Busy people tend to take shortcuts and when it comes to food, that can mean giving your body fast food loaded with sugar, salt and saturated fats – when your body really needs foods filled with nutrients to give you lots of energy.
A bit of advance planning can go a long way. If you know you haven’t got much time to eat well, try these delicious protein bars and see how much better you feel!
SAVOURY ENERGY BARS (recipe from Comfortablydomestic.com)
Savoury Energy Bars put a savoury spin on the classic recharge snack. The bars are loaded with protein, fibre, omega 3’s, and vitamins that give a burst of sustainable energy without all the sugar.
Prep Time: 15 minutes, Cook Time: 25 to 28 minutes, Total Time: 40 minutes
150 g cooked quinoa
150 g old fashioned rolled oats, finely ground into flour
50 g lightly salted sunflower seeds
50 g lightly salted pumpkin seeds
30 g flax seeds
30 g chia seeds
200 ml milk or plant milk of choice
50 g. finely shredded asiago, romano, or parmesan cheese (choose one)
Salt and pepper to taste
Preheat the oven to 180C. Line a baking pan with baking paper. Combine the cooked quinoa, ground oats, sunflower, pumpkin, flax, and chia seeds in a large bowl. Pour the milk into the bowl. Sprinkle the cheese, seasoned salt, white pepper, and garlic powder over top, and then stir well to blend. If it’s too dry, add more milk. Spoon the mixture into the prepared pan, leveling it with the back of the spoon.
Bake the bars for 25 to 28 minutes or until the center is set and the top is beginning to brown. Cool pan completely on a wire rack. Once cooled, lift the edges of the foil overhang and carefully transfer the energy bars to a cutting board. Peel back the foil and cut the bars.
To store the bars, place them bars in a single layer in an airtight container or wrap individually in plastic wrap. Savory Energy Bars may be stored in the refrigerator for up to one week.
Recipe Notes: The undersides of the bars will be a tad moist after cooling on the foil. To counteract the moisture, flip each bar over on the cutting board to allow the undersides to dry out for about 30 minutes before packaging for storage. Any firm salty cheese would likely work in the energy bars. Italian style cheeses are preferred, but aged good white cheddar would also be lovely.