As you know, I’m a workout fanatic. Recently, I have started using protein powder after working out to help my body refuel. Not everyone believes your body actually needs protein supplements, but since I don’t normally eat protein in the morning I find it’s an easy add to my breakfast that helps keep me full all day.
Honestly, I could probably eat the entire pan of these. I am thinking of having my husband lock them away somewhere so I don’t do that.
My plan is to cut these up and put them into individual Ziploc bags for a quick breakfast I can grab on my way out the door. You could even freeze them to make them last a few weeks. Just be sure to thaw them overnight!
Ingredients:
- 2 cups gluten free oat flour
- ½ cup coconut flour, sifted
- ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
- 2-3 T cocoa powder (Or more, depending on your taste)
- ½ cup almond butter (any nut butter would do)
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
- 1/2 cup unsweetened coconut flakes
Ingredients:
- 2 cups gluten free oat flour
- ½ cup coconut flour, sifted
- ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
- 2-3 T cocoa powder (Or more, depending on your taste)
- ½ cup almond butter (any nut butter would do)
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
- 1/2 cup unsweetened coconut flakes
How to:
- Spray a 8×9 or 9×9 pan with coconut oil spray
- Mix all of the dry ingredients together (Flour, Protein powder, cocoa powder) and mix well
- Separately, mix together nut butter and maple syrup and warm over the stove until they’re melted together
- Once they’re melted, add the vanilla and stir
- Add all wet ingredients to the bowl with the dry ingredients. It should be pretty chunky and hard to stir
- Spoonful by spoonful, add the milk util a super thick batter is formed
- Scoop batter into the greased pan and push down firmly to flatten the dough into the pan
- Sprinkle coconut flakes over
- Pop in the fridge or freezer and let them set 1-2 hours, or until they become bar-like
- Slice – makes somewhere between 12-16 bars, depending on size
