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Healthy eating encourages a feeling of health and wellbeing. Whenever we eat more healthy foods and a smaller amount of the bad ones we typically feel much better. A piece of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. This can be a problem, nonetheless, in terms of eating between snacks. Finding snack foods that will help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that you can use when you need an instant pick me up.

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Make the modification from refined products including white bread to the healthier whole grain options.

You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to vegan cake (no allergens) recipe. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Vegan cake (no allergens):

1. Use 30 g dates
2. Take 30 g dried figs
3. Take 30 g puffed quinoa
4. Use 5 g water
5. Use Base
6. Get 20 g lemon juice (juice from half lemon)
7. Take 100 g honey
8. Prepare 150 g cooked chickpea
9. Take 400 ml (1 can) full fat coconut milk
10. Take 60 g coconut oil
11. Provide 60 g coconut butter
12. Get Flavours
13. Prepare 150 g blueberries
14. Get 150 g strawberries
15. Get 150 g blackberries
16. Get Coconut flour
17. Take Chocolate layer
18. Get 70 g Chocolate mass
19. Get 2-3 tablespoon Coconut milk
20. Take 1 tsp Orange zest

Instructions to make Vegan cake (no allergens):

1. Using a hand blender, blend the dates with the figs and the water, until you have a paste. Incorporate the puffed quinoa and place it as the first layer on a springform pan (18cm diameter). Put it aside
2. Blend all the base ingredients together until everything is mixed very well. Divide the base in 2 or 3 equal parts, depending on how many layers or flavors you want to have
3. I’ve used frozen berries, that I’ve thawed in a pan on the stove. Blend the berries with the base and add coconut flour to get a ticker base, that won’t easily pour (I’ve added 2 tablespoons but if you use fresh berries you might have to add more). Add this mixture to the quinoa base and place it in the freezer for about 2hours. Repeat this step with the other berries.
4. For the chocolate layer, melt the chocolate mass on water bath (bain marine) with the coconut milk and the orange zest, until you have an easy pouring paste. Place this on top of the cake. As the cake will be frozen, you need to move fast as the chocolate will get tick fast
5. Before serving, take the cake out of the freezer and keep it a room temperature at least 4h ahead, or place it overnight in the refrigerator

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