Snack Recipes (Most Popular)
I love the persimmon pulp that I get and freeze from our Farmers Market every fall and am always looking for new ways to make protein bars. From that combination this recipe was born. The texture is that of a very moist bar- not quite a pudding. Gluten free, sugar-free and delicious any way you eat it, but my favorite is warm and with a fork.
Healthy, gluten-free way to use up over-ripe bananas!
Original recipe by Derek Howes: https://theproteinchef.co/protein-banana-o
at-muffins-recipe-high-fiberprotein/
I changed his mixing method and added a little salt and vanilla to amp up the flavor.
I adapted this off of Fitness Model Jamie Eason's recipe to use ingredients I had on hand and leaving out the walnuts, since I am allergic to them. These are delicious!
This is Jamie Eason's recipe, but I changed it to use ingredients I had on hand. The original recipe ingredients are listed as substitutions.
To make oat flour, just whirl regular oats in a blender or a coffee grinder on high until they turn into flour.
For gluten free this was totally moist and pure decadence.
I used almond milk because I don't use regular milk.
A delicious snack with a protein boost! Next time I might double the protein powder. I don't think it will change the texture.
A lovely dip or salsa. Goes great with chips or meat over pasta
A dip that can be used on crostini, whole wheat crackers, chips, in the center of roma or cherry tomatoes, with cucumbers, celery or other crunchy vegetables at any time of the day. Makes a great snack!~!!