Learn more: http://www.naturalnews.com/048960_popcorn_recipes_additive-free.html#ixzz3UFQK1qcn
Makes 5 bars
1. Place all ingredients in food processor, and pulse until well blended. The batter should be sticky and easy to press together and form into individual bars.
2. Form into bars and place in fridge for 30 minutes to set. If planning to keep for longer than 4 days, store in freezer.
Recipe Note:The type of protein powder you use will affect how the recipe turns out. I find the fewer ingredients the better, and taste wise, a powder that doesn't have added veggies in the powder works better. If you don't add protein powder, you may need a little less water.
I often get asked, what can I make with the left over almond meal from making almond milk. This is a great recipe to use it up with.
2 cups almond meal (this is the dry stuff you get leftover from making almond milk-you could make your own almond flour instead and just up the liquids in the rest of the recipe a bit)
1 tbsp maple syrup
Juice of 3 lemons
2 tsp pure vanilla extract
1/4 cup coconut oil
Shredded coconut for rolling (1 or more cups roughly)
Mix together everything except the shredded coconut
Form dough into balls (a little smaller than a golf ball) and then roll in shredded coconut until completely covered
Store in the fridge for up to a week
The perfect meal for my fussy little ones, the ideal lunch box snack for school kids, and a sustaining and satisfying breakfast for those rushed mornings, or happily indulge anytime! Every home needs a go-to banana bread recipe, could this one be a staple at your place?
*In the past this has been made with four, five and six eggs- all were delicious. Simply use what works for you.
Compliments Bianca Slade - Wholefood Simply