So these are a few vegan snacks that are super easy to make. This will help if you want to start eating healthier, you don't need to be a vegan to appreciate them.
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Step 1: Ingredients
Banana, Raspberry,and Oatmeal Cookies
70 grams oats
1/2 cup raspberries
Baking tray and paper
170 grams (2 cups) cooked chickpeas (drained and rinsed)
710ml (3 cups) white vinegar
1/2-1 tsp fine grain sea salt
2 tsp extra virgin olive oil
Baking paper and tray
Step 2: Banana, Raspberry and Oatmeal Cookies-Step 1
Preheat your oven to 180°C/360°F
Step 3: Banana, Raspberry and Oatmeal Cookies-Step 2
Cut the banana in half and put half the oats and half of the banana in a blender and blend.
Step 4: Banana, Raspberry and Oatmeal Cookies-Step 3
Add the leftover oats, banana and half of the raspberries and combine without completely pulverizing the oats.
Step 5: Banana, Raspberry and Oatmeal Cookies-Step 4
Put the mixture in the bowl. Add the leftover raspberries in by hand as well as the rest of the oats.
Step 6: Banana, Raspberry and Oatmeal Cookies-Step 5
Line a baking tray with paper or grease tray and place the dough on it with a spoon. If you prefer you could make balls of dough with your hands instead of using a spoon.
Step 7: Banana, Raspberry and Oatmeal Cookies-Step 6
Bake for about 20 minutes or until you can lift the cookies without them breaking.
Note- The cookies will be quite soft
Step 8: Salt and Vinegar Chickpeas-Step 1
Line a baking sheet with tin foil or baking paper.
Step 9: Salt and Vinegar Chickpeas-Step 2
Add chickpeas into the pot with the vinegar and add a dash of sea salt. Beware of the soon-to-be potent vinegar smell.
Step 10: Salt and Vinegar Chickpeas-Step 3
Bring to a boil and then remove from heat. Let the chickpeas sit in the pot for 15-20 minutes, uncovered.
Step 11: Salt and Vinegar Chickpeas-Step 4
Preheat oven to 400F (200 celsius). Drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Use fingers to make sure that they are fully coated.
Step 12: Salt and Vinegar Chickpeas-Step 5
Roast for 25-35 minutes, mixing once halfway through. Keep a careful eye on them after 20 minutes of cooking to make sure they don’t burn.
Step 13: Salt and Vinegar Chickpeas-Step 6
Cool on pan for 5 minutes. They will become crispy as they cool.