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Gluten Free, Raw Cashew Protein Bar
About This Recipe
This raw cashew bar takes advantage of the INVIGOR8 Superfood shake to create a high protein snack bar that will not only keep you full, but help deliver essential micronutrients that cashews are well known for like copper, magnesium and Vitamin K.
Instructions
- For the base, combine all the dry ingredients. Slowly add in the almond milk till the mixture becomes a soft dough. Press into a lined 8X4 loaf pan. Set aside.
- For the topping, combine all the ingredients in a bowl and mix thoroughly. Spread on top of the pressed bottom. Let set for fifteen minutes. Remove the bars from the pan with the liner. Cut into 5 bars and enjoy your protein-packed bars! Store in a sealed container in the fridge for maximum freshness.
Variations - more calories or less
- Need a little chocolate drizzle? Melt 2 tbs of chocolate chips and drizzle on top of the finished bars.
- If you don't prefer the Himalayan Salted Caramel INVIGOR8, French Vanilla is a great substitute.
- Prefer your cashews toasted? That's just fine! Replace the raw cashews or roasted cashews (low sodium).
Ingredients
(Makes 5 bars)
Base:
- 2/3 cup Oat flour
- 1/4 cup Coconut Flour
- 2 scoops Himalayan Salted Caramel INVIGOR Superfood Shake powder
- 4-5 Tbsp Unsweetened almond milk
Topping:
- 2 scoops Himalayan Salted Caramel INVIGOR8 Superfood Shake powder
- 3 Tbsp cashew butter
- 2 tsp maple syrup
- 3 Tbsp water
- 1½ oz chopped cashews
- Sprinkle salt on top
Featured Ingredient
INVIGOR8 Himalayan Salted Caramel Superfood Shake
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INVIGOR8 Banana Bread
Sept 21, 2023
About This Recipe
If your bananas get past their prime, never throw them away. Keep them and use them for this delicious banana bread. A simple quick bread recipe packed with nutrition that is an easy breakfast or snack. You can make this recipe in a large loaf, small loaves or even as muffins.
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs, at room temperature
2 scoops of French Vanilla INVIGOR8 Superfood Shake powder
1 1/2 cup spouted whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
3 large ripe bananas
1 tsp vanilla extract
2 Tbs chia seeds
2 Tbs ground flax seeds
2 Tbs rolled oats, for topping
Instructions
- Preheat oven to 350 degrees.In a bowl, cream the butter and sugar together.
- Add eggs and combine throughly. In a seperate bowl, place the peeled bananas and vanilla extract and mash with a fork.
Variations - more calories or less
- Go gluten free by exchange out with gluten free flour of your choice!
- Recipe makes approximately 20 muffins. (Bake 18-20 minutes)
Featured Ingredient
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Additional Recipes
Gluten Free Chocolate Peanut Clusters
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