Snacks to keep you regular while shopping local at SuperValu
In sedentary times, our digestive systems need a little boost and that’s where these fibre rick snacks come in. These snacks are high in fibre, which contribute to a healthy digestive system. Snacks like cinnamon-sugar roasted chickpeas and Chocolate-Peanut Butter Energy Bars are perfect when you’re in a sweet or savoury mood and will help keep you going, both in energy and to the bathroom.
All these ingredients can be found at your local SuperValu. Let’s get started!
Cinnamon-Sugar Roasted Chickpeas
10 portions @ 125Kcal each
1 400g can SuperValu chickpeas, rinsed
1 tablespoon sugar
1 teaspoon ground cinnamon
1 tablespoon avocado oil
Pinch of pepper
Preheat to 230ºC. Blot the chickpeas dry. Spread on a heated rimmed baking sheet.
Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy-15 to 20 minutes.
Let cool on the baking sheet for 15mins.
Chocolate-Peanut Butter Energy Bars
16 slices @ 200Kcals each
100g chopped dates
130g smooth natural peanut butter
65g rolled oats
¼ teaspoon salt
65g chopped unsalted dry-roasted peanuts
100g SuperValu dark chocolate chips
1 teaspoon desiccated coconut
Cover dates in hot water and soak for 10 minutes. Drain, reserving the soaking water.
Meanwhile, line an 20cm square baking sheet with baking paper, leaving extra hanging over 2 sides. Lightly coat the baking paper with cooking spray.
Combine the soaked dates, peanut butter, oats and salt in a food processor; process until very finely chopped and starting to clump together.
If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time.
Transfer to a bowl and stir in peanuts. Spread the mixture evenly and firmly onto the prepared baking sheet.
Place chocolate chips in a microwave-safe bowl and microwave until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture.
Sprinkle the coconut over the chocolate.
Refrigerate until cold, about 1 hour. Remove from the baking sheet by lifting the overhanging parchment. Cut into 16 squares.
4 servings @190Kcals
50g Supervalu popping corn
140g light muscovado sugar
Pop the corn as per instructions and divide into two halves.
Tip the half you are using into a big bowl.
Melt the butter in a pan, then tip in the sugar.
Heat gently until the sugar has dissolved. Pour the caramel over the popcorn and stir to coat.
Cool and serve.