January is almost over, and although I'm sure that many of us will be glad to see the back of it, there is one thing that we'll miss about this month: Veganuary! This movement provided us with a fantastic excuse to experiment with more recipes that are free from dairy and animal products, leading to many, delicious new food discoveries!
We thought it was only fitting that we should sneak in another vegan recipe before the end of the month, which is why we turned to Ruth over at Nutritiously Naughty. Ruth is an expert at creating delicious recipes for people with special dietary requirements, which is why we turned to her blog for inspiration this week. We decided to feature her tasty chia and hemp protein flapjacks, which are perfect as a healthy, post-workout snack or grab-and-go breakfast!
Click here to see the original post on Ruth's blog!
You can also find our feature on Ruth's gluten-free Spiced Pumpkin Brownies here
- 100g coconut oil (melted)
- 95g maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp unsweetened almond milk
- 25g chia seeds
- 30g hemp protein powder
- 225g gluten free porridge oats
- 2 tbsp shelled hemp seeds (optional)
Step 1 - Preheat the oven to 160°C, then line an 8x8 inch square baking tin.
Step 2 - In a bowl, mix the melted coconut oil, maple syrup, vanilla and almond milk together.
Step 3 - Begin by stirring in the hemp powder, then add the chia seeds and oats to the bowl.
Step 4 - Mix everything together until the oats are completely coated and beginning to stick together.
Step 5 - Press the oat mixture into the tin, and sprinkle of the hemp seeds if you're using them.
Step 6 - Bake in the oven for 15 mins, and leave to cool completely before cutting into squares.
Step 7 - Store in an airtight container.
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