Author:
Christine None
Paleo Snacks on the go could be a challenge to find. Here you can find 4 different paleo snacks made with Pure Avocado oils. They are easy to make on a Sunday morning to prepare your snacks for the week. You won't be catch by surprise when a little hunger pops up during your day, or your crossfit journey!
Ingredients
- 2 bunch of kale
- 2 tablespoon of La Tourangelle Avocado Oil
- Salt
- Apples
- Cinnamon
- 2 cups of raw walnuts
- 2 cups of raw almonds
- 1 cup of raw macadamia nuts
- 1 cup organic raisins
- 1/3 cup dried blueberries
- 1/2 cup organic sunflower seeds
- 1/2 cup organic coconut flake
- 1/4 cup of La Tourangelle Avocado Oil
- 1/3 cup organic maple syrup
- 1 tsp organic vanilla extract
- 1-2 tsp cinnamon
- 2 zucchinis
- 1 clove garlic, minced
- ½ Teaspoon ground cumin
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons La Tourangelle Avocado Oil
- ¼ cup tahini
- 1 ripe avocado, peeled and pitted
- Cherry tomatoes (for topping)
- Sea salt to taste
Ingredients
Ingredients
Ingredients
Ingredients
Directions
Instructions
- Pre-heat oven to 350°F
- Wash and pat dry kale.
- Toss the kale leaves with La Tourangelle Avovado oil and distribute the oil evenly.
- Lay the leaves on a baking sheet with parchment paper.
- Cook the kale for around 12 minutes or until crispy.
- Salt them.
Instructions
- Pre-heat oven to 350°F
- Cut thin apple slices
- Prepare a baking sheet with parchment paper. Coat parchment paper with La Tourangelle Avocado Oil.
- Dispose the slices of apple and sprinkle cinnamon
- Cook for around 1 hour. Flip them and continue to cook for around 1 hour until apple slices are dry.
- Store in airtight container
Instructions
- Pre-heat oven to 350°F
- In a large bowl mix all ingredients and coat them with the marple syrup and the Avocado oil.
- Prepare a large baking pan with parchment paper.
- Dispose the mix on parchment paper.
- Cook for 20 mn.
- Let cool and store in an airtight container.
Instructions
- Cut zucchinis into pieces.
- Place all the ingredient in a food processor.
- Blend until smooth.
- Remove the hummus from the food processer and topps with half cherry tomatoes.
- Place the remaining in an airtight container.
- The hummus will keep for 5-6 days in the fridge.