ALMOND VANILLA BANANA BARS by @charissa_and_co_wellness
Within this recipe I used my favourite sugar alternative, yacon syrup. Why Yacon Syrup?
YACON SYRUP is known as a dietary source of fructans, therefore making it a soluble dietary fiber): This is my favourite go to replacement for any added sweetener apart from dates, however dates have a higher GI than Yacon syrup, so basically yacon syrup is made from the root of the yacon plant, it is ideal in supporting the gut health, along with its remarkable pre & pro-biotic & benefits, it is known to be low in GI and a large part of the “sugars” known as fructans are not actually digested by the body, these are moved to the larger intestine feeding the friendly bacteria within the digestive system.
As most of my dishes are clean and made from using Nuzest plant protein, you can play around with your dish, for this dish you can either have a vanilla flavour with almond, or if you have the coffee flavour from Nuzest, you can even make it with a coffee twist, If you are using the coffee one, make sure to add 1/2 teaspoon of vanilla bean extract.
I use Nuzest plant protein within most of my dishes, their protein is probably the best one I have used as it is really super easy on my digestion.
I also love the fact that it has no chalky after taste. Vegan Friendly with No Soy, Dairy or Gluten. Free from GMO's and low in carbs. Safe for the family.
Use promo code "Charissa10” to get 10% off your order : https://www.nuzest.sg https://www.nuzest.hk
Simple use of some Plant-based components, is not only appealing to the eye, but also appealing to the body as it nourishes you.
ALMOND VANILLA BANANA BARS
Sugar is known to damage collagen and elastin production, which are responsible for maintaining skin’s elasticity. This recipe we use low GI sugar. High refined sugars also tend to mess with our hormone cycle along with not actually stimulating our hunger hormone.
3 Cups of Almond flour
2 Tablespoons of Hazelnut Flour
2 Serving @Nuzest Vanilla Protein Powder or make it with the MCT Coffee protein powder for a twist
1/2 Teaspoon Cinnamon
Pinch of pink salt
1 Teaspoon gluten-free baking powder
1/2 Cup of Super ripe spotty Bananas (2 Large Banana’s)
1/4 Cup Yacon Syrup
1/2 Cup Hempseed or Cashew Coconut butter
1 Teaspoon Vanilla extract
1 Tablespoon coconut sugar
1/2 Cup nut milk
2 Tablespoons Flaxseed meal for your “egg” or use one large egg
Coconut Yoghurt blended with vanilla protein powder from @nuzest, add a pinch of cinnamon, plus some banana extract
Firstly, start by preheating the oven to 180C/350F.
Line a loaf pan with parchment paper and set aside or use little bar shaped silicone moulds.
Also, prepare your two flax eggs, by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water.
Start by mixing your dry ingredients. In a separate bowl, combine your wet ingredients (including the prepared flax eggs) and set aside. Combine your wet and dry ingredients together.
Thereafter mix it all and place into your desired moulds, option to cut in a few pieces of dried banana or coconut flakes, bake for 30-40 min until golden.
Use promo code "Charissa10” to get 10% off your order : https://www.nuzest.sg
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