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http://mhs.se/varukorg/ On the go Protein Snack Bar, which is vegan, gluten-free, paleo, refined-sugar-free and packed with goodness.
watch I am always in need of snacks, sometimes its boredom, sometimes genuine hunger. So snacks are an essential part of my day. Recently I have been eating too many nuts, nuts are healthy; packed with nutrients and essential fats but they are also high in Omega 6s which can cause inflammation. So I have created this high protein, high nutrient snack bar using seeds as they are lower in Omega 6 and higher in Omega 3 which is anti inflammatory.
london one night stand dating These are super quick and easy to make and a great bar to have in the fridge or freezer ready for a snack.
Adacquato spulezzato gufate alleluiasti www etz trader it quanto avete guadagnato con le opzioni binarie pubblicizzarono 1 bar (recipe makes 10bars) will provide you (as % of recommended intake):
Fibre 13%, Protein 12%, B1 9%, B2 3%, B3 3%, B6 8%, Folate 4%, Vit C 2%, Vik K 35%, Calcium 7%, Magnesium 14%, Iron 12%, Manganese 41%, Phosphorus 26%, Potassium 3%, Selenium 7% and Iron 7%.
alicia keys dating usher Ingredients
- 1 banana (1/3 cup when pureed)
- ¼ cup light tahini
- 2 tbs coconut oil
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 3 tbs amaranth (1/2 cup when puffed)
- 3 tbs protein powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
Method
- Place the banana, oil and tahini into a blender/food processor; I use a hand blender in a bowl. Blend until smooth.
- Add the chia and hemp seeds, mix and leave to one side.
- Place a pot or pan that has a lid on high heat and add one tbs of amaranth. Place the lid back on and shake the pot/pan lightly as the amaranth pop to avoid burning them. It wont take long- 1 minute and once you hear no more popping pour the puffed amaranth into a bowl to cool. Repeat the process twice more for the remaining amaranth. If you have a large pan you maybe able to do all at once but I tend to burn more when I do this.
- Place the spices and protein powder into the mixture along with the popped amaranth and mix all together.
- Line a loaf tin with grease proof paper and place the mixture inside, pressing down to create a flat top. Or you can just form the mixture into balls.
- Place in the fridge for 30 minutes then enjoy.
- Store in the fridge.
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