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.

SPICED NUTS

SERVES 5 1/2 CUPS

1/2 cups cashews

1 1/2 cups almonds

1 1/2 cups pecans

1 cup peanuts

1/4 cup coconut sugar (or brown sugar)

3 tbsp. coconut oil, melted

3 tbsp. maple syrup

1 tbsp. lemon juice

1 tbsp. chili powder

2 tsp. ground cumin

1 tsp. ground cinnamon

Pinch of cayenne pepper

Flaky sea salt or kosher salt to taste

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 69.7g (12.9g S.Fat)
Carbs: 35.5g
Protein: 18.4g
Sugar: 18.3g
Sodium: 86mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the cashews, almonds, pecans, and peanuts. Combine the coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper in a small mixing bowl. Toss the nuts in the dressing until well combined. Spread the nuts out on the baking sheet and season with salt.

Bake for 18 to 20 minutes, or until the nuts are golden brown and glazed, stirring twice with a spatula. Allow them to cool completely before placing them in small paper bags, jars, or a large airtight container. The nuts will keep for 4 to 5 days at room temperature.