Homemade Protein Flapjacks

Homemade Protein Flapjacks

Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!

Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.

This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?

Wholesome, sweet and healthy, we bet you’ll love these as much as we do!

Enjoy,

Roxy & Ben

Protein Flapjacks

Print Recipe
Homemade Protein Flapjacks
Homemade Protein Flapjacks
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Homemade Protein Flapjacks
Instructions
  1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
  2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
  3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
  4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
  5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
  6. Bake the flapjack in the preheated oven for 30 minutes.
  7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
  8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes

Nutritional information per flapjack:

Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g

Protein Buddha Bowl

Buddha Bowl

You really can’t go wrong with a buddha bowl and this protein-packed version has it all.

We love the mixture of cooked, marinaded tofu with the crunchy raw veggies. We try to do as much prep as possible in advance, which makes it super easy to follow.

The quinoa, black beans and tofu are all really good sources of protein.

Our protein buddha bowl has a lovely warm kick to it, but you can remove the chilli powder and chilli sauce if you want something more subtle.

We hope you enjoy!

Roxy & Ben

Print Recipe
Protein Buddha Bowl
Protein Buddah Bowl
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Protein Buddah Bowl
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
  2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
  3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
  4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
  5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
  6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
  7. Remove the tofu and beans from the oven and set to one side.
  8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
  9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.

Homemade Energy Bars

Homemade Energy Bars

This recipe is supported by Teami Blends

So what does it take to make the ultimate homemade energy bar?

They need to be packed with protein and contain tons of nutrition, but most of all…they should be delicious, right?

Well…we think we might have mastered just that! These bars are a real winner. The apricots and maple syrup help glue all the ingredients together, while bringing a lovely sweetness to the bars. And the combination of raisins, seeds, berries and nuts packs tons of interesting flavours into each bite.

Also, thank you to our friends over at Teami Blends for supporting this recipe! You can learn more about their products below.

Homemade Energy Bars

Print Recipe
Homemade Energy Bars
Homemade Energy Bars
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Homemade Energy Bars
Instructions
  1. Preheat oven to 180°C.
  2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
  3. Meanwhile, put the apricots, maple syrup and water in a blender and blend until completely smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries.
  4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
  5. Line an 7” x 7” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. Make sure you push down as firmly as possible to prevent the bars from falling apart when you slice them into bars.
  6. Place the cake tin in the oven for 20 minutes.
  7. Remove the cake tin from the oven and leave the energy bars to cool completely. Note: the energy bars might crumble if you try to slice them before they have cooled completely.
  8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Recipe Notes

#SoVegan

About Teami Blends

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