The side effect of being a food blogger is that somewhere along the way, all the good food and sitting on my butt has caught up with me. In an attempt to get myself fit and healthy (and, lets be honest, shed a couple of kilos or five) I’ve recently taken on a trainer. She’s cracking the whip spectacularly exercise wise, but has also taken a look at my diet.
Essentially, I need to eat more protein. My plan is to write about this journey some more (which may deviate slightly from the food focus of this blog), but the key outtake here, is that protein helps the body to build muscle, which in turn builds your metabolism, so you burn fat. It also has the handy benefit of keeping you full for longer.
The thing is, protein’s not always easy to get your hands on when you’re busy. A plate full of roast chicken is not conducive to a day running around in the car. A chargrilled steak does not easily fit into the pocket of a ski jacket. This is where convenience items like protein bars come in. Sadly, most of those I looked at were either full of artificial sweeteners and felt overly processed, or were relatively natural, but full of sugar. Either way, both were expensive.
So I figured I could make my own. It turns out I can, and it’s a pretty simple thing to do.
NB: I’m in the process of tracking down some nutritional analysis tools so I can give you more information about the makeup of these bars, and the weight each should be to deliver the volume of protein you need. This may also result in a tweak to the recipe. Bear with me…..
RASPBERRY, COCONUT AND CACAO PROTEIN BARS
(makes approximately 12)
50g ground almonds
50g rolled oats
50g pumpkin seeds
50g shredded coconut
2Tbsp maple syrup
2Tbsp coconut oil
50ml hot coffee (espresso)
50gm cacao nibs
100g protein powder
30g freeze dried raspberries (1 packet Fresh As raspberries)
- Toast ground almonds, oats, pumpkin seeds, coconut in a dry pan over a low heat until golden and fragrant.
- Place in a food processor with all other ingredients until finely chopped and combined
- Line a 30 x 20 cm baking tin with cling film (or grease if you don’t want to use plastic), and press mix firmly and evenly, until well compacted.
- Refrigerate until set and chilled (roughly 1 hour)
- Remove from tin and slice into even sized pieces. Store in an airtight container.