Prep time: 10 minutes
The perfect travel snack, mid-day snack, post-workout snack, or whatever snack you want. Protein bites are often a go-to of mine as they're easy to whip up and hold me over for a bit of time. This batch is particularly supportive for digestive health, skin health, and boosting the immune system thanks to the powerful benefits of a few little seeds.
Sunflower Seeds:
Rich in nourishing fats and vitamins (especially vitamin E and magnesium)
Great source of fiber which can help regulate bowel movements and support a healthy digestive system
High in vitamin E, a powerful antioxidant protecting your skin from cellular damage
Contains supportive fats, including monounsaturated and polyunsaturated which can help to lower cholesterol levels, further reducing the risk of heart disease.
Hemp Hearts:
High in nourishing fats, including both omega-3 and omega-6 fatty acids which help to reduce inflammation within the body
Contains gamma-linolenic acid (GLA), a specific omega-6 fatty acid that has been shown to reduce inflammation, support a healthy skin barrier, and hormonal balance
Loaded with minerals such as iron, magnesium, potassium, and zinc
High in fiber, which can aid in digestion and regulate bowel movements
Both sunflower seeds and hemp hearts are nutritional powerhouses and with the additional protein in these bites, you have a well-rounded, blood-sugar-balancing snack. When making the recipe for yourself, feel free to add another tablespoon or two of hemp seeds.
ingredients
1 scoop vanilla protein (I used Garden of Life)
1/2 c coconut flour
1/2 c sunflower seeds
1/2 c coconut milk
1/3 c (heaping) runny tahini
3 Tbsp maple syrup
3 Tbsp hemp seeds
2 tsp vanilla
pinch of sea salt
steps
Grind the sunflower seeds in a coffee grinder. If you don't have one, blend a larger batch (about 1c or so) in a blender or food processor. Store the remaining sunflower seeds in the fridge for later use.
Combine the ground sunflower seeds, protein powder, coconut flour, hemp seeds, and sea salt in a medium bowl.
In a separate bowl, combine the tahini, coconut milk, maple syrup, and vanilla. Mix until it's well incorporated then add to the dry mixture.
Mix the two until well combined. If it feels too dry, add a splash of milk.
Shape into uniform bites and store in the fridge for up to 5 days.
Kenn
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