I wanted to make a bar recipe where it would have a decent amount of protein just by including natural ingredient. It is vegan and gluten free! It’s also an easy carry on snack if you are doing an outing or if you want an healthy snack to fill you up when your stomach cries for food, great for kids who come back from school and don’t want to bother with something complicated! :-)
Lots of protein bars have additional powder which I don’t think is useful unless you train. By using legumes, you add a lot of protein without much fat. Seeds and a bit of nuts it really adds on to it.
With my kids, as long as there is chocolate, they will eat pretty much anything healthy with no question. This recipe doesn’t contain much sugar either, and you can always substitute the agave syrup with maple syrup.
You can even serve them as a dessert with a nice drizzle of melted dark chocolate with a little bit of coconut oil to liquify it a bit. Add you favourite fruit or berries, and there it goes!
Preparation time: 20 minutes
Cooking time: 50 minutes
- 1 1/2 cup (375ml) of organic buckwheat flour
- 1/2 cup (125ml) of tapioca flour
- 1/2 cup (125ml) of organic coconut flour
- 1/2 cup (125ml) of organic raw cocoa powder
- 2 tsp. (10ml) of baking powder
- pinch of salt
- 1 1/2 cup (375ml) of organic Adzuki beans (I used frozen ones that I thawed) + 6tbsp of water
- 2 tbsp. (30 ml) of organic coconut oil
- 1 ripe organic banana
- 2 cup (500ml) of almond milk
- 1 tsp. (5ml) of organic apple cider vinegar
- 1 tsp. (5ml) of vanilla
- 3 tbsp. (45ml) of organic agave syrup
- 1/2 cup (125ml) of organic sunflower seeds
- 1/4 cup (62.5ml) of chia seeds
- 1/2 cup (125ml) of organic walnuts
- 1 cup (250ml) of organic chocolate chips
- Preheat your oven to 375º
- In a small food processor, put your Adzuki beans, the water and pulse until you get a puree. If you need more water, you can add a bit, but it shouldn’t be too liquid.
- In a medium bowl, combine the buckwheat flour, the tapioca flour, the coconut flour, the baking powder and the salt.
- In another bowl, mix the Adzuki bean puree, the coconut oil, the banana, the almond milk, the apple cider vinegar, the vanilla and the agave syrup together.
- Gradually add in the flour mix, the sunflower seeds, the chia seeds, the walnuts and the chocolate chips. Combine until you get a smooth texture.
- Cover a 9″x13″ oven dish with parchment paper and spread the dough evenly. Cook for 50 minutes.
- When you remove it from the oven, let it cool for 5 minute before transferring on a wire rack.
It is alway better to let it cool before tasting, that way, it will be lighter in taste! I hope you will enjoy!