My brown snack staples

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

Slow roasted granola – always in my pantry to go along with seasonal berries or fruit

Sorry again for the long blog absence. Life and work are keeping me busy and even if I love so much to post here I just haven’t gotten to it lately. Today I thought I’d share with you something that’s really close to my heart and something that I eat several times a day.

Snacks. Healthy, nutritious and delicious snacks.

Snacks that keep you going for hours, and that can be prepared in very little time to make sure your pantry is always stocked with a healthy nibble or small healthy meal.

A peek into my pantry :: Sonja Dahlgren/Dagmar's Kitchen

A peek into my pantry – gluten free seed crackers, granola and salt toasted almonds on the lower shelf

You see, I’m a true believer of having a well stocked pantry and fridge in order to eat better and more healthily. Because we tend to eat what we happen to have at hand. Are you with me?

And, with my brown snack staples you always have a grab-and-go breakfast or a healthy snack option on hand. Yes, they may all be brown and a bit dull looking on their own – but oh so good! And combined with juicy, colorful berries or fruits, seeds and honey they are quickly transformed into mouth-watering nibbles.

Apart from my brown snack staples I always keep my pantry and fridge stocked with the following for fast and delicious snacks:

• Skyr yoghurt or Turkish/Greek yoghurt
• Organic raw honey
• Fresh seasonal berries (or frozen)
• Seasonal fruit
• Avocados and bananas
• Hemp seeds (raw)
• Toasted sunflower and pumpkin seeds
• Cacao nibs
• Boiled eggs
• Hoummus (delicious as a spread on seed crackers)
• Protein powder (usually hemp, rice or pea) for smoothies

I’m pretty sure you have a favorite snack too? Tell us about it in the comments!

But let’s get to the recipes shall we?

Enjoy and happy snacking! Be back soon.

First and foremost – granola. What would a pantry be without good granola? I always have a jar of homemade granola in my pantry. It is my go-to breakfast or snack with Skyr yoghurt, almond butter and berries or fruit. I slow-roast my granola because I found it is the best way to get that perfectly crunchy granola every time. No burning and always perfectly clustered.

You’ll find my recipe here – and do try to make a batch with olive oil instead of rapeseed oil, maple syrup instead of apple syrup, a dash of cinnamon and vanilla instead of rosehip powder and walnuts instead of hazelnuts. Add some pumpkin seeds too and raisins once it’s cooled. Absolutely delicious!

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's KitchenSlow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

Slow roasted apple and rosehip granola

Almond butter
Making your own nut or almond butter is so easy and way better than the store bought varieties (even if there are some pretty good ones there too), and I always keep a jar of homemade almond butter in my fridge. I use it for simple things like spreading over seed crackers (recipe below) with berries or apple slices on top, in smoothies or a dollop on my yoghurt. You’ll find my recipe for almond butter here (scroll down to find the recipe).

Homemade almond butter :: Sonja Dahlgren/Dagmar's Kitchen

Almond butter with vanilla and cardamom – always in my fridge 

Gluten free seed crackers
I have only posted this recipe before in Swedish, so today I thought I’d share it with you in English too. It is just too good to keep it from you guys! It takes 10 minutes to throw together and after an hour in the oven you have a jar full of lovely scented, crunchy and salty crackers to go along with anything from cheese to almond butter (below). I have only one more thing to say – just make them!

Gluten free seed crackers fresh from the oven :: Sonja Dahlgren/Dagmar's Kitchen

A batch of freshly baked gluten free seed crackers

Gluten free seed crackers
6 tbsp corn flour
6 tbsp quinoa flour
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
3 tbsp flaxseed
6 tbsp sesame seeds (preferably unhulled)
1/2 tsp sea salt

1 cup + 4 tbsp boiling water
3 tbsp olive oil + more for oiling

fleur de sel and sesame seeds to sprinkle on top

1) Preheat the oven to 150°C (300°F) – preferably fan-assisted oven. If you don’t have a fan-assisted oven, raise the temperature to 175°C (350° F). Oil a rimmed baking sheet with a thin layer olive oil and set aside.
2) In a medium bowl mix all dry ingredients. Bring the water to a boil and then pour it along with the olive oil over the dry ingredients.
3) Use a fork to stir until well mixed and then use your hands to flatten the dough out evenly over the rimmed (oiled) baking sheet. If the dough sticks to your hands it helps to use a parchment paper between your hands and the dough. Sprinkle the surface with fleur de sel and sesame seeds and bake on the middle rack for 50-55 minutes. Turn the oven off and let the crackers cool in the oven to dry completely. Once cooled, break the crackers into smaller pieces and keep them in an airtight glass jar.

Gluten free seed crackers with almond butter, strawberries and cacao nibs :: Sonja Dahlgren/Dagmar's Kitchen

Seed crackers with almond butter, strawberries and cacao nibs – SO good!

Salt toasted almonds
This may be the simplest of recipes but such a life saver to have a jar in your hand bag for those late afternoon snack cravings at work. I often make them with salt only because then my kids will eat them too, but sometimes I spice them up with some cayenne pepper, chili pepper and ground paprika.

2 cups raw almonds

6 tbsp coarse sea salt
2 cups water

1 tbsp olive oil
fleur de sel to sprinkle

1) Rinse and drain the almonds in cold water. Bring water and coarse sea salt to a boil and remove from heat. Add the almonds to the salt water and soak for 30-45 minutes. Drain well and wipe off any excess water.
2) Preheat the oven to 150°C (300°F). Place the drained almonds on a parchment paper on a rimmed baking sheet. Add 1 tbsp olive oil + a few pinches fleur de sel and with your hands, make sure the almonds are covered in oil/salt. Toast on the middle rack for 15 minutes, stir and continue toasting for 8-10 minutes or until fragrant and light brown on the inside.
3) Remove from oven and let cool completely before you place them in an airtight jar.

Salt toasted almonds :: Sonja Dahlgren/Dagmar's Kitchen

Salt toasted almonds – a life saver for those late afternoon snacking needs at work

show hide 6 comments

Christine - May 21, 2015 - 8:53 am

This is such a great post Sonja. Those crackers look amazing!

Sonja {Dagmar's Kitchen} - May 24, 2015 - 7:55 pm

Christine – Thank you! Those crackers are amazing indeed! So easy to make and super delish. The recipe is originally from a friend of mine – I only made some minor alterations to it.

Sophie - May 26, 2015 - 9:26 am

Have to try that granola. It looks to die for!

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