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Protein Dessert Bars...with beans!

July 31, 2016

Ugh, having food sensitivities can be a huge hassle. The good news is, it makes me extra creative in the kitchen, and these delicious creamy bars are no exception. Think creamy cookie dough atop a granola bar and that's pretty much what this is!

 

 

For a recent breakfast and snack idea, I whipped up a Maiah-safe raw healthy protein bar devoid of my many food allergies and sensitivities. And it was delicious! Whether or not you have a food allergy, you'll love this energizing recipe.

 

 

Protein Breakfast Bar

yields 2

 

Ingredients:

Cookie Crust:

1/4 cup gluten-free oats

2 tablespoons sunflower seed butter

1 tablespoon coconut oil

dash sea salt

 

Topping:

1/2 cup garbanzo beans (cooked)

1 tablespoon pure maple syrup or agave

1 tablespoon sunflower seed butter

2-4 tablespoons coconut milk

2 tablespoons vegan pea-based vanilla protein powder

1/2 teaspoon spirulina 

optional: sprinkling of mini nondairy chocolate chips

 

Directions:

1.  Melt the coconut oil with the sunflower seed butter and stir into oats, and add a dash of sea salt.  Add a little water if mixture is too dry. Press this mixture into the bottom of a wax paper-lined mini loaf pan or tupperware container.

2.  Puree the topping ingredients, adding enough coconut milk as needed for mixture to blend fully, nut not be too wet.  Spread this on top of the cookie crust layer, and optionally, sprinkle chips on top.  Chill for an hour at least to firm up and serve!

 

1. Dixon, Hamilton S.  Treatment of Delayed Food Allergy Based on Specific Immunoglobulin G RAST Testing. Sept 23, 1994.  http://www.biomedico.pl/publikacje/Treatment-of-delayed-food-allergy-based-on-specific-immunoglobulin-G-RAST-testing.pdf

2. Nordqvist, Christian. Food Intolerances: Causes, Symptoms and Diagnosis. July 11, 2016.  http://www.medicalnewstoday.com/articles/263965.php

 

 

 

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