My protein bakes are almost always the result of a visit to my sons who are very much into fitness and healthy eating. I wanted to make something that could be easily taken as a snack and these are a healthy version of the blondies that I used to make but which were full of refined sugar.
- 100g porridge oats
- 100g porridge oats, ground to a flour
- 70g vanilla whey protein
- 30g soya protein
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 170g plain yoghurt
- 100g almond butter
- 50g crunchy peanut butter
- 3 large eggs, beaten
- 2 large or 3 medium ripe bananas, mashed
- 1 tsp vanilla essence
- A few drops of caramel flavouring (optional)
- 20g date nectar
- 50g chopped walnuts
- 50g dark chocolate chips (optional)
- Splash of almond or soya milk
- Preheat the oven to 180C/160Cfan. Line a 20x27cm brownie tin with baking parchment. Leave a little of the parchment paper to overhang the sides to make it easier to remove the blondies.
- Place all the ingredients into a large bowl and stir until thoroughly combined.
- Pour the batter into the prepared tin and bake in the preheated oven for 25 – 30 minutes until golden brown and a skewer inserted into the centre comes out clean. It should still be slightly springy to the touch.
- Leave to cool in the tin for 10 minutes before removing it from the tin and leaving it to cool completely on a cooling rack.
- Cut into slices once cooled.