I thought it might be fun to change things up, so at the beginning of every month I will be writing about a new recipe I tried out. These past couple of weeks, my husband talked of how when he was younger, he used to have power protein balls. I've had them before as well, however I never thought about making them, you just go out to your local grocer or market and buy them. I didn't have the faintest idea of how to go about making them, but nothing a little research can't fix! Turns out, they're SUPER easy to make, you can throw whatever you want in them, and they're no-bake! :O I saw several different ways to make them but I decided to go the simplest route by just adding chocolate chips in mine.
1 1/4 c rolled oats
2 tbsp "powerhouse"--chia seeds, flaxseeds, or hemp seeds (I used a combo of chia and flax)
1/2 c nut butter (I used peanut butter)
1/3 c liquid sweetener--honey or maple syrup
1 tsp vanilla extract
1/4 tsp kosher salt
1/2 c chocolate chips
Mix all ingredients together (fold chocolate chips in at the end). If mixture is too wet add more oats, if mixture is too dry add my peanut butter and honey.
Cover with aluminum foil and let set in refrigerator for 30 minutes.
Take out and roll in balls. Enjoy!
check out other ways you can make your own protein balls at:
Another recipe I tried out this past month, courtesy of my inspiring super healthy neighbor, is vegan banana bread. Vegan baking is always a hit or miss, some bakeries get it right while others are super disappointing and make you want to go shove yourself with the most sugary cake. Well I can assure you, you won't even know this is vegan when you try it. I baked it a couple of weeks ago for my husband, he took one bite and gushed over it. After his second bite I said to him, "You know it's vegan right?" and he paused and questioned why no other bakeries can get vegan baking right. I'm telling you, you won't be sorry! It's also super easy to make! Below is the recipe copied straight from the website:
For the wet ingredients:
1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (I like almond milk)
1/3 cup (80 mL) coconut oil, melted*
2 tablespoons (30 mL) pure maple syrup**
2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:
1/4 cup plus 2 tablespoons (60 g) coconut sugar***
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour****
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings (I like to use walnuts and chocolate chips) and gently press them into the dough to adhere.
Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
Slice the loaf once cooled. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
If you have any other baking recipes you love, vegan or non-vegan, please comment below or check out this week's forum post! :D
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