Natural Banana Protein Bars

Juliet Sulejmani | April, 15 2016

Cooking is something I actually really enjoy doing. I really love being to be able to create something delicious from a bunch of random ingredients, and then be able to share that delicious food with my friends and family. I have noticed that when I share food that I have made, it makes the people I share it with really happy and in turn it makes me  really happy.

The latest recipe I have tried and shared was from Jessica Sepel’s first book The Healthy Life (which was also the first book I illustrated). I made the ‘Natural Banana Protein Bars’.

I loved making these because like most of the recipes in this book, preparation time is minimal, all the ingredients are quite good for you, and they are really delicious.

These were great to wrap individually in baking paper and pop in my bag on days I didn’t have time for breakfast, or as a snack after exercising.

I will totally be making these again.

Jx


Jessica Sepel’s Natural Banana Protein Bars

INGREDIENTS
DRY
1/2 cup rolled organic oats (gluten-free option: quinoa flakes)
1/2 cup LSA or protein powder
1/4 cup mixed seeds
3 tbsp chia seeds
1/2 cup chopped raw walnuts and/or almonds
1/4 cup shredded coconut
1/4 cup psyllium husk
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla powder
WET
1 banana, mashed
2 tbsp nut butter
1/4 cup maple syrup or rice malt syrup
1 tbsp milk

  1. Preheat the oven to 180.C (160.C fan-forced). Line a standard loaf tin (approximately 21cm x 11cm) with baking paper (you can grease with olive oil as well).
  2. Combine the dry ingredients in a large mixing bowl.
  3. In a separate bowl, whisk the wet ingredients together.
  4. Add the dry ingredients to the wet ingredients and combine well with a wooden spoon.
  5. Pour the batter into the tin and press down firmly. Bake 20-25 minutes or until cooked through and the top is golden brown.
  6. Allow to cool in the tin then slice into bars.These can be kept in an airtight container in the fridge for a week.

    Makes about 10 slices.
    PREP Time: 35 minutes, including cooking.

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