CRUNCHY NUTS AND SEEDS PROTEIN BARS
SERVES 16 BARS
2 cups chickpea flour
1 cup plus
2 tbsp almond flour
2 tbsp flaxseed meal
1 cup dairy-free milk
1 cup cashew butter
1⁄2 cup maple syrup
1⁄2 cup slivered almonds
1⁄2 cup dried cranberries
1⁄4 cup sunflower seed kernels
1⁄2 cup dairy-free chocolate chips, melted
NUTRITIONAL VALUES
Calories: 203kcal
Fat: 18.3g (9g S.Fat)
Carbs: 7.5g
Protein: 4g
Sugar: 3g
Sodium: 64mg
METHOD
Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish.
In a large mixing bowl, combine the flours and flaxseed meal. Mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds with a heavy wooden spoon. Finally, stir in the melted chocolate. Pour the batter into the prepared dish and press firmly and evenly into all corners. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 bars.
In a large mixing bowl, combine the flours and flaxseed meal. Mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds with a heavy wooden spoon. Finally, stir in the melted chocolate. Pour the batter into the prepared dish and press firmly and evenly into all corners. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 bars.
