Hemp Protein Bars | Annie Clarke | Wild Dish
- 8 years ago
Annie Clarke from the amazing blog ‘Mind Body Bowl’ shares with us a raw, vegan and gluten free snack recipe. These hemp protein bars are great to eat post workout or as a midday snack to give you an extra energy boost.
SUBSCRIBE: http://bit.ly/SubWildDish
RECIPE
INGREDIENTS (MAKES 12 SMALL BARS):
200G OF ALMONDS
200G OF MEDJOOL DATES
1 TABLESPOON OF TAHINI
60G OF HEMP PROTEIN POWDER
METHOD
WHIZZ THE ALMONDS IN A FOOD PROCESSOR UNTIL THEY ARE BROKEN DOWN INTO TINY PIECES, SWITCHING IT OFF BEFORE IT FORMS A FLOUR.
THEN REMOVE THE STONES FROM THE DATES AND ADD THESE TO THE PROCESSOR WITH THE TAHINI AND PROTEIN POWDER. IF THE DATES DON’T FEEL SOFT AND STICKY, YOU CAN SOAK THEM IN BOILING WATER FOR A FEW MINUTES FIRST TO HELP THEM HOLD THE MIXTURE TOGETHER.
WHILE EVERYTHING IS BLENDING, LINE A SHALLOW BAKING TRAY WITH CLING FILM. THEN EMPTY THE MIXTURE ONTO THE TRAY AND USE A SPATULA TO PACK THE BARS TIGHTLY TO MAKE SURE THEY ARE WELL STUCK TOGETHER AND NOT CRUMBLY.
THEN, USE A SHARP KNIFE TO CUT THE BARS INTO 12 EQUAL BITES. IF YOU HAVE PACKED THE MIXTURE WELL ENOUGH, THEY SHOULD CUT EASILY WITHOUT FALLING APART AT ALL. YOU CAN ALSO ROLL THEM INTO BALLS IF YOU PREFER!
THEN PLACE IN THE FRIDGE TO SET FOR ABOUT 20 MINUTES. I LIKE TO WRAP THEM IN BAKING PAPER TO STOP THEM FROM STICKING TOGETHER AND THEN I STORE THEM IN A TUPPERWARE IN THE FRIDGE.
Thanks to Sophie Conran and Kenwood for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Annie:
http://mindbodybowl.co.uk
https://www.instagram.com/mind_body_bowl
https://twitter.com/mind_body_bowl
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE: http://bit.ly/SubWildDish
RECIPE
INGREDIENTS (MAKES 12 SMALL BARS):
200G OF ALMONDS
200G OF MEDJOOL DATES
1 TABLESPOON OF TAHINI
60G OF HEMP PROTEIN POWDER
METHOD
WHIZZ THE ALMONDS IN A FOOD PROCESSOR UNTIL THEY ARE BROKEN DOWN INTO TINY PIECES, SWITCHING IT OFF BEFORE IT FORMS A FLOUR.
THEN REMOVE THE STONES FROM THE DATES AND ADD THESE TO THE PROCESSOR WITH THE TAHINI AND PROTEIN POWDER. IF THE DATES DON’T FEEL SOFT AND STICKY, YOU CAN SOAK THEM IN BOILING WATER FOR A FEW MINUTES FIRST TO HELP THEM HOLD THE MIXTURE TOGETHER.
WHILE EVERYTHING IS BLENDING, LINE A SHALLOW BAKING TRAY WITH CLING FILM. THEN EMPTY THE MIXTURE ONTO THE TRAY AND USE A SPATULA TO PACK THE BARS TIGHTLY TO MAKE SURE THEY ARE WELL STUCK TOGETHER AND NOT CRUMBLY.
THEN, USE A SHARP KNIFE TO CUT THE BARS INTO 12 EQUAL BITES. IF YOU HAVE PACKED THE MIXTURE WELL ENOUGH, THEY SHOULD CUT EASILY WITHOUT FALLING APART AT ALL. YOU CAN ALSO ROLL THEM INTO BALLS IF YOU PREFER!
THEN PLACE IN THE FRIDGE TO SET FOR ABOUT 20 MINUTES. I LIKE TO WRAP THEM IN BAKING PAPER TO STOP THEM FROM STICKING TOGETHER AND THEN I STORE THEM IN A TUPPERWARE IN THE FRIDGE.
Thanks to Sophie Conran and Kenwood for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Annie:
http://mindbodybowl.co.uk
https://www.instagram.com/mind_body_bowl
https://twitter.com/mind_body_bowl
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.