Recipe Roundup: 5 Snacks to Go

With the world now beginning to open up for many, travel is back on the table – even if that means wandering to the park with your littles or taking a day trip with your honey! But finding healthy, portable snacks can be a challenge – especially if you have dietary restrictions or simply want a better option than what’s available en route
We’ve compiled this list of 5 delicious snacks as a resource for when your inspiration is lacking but you can’t wait to get out of the house!
Each of these recipes is gluten-free and vegan!


1. raw cookie dough bites

from Health Nut Nutrition 

These healthy snacks taste just like ‘real’ cookie dough – but their winning combo of fat and protein will keep you full and satisfied for much longer than a spoonful of the sugary stuff!
½ cup natural cashew butter
2 tbsp pure maple syrup
½ tsp pure vanilla extract
½ cup almond flour
¼ tsp sea salt
¼ cup protein powder of your choice
Splash of oat milk
¼ cup mini chocolate chips (try Enjoy Life brand)
  • In a medium bowl, stir together cashew butter, maple syrup and vanilla
  • Add almond flour, protein powder, oat milk and salt
  • Stir together until dough forms
  • Fold in chocolate chips
  • Roll about 1½  tbsp of the mixture into balls
  • Enjoy right away, or store in an airtight container in the fridge or freezer



One of our staff and customer favourites from the days when we’d put out samples each day! Featuring just 3 ingredients, these are satisfying, customizable, and filling. Total win!
1 Wrap-it-Up Raw wrap (or tortilla of your choice)
2 tbsp Sunflower Kitchen hummus (we’ve got lots of flavours!)
2 tbsp Nature’s Roots sprouts of choice
  • Spread hummus onto tortilla
  • Sprinkle with rinsed and dried sprouts
  • Roll up into a tight spiral, then slice into 1-2” sections to create small pinwheels
  • Best the first day, but can be kept in the fridge for 1-2 days 

     3. crispy BAKed chickpeas

    from Minimalist Baker

    Ahh, a savoury option that keeps well even on a long trip. Crispy and totally customizable, you can bank on loving these when you add your favourite herbs and spices.
    1 BPA-free can of chickpeas, rinsed, well drained and thoroughly dried
    1 tbsp avocado oil
    1/2 tsp salt
    1 tsp seasoning of choice
    • Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
    • Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
    • Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness! – or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
    • Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point – it can interrupt the crisping process, so wait to add until after baking.
    • Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
    • Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
    • Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. I found that this helped them stay crispy longer. 
    • These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.


    Apples and peanut butter are a go-to combo for a quick energy boost – but the addition of a some extra healthy fats and flavour are a bonus. Cinnamon (the “true” kind) is also known to balance blood sugar. Combined with the extra fats, it’s a great match for a fruity snack.
    2 apples, sliced 
    1 tsp Cha’s True Cinnamon powder
    1/4c The Peanut Mill fresh peanut butter (use sunflower butter if nut-free)
    2 tsp MCT oil from coconut (try Alpha brand)
    • In a container with a lid, add the sliced apples and sprinkle with cinnamon powder. Shake it up!
    • In a small container, whisk peanut butter with MCT oil until combined
    • Serve together and dip away!
    • This snack is best eaten the day it is prepared – keep refrigerated until ready to eat!


    Spicy, salty and crunchy. These come together in no time and are fantastic by the handful but also work perfectly as a topping for salads, sushi bowls and more.
    1c raw, unsalted pumpkin seeds
    2 tbsp juice from Wildbrine Korean Kimchi
    1 tsp Tamari gluten-free soy sauce
    • Heat a frying pan to medium-high 
    • Once hot, add pumpkin seeds and toast for 1-2 mins, stirring often
    • Add kimchi juice and tamari and stir to coat the seeds
    • Keep stirring until liquid has disappeared, then remove from heat and transfer seeds to prepared plate or glass dish
    • Store on the counter for up to 4 days