This morning after my abs workout and a quick tabata with the kids, they were hungry. They wanted muffins and my oldest daughter asked to help make them. My son wanted to exercise with his Yoga for Kids DVD (his workout attire for the morning was underwear and tennis shoes). After getting my two younger ones settled, Liorah and I went on a hunt for ingredients. We couldn’t seem to find all the ingredients for any of our normal recipes. I wanted to make something gluten free and vegan so the decision was made to invent a new recipe. When all was said and done I had invented these gluten free dark chocolate protein bars.
I have a habit of changing recipes to fit our needs or making all new ones, but I never record them so each time I have to start from scratch. I have decided I am going to teach Liorah how to cook this year as part of our curriculum. It covers so many subjects in one activity (math, writing, spelling and science) so I put her in charge of writing them down as well as helping to create.
She went to grab her pen and paper so she could write it all down as we went along. We started pulling things out and decided on zucchini, banana and chocolate breakfast bars. They turned out really good! At the last minute we also made them into raw protein balls (they were even better cold and raw). Not too sweet, the perfect way to jump start the day.
- 2 cup gluten free oats
- 2 sm smashed bananas
- 1 zucchini shredded
- 1/3 cup chia seeds
- 1/3 cup hemp seeds
- 2 T flax meal
- 3 T Go Raw Freeland Live Sprouted Seeds MIx
- 1/3 cup nut butter (I used peanut butter)
- 1 scoop Garden of Life Raw Organic Protein
- 1 scoop dark chocolate coco powder
- 1 tsp cinnamon
- 1/4 tsp real salt
- 2 T coconut milk (I use caned)
- 1 tsp vanilla
- 2 T NOW Foods Organic Maple Syrup B Grade or raw honey
- 1/3 cup vegan chocolate chips
Put everything in the mixer and mix well. Then add chips and stir.
Line a pan with parchment paper and spread mixture evenly in pan and press down some. Bake at 350 for 15 minuets, don’t over cook or they will dry out. They just need to be firm. You can also roll in balls and place on parchment paper covered with plastic wrap and stick in the fridge for a couple hours to make raw protein balls, either one is delicious.
Remove from oven and let cool, cut in to rectangles and nom nom nom! Or eat the balls as a pre/post workout snack or anytime of the day.