2020-04-27
accent pillow case baby burlap rug Popped Protein Bars pillow cases solid

About our guest food blogger:

Elenore Bendel Zahnis a health coach, organic gardener, writer, photographer, and the founder ofEarthsproutaccent pillow case baby burlap rug, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."

personalized photo gifts for her

I’m a person who’s hungry for all thingsin life that makes us grow, reach furtherand explore deepend our creativity och perspective. But also, I really need regular meals and snacks to avoid the ‘hangry’ zone (hungry angry). Becoming a mother made it even more obvious just how life changing (&; and let’s be honest, life saving) being stocked up on goodsnacks is. Now whenever I leave the house, you can count on me to have at least a few different types of snacks with me. These bars are definitely a new supercharged favorite.

Packed with protein from the popped amaranth and quinoa, loaded with amazingessential fats from the cold-pressed coconut oil and chia seeds. Holy moly-tasty, not overly sweet but so satisfying and all around perfect addition for you or your familys lunch box.

Popped Protein Bars

Makes 8-12 bars

2 cup popped amaranth seeds (*instructions on how to pop your own below)

1/2 cup popped quinoa

2 tbsp virgin coconut oil

8 large dates, pitted

2 tbsp chia seeds

4 tbsp pumpkin seeds

1. If you want to you can pop your own amaranth and quinoa seeds simply by adding 1-3 tbsp worthof seeds at a time to a really hot, dry skillet. Let seeds pop over high heat while stirring constantly. This will take about 10-20 seconds depending on skillet and stove. Be careful as the seeds burn easily. Remove from heat and let cool on a plate whilecontinuing the popping.

2. In a high speed blender or by using a hand blender, mix the dates, chia seeds, pumpkin seeds andcoconut oil to a paste-like consistency, scrape out and set aside in a bowl. Add the popped amaranth and quinoa to the date/chia paste and stir to combine.

3. Press batter into a box/cake pan, lined with baking sheet. Let set in your freezer for about 10minutes. Remove from freezer and cut into bars.Store individually wrapped, in the freezer and grab one on the go once needed!

* You can combine 1 tbsp coconut oil (room temperature) with 1 tbsp raw cacao powder (or carob powder)to create a drizzle otherwise known as 'that final touch'.

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