http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Protein bars are a delicious and convenient way to enjoy a high protein snack. There is no need to buy protein bars when it's far cheaper and more nutritious to make your own. These wholesome protein bars, adapted from desserts with benefits, are made with quality hemp and rice protein, antioxidant-rich green tea powder with nutritious oat and healthy fats.

1. Line a 20x12-cm plastic box with a large sheet of plastic wrap. Whisk together the almond butter, soya milk, and stevia extract until combined in a mixing bowl.
2. In another bowl, mix together the hemp protein powder, rice protein powder, oat flour and matcha powder. Slowly add this dry mixture to the almond butter mixture. Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
3. Spoon the mixture into the prepared box and flatten the surface with a rubber spatula or pastry roller. Cover the box with plastic wrap and refrigerate overnight.
4. The next day, slice the protein bars and drizzle them liberally with melted white chocolate. Store the rest in a plastic box with a lid in the fridge.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These gluten-free vegan no-bake bars, adapted from Rapunzel, are filled with homemade popped amaranth, almonds, cocoa powder, a combination of cocoa and coconut butter, and sweetened with maple syrup and dried cranberries. They are great on the go, super healthy getting your daily fiber and protein.

No Bake Amaranth Bars (Vegan, Gluten-free)

1. Line a 9-inch rectangular pan with parchment paper. Place the coconut butter and cocoa butter in a saucepan. Melt over the low heat.
2. Mix the melted coconut and cocoa butter together with the rest of ingredients. Spread and press the mixture into the bottom of the prepared pan.
3. Cover and refrigerate for at least 1 hour. Slice into bars. Store the rest in the airtighter container in the fridge.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

These granola bars were adapted from No-Bake Granola Bars from David Lebovitz. They are soft, chewy, but won't stick to your teeth, sweetened with molasses and rich in nutrients and fiber. These make-ahead granola bars travel well and are perfect for the office or on-the-go breakfast.

1. Line a 12x28-cm rectangular or 24-cm square-shaped pan with plastic wrap. Place sesame seeds in a small oil-water-free pan over medium heat. Shake the pan so that they are evenly spread in a thin layer. Toast, stirring from time to time with a wooden spoon, for 2-3 minutes until lightly golden brown. Transfer them into into a bowl. Add oats, chopped almonds, peanuts, chocolates and dried fruits. Set aside.
2. Heat peanut butter and molasses in a saucepan, stirring until warm, but not boiling. Pour the mixture into the oat mixture. Stir until completely incorporated.
3. Transfer the mixture into the prepared pan and press it down until uniformly flattened. Cover and freeze for 30 minutes. Remove and cut into slices.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

1. Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
2. Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

When you're in need of a healthy and delicious meatless dinner, you can always turn to these fiber-rich, flavourful and delicious bulgur patties with an oriental touch. If you don't have lemon balm in your garden, substitute it with mint and lemon zest.

Bulgur Patties with Lemon Balm Yogurt

1. Bring the vegetable stock to a boil. Turn the heat off and ad in the bulgur. Let soak for 15 minutes.
2. Peel and finely dice the shallot and garlic clove. Cook in 1 tablespoon of olive oil in a small saucepan over medium heat, stirring occasionally, and season with salt, pepper, and cumin powder.
3. Season yogurt with salt and pepper. Fold in chopped lemon balm leaves.
4. Stir together the soaked bulgur, eggs, prepared shallots, garlic, and breadcrumb. Season to taste. Form the mixture into 16 patties. In a large skillet, heat the rest of olive oil over medium-low. Cook patties until browned and firm, 5 to 6 minutes per side. Serve with lemon balm yogurt.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A savoury pumpkin side dish bursting with colour and flavour, perfect for autumn. Hokkaido pumpkins, also known as red kuri squash, originally from island Hokkaido, Japan, have a deep orange colour and are very sweet inside. You can use them in cooking, baking or simply enjoy them raw.

Honey Lemon Roasted Hokkaido Wedges

1. Cut the pumpkin from the top in half. Using a large spoon, scrape out the seeds and membrane , then cut into wedges. Preheat the oven to 200C/400F.
2. Clean the chilli pepper by cutting off the stalk and removing the seeds, then cut into rings. Combine honey, lemon juice, sesame seeds, olive oil and chilli rings. Season with salt and pepper.
3. Place pumpkin wedges in one large baking pan. Sprinkle the pumpkin wedges with a little of salt, pepper and nutmeg, then pour the honey-lemon mixture over. Bake in the hot oven for about 35 minutes.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A quick and easy recipe for dates stuffed with a mixture of toasted walnuts and sesame seeds flavoured with cinnamon, orange zest and rose water. For the coating, I have used coconut flakes and pumpkin seeds, but any other nuts or seeds would work just fine here. They are great as a light dessert, a snack, or just anytime you feel like a nibble.

1. Toast walnuts, and sesame seeds in a dry skillet until fragrant, about 5 minutes, and then remove them from the heat and set aside to cool.
2. Place walnuts, sesame, cinnamon, sugar and orange zest in a coffee grinder. Process until you have a thick paste. Turn the paste into a bowl and stir in rose water.
3. Fill each date with about a teaspoon of nut mixture. Brush with melted coconut oil and coat with coconut flakes or chopped pumpkin seeds.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These crackers are unique rolled spelt crackers with cheesy and nutty flavours. They go well with a yogurt dip and delicious with soups too. Rolled spelt can be replaced with old-fashioned rolled oats.

Rolled Spelt Flakes Cheddar Crackers

1. Combine rolled spelt flakes and milk in a bowl. Let stand 5 minutes until rolled spelt flakes soften slightly.
2. Whisk together refined spelt flour, baking powder and salt until blended. With your fingers, rub in cheese and cold butter until it resembles fine breadcrumbs
3. Add the egg into the softened spelt flakes, then add into the cheese mixture. Mix until a dough forms. Scrape the dough onto a large sheet of plastic film and gently knead a few times until thoroughly blended. Pat into a round and wrap it up. Chill until firm, about 1 hour.
4. Line two baking sheets with parchment paper. Work with half of dough at a time. On a lightly floured work surface, cover the dough with a plastic film. Roll out to 1/8-inch / 3 mm thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Place them on the prepared baking sheets. Chill until the rounds are firm, about 20 minutes.
5. Preheat the oven to 190C/375F. Whisk the egg yolk and milk together. Lightly brush the crackers with the egg wash. Bake for about 15 minutes until the crackers are golden brown.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com