Crunchy quinoa cookies...hemp infused!

My original chewy chocolate quinoa cookies have turned out to be one of the most popular posts on this blog, and also one of the most popular search terms.   This is a little twist on the original recipe with a superfood hemp boost... perfect training snacking... or for anyone looking for a source of wholefood protein boost. I have combined hemp protein with brown rice protein to achieve the best texture (in my opinion) but you could try using your preferred protein powders instead.

Ok, so if I was to state my preference between these cookies and the originals...maybe the originals would win over a teeny weeny bit in the chewy stakes and because they were more intensely chocolatey ...but these are pretty awesome and hit the spot in terms of nutrition whilst bringing a big smile to my face.  Plus...I love the crunchy little unshelled hemp seeds!

I made a double batch of these and kept a stash in the fridge that lasted me right through to race day!   

                             

Recipe: crunchy quinoa cookies...hemp infused!

Makes approx 10  cookies

Ingredients:

1 cup cooked quinoa

¼ cup peanut butter

¼ cup date syrup (or 3 tabs alternative syrup)

Few drops stevia to taste

1 banana

¼ cup hemp protein*

¼ cup brown rice protein*

¼ hemp seeds (I use unshelled for extra crunch factor)

¼ cup cocoa powder

1 tsp vanilla bean powder or extract

*I used hemp protein and brown rice protein as my preferred protein options as they complement each other in texture and I typically like to use hemp wherever possible. Feel free to use your own preferred options.

Method:

Mix all the peanut butter, date syrup, banana and stevia together until smooth. Mix the dry ingredients together in a separate bowl and then add to the wet ingredients until well mixed and a thick paste is formed. Mix in the quinoa until well coated.

Form small balls with your hands and press down onto a lined baking sheet.

Bake at 180C for approx 15 mins. Allow to cool fully.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Tough Mudder Challenge... and chocolate 'boost' mousse!

For those of you who are dedicated followers of my blog....I think there may be a few of you out there somewhere ;-)  You will have seen a sneak preview in this weeks Mantra for Monday.

I true crazy style I have signed myself up for a challenge, a challenge that actually brings me out in a cold sweat of panic just thinking about it...though I am now getting used to that feeling.

This blog began back in 2011 at a time when my life and perception of the world around me was changing, I was changing and since that time I have not stopped. This is simply the next chapter...pushing that little bit harder and testing my limits both physically and mentally. Off the back of my Lent Challenge is needed a kickstart and in response I have signed up to Tough Mudder, taking place south of London on Saturday June 8^th...just 8 weeks away.

‘Fit foods’ will take priority in the run up to the challenge and so I will be busy using this Fit Food collection of recipes in coming weeks... but always one to add to a collection here is another offering for you today.  

I rarely supplement protein but if I do it’s typically hemp as the cleanest whole food form of protein powder. This is a spin off from my Green Smoothie Cheesecake and coconut cream discoveries. It makes great dessert like snack or semi-freeze for a soft serve or cheesecake option...choices choices!  The texture is mousse like with the soft grain from the hemp and coconut flour giving a great texture- it's not smooth and silky but has a soft light grain and almost bubbly bite (difficult to describe).

I originally made a single serve mini portion (it's intense so you don't need a large serving), but as that worked out so well I increased the ingredients and tweaked things ever so slightly to make 6 portions that I have piped into mini muffin cases and frozen.  Simply pop one out and allow to defrost just a little when you are in need of a boost!

Chances are you’ll be seeing some more ‘fit food’ recipes around here...

Recipe: Chocolate 'boost' mousse

6 servings

Ingredients:

1/2 cup hemp protein (other powders may also work)

3 tbs cocoa or raw cacoa powder

1/4 cup fine coconut flour

2 tsp maca (optional )

1-2 tbs ground chia

1 cup mashed ripe banana (use frozen for a thicker consistency)
1 tbs coconut oil- melted

1/4 tsp stevia to taste
1/2 tsp vanilla extract

up to 1/2 cup non-dairy milk or choice (use more of less depending on desired consistency and whether or not you used frozen banana)

Method:

Blend all ingredients together until very smooth. 

Spoon or pipe the mixture into mini muffin cases (I piped it for purely for aesthetics!) Freeze for 30 minutes or so if you prefer a soft serve consistency, or freeze longer if planning on keeping for a few weeks. 

Serve at room temp or chilled and topped with extra fruit, nuts, chia seeds or trail mix if desired.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Hemp protein superfood ‘candy’ bars

I wouldn’t want to mislead you in any way with the wording on this title…but these bars are like ‘candy’!

I don’t mean the synthetic sugar rush induced by candy, but  instead I mean 'popping candy' which is exactly what the little hemp seeds in these bars reminded me of as they ‘pop’ when you bite into them…such a fun texture, why have I not played around with hemp seeds before!

I have made a few versions of these bars now, modifying the proportions of hemp protein each time to try and achieve the optimum taste vs highest protein content, after all these bars were originnaly conceived  as a high protein hit so this ratio was important to me.

 I’ve think I’ve nailed it with this recipe….but of course everyone is different, so if you find it a little too ‘hempy’ for your taste simple reduce the protein powder content accordingly or add more of the other ingredients into the mixing bowl to reach your desired effect.

These bars are also a superfood bar infused with chia seeds and maca powder…my perfect training buddies. I have recently read Thrive Fitness by Brendan Brazier, and even though I’d be aware of Maca before I wasn’t so aware of it ability to assist the body in post workout recovery and ‘adrenal fatigue’. Feel free to add any of your own superfood supplements if you fancy, just make sure you watch the balance of wet to dry ingredients since these bars will become very crumbly if the dry ratio is too high. I also experimented with adding a teaspoon of greens powder, but for me that tasted to green- some more experimentation needed I think!

I originally made these bars as a way to consume protein in a  non-smoothie form (not a huge fan in smoothies), so taste wasn’t the main factor for me…but these surpassed my expectations on that front, even my family agreed they were a great all round snack bar. A perfect alternative to my usual smoosh bars.

Recipe: Hemp protein ‘candy’ bars

Makes 8 x 45g bars (approx.)

Ingredients

1/2 cup (80g) pumpkin seeds

½ cup (50g) shredded coconut

¼ cup (40g) hemp seeds

¼ cup (50g) hemp protein

2 tbs chia seeds (15g)

1 tsp cinnamon

2 tbs cacao powder

1 tbs maca powder

1 tsp vanilla

½ cup packed raisins (or 10 dates)

3 tbs melted coconut oil

3 tbs oats or quinoa flakes

Method

Pulse the dry ingredients (other than oats/quinoa) together in a food processor so there are still coarse pieces remaining. Set aside whilst blending the dates/raisins with the coconut oil. Add dry ingredients and pulse to achieve a slightly crunchy sticky mixture. Mix through the oats/quinoa flakes last.

Press the mixture into the bottoms of a small loaf tin or form into balls. Chill for at least 1 hour before carefully slicing onto bars. Store the bars in the fridge.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.