Raw Protein Brownies

I absolutely love brownies. I've posted a few other brownie recipes here before, one being a traditional fudgy brownie made with red fife flour, and the second was a no bake brownie made mainly from cocoa powder, dates, and walnuts.

I have many more brownie recipes to come as well, both healthier versions and just for fun, straight up treat-time.

What can I say? I'm a massive fan.

These brownies are gluten-free, sweetener-free, and are PACKED full of nutrition. They've got:

• Fibre (that's 6.8 grams per square)
• Protein (also 6 grams. Not bad for a healthy brownie!)
• Vitamins
• Minerals
• & Antioxidants

They also have an irresistible super-soft texture. Make them and you'll know exactly what I mean.

This really is a no-fuss recipe, it's so simple. Just a hanful of ingredients and your food processor. There's no baking involed. Toss all the ingredients into your food processor (or high speed blender) and blend for about 1 minute or until a nice soft dough. Press into a pan or shape the into brownie squares and refrigerate...or eat them straight away! Done + done.

Just be sure to use a good protein powder that you really enjoy the taste of. I can't stress this enough. If you don't like the taste of the powder you likely won't enjoy the taste of what you are baking.

If you give this recipe a try, let me know! Leave a comment and don't forget to tag a picture #ediblesoundbites on Instagram so I can see your creations. I love seeing what you come up with. Cheers, friends!

Raw Protein Brownies

by Jennifer Trennum

Prep Time: 10 minutes

Keywords: food processor raw snack dessert gluten-free protein soy-free sugar-free vegetarian vegan option cacao powder dates protein powder almond milk bars brownies

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Ingredients (4 small brownies)

• 1/4 cup + 1 1/2 Tbsp cocoa powder
• 4 medjool dates
• 2 Tbsp gluten-free oat flour
• 2 Tbsp vanilla whey protein powder (I used North Coast Naturals vanilla Iso Protein 100)
• 2 tsp coconut flour
• 2 Tbsp unsweetened almond milk

Instructions

Place all ingredients in a food processor and blend into a soft dough.

Press the dough into the corner of a square baking pan. We're using the baking pan to form the dough into 1 large square (about 1 inch in thickness) that can be cut into 4 individual brownies. The dough will not fill the whole pan. Alternatively, you can divide your dough into 4 balls and then press into squares.

Place in the fridge for about 30 minutes before slicing if using the baking pan method.

Keep stored in the fridge in an airtight container or wrapped individually in foil.

Notes

To make vegan just sub out the whey protein powder for your favourite vegan vanilla protein.

Nutritional Info

per square (out of the 4 small ones): 190cals, 44g carbs (out of which 6.8g is fiber!), 6g protein and 1.9g fat.

Cheesy Snack Crackers

Oh hey there - it's Fall!! Officially on the calendar and physically, temperature wise. It's still mid August in my mind though. I love fall, but we all know what comes after it... and I'm not ready.

Anywho, after receiving a request from a blog reader last week for some healthy savory snacks, I decided to share this cheesy cracker recipe that I've had in the back of mind for some time. I have to wonder why I don't have more savory snacks + things in my recipe archive, because I really do love them. It's something that I will be adding to that's for sure.

The awesome thing about this recipe is that it doesn't take a ton of ingredients (honestly it's under 10) and it's also quick and considerably easy to make!

If you love the flavour of parmesan cheese then go ahead and add it to the recipe like I have. If you don't, or you'd like to make these vegan then it's ok to leave it out entirely. It won't harm the crackers if you do decide to omit it. 

Instead of going for butter I used olive oil to make these crackers healthier and the nutritional yeast is what gives them the slight tinge of orange colour + cheesy taste.

A tasty snack all on their own or maybe with a nice helping of hummus on the side. Either way I hope you enjoy these little crackers! 

Cheesy Snack Crackers

by Jennifer Trennum

Cook Time: 18-22 minutes

Keywords: bake appetizer snack soy-free vegan option spelt flour nutritional yeast

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Ingredients (about 60 small crackers)

• 1 1/4 cups plus 2 Tbsp spelt flour
• 1/3 cup nutritional yeast
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup well grated parmesan cheese (I used Parmigiano Reggiano cheese.)
• 1/4 cup olive oil
• 1/4 cup + 2 Tbsp water

Instructions

Preheat oven to 350˚F and line a baking sheet with parchment.

In a large bowl, mix together flour, nutritional yeast, garlic powder, salt, and black pepper. Stir in parmesan. Stir in the olive oil and 1/4 cup of water and mix until dough is combined. If the dough is too dry add 2 more tablespoons of water.

Place dough on a lightly floured surface, dust the top with flour, and roll to 1/8-1/4 inch thickness with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into crackers. Gently move each cracker and place on prepared baking sheet. Repeat until dough is used up, rolling it out again between batches.

Bake for 18-22 minutes, depending on thickness, until crackers are light golden brown. Be sure to keep an eye on them for timing so they don't burn.

Place on a rack to cool. Store in an airtight container.

Notes

• These crackers freeze well.
• You can either wrap the dough in plastic and place it in the fridge until ready to use, or roll it out immediately.