Recipes for you to try!
No-Bake Paleo Chocolate Protein Bars(Adapted from Sarah Wilson’s very popular Chocolate Nut Ball recipe
What you need:
Optional extras:
What you need:
- 2 cups of nuts (I used almonds and cashews that I roasted)
- 2 big handfuls of shredded coconut
- 1/2 cup raw cacao powder
- 2 tbsp chia seeds
- 1/3 cup nut butter
- 1/2 cup coconut oil or butter (if you’re not Paleo or vegan)*
Optional extras:
- 1/2 cup protein powder
- stevia (natural sweetener)
- 2 tsp cinnamon
- 1/2 tsp vanilla essence
- 1-2 tbsp rice malt syrup or liquid sweetener of your choice (I use rice syrup as it’s fructose-free)
- Blend the nuts in a small food processor or blender until finely chopped – as opposed to ‘roughly’ chopped. See below for a pic. I find if the pieces are too big the bars won’t stick together. But don’t blend for too long otherwise you’ll end up with nut meal. And if you blend even longer it will turn into nut butter, which is delicious, but not quite what we’re aiming for here…
- Pop the blended nuts into a mixing bowl, add the rest of the dry ingredients and mix until combined
- Melt the coconut oil/butter and syrup (if using)
- Add to the dry ingredients, and mix around until everything is combined. Have a little taste, and add stevia and/or extra sweetener to reach your desired sweetness levels. If the mixture is really wet, add some extra chia seeds (or almond meal, psyllium husks etc) to thicken it up. If it’s too dry, add some extra coconut oil.
- Line a small square (about 21 x 21cm) baking pan with baking paper (no need to grease it). Tip the mixture in, press it down and smooth out with the back of a spoon. Pop in the fridge for 30 minutes or so to set.
- When set and hard enough to cut, lift the whole lot out on to a chopping board. Cut into squares, rectangles, triangles (they will definitely taste better), trapezoids, or maybe even a congruent geometrical double helix? It’s up to you, really. But I highly recommend squares for easy sharing and friend-making.
Vegan and Gluten-Free Coconut Oatmeal Bars
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5
Calories 215 kcal
Author Bites of WellnessIngredients
Get IngredientsPowered by ChicoryInstructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5
Calories 215 kcal
Author Bites of WellnessIngredients
- 1 medium banana mashed
- 2 tbs. chia seeds
- 1 scoop protein powder
- 1/2 cup gluten free rolled oats
- 1 tbs coconut nectar
- 2 tbs. coconut flakes
- 1/4 cup sunflower seeds
- 3 tbs. hemp hearts
- Optional: 1/4 cup dark chocolate chips or dark chocolate chunks 1-2 tbs. coconut flakes, 2 tbs. sunflower seeds
Get IngredientsPowered by ChicoryInstructions
- Preheat oven to 375F
- In a large bowl, mash banana and add chia seeds, stir well.
- Add protein powder, rolled oats, coconut nectar and stir well.
- Add coconut flakes, sunflower seeds and hemp hearts. Mix until completely combined.
- Place parchment paper in a bread loaf to line the bottom (making these easy to remove).
- Place the batter in the bread pan and flatten out into one even layer.
- Sprinkle with additional coconut flakes and sunflower seeds.
- Bake at 375F for 15 minutes.
- Remove from the oven and allow to cool slightly.
- Melt the chocolate in the microwave using 30 second intervals (takes about 1 minute to 1 minute 30 seconds). Stir until smooth.
- Take the bars out of the bread pan and drizzle with melted chocolate (optional).
- Place in fridge for the chocolate to harden. Cut into 5 slices.
Paleo Dreamsicle Pancakes with Clementine-Vanilla Bean CompoteYIELD: Makes about 20-22 pancakes (Pinterest)
PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: About 40 minutes
These paleo dreamsicle pancakes are laced with the sweet lemony-orange flavor of Meyer lemons and vanilla beans. It’s like having a dreamsicle for breakfast!
Ingredients:For the pancakes:
2 cups blanched almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3 Meyer lemons, zested and juiced
4 eggs
1 cup full-fat coconut milk or plan full-fat yogurt
1 cup unsweetened applesauce
1 Tablespoon vanilla bean paste or vanilla extract
Vanilla stevia, to taste (I used 2/3 a dropper.)
coconut oil, for frying pancakes
For compote:
6 clementines, peeled and diced
1 teaspoon vanilla bean paste or vanilla stevia
Raw honey, for serving
Directions:Combine almond flour, coconut flour, baking soda, salt, and the zest from all three lemons in a large bowl. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, yogurt, applesauce, juice from TWO of the lemons, and 1 Tablespoon of the vanilla bean paste.
Pour the wet ingredients into the dry mixture and stir to combine.
Heat a skillet over medium-low heat and brush some coconut oil on the surface. I use a 1/4 cup measuring cup to grab a dollops of pancake batter, place them on the pan, and spread them out a bit. The batter will be thicker than traditional pancake batter, so they need a little help spreading. For best results, cover the pan to allow pancakes to steam while they cook. Cook until the edges look dry and the pancakes are golden brown. Flip and cook on the other side. Keep warm while you continue to cook in batches.
To make the compote, combine the clementine pieces, 1 teaspoon of vanilla bean paste, and the juice from the remaining lemon in a small bowl.
Serve the compote over the pancakes and drizzle with honey.
Nat’s Notes:
1. If you don’t have vanilla bean paste, you can use 1 teaspoon of vanilla extract in the batter and 1/4 teaspoon in the compote.
2. If you can’t find Meyer lemons, substitute one lemon and two clementines (juice and zest).
Snack today was organic carrot chips, Organic seedless red grapes and a dip made of plain, whole milk greek yogurt, almond nut butter, cinnamon and Stevia.
This created a well-balanced snack of carbs, protein and fats.
½ cup yogurt
1 Tablespoon Almond Nut Butter
Cinnamon
4 drops of Stevia
Blend in a blender. It’s SO good!
PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: About 40 minutes
These paleo dreamsicle pancakes are laced with the sweet lemony-orange flavor of Meyer lemons and vanilla beans. It’s like having a dreamsicle for breakfast!
Ingredients:For the pancakes:
2 cups blanched almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3 Meyer lemons, zested and juiced
4 eggs
1 cup full-fat coconut milk or plan full-fat yogurt
1 cup unsweetened applesauce
1 Tablespoon vanilla bean paste or vanilla extract
Vanilla stevia, to taste (I used 2/3 a dropper.)
coconut oil, for frying pancakes
For compote:
6 clementines, peeled and diced
1 teaspoon vanilla bean paste or vanilla stevia
Raw honey, for serving
Directions:Combine almond flour, coconut flour, baking soda, salt, and the zest from all three lemons in a large bowl. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, yogurt, applesauce, juice from TWO of the lemons, and 1 Tablespoon of the vanilla bean paste.
Pour the wet ingredients into the dry mixture and stir to combine.
Heat a skillet over medium-low heat and brush some coconut oil on the surface. I use a 1/4 cup measuring cup to grab a dollops of pancake batter, place them on the pan, and spread them out a bit. The batter will be thicker than traditional pancake batter, so they need a little help spreading. For best results, cover the pan to allow pancakes to steam while they cook. Cook until the edges look dry and the pancakes are golden brown. Flip and cook on the other side. Keep warm while you continue to cook in batches.
To make the compote, combine the clementine pieces, 1 teaspoon of vanilla bean paste, and the juice from the remaining lemon in a small bowl.
Serve the compote over the pancakes and drizzle with honey.
Nat’s Notes:
1. If you don’t have vanilla bean paste, you can use 1 teaspoon of vanilla extract in the batter and 1/4 teaspoon in the compote.
2. If you can’t find Meyer lemons, substitute one lemon and two clementines (juice and zest).
Snack today was organic carrot chips, Organic seedless red grapes and a dip made of plain, whole milk greek yogurt, almond nut butter, cinnamon and Stevia.
This created a well-balanced snack of carbs, protein and fats.
½ cup yogurt
1 Tablespoon Almond Nut Butter
Cinnamon
4 drops of Stevia
Blend in a blender. It’s SO good!