Healthy protein and breakfast bar recipes

Martha Stewart Banana Bread- Cleaned Up! (No dairy & Gluten Free)

I had some left over old bananas so rather then throw them out I decided to make some Banana Bread, but of course being true to myself I had to clean them up! I took the classic Martha Stewart Banana Bread recipe and swapped out a few of the ingredients, in true Martha style it came out perfect!

  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 1/2 cups gluten free baking flour (I use Cloud 9)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3)
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Preheat oven to 350 degrees. Oil a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the wet mixture, and mix until just combined. Add bananas, coconut milk, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a fork inserted into the center of the cake comes out clean, about 45 minutes. Let rest in pan for at least 10 minutes, then turn out onto a rack to cool.

Almond Butter Cups

These almond cups feel decadent like dessert, you would never guess that they are made with nutrient rich ingredients that take all the guilt out of snacking!

  • 1 cup almonds
  • 3 tbsp nut butter of your choice
  • 1.5 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • pinch of seasalt
  • 4 tbsp coconut oil
  • 4 tbsp pure maple syrup
  • 3 tbsp cocoa

1. Add almonds into a food processor and blend until you have a flour consistency

2. Add the nut butter, coconut oil, maple syrup, vanilla, almond flour and salt into the bowl and combine

3. Line a pan with mini foil muffin tins, form small balls of the almond mixture and press into the tins

4. For the second layer melt coconut oil over low heat, whisk in the maple syrup and cocoa powder

5. Evenly spoon out the chocolate sauce over the cups, garnish with almonds

6. Place in freezer to firm up for an hour. Store in fridge or freezer.

 

Fudgy Breakfast Brownies

Get your veggies, protein and a TON of fibre in with these fudgey moist brownies.

(1/2 the calories with double the fibre of the average brownie)

  • 2 eggs ( or 2 tbsp pureed chia seeds with equal parts water )
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup protein powder
  • 1/2 cup whole wheat flour or gluten free baking flour (I like cloud nine or coconut flour)
  • 1/2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 cup pureed pumpkin or sweet potato
  • 1/3 cup hot coffee
  • 1/3 cup chocolate chips
  • 2 tablespoons coconut oil

1. Heat the oven to 350 F and oil a muffin tin to prevent sticking
2. Mix all the ingredients except the chocolate chips and coffee in a large bowl
3. Pour the hot coffee over the chocolate chips and mix until melted
4. Mix the chocolate chip mixture with the rest of the ingredients
5. Pour the brownie batter into your muffin tin filling them up about 1/3 of the way
6. Cook for 15 mins then let cool for 15 mins.

Chewy Chocolate Chip Oat Protein Bars

  • 2 cups oats ( 1 cup processed into oat flour)
  • 1/2 cup coconut flakes (optional)
  • 1/2 cup nuts (I used walnuts- but go with what you have)
  • 1/2 cup nut butter
  • 1/2 cup chocolate chip- the higher the percentage of cocoa the better
  • 1/2 cup coconut oil
  • 1/2 cup to 3/4 cup coconut sugar (start with the lesser amount but if its not sweet enough then add a bit more)
  • 1 large free range egg
  • 1 tsp vanilla

1. Preheat oven to 350 F and line a 11X7 inch baking pan with parchment paper

2. Cream your oil, eggs, sugar and vanilla

3. In a food processor combine your oats, coconut flakes and nut process until you the mixture is crumbly

4. Incorporate your processed mixture and remaining oats with the wet ingredients

5. Press into your pan and bake for 12-15 minutes

6. Let cool and then cut into squares

Peanut Butter Chocolate Hipster Rice Crispy Squares

These bars are a healthier take on the classic Rice Crispy squares, plus they are completely vegan.  Great for snacking or an on the go meal!

  • 3/4 cup 100% pure maple syrup
  • 1/4 cup black strap molasses
  • 3/4 cup natural peanut butter
  • 2 tbsp raw cocoa
  • tablespoons extra-virgin coconut oil
  • 1 tsp sea salt
  • 4 1/2 cups crisp rice cereal (I suggest not using PNG Rice Krispies and going for a brand that is labelled GMO free and preferably organic)

1. Line a 11X7 baking pan with parchment, make sure there’s extra paper hanging off the edges- it makes it easier to press the crispy mix into the pan.

2. Boil the maple syrup and black strap molasses on high for a minute, stirring often.

3. Remove from the heat and whisk in your peanut butter, coconut oil and cocoa, whisk until the mixture is smooth.

4. Sprinkle in your sea salt and then slowly fold in your rice cereal.

5. Press the mixture in your pan, this is where it comes in handy to have the extra parchment paper, I place my over top and use it to press the crispy mix firmly into the pan.