Change up the way you get your daily protein with this deliciously dense protein slice. This can be made as a gluten-free bar or with banana for the choc mint/banana lovers!
Preheat oven to 180 degrees Celsius.
Combine the mashed banana, eggs, coconut oil, vanilla and almond milk in a large bowl. Whisk until smooth.
Add the Emmer wheat and Raw Cacao Protein Powder, mix well.
Finally, add the cacao chips and stir through.
Transfer mixture into a greased loaf tin. Top with a few more of the cacao chips.
Bake for 30 minutes.
Remove, cool and cut into squares.
Preheat oven to 180 degrees Celsius.
Combine the eggs, coconut oil, vanilla and almond milk in a large bowl. Whisk until smooth.
Add the Raw Cacao Protein Powder, Rapadura Sugar and the almond meal, mix well.
Finally stir through the cacao chips.
Transfer mixture into a greased loaf tin. Top with a few more of the cacao chips.
Bake for 30 minutes.
Remove, cool and cut into squares.
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Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Combine the mashed banana, eggs, coconut oil, vanilla and almond milk in a large bowl. Whisk until smooth.
Add the Emmer wheat and Raw Cacao Protein Powder, mix well.
Finally, add the cacao chips and stir through.
Transfer mixture into a greased loaf tin. Top with a few more of the cacao chips.
Bake for 30 minutes.
Remove, cool and cut into squares.
Preheat oven to 180 degrees Celsius.
Combine the eggs, coconut oil, vanilla and almond milk in a large bowl. Whisk until smooth.
Add the Raw Cacao Protein Powder, Rapadura Sugar and the almond meal, mix well.
Finally stir through the cacao chips.
Transfer mixture into a greased loaf tin. Top with a few more of the cacao chips.
Bake for 30 minutes.
Remove, cool and cut into squares.
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