When you’re looking for a healthy grab-and-go vegan breakfast or snack, make a large batch of these gluten-free, high-protein bites, made with almond butter, hemp protein, cocoa nibs, and coconut. You can find this recipe and many other vegetarian/vegan and gluten-free bites in Matt Kadey’s really cool cookbook Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees, and Delicious Desserts (Ulysses, April 2012). Kadey is a registered dietician and nutrition writer from Ontario, Canada who has developed dozens of recipes using standard and mini-muffin pans.
When you’re looking for a healthy grab-and-go vegan breakfast or snack, make a large batch of these gluten-free, high-protein bites, made with almond butter, hemp protein, cocoa nibs, and coconut. You can find this recipe and many other vegetarian/vegan and gluten-free bites in Matt Kadey’s really cool cookbook Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees, and Delicious Desserts(Ulysses, April 2012). Kadey is a registered dietician and nutrition writer from Ontario, Canada who has developed dozens of recipes using standard and mini-muffin pans.
Almond Protein Bites
Recipe from Muffin Tin Chef by Matt Kadey, courtesy of Ulysses Press.
Yields 16
Ingredients:
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- 3/4 cup unsalted smooth almond butter
- 1/4 cup honey, agave, or brown rice syrup, or as needed
- 3/4 cup granola
- 3/4 cup vanilla hemp protein or other protein powder
- 1/3 cup raisins
- 1/3 cup chopped almonds
- 2 tablespoons cocoa nibs
- 2 tablespoons unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
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Directions:
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- Place ingredients in a large bowl and stir with a rubber spatula until the protein powder and granola are incorporated.
- Taste and adjust the sweetness with more sweetener as needed.
- Pack the mixture into 16 mini-muffin cups and place in the freezer for 30 minutes to harden slightly.
- Unmold and store in the refrigerator in an airtight container.
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