Stacks of snacks


This week, food writer Libby Kimber brings you some snack recipes to keep you going throughout the workday.

Pita chips and guacamole

Recipe courtesy of KOJA |

Pita chips

  • Wholegrain pita bread
  • Extra virgin olive oil
  • Smoked paprika and salt, to sprinkle (optional)

Chunky guacamole dip

  • 1 ripe avocado
  • 1 spring onion stem, chopped
  • Half a tomato, finely diced
  • 2 Tbsp extra virgin olive oil
  • 2 tsp coriander or flat leaf parsley, chopped
  • Juice of 1/2 lemon or lime
  • Preheat oven to 220oC.

Place pita bread triangles on a baking tray and brush with olive oil. Sprinkle with a little smoked paprika and a pinch of salt if you choose. Bake in the oven for 5 minutes or until crispy. Leave to cool completely before storing in an airtight container. The pita chips will keep for 3-4 days.

Whilst the pita bread is in the oven, make the guacamole: mash avocado in a bowl with the back of a fork. Add chopped spring onion, diced tomato, extra virgin olive oil and coriander or parsley. Mix well and finish with lemon or lime juice.

Easy banana bread

Recipe by Jamie Silva for Califia Farms.

  • 3-4 ripe bananas, mashed
  • 1/3 cup coconut sugar
  • 1/2 cup Oat Barista Blend milk
  • 1/3 cup neutral oil (avocado, grapeseed, coconut)
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Optional add-ins

  • Chocolate chips
  • Chopped walnuts

Preheat oven to 180°C. Line a 9×5 inch loaf pan with baking paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with non-stick spray and set aside.

In a large bowl, mix together the mashed bananas, coconut sugar, oat milk, oil, and vanilla extract until the mixture is well combined.

 Slowly fold in the flour, baking soda, salt, cinnamon (and optional add-ins, if using) until just combined, being careful not to over mix. The mixture should be slightly thick and lumpy.

Pour the mixture into the loaf pan. Bake for 45-50 minutes, or until a knife inserted in the centre of the loaf comes out clean. Let it cool for at least 30 minutes before serving. Enjoy!

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