We all know that staying in is the new going out. With House of Cards back on Netflix, there’s really no excuse to leave the house. But that doesn’t mean you have to slob out by ordering pizza and devouring chocolate – nope, grab the girls and surprise them all with one (or all!) of these girls’ night in snacks.
From coconut popcorn to delicious cookies, you’re going to love all of this food. Now, all you need to do is plan the sleepover movies…
¼ cup coconut oil
¼ cup sugar
¾ cup popcorn kernels
finely ground salt
⅓ cup sweetened flaked coconut
How to make:
- In a heavy pan, over medium heat, heat the coconut oil with one kernel of popcorn.
- When the kernel pops, add the sugar and quickly whisk it into the oil, then add the remaining popcorn kernels.
- Shake and swirl the pot as the kernels cook and pop, to avoid burning the bottom layer.
- When all of the popcorn is popped, toss it with salt to taste, and add the sweetened flaked coconut.
SOFT COCONUT PEANUT BUTTER COOKIES
1 cup of organic peanut butter (no sugar added, creamy or crunchy)
2 tbsp coconut oil
⅔ cup honey
1 tsp vanilla extract
1 tsp baking soda
½ cup coconut flour
Pinch of salt
Coconut sugar for sprinkling
How to make:
- Preheat oven to 350°F/180°C/Gas 4. Prepare cookie sheets with either parchment paper or silicone bake mats.
- Combine the coconut oil and peanut butter and honey in a microwave-safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds and if melted, stir again and let cool to room temperature.
- Combine the coconut flour, baking soda and salt and set aside.
- Mix the peanut butter mixture until creamy, either with a hand mixer or stand mixer. Add the eggs one at a time and mix well. Add the vanilla and mix again. Add in the flour and mix until just combined.
- Using a cookie scoop, scoop out a heaped tablespoon amount and roll into 1½in balls, place on a cookie sheet 2in apart and press gently with a fork crosswise, for the traditional peanut butter cookie look. Sprinkle a tiny bit of coconut sugar on the tops.
- Bake for 10 min, just until the edges start to brown. Cool completely on a wire cooling rack.
PARMESAN ZUCCHINI CRISPS
1 large or 2 medium zucchini – cut into ¼in discs
Flax Egg: 1 tbsp of ground flax seed + 3 tbsp of water – mix together until creamy
1 cup of breadcrumbs
½ tsp of garlic powder
2 tsp of Italian seasoning
1 cup of almond milk
Vegan Parmesan cheese
Olive oil spray
How to make:
- Preheat the oven to 400°F/200°C/Gas 6 and line a baking tray with baking paper.
- Wash, dry, and cut off the ends of the zucchini, then slice them into 1/4 inch discs.
- Lay the discs on a sheet of paper towel and lightly sprinkle with salt. This will draw out the excess water and make your crisps crispier. Let the discs sit for about 15 minutes.
- While you’re waiting for the zucchini to purge its excess water you should preheat the oven and make your flax egg. In a small bowl combine a tablespoon of ground flax seed with three tablespoon of water and mix well. Let it sit for 10 minutes so it thickens up.
- In a medium bowl, whisk the breadcrumbs, garlic powder, Italian seasoning and flax egg together until combined well and with no clumps. You must use a whisk to do this step or the flax egg won’t break apart.
- Take a paper towel and pat the excess water off of the zucchini discs. Don’t be afraid to press into the discs and you’ll probably need an extra tea towel if your zuke has a lot of water.
- Put the almond milk in a small bowl. One by one, dip the discs into the milk and then into the breadcrumb mixture, coating both sides. Place on a baking sheet.
- Lightly spray olive oil on top of each disc, flip and spray the other side. If you don’t have olive oil spray you can lightly dab the oil on with a pastry brush. Just be careful not to remove the breadcrumb coating.
- Sprinkle some vegan Parmesan on top and bake for 7 minutes, then flip the crisps and bake for another 7 to 8 minutes or until both sides are golden brown.
CAKE BATTER MILKSHAKE
1 frozen, large banana, as ripe as possible
1/2 tsp pure vanilla extract
2 tbsp melted coconut butter (you might be able to sub unrefined, melted coconut oil but it won’t be as buttery)
1/2 to 2/3 cup milk of choice (For an extremely rich, ice-cream-like shake, try full-fat canned coconut milk. Use more or less milk, depending on desired thickness.)
Optional: 2-3 tsp butter-type spread, melted, for a more cake-like flavour. (Or you can either add 1 tbsp macadamia or cashew butter, or a very scant 1/8 tsp butter extract, which is oddly vegan).
Optional: handfuls of sprinkles
How to make:
Blend everything together in your blender. Add some sprinkles, pre-blending, and throw some more on top!
CAULIFLOWER PIZZA CRUST
1 medium-sized head of cauliflower
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
Optional: crushed red pepper
2 tbsp almond meal
1 tbsp (or more if desired) nutritional yeast
1 tbsp olive oil
Nonstick cooking oil
How to make:
- Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 400°F/200°C/Gas 6.
- On a cutting board, place a large piece of baking paper and spray it with nonstick cooking oil or brush it with olive oil.
- Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making two pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets.
- Pulse in your food processor for about 30 seconds, until you get powdery snow-like cauliflower.
- Place the cauliflower in a microwave-safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
- Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza-like crust instead of a crumbly mess.
- Dump cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.
- Once mixed together, use your hands to form the dough into a crust on your oiled baking paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick, or too thin either.
- Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
- Add whatever toppings you want.