74 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-77
Plant-based Proteins Recipes Made Easy-Peasy!
Snacks
Ingredients
1 L (4 cups) wheat, rice, or Kamut puffs
45 mL (3 tbsp) chia seeds
60 mL (1⁄4 cup) unsalted pumpkin seeds
45 mL (3 tbsp) cacao nibs or mini chocolate chips
85 mL (⅓ cup) natural peanut or almond butter or non-nut alternative
85 mL (⅓ cup) honey
Instructions
1. Line an 20×20 cm (8×8 inch) square pan with parchment paper and set aside.
2. In a large bowl, mix together puffs, chia seeds, pumpkin seeds, and cacao nibs.
3. In a microwave safe bowl, add peanut butter and honey. Microwave in 20-second intervals stirring in between each interval until mixture is smooth and pourable.
4. Pour the warm peanut butter mixture over the puff mixture and mix well.
5. Press the mixture into the pan and place in the freezer for 30 minutes.
6. Cut into 12 portions. Store leftovers in the refrigerator.
Prep time: 40 minutes
0
40
12 Servings
12
A yummy snack to make on the weekend and enjoy on busy weekdays! These have quickly become lunch-box favourites for many of the GFHS team.
Puff Bars
77
Mix it up
Get creative by mixing and matching dried fruit, nuts and seed combos.
Chef’s Tip
For a school-safe, allergen-free snack, try using sunflower seed butter instead of peanut butter.
