BFF Peanut Butter Banana Bars

Mmmm, bananas and peanut butter are a classic. These peanut butter banana bars are like a peanut butter banana sandwich to go, with the added goodness of oats.

We love these bars as an on-the-go breakfast, or a pick me up in the afternoon. Bake a batch on Sunday, and enjoy for the whole week! This recipe makes 12 bars.

Ingredients:

  • 3 ½ cups oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cups unsweetened nut milk
  • ⅓ cup peanut butter*
  • 2 ripe bananas, mashed
  • 1 chia egg (or regular egg)
  • 1 tsp vanilla
  • ⅓ cup chopped walnuts
18947299_1344665775615987_1949165235_o
So wholesome.

Directions:

  1. Preheat oven to 375°F.
  2. In a blender, blend 2 cups of the oats until they resemble flour.
  3. In a bowl, mix blended oats, remaining oats, cinnamon, baking powder, and salt.
  4. Add the rest of the wet ingredients one by one.
  5. Poor into a greased 8×8 pan. Bake for 30-35 minutes, until top has browned a fork goes through clean.
  6. Store in an airtight container on countertop for 3 days or in refrigerator for up to 6 days.

Nutrients (for 1 bar of 12)**: 167 calories, 6.9 g fat (1 g saturated, 2.3 g polyunsaturated, 0.9 g monounsaturated, 0 g trans), 0 mg cholesterol, 252.1 mg sodium, 35.2 mg potassium, 23.4 g carbs, 4.1 g fibre, 0.6 g sugar, 5 g protein, 0.9% vitamin A, 0.1% vitamin C, 5% calcium, 8% iron.

*if using an unsweetened nut butter, we recommend you add a couple tablespoons of maple syrup or honey, as these bar are already not very sweet

**calculated using unsweetened vanilla almond milk, a chia egg, and regular kraft smooth peanut butter.  

BFF Spicy Chickpea Chips

Do you live for a nice, salty crunch? We’ve got the perfect, healthy recipe for you!

 

These chickpea chips offer the perfect little snack to satisfy your cravings, while giving you the nutritional benefits of chickpeas healthy fats, fibre, and protein. So whip a can of chickpeas out of the pantry, grab your spices, and get baking!

 

Ingredients:

  • 1 19 oz can of chickpeas
  • 2 tsps olive oil
  • 1 tsp cayenne pepper (or to taste)
  • 2 tsp paprika
  • 2 tsp garlic
  • ½ tsp salt

DSC_3721.JPG

Directions:

  1. Preheat oven to 400°F
  2. Drain and rinse chickpeas, and dry well with a tea towel
  3. Toss chickpeas in olive oil.
  4. Lay out on a cookie sheet and bake for 25-30 minutes until lightly brown, but not burnt.
  5. Combine spices a medium sized bowl
  6. Toss chickpeas with spicy immediately when they come out the over.

TIP: where an oven mit in one hand while collecting chickpeas in a spoon with the other to prevent burns.

Nutrition (for 1/4 of recipe): 151 calories, 5.5 g fat (0.6 g saturated, 0.7 g polyunsaturated, 2.6 g monounsaturated, 0 g trans), 0 mg cholesterol, 284.5 mg sodium, 139.1 mg potassium, 21.3 g carbs, 6 g fibre, 3 g sugar, 6 g protein, 51.7% vitamin A, 0.6% vitamin C, 3.4% calcium, 11.4% iron.

Chia Seed “Eggs”

Out of eggs? Vegan? Need to do some baking? Have some chia seeds handy?

Then this one is for you!

Chia seed egg substitute is easy to make and works like a charm in baking, with less of that weird taste of flax seed egg substitute.

Is there anything the chia seed can’t do?

All you need for 1 egg substitution is:

  • 1 tbsp chia seeds
  • 3 tbsps water

Multiply this recipe by the number of eggs you will need.

To make:

Grind up chia seeds. I usually use my coffee grinder for this. Place in a small container, mix in water, and let sit in your fridge for 10 minutes. Viola! Ready to use chia egg substitute.

18644234_1334623983286833_1707937501_n
If not now, when will you make your chia seed eggs?