post by Kezia @supernaturallyhealthy
Sometimes breakfast needs to be a grab and go occasion. Ideally we would all sit in the sunshine, probably after some yoga and eat a bowl of carefully prepared fruit or eggs but that is not always possible (in my house anyway!). These breakfast bars are jam packed with goodness and also double up as a natural protein bar, helping keep you full all day long. The hemp and walnuts are packed with anti inflammatory omega 3 fatty acids, the coconut oil is full of saturated fat and helps to boost your metabolism and the cinnamon is thought to help regulate blood sugar levels making this the perfect start to the day or post work out snack. They will keep in the fridge for at least a week and months in the freezer meaning you can always have a full fat, energising, grain free option to go!
Recipe: Cinnamon and Chocolate Breakfast Protein Bars
Makes 4-6 bars
5 tbsp raw hemp 50% protein powder
50g almonds *
4 medjool dates
1 1/4 tsp cinnamon
good pinch salt
4 tbsp coconut syrup or raw honey
5 tbsp scoops of coconut oil
2 tbsp coconut oil
2 tbsp coconut syrup or raw honey
2 tbsp cocoa powder
In a food processor pulse the walnuts into small chucks and place in a mixing bowl with the hemp powder. Place all the other ingredients in a food processor and blend until smooth. Mix everything together in a mixing bowl until a firm but sticky dough like substance is formed. Taste the mixture and add more coconut syrup or sweetness if desired.
Place in a lined glass dish or baking tray and smooth down, but leaving it about an inch and half in thickness.
Melt all the chocolate topping ingredients in a pan (this will take no time) and stir this thoroughly. Allow to cool for about 5 minutes, then spoon on about 1 tbsp of the mixture through the centre of the bar and allow it to drizzle down the side. Make sure you do this on greaseproof paper to stop it sticking. Pour on as much as you like then place the bars in the fridge.
Store in fridge or freezer.
*feel free to use any nut for this