Basic Snacking – Healthy Snacking

Basic snacking is the solution for everyone who likes it sweet. Renunciation is no longer necessary. Because alkaline snacking is healthy snacking. You can also snack on alkaline during a purification, diet, or deacidification – and during the alkaline weeks anyway.

Basic snacking is fun

Snacking is fun. However, snacking usually makes you fat, and snacking is unhealthy.

How nice it would be if you could also have healthy snacks. Basic snacking is healthy snacking. Try it! Snack on alkaline!

Disadvantages of conventional sweets

Whether waffles, biscuits, bars, fruit gums, candies, foam sugar, or chocolate – the basic ingredients are more or less always the same:

Sugar, sugar, and more sugar. Sometimes in different variations: For example, glucose syrup or glucose-fructose syrup is being used more and more – not because it would be healthier (it isn’t), but because its technological properties are better than those of sugar.

You can also read a lot about dextrose or inverted sugar syrup on labels, especially on those of fruit gums.

Fruit gums actually consist almost entirely of a sugar-gelatine mixture. The rest of the novel on the ingredient list refers to the “fines” of the recipe – without which no human would eat the product:

Flavors, colorants, acidifiers, coating agents, release agents, humectants, thickeners, etc.

Waffles, biscuits, bars, and chocolate products, on the other hand, consist of three other cheap ingredients in addition to sugar, namely

  • milk powder (with a lot of luck only; usually it is only a whey product that is included),
  • flour and starch as well
  • vegetable fat (which is not further defined; probably for good reason, since conventional candy is one of the “best” sources of trans fat).

Similar additives are now mixed into this basic recipe as with the fruit gums. Additives that enhance the product’s appearance or improve its consistency, technological properties, or shelf life.

Nobody is particularly interested in whether the additives or the basic ingredients are healthy.

At most, one still worries about the slim line, which inevitably gets lost when one snacks heavily. But you don’t worry about your health – at least not when you’re snacking.

Conventional snacking – it doesn’t get any healthier than that

But conventional snacking is really unhealthy. Even if many people don’t believe it and say: If it were unhealthy, it shouldn’t be sold!

Note: The food industry is interested in everything! For the fact that the biscuits look nice, that they have a great crunch, that they melt in your mouth, and that they remain crunchy even after the package has been open for two weeks.

She does everything to ensure that you buy the cookies again – again and again.

Basic snacking – the difference

What distinguishes alkaline snacking from conventional snacking? Quite simply: Basic snacking is healthy snacking.

Alkaline sweets, therefore, meet almost all of our eight criteria (except for criterion 6), which makes food that fits very well into an alkaline diet:

Basic sweets have a basic effect on at least eight levels:

  • Alkaline sweets are rich in bases: they have a high content of alkaline minerals and trace elements (potassium, calcium, magnesium, iron).
  • Alkaline sweets are relatively low in acid-forming amino acids (methionine and cysteine).
  • Alkaline sweets stimulate the body’s own formation of bases: They provide substances that stimulate the body’s own formation of bases in the organism.
  • Alkaline sweets do not slag: Alkaline sweets do not leave any unfavorable metabolic residues (slags) when they are metabolized.
  • Alkaline sweets also contain certain substances (e.g. antioxidants, vitamins, phytochemicals, chlorophyll, etc.) that revitalize the body, strengthen its detoxification organs, relieve its elimination organs and support the immune system. In this way, alkaline sweets – like all alkaline foods – enable the body to independently neutralize and eliminate excess acids, toxins, and waste products, which prevents hyperacidity or reduces existing hyperacidity.
  • Alkaline foods have a high water content, so the body always has enough liquid (even if you don’t drink enough) to be able to quickly excrete acids or other waste products through the kidneys. Alkaline sweets do not always have a high water content. Alkaline ice cream and some alkaline cakes, however, have a low water content, e.g. B. bars dried in the dehydrator.
  • Alkaline sweets have an anti-inflammatory effect – due to their high content of vital substances and antioxidants as well as the right fatty acids. Chronic latent inflammatory processes are often at the beginning of many chronic lifestyle diseases (from rheumatism and arteriosclerosis to diabetes and autoimmune diseases) and initially go completely unnoticed. Inflammatory processes, however, lead to endogenous (taking place in the body) acid formation and thus increase acidification. Alkaline foods also alleviate or prevent hyperacidity by inhibiting risky inflammatory processes.
  • Alkaline sweets promote intestinal health and stabilize the healthy intestinal flora. The healthier the intestine is, the better and faster acids can be excreted, the more complete the digestion is and the fewer waste products are produced in the first place.

Basic snacking – the ingredients

The basic ingredients of alkaline sweets are all very high-quality foods that provide the organism with many valuable nutrients and vital substances.

Alkaline sweets are, therefore – in contrast to conventional sweets – by no means “small sins”, but are among the best possible snacks that you can treat yourself to.

Not all ingredients fit into the alkaline food category. In any case, they belong in the category of good acidifiers (this term is explained in the following link) and therefore fit very well into an alkaline diet.

Ingredients for alkaline sweets include the following, although the list is certainly not complete:

Almonds and almond butter

  • Soaked nuts (hazelnuts, walnuts, cashews, etc.) – soaked means: soak in water at least overnight, drain the water before use
  • Soaked oilseeds (pumpkin seeds, linseed, sesame, sunflower seeds, etc.)
  • Seedlings from oilseeds (fresh or dried; the latter are also available in organic shops, e.g. brown millet seedlings, sesame seedlings, alfalfa seedlings, buckwheat seedlings, etc.)
  • Seedlings from cereals (except wheat) and pseudo-cereals (amaranth, buckwheat, quinoa)
  • Chia seeds or chia gel (Chia gel is made as follows: Mix 1 tablespoon of chia seeds with 3 times the amount of water. Allow swelling for at least 10 – 30 minutes. Use as much of the resulting gel as you need for the recipe, the rest of the chia gel keep in the fridge for other recipes)
  • Nut flours (non-basic)
    chestnut flour and tiger nut flour
  • Vegetable proteins such as B. the basic lupine protein, hemp protein, rice protein
    coconut butter and coconut oil
  • Organic cocoa (non-alkaline) and cocoa butter
  • carob powder
  • Homemade date syrup (mix dates with water or fruit juice)
  • Xylitol, stevia, agave syrup, honey, maple syrup, coconut blossom sugar (except for the first two, they are not alkaline)
  • Fruits, freshly squeezed fruit juices, and dried fruits
  • Spices (cinnamon, vanilla, cardamom, etc.)

Recipe 1: Alkaline Almond Croissants

For this recipe, you need date syrup as a sweetener. You can easily make this yourself:

You take dried dates, pit them and mix them with water or freshly squeezed orange juice until the mixture has a syrupy consistency.

How many dates you take is entirely up to you and the sweetness you want.

Try 4 to 5 dates per 50 – 80 ml of water once.

You can also prepare the date syrup a few days in advance, as it keeps very well in the fridge.


  • 1 cup almonds (1 cup is about 240 ml)
  • 1 cup cashew nuts soaked overnight, drained water
  • 70 ml date syrup
  • If desired carob powder or cocoa powder
  • ½ tsp organic vanilla
  • Some crystal salt


Finely grind the cashews and almonds in a nut grinder or food processor. Mix with vanilla, rock salt, and carob or cocoa. Now stir in the date syrup and shape the dough into a roll (about 1 cm thick).

Cut 5 cm pieces from this roll and form them into croissants.

If you like, you can dip the ends of the croissants in melted chocolate. You can find out how to make chocolate here: Make your own chocolate.

You then simply melt this chocolate in a saucepan at a very low temperature.

Place the croissants on the shelves of the dehydrator or on a baking sheet and dry at about 40-45 degrees in the dehydrator (or on the heater) for 12 hours.

Recipe 2: Basic Cinnamon Cookies

For about 40 small biscuits


  • 2 cups almonds (1 cup is about 240ml)
  • 1 cup sultanas
  • 4 tbsp cinnamon
  • 1 pinch of crystal salt
  • ¾ cup date syrup (see Almond Croissant recipe above)
  • 40 ml virgin oil, e.g. B. Olive oil


Finely grind the almonds and mix them with the sultanas, salt, and cinnamon. Then add the oil and syrup and knead everything into a dough. Form balls and then flatten them into round biscuits.

The cinnamon biscuits can be eaten fresh, but you can also dry them in the dehydrator or on the heater for 12 hours or dry them completely – just as you like.

Recipe 3: Basic nougat

Makes about 200 grams


  • 100 g hazelnuts, soaked overnight, poured off the water, and dried in the oven or in a dehydrator (for the sake of simplicity, you can also use nuts that have not been soaked, but this is then no longer alkaline).
  • 80 g date syrup (see recipe for almond croissants)
  • 1 tbsp cocoa or carob


Finely grind the hazelnuts and mix with the cocoa/carob, then knead into balls or the desired shape with the date syrup. If you don’t eat it immediately, wrap it in cling film and keep it in the fridge.

Recipe 4: Basic Almond Sesame Balls

You can always mix some basic lupine protein powder into many basic snack recipes, thereby increasing the protein content of the snacks.


  • 1 cup ground almonds
  • ½ cup coconut flakes
  • 2 tbsp lupine protein
  • 20 g finely weighed sultanas (chopped with a chopping knife)
  • 1 pinch of crystal salt
  • 60 ml date syrup (see recipe for almond croissants)
  • sesame for sprinkling


Knead all ingredients together into a dough, form balls, and roll in sesame seeds.

If desired, place in white paper praline cases and decorate with pistachio (see title picture).

Recipe 5: Basic crunchy chocolates

For this recipe, you will need praline molds, e.g. B. made of silicone.


  • ½ cup dried buckwheat sprouts
  • 100 ml liquid organic coconut oil
  • 60 ml date syrup (see recipe for almond croissants)
  • 4 tbsp cocoa powder
  • ½ tsp vanilla
  • 1 pinch of crystal salt


Mix all ingredients and stir thoroughly. Then pour into silicone praline molds and leave to set in the fridge (which will take no more than an hour).

Remove the pralines from the molds and store them in the refrigerator.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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