Apple Peanut Butter Breakfast Bars (V)

Apple Breakfast Bars
We’ve all heard that breakfast is the most important meal of the day. The problem is, it’s also at the most hectic time of the day. Mornings tend to consume us rather than us consuming the necessary nutrients to have a productive day. And worse than that, McDonald’s breakfast makes the allure of the drive-through all the more appealing. 

But, breakfast prep is possible! These bars (which we could even call “breakfast brownies” due to their mouth watering moisture) are filled with protein and good carbs from an unlikely source to successfully prepare you for the day. 

Apples in pan
Ingredients: 1 can chickpeas, rinsed and dried (yes, you read that right), 1/2 cup peanut butter, 2 tablespoons of agave nectar, 1 tablespoon of chia seeds, 2 scoops of protein powder (vegan used here), 1 tablespoon of coconut oil, 3 apples (any kind), 1 tablespoon of cinnamon, pinch of sea salt

Directions: Dice apples. Sauté in pan for about 15 mins or until a bit browned while adding cinnamon. Let cool once completed.

Bars in Oven
Once cooled, process all ingredients together (chickpeas, peanut butter, agave, etc.). You should have a peanut butter cookie-like batter (but foodborne  illness free!). Pour into greased cake pan (recipe caters to 8×8, but a 12×8 is all that we had available). Bake for 30 mins at 350°.

We cut the bars quite large to give a filling portion for the morning. If using as a dessert (which they are also excellent for), you may want to cut to more of a brownie size. 

The bars are packed with protein (about 20 g per bar if you cut in 6’s) and are gluten free and vegan. They are sure to keep you full and fueled for your busy day.

Clean Baking: Carrot Cake Muffins

carrotcake

Happy Easter! Easter has to be one of the top, if not the most, sugar saturated holidays. Peeps, Cadbury Eggs, Reese’s…the list of the artificially sweetened treats goes on and on. It seems like it’s unavoidable. But, there are ways to indulge in a healthy way. That’s where these little delights come in. 

Yields: 12 muffins

Tools Needed: 6 cup muffin tin, Food Processor or mixer

Ingredients: 2 cups Whole Wheat Flour, 1/2 cup Coconut Oil, 2 cups Organic Sugar, 1 Egg, 2 Large Carrots, 1 teaspoon Baking Powder, 3 teaspoons of Cinnamon, 1 teaspoon Nutmeg, 1 teaspoon Ginger, 1 teaspoon Salt, 1/4 cup of Almond Milk

Batter: Mix together dry ingredients. Cut carrots in 1 inch segments. Boil until soft (about 20 minutes). After giving the carrots a few minutes to cool, place them in processor with oil and almond milk until smooth. Add carrot/oil with dry ingredient mixture and mix in egg until no lumps remain.

Bake: Spoon mixture into tins. Do NOT exceed the levels of each tin. The muffins will, of course, rise. Bake for about 30 minutes at 360°. Let cool for 10 minutes.

These muffins are flavorful, filling, and anything but dry. Not only do they make a great desert, but also a quick go-to for breakfast during a busy week.