I am always experimenting with ways to increase protein intake for my husband as he struggles to keep weight on. He is currently in the process of changing careers and is very busy with study and finds he forgets to eat when he is in the throws of studying.
I came up with this recipe as it is quick and easy (and delicious) and something to grab and eat with one hand whilst in the middle of something. As in all of my recipes the ingredients are highly nutrient dense to not only reduce hunger but add value into the diet.
The seeds and tahini are high in magnesium and selenium, coconut oil and flakes are high in the B vitamins, fibre, as well as magnesium and selenium. Chia seeds are extremely high in omega 3’s, protein and magnesium. So this bar packs a punch nutritionally.
There are so many different types of protein powders out there so it is difficult to find the right one for you. We try and get the vegan organic variety (as I have an intolerance to eggs and dairy) but if you read the ingredients and you can’t understand the words I would tend to avoid them, especially avoid the powders with loads of sugar. Our current one contains rice and pea protein but when we run out of this I will most likely stick to pea protein to avoid the grains.
- 1 cup of pepitas
- 1 cup of sunflower seeds
- 1 chia egg (1 Tbsp of chia, mixed with 3 Tbsp filtered water)
- 1/4 cup cranberries/goji berries
- 1/2 cup cacao nibs
- 1 cup coconut flakes
- 1/4 cup tahini
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 2 Tbsp rice malt syrup (add more or less depending on taste)
- 1 scoop of Vanilla Protein powder
- Preheat oven to 180 degrees (160 degrees fanforced) and prepare container with parchment/baking paper
- Mix up the chia egg and allow to sit for 5 minutes
- Mix all ingredients in a blender until it is a grainy texture
- add and mix in the chia egg
- Once all combined, pour the mixture into the container and press firmly down
- Cook for 30 minutes
- Allow to cool on a wire rack and then enjoy with a turmeric latte xo