This is one of those recipes where I threw some things together and just hoped for the best.
Luckily for me, they worked out BRILLIANTLY and the bars have become my go-to for breakfast which is loads better than just my usual brekkie of coffee. I’m also thrilled to bits that my beige-diet little boy (who has autism) has been enjoying these as well, because I know how many goodies are in them and he does not. Winning!
I’m loving them as a pre and/or post run snack too, heavy enough to be satisfying but not sitting all stodgy in my belly.
You need:
8 dried pitted dates
1/2 cup sultanas
1/2 cup plain flour (spelt, organic, wholemeal are good!)
1/2 cup coconut flour
1/3 cup rapadura sugar
2 heaped tablespoons cacao powder
1 teaspoon allspice
4 scoops protein powder of your choice.
1/3 cup each of: sunflower seeds, walnuts, pepitas, goji berries, quinoa (seeds preferable to flakes), chia seeds. You can chop and change all sorts of ingredients here according to your own tastes.
2 leaves kale (if you have it, regular spinach or silver beet is fine too), torn up with stalk removed
2 eggs
Warm water
What to do:
Preheat oven to 180 Celsius
Place all ingredients aside from the eggs and water in your blender or Thermomix and pulse until the mixture has a fine grainy consistency.
Crack in the eggs and set to mix. Drizzle in warm water until it all starts to stick together.
Line a slice tin with baking paper then press in the mixture. Place in the hot oven and bake for 30 minutes.
Allow to cool then slice into bars. Enjoy!
If you are counting macros
16 serves makes up:
Calories: 217
Protein: 13g
Carbohydrate: 24g
Fat: 6g
Fibre: 6g