Matcha Vegan Protein Bars
Recipe adapted from Amanda Hayes Morgan
Ingredients
- 1 ½ cups gluten-free rolled oats, processed to a flour
- ½ cup vegan protein powder
- 3 tablespoons matcha powder
- ¼ teaspoon pink Himalayan sea salt
- ½ cup almond butter
- 3 tablespoons of chia seeds
- 1/3 cup almond milk, carageenen-free
- ¼ cup high quality grade B maple syrup
- ¼ cup almond milk, carageenen-free
- 1 teaspoon vanilla, gluten-free
- Filtered water, added 1T at a time for desired doughy consistency
Directions
1. Soak the chia seeds in 1/3 cup almond milk and place in the fridge for about 10 minutes. Line an 8×8 square pan with parchment paper.
2. Process your gluten-free oats in a food processor until you get close to a flour-like texture and place in a large mixing bowl.
3. Mix the oat flour, protein powder, matcha, sea salt, and superfood chocolate greens together.
4. Add in the almond butter, soaked chia seeds, maple syrup, almond milk, and vanilla and stir well to combine. If dry, add filtered water 1T at a time for desired doughy consistency.
5. Press the mixture into the pan evenly. If necessary, use a pastry roller to smooth out the top. Place pan in the freezer for 10-15 minutes.
6. Cut the bars into squares. Store them in an airtight glass container for up to a week in the fridge.
Enjoy!
Live Life Optimally,
Kristie
