot off the heat and stir through the lemon juice.
Strain tea through a sieve and into two glasses.
Baked Crunchy Chips
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2 servings
Preparation - 10 mins
Cooking - 40 mins
Total - 50 mins
This one requires a little more time and organisation but it definitely helped with the crunch factor! Check out this post
for more sweet potato recipes.
Ingredients
● 200 g sweet potato, peeled and cut into thin french fry size chips.
● 2 tablespoons macadamia oil.
● sea salt and pepper to taste.
Directions
1.
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5.
Preheat oven to 180 degrees celsius
Place sweet potato chips into a large bowl and cover with water. Allow to soak for 1-2 hours.
After soaking, rinse the chips well with fresh water and pat dry (this is important, otherwise you'll just add more
moisture).
Place onto a lined baking tray in one single layer and drizzle with some macadamia oil and season with salt and
pepper.
Place into the oven for 10 minutes, turn, and place back into the oven for a further 20 minutes.
Toasty Water Chestnuts
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2-4 servings
Preparation - 1 mins
Cooking - 5 mins
Total - 6 mins
These toasty water chestnuts are a no-fuss snack with only two ingredients!
Ingredients
● tinned water chestnuts, drained.
● coconut, macadamia or sesame oil.
Directions
1.
Heat in a pan with a little oil until golden. Serve.
Note
Tinned water chestnuts are inexpensive and available in the Asian food section of most supermarkets. Cook them in
your favourite oil.
Sugar-Free Salted Peanut Butter Fudge
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makes 40-45 pieces servings
Preparation - 5 mins
Cooking - 10 mins
Total - 15 mins
Are you a peanut butter addict? This recipe will certainly satisfy your craving. A peanut butter and coconut fudge,
What more could you want?
Ingredients
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3 tablespoons coconut oil.
1/3 cup rice malt syrup.
1 teaspoon vanilla powder, optional. good pinch of sea salt.
1/4 cup coconut cream.
350 g jar, unsalted, organic smooth peanut butter.
Directions 1.
2.
3.
Line a loaf or slice tin with baking paper. Melt coconut oil and rice malt syrup in a small saucepan over a low
heat until combined well.
Add vanilla powder, sea salt, coconut cream and peanut butter to the saucepan and stir vigorously using a fork
until peanut butter has completely melted through and mixture is smooth with no excess oil.
Note: If the mixture starts to bubble and get too hot, remove from the heat and continue stirring until smooth.
Pour fudge mixture into lined tin. Smooth down the mixture with the back of a fork (this creates nice grooves in
the fudge). Sprinkle with some sea salt flakes. Freeze fudge for 1-2 hours until set. Slice into approximately
40-45 pieces and store in the fridge in a sealed container.
Note Variations:
Choc-chip fudge: Stir through 1-2 tablespoons of cacao nibs in step 2.
Coco-nutty fudge: Stir through 2 tablespoons desiccated coconut in step 2.
This fudge freezes really well and will last up to one month if stored in an airtight container in the freezer.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener
down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our
stance here.
Spicy Activated Nuts
● makes 4 cups servings
● Total - 12-24 hours
Need to add a little spice in your life? This go-to snack will provide you with just that, alongside some protein and
healthy fats.
Ingredients
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2 cups walnuts.
2 cups almonds.
3/4 teaspoons each ground cinnamon, ground coriander and ground cumin.
1/2 teaspoon ground turmeric.
2 tablespoons salt.
Directions
1.
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3.
Soak the nuts or seeds overnight (except macadamias and cashews) in a pot of water with the salt.
Drain and Toss through all of the spices. Lay out on a baking tray and “heat” in the oven at the lowest
temperature possible (less than 65ºC / 150°F, or for gas ovens, on the pilot light) for 12-24 hours.
Store and eat straight from the fridge. You can also store activated nuts in the freezer.
Salt and Vinegar Almonds
● 1 servings
● Total - 12-24 hours
These Salt and Vinegar Almonds are not only tasty but they are also a a great source of protein to help stabilise
those blood sugar levels.
Ingredients
● 1 1/2 cup almonds.
● 50 ml apple cider vinegar.
● 4 tablespoons salt.
Directions
1.
Soak the nuts overnight in a pot of water with 2 tablespoons of the salt. Drain. Toss the apple cider vinegar
and remaining salt over the almonds and lay them out on a baking tray. “Heat” in the oven at the lowest
temperature possible (less than 65ºC / 150°F, or for gas ovens, on the pilot light) for 12-24 hours. Store and
eat straight from the freezer.
Note
You can find my original Activated Nuts recipe here. This recipe jazzes them up into a bona fide snack food!
Mexican Pepitas
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● 1 servings
● Total - 12-24 hours
Need a little pick-me-up in the afternoons? these Mexican-inspired pepitas will do just that!
Ingredients
● 1 cup pepitas. juice of 2-3 limes.
● 3 tablespoons salt.
Directions
1.
Soak the seeds overnight in a pot of water with 2 tablespoons of the salt. Drain. Toss the pepitas in the lime
juice, chilli powder and remaining salt. Lay out on a baking tray and “heat” in the oven at the lowest
temperature possible (less than 65ºC / 150°F, or for gas ovens, on the pilot light) for 12-24 hours.
Note
You can find my original Activated Nuts recipe here. This recipe jazzes them up into a bona fide snack food!
Tamari Pepitas
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● 1 servings
● Cooking - 2 mins
● Total - 2 mins
Need a delicious snack in the afternoons? These tamari pepitas will be sure to fix any afternoon sugar cravings.
Ingredients
● 1 cup activated pepitas.
● 1 splash tamari.
Directions
1.
Toss the pepitas into a frying pan. Add a splash of tamari and stir. The pepitas will become a gooby, caramely
glob pretty quickly, so remove from the heat almost immediately.
Note You can find my Activated Nuts recipe here. This recipe jazzes them up into a bona fide snack food!
Coco-Nutty Granola
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makes 5 cups servings
Preparation - 10 mins
Cooking - 25 mins
Total - 35 mins
This Coco-Nutty Granola is divine. Eat it like cereal or pour it over yoghurt for an afternoon snack.
Ingredients
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3 tablespoons coconut oil or butter, melted.
3 cups coconut flakes.
2 cups unsalted mixed nuts, roughly chopped.
2 tablespoons chia seeds.
1 teaspoon ground cinnamon, optional.
3 tablespoons rice malt syrup, optional (omit in weeks 2-5).
1/2 cup full-fat natural yoghurt or milk to serve.
Directions
1.
2.
3.
4.
5.
Preheat oven to 120ºC / 250°F / Gas Mark ½ and line a baking tray with baking paper.
Combine all ingredients, then spread evenly on the tray.
Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the
crunchier it will be.
Remove from the oven and allow to cool.
Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!). Note: 3/4 cup
= 1 serve
Note
If you are making this recipe in weeks 2-5 of the program, omit the rice malt syrup. After week 5, perhaps make half a
batch with the syrup, half without and see what you like.
Cheesy Biscuits
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makes 12 servings
Preparation - 15 mins
Cooking - 15 mins
Total - 30 mins
These Cheesy Biscuits use coconut flour, so they are chewy and dense. Two of these and you'll be full as a goog
for hours.
Ingredients ●
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1/2 cup almond meal or LSA, or other nut flour.
3 eggs.
1/4 cup butter, melted.
a good grind or two of salt.
generous shake of chilli flakes or paprika.
2 cups grated cheddar cheese.
1/2 cup coconut flour, sifted.
Directions 1.
2.
3.
4.
5.
6.
Preheat the oven to 200ºC / 400°F / Gas Mark 6 and line a baking tray with baking paper.
Blend the almond meal, eggs, butter, salt, chilli and cheese.
Add the coconut flour and knead the dough until moist and the consistency of play-dough. Add a little more
flour if necessary. If it seems too dry, add another egg, extra melted butter or a little coconut water.
Form the dough into balls and put on a tray.
Flatten each ball until 1 cm thick (or less if you want thin crackers).
Bake for 15 minutes until golden and crisp, turning once.
Note
Leave a few out to enjoy this week and freeze any remaining.
Meal-in-a-Biscuit Crackers
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makes 20 servings
Preparation - 5 mins
Cooking - 55 mins
Total - 60 mins
Serve these meal-in-a-biscuit crackers with dips, mashed avocado or homemade cream cheese.
Ingredients
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1/2 cup chia seeds.
1/2 cup sunflower seeds.
1/2 cup sesame seeds.
1/2 cup almond meal or LSA.
2 cloves garlic, crushed.
2 teaspoons freshly chopped herbs (I like sage for these).
1 teaspoon dulse flakes, optional.
1/4 teaspoon salt.
1 cup water.
Directions
1.
Preheat the oven to 160ºC / 325°F and line a baking tray with baking paper. Combine the seeds and almond
meal in a bowl. In a separate bowl, whisk the remaining ingredients with 1 cup of water. Pour the liquid
mixture onto the seed mixture and stir until thick and combined. Spread the mixture on the tray, pressing down
using the back of a spoon, until it is 5 mm thick. Bake for 30 minutes. Remove from the oven, cut into 20
crackers using a knife, flip them over and bake for another 25 minutes. Cool completely on the tray. Store in a
sealed container for two weeks.
Mexican Nacho Meffins
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8 servings
Preparation - 15 mins
Cooking - 25 mins
Total - 40 mins
What is a Meffin, you ask? Well it's a savoury meat muffin, full of hearty protein to curb sugar cravings. This one has
a Mexican twist, including a kick of spice to rev up your metabolism. Meffins aren't just about their catchy name,
they're also toteable. These are great to make ahead of time and tote to work for breakfast or have for lunch with
some greens on the side.
Ingredients
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2 tablespoons olive oil, plus extra from greasing.
1 small brown onion, chopped.
500 g lean organic beef mince.
2 eggs.
1/2 cup pumpkin puree.
125 g unsweetened corn kernels, drained.
large handful of organic (salted) corm chips, crushed.
1 teaspoon ground cumin.
1 teaspoon smoked sweet paprika. sea salt and pepper to taste.
1 small avocado.
1 cup homemade Cream Cheese.
1 tablespoon lemon or lime juice. chilli flakes, optional.
Directions
1.
2.
3.
4.
Preheat oven to 160 degrees and grease an 8-cup muffin tin.
Heat oil in a small frying pan over medium heat and saute the onion until soft, about 3 minutes.
Transfer onion to a bowl, toss in the mince, eggs, pumpkin puree, corn kernels, crushed corn chips and
spices, and season with a good pinch each of sea salt and pepper.
Using your hands, mix well until all the ingredients are incorporated. Divide the mixture into 8 and press into
the prepared muffin tin, pushing down firmly.
5.
Bake for 25 minutes, or until the meat is cooked through and the top is lightly browned. Remove from the oven
and cool before serving.
To make the Topping:
1. Blend the avocado, homemade Cream Cheese and citrus juice in a blender or using a stick blender, then dollop
a tablespoonful on top of each meffin.
2. Sprinkle with the remaining corn chips and chilli flakes.
Frittatinis
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12 servings
Preparation - 5 mins
Cooking - 15 mins
Total - 20 mins
Needing a savoury go to snack? Or a delicious lunch accompanied with a salad? These frittatinis are perfect for
just that!
Ingredients
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coconut oil, butter or ghee, for greasing.
8 eggs.
2 cups raw vegetables eg asparagus, mushrooms, onion, pumpkin, zucchini - whatever you have in the fridge.
6 slices ham or 4 rashes bacon, diced.
3 green shallots, sliced, or a handful of basil leaves, chopped.
freshly ground black pepper and/or chilli flakes, to taste.
Directions
1.
Preheat the oven to 170°C / 350ºF and grease a 12-cup muffin tray. Beat the eggs in a large bowl. Finely chop
the veggies using a food processor. Add the veggie mix and ham to the eggs, then stir in the shallots/basil,
pepper and/or chilli flakes and spoon the mixture into the muffin tray. Bake for 12-15 minutes, eat while warm.
Note
Variation: Instead of raw vegetables, use 2 cups chopped leftover or Par-Cooked-and-Frozen Veggies, such as
pumpkin, sweet potato and broccoli, and toss in a few frozen peas as well. Skip the food processor step.
Potato Skins
● 1-2 servings
● Preparation - 5 mins
● Total - 5 mins
These potato skins are hearty, and full of nutritional zing.
Ingredients
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4 large baking potatoes.
40 g butter, melted.
1 cup grated cheese (cheddar or Monterey Jack).
1 bunch green shallots, finely chopped to serve, optional.
sour cream, guacamole and crispy bacon bits to serve, optional.
Directions
Preheat the oven to 180ºC / 350ºF degrees. Wash and dry the potatoes, then brush with melted butter. Bake until soft.
Leave the oven on. Split the potatoes lengthways and scoop out the flesh; you can use it for mashed potato, or our
Foolproof Fennel Soup. Brush the potato skins inside and out with melted butter and bake for about 30 minutes or until
crisp. Serve with the cheese sprinkled on the top and, if desired, shallots, sour cream and other accompaniments.
‘Salted Caramel’ Haloumi + Apple
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2 servings
Preparation - 5 mins
Cooking - 5 mins
Total - 10 mins
This is a great afternoon snack, or you can serve it with lightly toasted walnuts as a dessert.
Ingredients
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6 slices haloumi, sliced to 5 mm thickness.
1 small green apple, cored and cut into 5 mm wedges.
pinch salt.
sprinkle ground cinnamon, optional.
Directions
1.
Place the haloumi and apple slices in a hot non-stick frying pan. Jiggle the pan a little so the fat from the
haloumi coats the apple. Cook on both sides until both the apple and haloumi are a lovely caramel colour.
Toss salt and cinnamon (if using) over the lot and serve.