Recipe Identity Card
- 327,6 KCal Calories per serving
- Easy enough difficulty
- Doses for 4 people
- Preparation 30 minutes
- Average cost
- Note 30 minutes for preparation; 15 minutes for cooking
Recipe Category: Protein Recipes / Homemade Protein Snacks
- 100 gr of rolled oats
- 25 gr of flax seeds
- 30 gr of almonds
- 1 teaspoon of rosemary
- 70 ml of water
- 4 gr of salt
- 2 gr of instant yeast
- 10 gr of sesame seeds
- 30 gr of unsalted peanuts
- Pressure blender
- Baking paper
- Rolling pin
- Wheel cutter or knife
- Scale weighs food
- First, put the flax seeds in a blender and grind them into a very fine powder. Collect the flaxseed flour in a bowl, add the water and mix: let it rest for about ten minutes, until a thick, gelatinous mass forms.
- Blend the whole oat flakes in a pressure blender until you get a powder. Collect the oat flour obtained in a bowl. Alternatively, buy ready-made oatmeal.
- Blend the almonds and peanuts to pulverize them
- In the bowl, mix the oatmeal powder with the pulverized dried fruit and flaxseed paste.
- Season to taste with chopped rosemary, add a teaspoon of baking powder and salt: mix with your hands until you get a soft, non-sticky and workable dough. If necessary, add a little water.
- With a rolling pin, roll out the dough between two sheets of baking paper, sprinkling the surface with sesame seeds (optional).
- Cut the pastry sheet into rectangles and place in the oven: bake at 180 ° C (mode: static) for 15 minutes, or until golden brown.
- Allow to cool: store in an airtight container for up to 5 days.
The protein snacks that I have proposed are perfect as a hunger breaker, for a mid-afternoon snack, but they are also excellent as a snack after training!