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High Protein Snacks, Ideas and Recipes Part 3

High Protein Snacks, Ideas and Recipes Part 3

Welcome to part 3 of our high protein snacks, which are fun to make and high in protein.

Let’s get straight into it.

12 High Protein Snacks we love from around the web

GRAIN-FREE PORRIDGE

Gluten-free | Grain-free | Low sugar | Vegan

Ingredients:

  • 2 x 20ml tablespoons golden flax meal
  • 2 x 20ml tablespoons coconut flour
  • Pinch of ground cinnamon
  • 1 cup unsweetened almond milk (or your milk of choice)
  • Handful of frozen raspberries
  • Handful of raw nuts and/or seeds

Preparation:

  1. Mix the flax meal, coconut flour and cinnamon together in a bowl.
  2. Warm the milk over a low heat in a small saucepan. Pour the milk over the dry mixture a little bit at a time, stirring to combine. The flax meal and coconut flour will absorb the liquid and thicken. Continue adding the milk and stirring until you reach your desired consistency.
  3. Place the frozen raspberries in the saucepan and heat over low heat, squashing a few down with the back of a spoon, until they are defrosted and warmed through.
  4. To serve, tip the raspberry mixture over the porridge and top with a sprinkling of mixed nuts and seeds.

Serves 1.

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SMOOTHIE SUNDAE

Gluten-free | Low sugar option

Ingredients:

For the smoothie:

  • 1 cup frozen blueberries or raspberries
  • 1 cup chopped frozen banana (or chopped frozen zucchini or a combination of both)*
  • 1/2 cup Bare Blends Vanilla Bean WPI
  • 1 cup plain water or coconut water

For the topping:

  • 2 teaspoons Bare Blends Bare Berries
  • Blueberries
  • Coconut flakes
  • Chocolate coated nuts

Preparation:

  1. Blend the smoothie ingredients in a high-speed blender or food processor until smooth. You want it to stay thick, but if your blender is struggling, you can add a little bit more water to help it blend.
  2. Pour the smoothie mixture into two chilled glasses.
  3. Top each glass with some blueberries, coconut flakes, a few chocolate coated nuts and a teaspoon of Bare Berries. Enjoy straight away.

Serves 2.

* For a lower sugar option, you can replace some or all of the frozen banana with frozen zucchini. Make sure you chop the banana and/or the zucchini into pieces before freezing to make it easier to blend.

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RAW BERRY TARTS

Gluten-free | Grain-free

Ingredients:

For the tart shells:

  • 3/4 cup raw cashew nuts
  • 1 x 20ml tablespoon Bare Blends Black Chia Seeds
  • 2 x 20ml tablespoons Bare Blends Bare Whey Protein Isolate
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted

For the filling:

  • 1/2 cup thick portion of refrigerated coconut cream *
  • 2 x 20ml tablespoons Bare Blends Bare Berries
  • Fresh or frozen raspberries for topping

Preparation:

  1. To make the tart shells, blend the cashew nuts and chia seeds in a food processor until you get fine crumbs. Add the whey protein, rice malt syrup and coconut oil and blend until everything is well combined.
  2. Divide the mixture up into 8 balls and press each ball into a non-stick silicone mini muffin tray (or a solid mini muffin tray lined with patty pans to allow for removal). Set aside in the fridge or freezer until firm.
  3. While the tart shells are firming up, mix the coconut cream and Bare Berries powder in a bowl until well combined and smooth. Cover and set aside in the fridge until ready to serve.
  4. Once the tart shells are set, pop them out of the silicone tray and place on a serving dish. Just before serving, spoon the berry filling into the tart shells and top with a raspberry. Enjoy straight away.

Makes 8 mini tarts.

* Leave a 400ml can of coconut cream (look for an organic one if possible) in the fridge overnight. The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid portion by adding it to a smoothie!).

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SAVOURY TEFF CREPES

Gluten-free | Low sugar

Ingredients:

  • 1 cup brown teff flour (I used Teff Tribe)
  • 1/4 teaspoon sea salt
  • 3 eggs
  • 2 x 20ml tablespoons olive oil
  • 1 cup unsweetened almond milk
  • Coconut oil for frying

Preparation:

  1. Combine the teff flour and sea salt in a mixing bowl and make a well in the centre. Crack the eggs into the centre and add the olive oil. Whisk the eggs and olive oil together with a spoon and then continue whisking to gradually incorporate the flour. Gradually add the almond milk as you whisk. Keep whisking until everything is well combined to form a thin batter. Cover the batter and leave it in the fridge to rest for 30 minutes.
  2. Heat about 1/2 a teaspoon of coconut oil in an 18cm non-stick frypan over a medium heat. Tilt the pan in a circular motion to ensure that the pan is evenly coated in the oil. Pour enough batter into the centre of the pan so that it spreads out almost to the edges of the pan. Gently tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for about 1 minute, then flip the crepe with a spatula and cook the other side for a further 30 seconds to 1 minute. Repeat this process with the remaining batter.
  3. Serve the crepes warm as a substitute for bread with a meal or topped with your favourite fillings and folded over. Any leftovers can be kept in the fridge for the next day, or frozen. If freezing, separate each crepe with a sheet of baking paper.

Makes 6 x 18cm crepes.

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DETOX GREEN SMOOTHIE BOWL

Gluten-free | Grain-free | Low sugar

Ingredients:

  • 1 cup frozen chopped spinach
  • 1/4 cup Bare Blends Vanilla Bean WPI
  • 6 raw brazil nuts
  • 3/4 cup coconut milk
  • 2 teaspoons Bare Blends Bare Greens
  • Handful of coconut flakes
  • 1 teaspoon Bare Blends Black Chia Seeds

Preparation:

  1. Blend the frozen spinach, Vanilla Bean WPI, brazil nuts, coconut milk and Bare Greens in a high-speed blender until smooth.
  2. Tip the smoothie in a bowl and top with the coconut flakes and chia seeds.
  3. Enjoy straight away.

Serves 1.

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RAW LYCHEE + LEMON TARTS

Gluten-free | Dairy-free | Vegan

Ingredients:

For the tart shells:

  • 1/2 cup raw brazil nuts
  • 1/2 cup (gluten-free) oats
  • 1/4 cup unsweetened desiccated coconut
  • 1 x 20ml tablespoon extra virgin coconut oil
  • 1 x 20ml tablespoon rice malt syrup

For the filling:

  • 14 Australian Lychees, peeled with pips removed
  • Zest and juice of 1 lemon
  • 1 cup raw cashew nuts

Preparation:

  1. To make the tart shells, blend the tart shell ingredients together in a food processor until smooth. Divide the mixture into 8 balls, then press each ball into a silicone mini-muffin tray (or a normal mini-muffin tray lined with paper cases) to form the shells. Set aside in the fridge or freezer to firm up.
  2. To make the filling, blend 10 of the lychees with the lemon zest and juice and the cashew nuts in a food processor until smooth.
  3. Once the tart shells are firm, pop them out of the silicone tray (or remove them from the paper cases) and place on a serving plate. Spoon the filling into the shells. Halve the remaining 4 lychees and top each tart with one of the halves. Grate over some more lemon zest to serve if desired.Makes 8 mini tarts.

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LYCHEE + COCONUT PARFAIT

Gluten-free | Dairy-free | Vegan

Ingredients:

  • 7 Australian Lychees
  • 1/2 cup thick portion refrigerated coconut cream*
  • 1/2 teaspoon vanilla bean paste
  • Zest of 1 lime
  • 2 handfuls unsweetened coconut flakes
  • 2 squares dark chocolate to serve (optional)

Preparation:

  1. Peel the lychees, remove the pips and cut into halves.
  2. Whip the coconut cream, vanilla paste and lime zest together in a small bowl until smooth.
  3. Place a couple of lychee halves in the bottom of two small glasses. Top each lychee layer with a layer of coconut flakes, and then a layer of the coconut cream mixture. Repeat. Chill in the fridge for an hour or so.
  4. To serve, top each glass with another lychee halve, an extra grating of lime zest and a square of dark chocolate (if desired).

Serves 2.

* Leave a 400ml can of coconut cream in the fridge overnight (organic is best if possible). The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid portion by adding it to a smoothie!).

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CARAMEL OVERNIGHT PROATS

Gluten-free | Fructose-free

Ingredients:

  • 1/2 cup rolled oats*
  • 1/4 cup Bare Blends Vanilla Bean WPI
  • 1 teaspoon Bare Blends Peruvian Maca Powder
  • 2 teaspoons Bare Blends Black Chia Seeds
  • 1/2 cup coconut milk (or your milk of choice)
  • 1 teaspoon rice malt syrup
  • Coconut flakes, crushed nuts and raw cacao nibs to serve (optional)

Preparation:

  1. Place the oats, protein powder, maca powder, chia seeds, coconut milk and rice malt syrup in a bowl or jar and stir until everything is well combined.
  2. Make sure all of the oats are submerged in the liquid, then cover the bowl or jar and leave in the fridge overnight.
  3. To serve, top with coconut flakes, crushed nuts and raw cacao nibs if desired.

Serves 1.

* Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can often have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

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CREAMY BERRY SMOOTHIE

Gluten-free | Low-sugar | High-protein

Ingredients:

  • 1 cup ice
  • 1/4 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPC)
  • 1/4 cup unsweetened coconut flakes
  • Handful of raw cashew nuts
  • 2 teaspoons freeze-dried berry powder (I used Bare Blends Bare Berries)
  • Water to blend
  • Raw cacao nibs and extra berry powder to serve

Preparation:

  1. Place all ingredients in a high-speed blender.
  2. Blend adding just enough water to get a thick smoothie consistency.
  3. Pour into a glass and top with raw cacao nibs and extra berry powder to serve. Enjoy straight away.

Serves 1.

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EASY GREEN BREAKFAST BOWL

Gluten-free | High-protein

Ingredients:

  • 1 cup ice
  • Large handful of baby spinach
  • Handful of raw cashew nuts
  • 2 x Natural Delights Medjool Dates, pitted
  • 1/4 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPI)
  • Water to blend
  • Handful of granola and coconut flakes to serve

Preparation:

  1. Place all ingredients except for the granola and coconut flakes in a high-speed blender.
  2. Blend adding just enough water to get a thick smoothie consistency.
  3. Pour into a bowl and top with the granola and coconut flakes. Enjoy straight away.

Serves 1.

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SPICED PUMPKIN PROTEIN TRUFFLES

Gluten-free | Grain-free | Low sugar

Ingredients:

  • 1 cup pumpkin purée *
  • 1/2 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPC)
  • 1/4 cup extra virgin coconut oil, softened
  • 1/4 cup coconut flour
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon chia seeds (I used Bare Blends Black Chia Seeds)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 50g dark chocolate, melted

Preparation:

  1. Place all ingredients in a large bowl and mix until smooth.
  2. Chill the mixture in the freezer until it firms up and can be rolled into balls. If it’s still too soft, you can add a little extra coconut flour.
  3. Line a tray with baking paper, roll the mixture into balls and place on the tray. Drizzle over the melted dark chocolate and return to the fridge to set. Store in the fridge or freezer.

Makes 20 truffles.

* To make 1 cup of pumpkin purée, I peeled a quarter of a large pumpkin, steamed the flesh until tender (you can do this in a steamer over the stove or in the microwave) and then mashed it with a fork until smooth. If you want it super-smooth you can blend it rather than mashing with a fork (but I’d rather not wash the blender and I personally don’t mind a few tiny lumps).

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RASPBERRY COCONUT CHIA PARFAIT

Gluten-free | Low sugar

Ingredients:

  • 2 x 20ml tablespoons chia seeds (I used Bare Blends Black Chia Seeds)
  • 2 x 20ml tablespoons vanilla whey protein powder (I use Bare Blends Vanilla Bean WPI or WPC)
  • 1/2 cup coconut milk
  • Handful of raspberries
  • Handful of activated buckwheat groats or a crunchy granola

Preparation:

  1. Place the chia seeds, protein powder and coconut milk in a bowl, stirring well to combine. Leave in the fridge for about an hour or overnight – the chia seeds will soak up the liquid to thicken the mixture to a pudding consistency.
  2. To serve, layer the chia pudding with the buckwheat or granola and raspberries in a glass.
  3. It’s best eaten straight away or you can prepare it the night before to enjoy the next morning.

Serves 1.

high protein snacks

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So this rounds out our three posts dedicated to high protein snack ideas. Would you like to check out our other two high protein snacks? Click the links below to view some more delicious recipes.

DISCLAIMER

We have, in preparing this information, used our best endeavours to ensure that the information contained herein is true and accurate, but accept no responsibility and disclaim all liability in respect of any errors, inaccuracies or misstatements contained herein. Information guide only and any other further information should be considered by a professional.