If you are a morning coffee person like I am then these are the perfect pairing. Simple, easy and delicious! Packed with protein, healthy fats and fiber to keep you full longer. And as always, gluten & dairy free!
VEGAN FRIENDS: Follow the directions in Step 2 to substitute the egg for a flax egg 🙂
Ingredients:
3/4 cup almond meal (or almond flour)
1 cup old fashioned gluten free oats
1 tablespoon chia seed
1 tablespoon cocoa nibs
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup unflavored plant protein
1 egg (or 1 flax egg)
3 tablespoons almond butter
3 tablespoons coconut oil, melted
6 tablespoons monkfruit maple syrup, linked here
Step 1
Preheat oven to 350F and line a 8×8 baking pan with parchment paper.
Step 2
Whisk together dry ingredients, set aside. Whisk together the wet ingredients, set aside.
VEGAN OPTION: Place 1 tablespoon of flaxseed meal in a small bowl, with 3 tablespoons of water. Mix together with a fork and place in fridge for 15 minutes to set up and thicken. Recipe hack – use this mixture to substitute eggs in just about any recipe! Works every time and you can thank me later 😉
Step 3
Add the wet ingredients into the dry ingredients, stir to combine. Once mixture comes together (it should be a little sticky), place into prepared pan.
Step 4
Bake for 10 minutes and you’re done! This recipe will make about 12 squares. Store in an airtight container in your fridge for 7 – 10 days. To reheat, I just place them in the microwave for 10 seconds, but they are also just as good cold!
Living Intuitively 