Superhealthy powerbars


I was working on a recipe for a snack Gaba could take as school lunch, or I or Michal could eat right after a workout in the gym. Something easy to pack and easy to make a day or two before. I don’t know my name in the morning and usually realise what’s happening when I am halfway through my fitness class. Making powerbars is super easy. You can shape the mixture into bars or balls- whatever is your thing. I added a lot of good stuff there so you get all the energy you need in the following hours. They are full of fiber and vitamins and minerals as they consist of pistachios(iron, phosphorus and witamin E), pumpkin seeds(magnesium, zinc, omega 3, oats (magnesium, iron, b6), spirulina(what’s not into it ;)), cacao(iron and calcium), chia(potasium, iron, magnesium), dates( A, K, copper, magnesium, manganese, vitamin B6 , niacin, pantothenic acid, and riboflavin), coconut oil and meat and quinoa. You’ll see once you eat them that you feel full of energy, don’t have sugar hi and los, as your blood sugar stays on even level. You’ll feel more optimistic thanks to the magnesium and tryptophan and full of energy. Magicical bars I tell you 😉



100 g oats
100g pistacchios
100g pumpkin seeds
40g chia seeds
1/2 T spirulina
1 T barley grass powder
5 T unsweetened cacao powder
20 medjool dates pitted
5 T coconut oil
5 T shaved coconut to sprinkle on top
50 g expanded quinoa

Put dates in a large mug, cover with hot water, let stand for few minutes. In a mixer blend together all other ingredients except coconut oil and shavings and expanded quinoa.If you'd like your bars to be more crunchy blend them just a bit, for more smooth texture blend for 1 minute. Blend dates with water they were standing into until smooth and look like a paste. Add to nut/seed mixture, mix through. Add coconut oil and expanded quinoa- it will make the bars lighter. Spread the batter evenly into a 25 x 18 cm baking dish,lined with a baking paper. Make sure it becomes quite compact. Place in the fridge for about 60 minutes. Cut into bars. Wrap them in paper and store in an air-tight container.




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