Check out this delicious recipe made by Tyne Daily from Paddington. Tyne was the winner of BSc Healthy Recipe Competition and scores a set of BSc skins along with some BSc Sports wear. If you have any healthy recipes send them into BSc’s healthy chef Teresa Cutter at firstname.lastname@example.org.
250grams almonds 1 scoop of low carb vanilla protein powder 1/2 cup of LSA 3 organic eggs 300g of Mixed dried fruit & goji berries 1/2 cup of any seeds of choice (I like sunflower or pumpkin seeds) 1 tsp of cinnamon 1/4 cup of olive oil 1/4 cup of organic honey Directions: Takes about 15-20mins to make. Pre head oven to 180 deg (oven temp is actually 160 C) fan forced and 180 C no fan
Ground the almonds in a food processor into a powered texture but it is fine if there is still chunky pieces Put into a large mixing bowl, add protein powder, LSA, cinnamon, seeds. Cut the dried fruit & into slices grab the ad add to mixture w/ goji berries – combine. In a separate bowl add eggs, oil, honey – combine as much as possible then add to mixture. Once all combined add mixture to a slice try line with baking paper. Make it about 3cms thick. Bake in oven for 30-40mins until golden brown. Place on a baking rack for 20mins then cut into small squares about 3x3cm or 4x4cm if you prefer bigger. Perfect for a healthy low GI high protein small breakfast on the go. Muesli bars keep for 7 days in air tight container in the fridge.