Batch Snacks – 18th Mar 2026
This time I’m making:
- Spinach, Lentil & Cheddar Muffins
- Banana, Sultana & Choc Chip Muffins
- Chewy Choc Chip Cookies
- Cacao & Strawberry Energy Balls
- Flapjack Style Energy Balls
- Red Lentil & Cheese Crackers
Ingredients:
| 220g Cheddar Cheese | 120ml milk |
| 300g oats | 3-4 clusters of chopped frozen spinach |
| 6 Medjool Dates | 3 eggs |
| 5 ripe bananas | 190g sultanas or raisins |
| 150g unsalted butter | 1 pack chocolate chips |
Store Cupboard Items:
| 325g Self Raising Flour | Cinnamon |
| 90g Plain Flour | Chia Seeds |
| Olive Oil | Cacao Powder |
| Vanilla Extract | Maple Syrup |
| 50g Green Lentils (or can swap for red!) | 50ml Vegetable Oil |
| 60g Red Lentils |
Spinach, Lentil & Cheddar Muffins
We love making savoury muffins as they make a great change to sandwiches in the lunchbox! In this recipe, I swap some of the flour for lentil flour, to pack in some extra nutrients. I also now use frozen chopped spinach to save on prep time and food waste.
Ingredients:
- 120g cheddar cheese
- 100g self raising flour
- 50g green lentils (or can use red if you don’t have green)
- 100ml milk
- 50g unsalted butter
- 3-4 clusters of chopped frozen spinach
- 2 eggs
Method:
- Place the green lentils in a high speed food processor and blitz until they turn into a fine powder.
- Melt the butter
- Stir together the flour, butter, milk and eggs, then add in the cheese and spinach
- Spoon into cupcake / muffin cases and bake at 180 for 15-20 minutes.
Banana, Sultana & Choc Chip Muffins
Using over-ripe bananas and dried fruits are a great natural sweetener for cakes, and these went down a treat!
Ingredients:
- 3 ripe bananas
- 225g self raising flour
- 100g sultanas or raisins
- 50ml veg oil
- 3-4 tbsp milk
- Handful choc chips
Method:
- Mash the bananas
- Combine the oil and milk with the bananas, then stir into the dry ingredients
- Spoon into cupcake / muffin cases and bake at 180 for 15-20 minutes
Chewy Choc Chip Cookies
These were a little bit of an experiment, but I was so pleased with how they came out! Oaty, chewy and really tasty – they also defrost really well.
Ingredients:
- 2 very ripe bananas
- 120g oats
- 1 egg
- 1 tbsp olive oil or melted butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 30g raisins or chopped dates
- 1 tbsp dark choc chips
Method:
- Mash bananas.
- Stir everything together.
- Scoop small blobs, flatten slightly.
- Bake 170°C fan, 12–15 mins.
Cacao & Strawberry Energy Balls
I love the vibrant colour of these energy balls thanks to the freeze dried strawberries! These are nut-free so that they can go into school in the lunchbox.
Ingredients:
- 80g oats (blend 40g into flour, keep 40g whole)
- 3–4 medjool dates
- 1 tbsp chia seeds
- 1 tbsp water
- 1 tbsp cacao powder
- 1 tbsp maple syrup
- 1 tbsp olive oil or melted butter
- 30g raisins / sultanas
- Pinch salt
Method:
1. Mix chia + water. Leave 5–10 mins until thick like a gel
2. Blend dates + maple + oil until smooth paste
3. Add in oat flour, whole oats, cacao, salt, date paste, chia gel & sultanas
4. Leave for 5-10 mins then roll (can chill first if theyre a little sticky)
I then rolled mine in some freeze dried strawberries that I blitzed in the food processor 👌
Flapjack Style Energy Balls
I used a slightly different method to make these energy balls and they were really chewy and delicious!
Ingredients:
- 100g oats
- 2 soft dates (about 35g), finely chopped
- 1 tbsp maple syrup
- 1 tbsp butter or olive oil
- 1 tbsp cacao powder
- 1 tbsp chia seeds
- 30g raisins / sultanas
- Pinch salt
Method:
- In a saucepan gently heat the butter, maple syrup and dates until the dates soften
- Add in the oats, cacao, chia and raisins / sultana
- Allow to cool and then roll into balls
Red Lentil & Cheese Crackers
We love having crackers and cheese or houmous, and its quite handy to have some of this easy to bake cracker dough in the freezer! I like to swap some of the flour for red lentils to add some extra diversity to the ingredients.
Ingredients:
- 100g butter (soft)
- 100g mature cheddar (finely grated)
- 90g plain flour
- 60g red lentils
- Pinch salt
- Optional: black pepper / paprika
Method:
- Blitz the red lentils in a high speed processor until they resemble a fine powder
- Add the butter, cheese, flour and seasoning and blitz together until combined.
- Bring together into a dough, lay on a sheet of cling film and roll into a log shape.
- Chill then either portion up for the freezer (I cut into smaller logs) or cook.
- If cooking – slice 5-7mm thick, lay on a baking tray and sprinkle seasoning on top – I quite like using zaatar.
- Bake 180°C fan for 12–15 mins until golden and allow to cool and crisp up.