2 1/4 cups Quick cooking oats
2 cups Spelt flour
1 cup Sunflower seeds
3/4 cup + 2 tbsp Pumpkin seeds or sunflower
1/2 cup Shredded coconut, unsweetened
1/4 cup Flaxmeal
1/2 cup Granulated cane sugar or 1/4 stevia
1 tbsp Cinnamon, ground
2 1/4 tsp Sea salt
1 3/4 cups Dark chocolate chips
1 1/4 cups Raisins
1/4 cup Water
1/4 cup ( or less) Blackstrap molasses
3/4 cup Canola oil ( can sub 1/2 oil 1/2 applesauce )
1 cup Almond or Soy milk ( or milk of choice)
Preheat oven to 350˚F. Line baking trays with parchment paper.
In a large bowl, combine dry ingredients, everything from oats to raisins.
In a separate large bowl, combine wet ingredients, everything from water to soy
milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by
hand) until just combined. Do not over mix.
Portion cookie dough using a 1/3-cup measure and place onto lined baking
tray. Gently flatten cookies before baking. Bake for 20 minutes or until lightly
1 c medjool dates
1/2 c pecans or almonds
1/4 c unsweetened coconut
2 tbsp choc protein
1 tsp vanilla
1/4 c sesame seeds
Remove the pits from the dates. Place all ingredients ( excluding sesame seeds) in a food processor until well combined. Form into a balls, roll in sesame seeds and slightly flatten. Place in a container and refridgerate.
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 scoop chocolate or other flavor protein powder
1 tsp vanilla
Roll into a ball and chill in the fridge..Enjoy!
1 Cup Natural Peanut Butter ( can use sun nut butter if peanut allergies)
3 Tablespoons Honey ( or stevia to taste)
1 1/2 cups Chocolate Whey Protein Powder ( can be soy based or whatever type you enjoy)
1 Cup Uncooked Oats
2-5 Tablespoons water ( add until mixture is quite moist)
1 Tablespoon of unsweetened cocoa
Mix the peanut butter and honey in a bowl, warm it up until it melts. Add the rest of ingredients and mix together. Mixture should be pretty moist.
Press & flatten into a 9x9 tray and refrigerate for 2 hours.Sprinkle a little oatmeal on top of the bars so they aren't quite so sticky. Cut into 12 equal bars. You can keep them in the fridge, it helps them stay more firm, but they do not need to be refridgerated.
Fat: 11.1 g
Sodium: 88.3 mg
Total Carbs: 13 g
Dietary Fiber: 2.0 g
Protein: 15.5 g
Coreen is a Personal Trainer and Lifestyle coach who loves to share Health and Wellenss information to help motivate others.