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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 257.7
  • Total Fat: 12.2 g
  • Cholesterol: 8.8 mg
  • Sodium: 229.3 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Banana Nut and Seed Energy Biscuit calories by ingredient
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Banana Nut and Seed Energy Biscuit



Introduction

This bar is a great start for a high-fiber, high-protein, vitamin and omega-rich breakfast, or a great satisfying snack. I like to eat these with a piece of fruit and a glass of milk an hour or so before going on a run, or when I'm running out the door with a travel mug full of coffee. This bar is a great start for a high-fiber, high-protein, vitamin and omega-rich breakfast, or a great satisfying snack. I like to eat these with a piece of fruit and a glass of milk an hour or so before going on a run, or when I'm running out the door with a travel mug full of coffee.
Number of Servings: 24

Ingredients

    Salt, 1 tsp
    Pumpkin Seeds, 1 cup
    Wheat germ, 1 cup
    Flax Seed, 1 cup
    Whole Wheat Flour, 1 cup
    Hemp Seed Nut (hulled hemp seed), 1 cup
    Quaker Oats Old-Fashioned Rolled Oats, 2 cup
    Chia seed, 1/3 cup
    King Arthur 100% Unbleached White Whole Wheat Flour, 1/2 cup
    Baking Soda, 2 tsp
    Egg, 1 large
    Banana, ripe, 3 medium (7" to 7-7/8" long)
    Vanilla Extract, 1 tbsp
    Canola Oil, 1/3 cup
    Cashew Butter, 1/4 cup
    Brown Sugar, 1 cup, packed

Directions

Preheat oven to 350.

Combine whole wheat flour, wheat germ, hemp seed nut (hulled hemp seed), flax seed, chia seed, pumpkin seed, rolled oats, white whole wheat flour, baking soda, and salt in medium-large bowl. In a separate, large bowl, mash 2 ripe bananas. Add oil and egg, and beat until combined. Add cashew butter, brown sugar, and vanilla extract, and mix until combined and sugar dissolves. Slowly mix dry ingredients into wet ingredients, scraping down sides occasionally. Allow mixture to sit for 5 minutes to hydrate oats and wheat germ.

Scoop 1/4-cup portions into a muffin pan or onto a cookie sheet, sprayed with non-stick spray. Bake for minutes, then allow to cool enough to move to a wire rack to continue cooling. Makes 24 1/4-cup bars.



Number of Servings: 24







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