Gingerbread Protein Bars

Hello Hello!!!

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like this ‘Chickpea PB Batter!’ 

And now… no it’s not Christmas season yet, but hey gingerbread is delicious so why limit when you can eat it?!

These Gingerbread Protein bars are…

• Energizing
• Metabolism boosting
• Filling
• Low in sugar
• Delicious

They’re kind of like the Cliff Gingerbread bars but way softer, yummier & healthier 🙂

• Servings: 9 bars
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Wet Ingredients:

• 3 ripe bananas
• 3/4 c non-dairy milk
• 1/4 c blackstrap molasses

Dry Ingredients:

• 1 c organic rolled oats (gluten free if needed)
• 1/2 c coconut flour
• 2 T ground flax
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• pinch of pink himalayan salt

Directions

1. Preheat your oven to 350F. Spray an 8X8 with non-stick cooking spray & set aside.
2. Add your bananas to large mixing bowl & mash with a fork. Add in the rest of your wet ingredient & mix until combined
3. Add your dry ingredients to the bowl & whisk until combined
4. Pour batter into your pan. Bake for 30 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

#FlannelSeason

Pumpkin Oat Bread

Happy Friday!!!

I’m excited to share my ‘Pumpkin Oat Bread’ recipe for all eager to do some baking this weekend! This recipe makes for a healthy, delicious, filling & energizing breakfast or snack. And I can’t forget to mention the yummy smell 🙂

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like my ‘Chunky Apple Guacamole!’ 

Let’s get baking!

• Servings: one loaf
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 c rolled oats (gluten free if needed)
• 1/2 c garbanzo bean flour
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• pinch of pink himalayan salt
• 1 flax egg (1 T flax + 2 T water)
• 2 T melted coconut oil
• 1/4 c raw, local honey or pure maple syrup
• 3/4 c pure pumpkin puree
• handful peanut butter chips or dried cranberries

Directions

1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
3. Add all of your dry ingredients to a large mixing bowl & whisk.
4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
5. Pour wet into dry & mix until combined.
6. Fold in peanut butter chips or cranberries.
7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

What other fun activities will you do this weekend?!