Here at Cakehounds HQ it’s not necessarily all about cake, or sugar… but we can guarantee spice and all things nice! If you been a follower of our blog then you’ll know we do love our naughty treats once in a while… okay most weekends, but we do try to eat well the rest of the time – and we’re always on the look out for something to cure our sweet tooth – especially during the mid afternoon work slump!
We’ve been fans of Lorraine Pascale for a while, having bought many of her books and cooked many of her recipes, and if you follow her on Instagram, you might have noticed she has got a really healthy attitude to food and fitness, (plus looks amazing for her age!), aptly naming her book Eating Well Made Easy. Former model / celeb she may be, but she has such an amazing positivity to life and concentrates on recipes that make people feel good on the inside and the outside. So go check her out!
Anyway we discovered her pumpkin seed, raisin & protein bar recipe a couple of weeks ago and thought we’d give it a bash. Also Lindsay’s bootcamp has started doing ‘treat Friday’ where someone takes a turn to bring in a healthy(ish) snack after the week’s workouts. So another perfect reason to try this recipe out! These are super quick and easy to make, with not too much effort required – great if you need something in a hurry or want to do the night before.
To get started here’s the ingredients you need;
- 150g of oats
- 100g of protein powder – you can use a flavoured one if you wish.
- 50g of raisins
- 3 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 100g of pumpkin seeds
- 4 egg whites
- 20g of sesame seeds
The recipe said you could also use vanilla pods seeds but these were optional so we opted to put in some chia seeds as we had some in the cupboard, we used around 30g.
- Preheat the oven to 180c and line a 9inch square tin with baking parchment.
- Weigh out all the ingredients and pop them in a large mixing bowl. We’ll admit we didn’t read the recipe correctly and chucked the sesame seeds in with the rest of the mixture rather than leaving them to the end to sprinkle over the top, but it doesn’t really matter.
- Separate the eggs and add them into the bowl.
- Time to get messy! Using your hands, make sure all the mixture is covered in the egg whites and it all binds together.
- Once the mixture is combined, tip it into the tin and spread evenly. Then use the back of a wooden spoon or fish slice to press it down – do this quite firmly. It needs to be really flat and packed in so it won’t break apart when eating them. Otherwise they might be really crumbly!
- We popped them in the oven for 8 minutes and once ready, leave them to cool so it fully sets.
Rather than make bars, we decided we would cut them into small squares for snacking after lunch or that 11am tummy rumblings at work.
Final verdict? They’re not the sweetest, so if you have got a sweet tooth we’d say even add some cacao nibs or dark choc chips to jazz them up a bit. Plus we think left any longer in the oven and they could have gone really dry, so watch your timing!
Store them in an air tight container and pop them in the fridge to keep them fresh. They should last around 5-7 days… if they make it that long!