Better breakfasts: Pumpkin snack bars

We’ve all been there – rushed off your feet in the mornings with barely a minute to brush your teeth, let alone make breakfast. Avoid making the ultimate nutritional faux pas by whipping up a batch of these on Sunday, to see you through the week.

Makes 4
Coconut oil, for greasing
2 scoops protein powder of choice
60ml canned unsweetened puréed pumpkin
60ml almond butter (drained amount)
Xylitol or stevia, to taste (optional)
6 tbsp buckwheat groats

Method

1 Lightly grease a baking dish, about 23 x 10 cm in size, with coconut oil.

2 Put the protein powder, pumpkin and almond butter in a bowl and mix. Add sweetener – protein powder and pumpkin make it sweet on its own, but adjust so it tastes good to you. Stir in the groats.

3 Spoon the mixture into the prepared baking dish, level it out with the back of a spoon and freeze for at least 1 hour.

Recipe from Sugar-free Snacks & Treats by Ryland Peters and Small (CICO Books, £14.99)

Summary

Recipe Name

Pumpkin snack bars

Author Name

Healthy Magazine

Published On

2015-10-10