Protein Heaven Bars
Makes 9 Bars
3 medium sized bananas (approx 220g)
50g peanut butter (no added sugar)
2 medium eggs
1 egg white
40g porridge oats (use gluten free oats if preferred)
20g ground almonds
30g flaxseeds, whole or ground
50g chocolate flavoured whey protein
30g organic raisins
20g dark chocolate (70% cocoa), chopped finely
Preheat your oven to 190˚C.
Line a baking tray with parchment paper.
In a large bowl, mash the bananas. Add all of the other ingredients and mix thoroughly. Pour the mixture onto the tray and flatten with a spoon.
Bake in the oven for 15 minutes.
Allow to cool on a rack, then chop into 9 pieces.
Store in an airtight container and refrigerate for up to 4 days.
on each side.
Top Tip: 200g blueberries will work as an alternative to the banana. It also reduces the carbs.
Chocolate Nut Ice Cream
500g 0% total Greek yoghurt (use a dairy free yoghurt if preferred)
2 medium sized ripe bananas, sliced
50g chocolate flavour whey protein
1 tsp vanilla essence
10g dark chocolate (70% cocoa), finely chopped
20g chopped hazelnuts
Put the yoghurt, banana, whey protein and vanilla essence in a blender.
Pulse until creamy.
Stir in the dark chocolate and nuts.
Divide into 6 small freezer proof pots.
Freeze for at least 2 hours.
Remove from freezer 15 minutes before serving.