We’ve been having these as our go-to snack this week! These healthy almond vegan bars are an absolute must-try, because they will never let you down!

I didn’t use butter/oil or eggs this time, so it’s a vegan friendly recipe! I personally love any type of healthy bar as a snack, specially if they are nutrient dense like these ones! I do not only love them because of the consistency they bring but also because of how easy they are to carry around for an on-the-go lifestyle.

I love how my pictures represent so perfectly how delicious these bars are! SO YUMMY!

These healthy almond protein bars can be gluten free if you use rice flour. I wanted to change a little bit and use spelt flour. I use spelt flour sometimes to make bread also (which I will explain on another post so you can try it out also).

Spelt has gluten, but it’s another kind and not genetically modified (GMO) as the regular wheat gluten, so it’s not as harmful. However, if you don’t tolerate gluten or if you have a celiac disease, you would need to make the recipe with rice flour.

I wanted to mention that a high protein bar recipe will be your best friend for almost any day of the week. Protein is a main player when it comes to properly nourish ourselves. So keeping a healthy protein snack like this one handy and ready to go, will make your life so much easier and delicious!

DIABETIC DIET TIP

These healthy almond protein bars are delicious! This time, I made a different version of protein bars. They have more carbohydrates and I wanted to make them vegan so I didn’t use eggs.

Although there is a bit more carbohydrate content on these, they still have healthy fats and protein which all combined won’t spike your sugar levels, as most of our healthy recipe throughout my blog.

This is the perfect pre-workout snack! The digestion of these won’t be super fast but it won’t be very slow either, so it makes it perfect snack to have around 1 hour before your workout! As we always say, make sure your sugar levels are stable (not higher than 140 mg/dL) in order to eat these goodies.

We love to provide Diabetic Diet Tips on all of our posts to slowly but surely educate the diabetic community about the wide variety of healthy, tasteful and delicious options we have for all diabetics.

REMEMBER: “Adapt Diabetes to your life and not your life to Diabetes”

Thanks so much and see you on the next posts!

INGREDIENTS

▪️1/4 cup or 30gr of spelt flour (or rice flour if you want it gluten free)
▪️2 tablespoons of almond flour
▪️1 scoop or 30gr of vanilla protein powder
▪️1/3 cup or 50gr of coconut sugar
▪️1/2 teaspoon of baking soda
▪️1/4 teaspoon of pink Himalayan salt
▪️1/4 cup or 50gr of yogurt or applesauce (I used coconut yogurt)
▪️1 cup almond butter OR any nut butter will also work (I bet peanut butter would give a great flavour also)
▪️1 teaspoon of pure vanilla extract
▪️Optional: 1/4 cup or 50gr of dark chocolate chips

STEPS

Preheat oven at 350F/175C. Grease an 8inch/20cm square baking pan and set aside.
In a large bowl, mix the nut butter with the yogurt and the vanilla extract, set aside.
In a separate bowl, mix together the baking soda, salt, flours, protein powder and coconut sugar.
Pour the dry ingredients into the wet. It will eventually get gooey like cookie dough.
Add the chocolate chips. Leave some to put on top.
Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
Bake for 15-20 minutes. Leave them to cool for at least 20 minutes, during which time they will firm up. (They also firm up even more overnight)

* Store them in an air tight container at room temperature or in the fridge. You can also freeze them and enjoy them any day of the week!

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

Deliciosas barritas proteicas de almendra!
Sin gluten, sin azúcares refinados, sin lácteos y además son veganas!

INGREDIENTES

▪️1/4 taza o 30gr de harina de espelta (o harina de arroz si queréis que sea sin gluten)
▪️2 cucharadas de harina de almendra
▪️1 scoop o 30gr de proteina de vainilla
▪️1/3 taza o 50gr de azúcar de coco
▪️1/2 cucharadita de bicarbonato sódico
▪️1/4 cucharadita de sal rosa del Himalaya
▪️1/4 taza o 50gr de yogur de coco
▪️1 taza de mantequilla de almendra u otro futo seco
▪️1 cucharadita de extracto de vainilla
▪️Opcional: 1/4 taza de pepitas de chocolate negro

PASOS

Precalentar horno a 175C. Colocar papel de horno en un molde cuadrado de 20cm.
En un bol grande, mezclar la mantequilla de fruto seco con el yogur y el extracto de vainilla.
En otro bol, mezclar el bicarbonato sódico con la sal, harina, proteina, harinas y pepitas de chocolate.
Mezclar todo junto hasta que quede bien integrado.
Añadir las pepitas de chocolate. Guardar algunas para poner por encima.
Poner la masa en el molde cuadrado y apretar con una espatula para que quede bien firme.
Añadir el resto de pepitas de chocolate por encima.
Hornear 15-20 minutos. Dejar enfriar en una rejilla unos 20 minutos. Se endurecerán más al día siguiente.

* Conservar en un recipiente hermético a temperatura ambiente o en la nevera. También podéis dejarlas en el congelador y comerlas cuando queráis!

! ! ! D I S F R U T A D L O ! ! !