These hunger busters are packed full of fibre, vitamins, minerals and healthy fats, in addition to each bar contains over 6 grams of protein! — helping you feel fuller for longer.
Makes 8 bars
10 medjool dates, pitted and chopped
3 tablespoons chia seeds
¼ cup white quinoa
1 cup oats
3 tablespoons linseeds
3 tablespoons LSA
½ teaspoon sea salt
3 tablespoons crunchy peanut butter (or preferred nut butter)
2 tablespoons coconut oil, melted
2 teaspoons honey
1 teaspoon cinnamon
A sprinkle of freeze dried raspberries (optional)
Line a 20cm inch cake tin with baking paper. Bring a small pot of water to the boil.
1. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain very well.
2. Place all ingredients in a food processor and blend for about 1 minute, until well combined and mixture sticks together when pressed between fingers.
3. Evenly press into prepared baking dish or tin and flatten out with hands.
4. Cover and freeze for about 30 minutes until firm. Remove from freezer and cut into 8 wedge shape bars. Individually wrap or store in an air tight container.
To serve, grab and go!
Nutritional Info (per bar)
Energy (kJ): 913
Energy (Cal): 218
Carbohydrate (g): 19.5
Protein (g): 6.2
Fat (g): 12.5
Saturated Fat (g): 3.5
Sugars (g): 8.5
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