I know how it is. You have a 30 minute break scheduled between students on a long teaching day…but then Jenny’s mum stays to discuss her recital pieces, and you know Eric is often about 5 minutes late, and by the time you’ve gone to the bathroom you have 7 minutes to eat something to keep your energy levels up.
So you reach for the sugary energy drink, the coffee, or the chocolate.
And I totally get that.
But if you’ve resolved to break this habit, you need a realistic alternative. You need something that’s going to still be quick and easy, and is going to give you the energy you need to jump up and down when Eric has made amazing progress on that tricky section.
These recipes are all tried and tested by a piano teacher (your’s truly). They have key ingredients that you need to stop your tummy rumbling audibly in that final lesson of the day.
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Citrus, Ginger and Turmeric Energy Bites
These are the newest invention on this list, and my current favourite. The turmeric and ginger provides a nice kick, as well as inflammatory benefits and the mix of nuts and seeds is great for dipping energy levels.
Plus they’re just plain yummy!
Good to know:
Prep time: 10 minutes
Makes: 8-10 bites
What you’ll need:
- 1/2 cup cashews
- 1/2 cup pecans
- 1/4 cup sunflower seeds
- 1/4 cup dessicated/shredded coconut
- 8-10 dates (the softer the better)*
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- Juice + zest from 1/4 orange
- Juice + zest from 1/4 lemon
How to make:
- Combine all ingredients except the dessicated/shredded coconut in a food processor until they create a smooth sticky paste. Scrape down the sides as necessary.
- Roll the mixture into small balls with your hands.
- Coat each ball with desiccated/shredded coconut.
- Store in the fridge.
*If your dates are too hard, soften them first by leaving them in boiling water for 10 minutes and then draining.
Powerful Piano Teacher Protein Fudge
This protein fudge has been one of my go-to snacks for in between lessons for a long time. It’s simple quick to prepare (it really does only take 5 minutes once you know what you’re doing) and it’s perfect for a 10 minute break to get ready for the next bunch of students.
Good to know:
Prep time: 5-10 minutes
Makes: 10-15 pieces of fudge
What you’ll need:
- 2 tablespoons cashew butter
- 1 tablespoon cocoa + 1/4 tablespoon for coating
- 8-10 dates (the softer the better)*
How to make:
- Combine all ingredients in a food processor until they create a smooth sticky paste. Scrape down the sides as necessary.
- Remove from the food processor and place the mixture on greaseproof baking paper.
- Place a second sheet of greaseproof baking paper on top and gently roll flat with a rolling pin until it is about 1 cm thick (or about half an inch).
- Reshape the sides to create a rectangular shape.
- Cut into small squares using a knife or pizza cutter.
- Roll each square in the extra cocoa to coat and store the fudge in the fridge.
*If your dates are too hard, soften them first by leaving them in boiling water for 10 minutes and then draining.
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Cheerful Czerny Chocolate Bars
Ok, I don’t know if Czerny would’ve liked these. But I love ’em!
I’m a big fan of dark chocolate, but if your tastes don’t go quite as bitter feel free to go a bit lighter. The goji berries provide an intriguing taste and texture when combined with the hazelnut crunch, plus they are a “superfood”.
Good to know:
Prep time: 15 minutes
Set time: 2 hours
Makes: 7/8 bars
What you’ll need:
- 1 cup dessicated/shredded coconut
- 1/2 cup hazelnut halves*
- 1/2 cup goji berries
- 11/4 cup (200g) dark chocolate**
How to make:
- Spread out the coconut and hazelnuts on a baking sheet and toast in the oven at 170°c/340°f for about 5 minutes, until the coconut is a light golden colour.
- Melt the chocolate in a bowl over boiling water.
- Pour half the chocolate into a non-stick silicon container, or a greased loaf tin.
- Pour the coconut/hazelnut mixture and then the goji berries on top of the melted chocolate.
- Pour the remaining chocolate on top and smooth the surface with a spatula.
- Place the container in the fridge to set for about 2 hours, then cut into chocolate bars.
*If you can only find whole hazelnuts, just give them a quick pulse in the food processor to break them up a little.
**The darker the better! I recommend at least 85% but that will be too bitter for some palates.
Fabulous Fermata “Fudgookies”
These were one of the first recipe inventions that I ever bothered to write down. They’re simply scrumptious and have everything you need to keep you going at peak piano teacher performance.
Good to know:
Prep time: 10 minutes
Cook time: 15-20 minutes
Makes: 10-12 fudgookies
What you’ll need:
- 1 cup dessicated/shredded coconut
- 2 ripe bananas
- 3 tablespoons cocoa
- 5-6 dates (the softer the better)*
- 2 tablespoons nut/seed butter (peanut, cashew, almond, sunflower)
- 1 tablespoon coconut milk**
- 1 teaspoon vanilla essence
- 1/2 teaspoon baking soda
How to make:
- Preheat the oven to 180°c/355°f.
- Combine all ingredients in a food processor until smooth.
- Spoon onto a greased baking sheet and flatten a little with the back of a fork.
- Cook the fudgookies in the oven for about 15-20 minutes, until they are firm to the touch.
- Allow to cool and store at room temperature.
*If your dates are too hard, soften them first by leaving them in boiling water for 10 minutes and then draining.
**Substitute a different milk if preferred.
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Colourful Keys Angelic Cupcakes
This recipe might look odd if you’re used to baking with flour, but trust me, it does work. These won’t be sickly sweet like cupcakes in a cafe, but they’re still lovely and are completely guilt-free!
Note: the prep time on these might not look “super quick” but I’m including steaming the sweet potato in that estimate. And that’s can easily be going on while you’re doing other things.
Good to know:
Prep time: 60 minutes
Cook time: 20-25 minutes
Makes: 12 cupcakes
What you’ll need:
- 1 large sweet potato
- 4 eggs
- 2 ripe bananas
- 1 tablespoon honey
- 1/2 cup walnuts
- 1/2 tablespoon coconut flour
- 1 teaspoon vanilla essence
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
How to make:
- Peel and dice the sweet potato, then steam for about 30-40 minutes until soft. Set aside to cool.
- Preheat the oven to 180°c/355°.
- When the sweet potato has cooled, place in a food processor with all other ingredients except the walnuts. Blend until smooth.
- Add the walnuts to the food processor and pulse a few times to distribute throughout the mixture.
- Spoon the mixture into cupcake cases (silicon or paper, or a greased cupcake tin).
- Cook for about 20-25 minutes, until the tops are lightly browned and a toothpick comes out clean.
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Love everything about you Nicola. Excellent ideas
Wow, thank you Pam!
Wow! These look lovely~
I make almond flour, hemp seed, coconut macaroons for my students 🙂
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Sounds lovely!