Yummy healthy totally sugar free! Gluten free, full of protein, and make a great snack or dessert. To really kick it up a notch you can also melt some peanut butter on top for icing-y goodness!
3 large very ripe bananas
1/2 tsp each vanilla/almond extract
3/4 cup rolled oats made into flour
1 cup Quinoa flakes
pinch baking soda
Pinch baking powder
1/4 cup flax meal
1/2 tsp pumpkin pie spice
1/4 cup sunflower seeds
1/4 cup vega protein powder
1/4 cup chia seeds
Goji berries 1/2 cup
1/8 cup carob chips for pressing on top
First, using dry high speed blender, make your whole oats into a flour, it only takes a few seconds. Then combine all dry ingredients (except carob chips) in a large bowl, set aside. Blend your bananas and extracts on high until a frothy creamy mixture develops, also does not take long. Then mix into the bowl of dry ingredients. Once well mixed, turn into parchment paper lined baking pan (mine is about 12×8 but I did not go all the way to the edges). Then press carob chips into the top of the bars.
Bake at 350F for about 25-40 minutes, I like mine extra crispy but 25 min will keep them soft. Let cool in the pan for 5 minutes, lift out and cool another 10 minutes out of the pan before slicing. Enjoy!
Well, actually blueberry and blackberry muffins! Clean eats, gluten free, vegan, no added sugar, and super yummy. I love the heartiness that the flax plus whole oats/quinoa flakes give, almost like a bran muffin consistency. You could add in some molasses or agave (or honey) if you need the added sweetness, but for me, these are juuuust right 🙂
-3flax eggs (3tbs flax meal in 3/4 cup warm water, fridge 15min)
-2 ripe bananas, mashed
– 2 tsp baking powder
-1 tsp baking soda
-1 tsp vanilla extract
-1/8 cup almond milk
– 3/4 cup gf oats or quinoa flakes (I used a combo of both)
-1/4 cup brown rice flour
-1 tsp apple cider vinegar
– cinnamon/nutmeg (1/2 tsp each)
– cup combined blue/blackberries
Combine wet ingredients in mixing bowl, followed by dry ingredients, folding in berries last. Spoon into sprayed muffin tins, bake at 350 for 25 minutes or until toothpick comes out clean, EAT! So good hot right out of the oven. This recipe makes 6 large, hearty muffins, and could easily be doubled.
Vegan, gluten free, nut-free, no added sugar! These are the perfect mid-day munch. No sugar crash after snacking on these nutritious protein snack bars, these are my grab and go snacks. I love them crispy and I store them for a few days in a brown paper bag to keep them crisp!
3 dates, plus 1/2 mashed banana
1/4 cup unsweetened almond milk
1/4 cup sunbutter
1 tsp vanilla
1/2 cup applesauce
2tbs ground flax
3/4 cup shredded coconut
1/2 cup pepitas
1 scoop french vanilla vega protein powder
2 tbs chia seeds
3/4 cup rolled oats
pinch baking soda
Put coconut and pepitas in a food processor and chop for a minute. You want still a chunky blend not a paste. Pour into a bowl with all other dry ingredients.
Next put wet ingredients in food processor and blend into a creamy caramel sauce. Then pour into bowl with dry ingredients and mix well.
For best result, refrigerate for 20 minutes, but you can skip if in a hurry and don’t mind sticky fingers.
Form into little bars and place on cookie sheet. To make sore they are crispy, keep thin around 1/2in thick only. I actually use a Christmas cookie sheet mold and just press into the molds in little rectangles. (What, I love Christmas year round, ok?) Bake at 350 for 25-28 min depending on how crispy you like them, I like them very crunchy! To let them get even more crunchy, let cool in warm cracked over for another 5-10 min to dry them out more. Let cool, store in a brown paper bag and crunch away!