Recipes for KitchenAid
These are super quick and easy to make, packed full of seeds and goodness with a little honey or agave to sweeten. Using some protein powder makes these a great homemade post gym bar, they keep for a couple of weeks in an airtight container or in a food bag.
Preheat the oven to 170 degrees fan and grease and line an 8” square cake tin with baking parchment. If you want to go dairy free grease with coconut or vegetable oil.
50g protein powder (I used a vanilla protein powder called the Good Guru but you can use any you like)
75g Almond butter (you can use any nut butter you like e.g. cashew, multi or peanut)
15g ground flax
15g chia seeds
100g honey or agave syrup
125ml unsweetened almond milk or coconut milk drink
70g plain chocolate chips or broken into small pieces (I used a vegan chocolate)
1 tsp vanilla bean paste or extract
1.5 tsp cinnamon
pinch of salt
mixed seeds to sprinkle
in a bowl, mix the oats, protein powder, flax, chia, cinnamon and salt together with a spoon to distribute everything,
Place the almond butter, honey/agave, milk and vanilla in the KitchenAid bowl and mix on medium speed until fully blended and amalgamated. Add the oat and protein powder dry mix and beat on slow until completely mixed and a sticky dough is formed. Lift the beater and sprinkle over the raisins and chocolate chips over the bowl, lower the paddle and mix on slow for 10 seconds or so until they are distributed through the mix. Remove all the mix from the bowl with a spatula, tipping it out into the tin. With the back or a spoon or damp fingers, press the mix down until you have a nice even layer lining the bottom if the tin. Sprinkle liberally with your chosen mix of seedy topping. Bake for approx 15/20 mins until the edges are starting to turn a golden brown. Leave to cool in the tin, then remove by lifting out the paper, and cut into bars with a sharp knife.