(Barres protéinées) Barres protéinées pain aux bananes

Pensez-y comme des barres granola douces et moelleuses remplies de noix croquantes, de graines de chia riches en oméga-3 et d'une pincée de pépites de chocolat noir.

Ingrédients

• Dry Ingredients
• 2/3 cup gluten-free rolled oats
• 1/2 cup raw buckwheat groats, ground into flour
• 1/2 cup chopped walnuts
• 1/4 tasse de noix de coco râpée non sucrée
• 3 tbsp chia seeds
• 3 tbsp mini dark chocolate chips (such as Enjoy Life brand)
• 1/4 tsp cinnamon
• 1/4 tsp fine grain sea salt
• Wet Ingredients
• 3/4 cup mashed ripe banana (about 2 small-medium)
• 1/2 cup natural smooth peanut butter
• 1/4 cup coconut nectar syrup (or brown rice syrup)
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way. Tip – to get the parchment to stick to the pan, give the base a spray with olive oil and do this for the next paper too.
2. Add raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms. Whisk all dry ingredients together in a mixing bowl.
3. Mash bananas until smooth and measure out 3/4 cups. Stir together the banana and all the wet ingredients in a bowl.
4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky!
5. Scoop batter into prepared pan. Place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly. You can also remove the paper and wet your hands lightly and spread it out that way. Make sure it’s as even as possible.
6. Bake at 350°F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely (I left it for 1 hour) before removing and slicing into bars.