Avocado Oil – Paleo Snacks

Avocado Oil – Paleo Snacks

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!

Kale Chips:

Ingredients:

  • 2 bunch of kale
  • 2 tablespoon of La Tourangelle Avocado Oil
  • Salt

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.

Baked Apples:

Ingredients:

  • Apples
  • Cinnamon

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.

Homemade Trail Mix:

Ingredients:

  • 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

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.

Zucchini and avocado hummus:

Ingredients:

  • 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

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.