BANANA NUT PROTEIN BITES

SERVES 12 BITES

1 cup (185 g) sliced bananas

1 cup (105 g) walnut halves

1 cup (130 g) roasted pepitas (shelled pumpkin seeds), divided

1/4 cup (40 g) ground flaxseed

3 Medjool dates, pitted

1/4 tsp. ground cinnamon

1/4 tsp. vanilla extract

Pinch of salt

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (1.9g S.Fat)
Carbs: 9.1g
Protein: 6.5g
Sugar: 4.7g
Sodium: 101mg

METHOD

Pulse the bananas, walnuts, 1/2 cup (65 g) pepitas, flaxseed, dates, cinnamon, vanilla, and salt in a food processor fitted with an S-blade until they form a slightly chunky dough. If you process too much, you will end up with a mushy paste.

Make approximately twenty 1-tbsp. (10 g) dough balls and place them on a baking sheet to chill for 10 minutes. Place the remaining 1/2 cup (65 g) pepitas in a small bowl and chop them into smaller pieces.

After chilling, press each ball into the pepita pieces to crust the outside of each protein bite.

Serve immediately or keep in the fridge for up to 10 days for snacking.

RECIPE NOTES

Mix 1 tbsp. (10 g) of your favourite unflavored greens powder into the mixture while processing to add a pop of colour and even more nutrition.

CRUSTLESS QUICHE BITES

SERVES 12 QUICHE BITES

Cooking oil spray

1 tbsp. (15 ml) sunflower oil

1 cup (85 g) chopped broccoli florets

1 cup (40 g) baby spinach

1/4 cup (40 g) diced red onion

1/3 cup (50 g) diced sun-dried tomatoes

1 1/4 cups (155 g) chickpea flour

1/3 cup (25 g) nutritional yeast

1 1/2 tbsp. (12 g) corn starch

2 tsp. Indian black salt (kala namak, see note)

1 tsp. onion powder

1/4 tsp. ground turmeric

1/4 tsp. black pepper

2 1/4 cups (530 ml) vegetable broth

1 tsp. apple cider vinegar

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 3g (0.4g S.Fat)
Carbs: 17.2g
Protein: 7.3g
Sugar: 2.8g
Sodium: 222mg

METHOD

Preheat the oven to 350of (180oc, or gas mark 4), and spray a 12-count cupcake pan with a thin coat of cooking oil spray.

In a small sauté pan over medium heat, warm the sunflower oil. Add the broccoli, spinach, red onions, and sun-dried tomatoes once a drop of water sizzles in the pan. Cook for 5 minutes, or until the onions are almost translucent. Set aside the pan while you prepare the batter.

In a large mixing bowl, combine the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper.

Whisk in the vegetable broth and apple cider vinegar to the chickpea flour mixture. Fold the sautéed mixture into the batter and spoon about 1/3 cup (80 ml) into each cupcake pan opening. Bake for 25 to 28 minutes, or until the tops are golden and not jiggly when tapped on the counter.

Allow the pan to cool for 10 minutes on a rack before serving the quiche bites.

RECIPE NOTES

If you want to freeze these quiche bites, let them cool completely before placing them in a zip bag. Allow the quiche bites to defrost before warming them in the microwave or oven.