Home / #healthymumma / NutNana Bar

15 July, 2018

NutNana Bar

Posted in : #healthymumma, Baking, Breakfast, C4K Bariatric Kitchen, Cakes & Cupcakes, Diabetic Friendly, Gluten Free, High Protein, Refined Sugar Free, Slices, Snack: Sweet on by : C4Kkitchen Tags: , , ,


image_pdfimage_print

NutNana Bar

Makes: 20

Ingredients:

  • 2 large bananas
  • 2 pears
  • 1/2 cup unsweetened apple purée
  • 4 tablespoons coconut oil
  • 1/3 cup milk
  • 2 eggs
  • 3 scoops (90g) vanilla protein powder
  • 1 & 1/2 cups rolled oats
  • 1 cup chopped mixed nuts
  • 2 tablespoons chia seeds
  • 1 & 1/2 teaspoons nutmeg

Method:

  • Preheat the oven to 180 degrees Celsius and line a slice tray with baking paper and spray with cooking tray
  • Peel the bananas and roughly dice into even sized pieces.
  • Core and grate the pears.
  • Add in the eggs, coconut oil, milk and apple purée and mix until well combined
  • Add in the remaining ingredients and mix until just combined
  • Pour into the prepared slice tin evenly pressing down
  • Bake for 30-35 minutes until golden and a cake skewer comes out clear
  • Allow to cool in the slice tin for 20 minutes before transferring to a wire rack to cool completely
  • Slice into even sized pieces with a bread knife

Nutritional Value per portion:

  • Calories: 139
  • Total fats: 7.3g
  • Total carbohydrates: 12.6g
  • Sugars: 4.1g
  • Protein: 7.2g

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days

• This recipe is freezer friendly to be consumed within 6 months

• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders

• You can buy online from www.proteinsuppliesaustralia.com.au

• Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Leave a Reply

Your email address will not be published. Required fields are marked *