2 c rolled oats
1 1/3 c slivered almonds
1 c dried cranberries
1/2 c raw honey
1 T vanilla
2 T coconut oil
2 t cinnamon
1/2 t nutmeg
1 t kosher salt
1/2 c dark chocolate chips
1/2 c Protein Essentials Mocha Protein Powder
1/2 c pepitas
1 1/2 T ground flaxseed
3 T warm water
Line a jelly roll pan with parchment paper. Preheat oven to 350. In a small bowl mix ground flaxseed and warm water. Set aside.
In large bowl mix remaining ingredients well. Stir flaxseed and warm water mixture again. Add flaxseed mixture to oat mixture. Mix until well combined. Spread mixture onto prepared pan. Bake for 20 minutes. Enjoy!
It’s berry season, well almost. The raspberries in the grocery store right now are pretty tasty. This recipe is a healthy take off of the popular raspberry and oat bar. Raspberries not only taste great, with their gritty burst of sweetness, but they are an excellent source of nutrition. Raspberries are high in vitamin C and potassium. High in fiber, they also aid the body in detoxing and reducing inflammation.
You will need two mini loaf pans, or similar baking pan.
2/3 c Linwoods Ground Flaxseed, Pumpkin Seed, Sunflower Seed Mix
2 scoops Protein Essentials Hydrolyzed Collagen
1 1/2 T coconut oil
1 T maple syrup
pinch of salt
2 T raspberries preserves
2 T pistachios
microplaned chocolate bar
Add crust ingredients to mini food processor. Chop/Grind until the mixture comes together. Divide between two mini loaf pans. Press crust into loaf pans. Bake at 350 for 8-10 minutes until the edges are browned. Allow crust to cool before preceding.
Stir the preserves until they are easy to work with. Sread onto crust.
Chop with knife or grind pistachios in mini food processor. Sprinkle over top of preserves. Microplane dark chocolate over the pistachios.
Cut into squares and enjoy!