This is the perfect snack to make with your kids on a rainy afternoon
When you’re on the go, it can be tempting to always reach for convenient, pre-packed treats. What you need is something simple like this recipe by Lilly Higgins for the GIY and SuperValu Let’s Grow initiative. The programme, which is running until June 2025, immerses students in the full lifecycle of food from planting seeds and cultivating their own vegetables, to creating recipes and tasting a variety of vegetables they’ve grown or sourced.
Ingredients:
300g sunflower seeds
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2 tbsp honey or maple syrup
1 tbsp chia seeds
200g chocolate, melted
Pinch sea salt
Method:
- Mix the sunflower seeds & chia in a bowl with the honey or maple syrup.
- Use a cookie cutter to shape the sunflower seeds on a lined baking tray.
- Bake at 180c for 10-15 mins till crunchy and golden. Leave to cool fully.
- Once cooled, melt some chocolate, then dip or drizzle the crunchies with chocolate, along with a sprinkle of sea salt.
Top Tips:
- You can add pumpkin seeds or a sprinkle of cinnamon to make variations of these crunchies.
- Linseed, sesame or poppy seeds also make a great addition.
- These are a great source of fibre, protein and energy to keep busy kids going!
