Macadamia And Pumpkin Seed Bar With Protein Fudge
A great snack during the day or even for breakfast. It is a low calorie, low GI, protein filled bar which will ensure you stay fuller for longer.
Ingredients (makes 3-4 servings)
- 1 scoop of Blue Label Whey® (Chocolate)
- 3 tbsp of pumpkin seeds
- 3 tbsp of macadamia nuts
- 3 tbsp of oats
- 1+1/2 tbsp of almond butter
- 3 tbsp of almond milk
- 6-7 dates (pitted)
Macro-nutrients per serving
- Calories - 220
- Protein - 13g
- Carbohydrate - 15g
- Fats - 12g
Fudge: Heat 1 heaped tablespoon of almond butter with 3 tbsp of almond milk in the microwave for 40 seconds. Mix the whey in with a fork, it should be soft and dough like. Place in freezer for 30 minutes.
Nut Mix: Put the macadamia nuts, pumpkin seeds, oats and dates into a food processor and blend until slightly sticky and can hold shape (add 1-2 more dates in or even a bit of almond butter to help stick mixture together NB: this will raise the calorific value)
Put the nut mixture into a small square baking tray. Remove the fudge from the freezer and using a rolling pin, flatten the fudge then place it over the nuts. Chill in fridge for a few hours and cut into bar shapes.
Blue Label Whey® adds 28g of the highest quality whey protein per serving. This aids recovery and muscle growth. It will also help people to lose excess weight. BLW also contains probiotics for healthy gut activity.
Good quality almond butter is an excellent source of healthy fat and also contains key minerals such as calcium, potassium, iron and manganese.
Almond Milk is a great substitute as it does not contain saturated fats or cholesterol present in normal milk. It is high in protein and omega-3.
Dates are a good source of potassium and also provide the essential carbohydrateS needed for after a workout.
Macadamia is a good source of protein, healthy fats, antioxidants, selenium and other vital minerals and vitamins such as vitamin A and B, iron, folate and manganese.
Oats have a high fibre content and are known to help remove cholesterol from the digestive system that otherwise ends up in the bloodstream. They also contain antioxidant compounds called avenanthramides, these compounds contribute to anti-inflammatory and antiproliferative activity, providing additional protection against coronary heart disease and colon cancer.