Recipes

Ingredients

• 250 g brown rice flour
• 50 g buckwheat flour
• 60 g raw cacao poeder
• 2 eggs
• 75 g vegan protein powder
• 400 ml water
• 50 g coconut flakes
• 2 bananas
• 100 g walnuts
• 4 tablespoons pumpkin seeds

Preparation

1. Preheat oven to 180 Celsius.
2. Combine brown rice flour, buckwheat flour and raw cacao powder in a bowl. 
3. Add eggs, protein powder and water. 
4. Use a spoon to mix in the coconut, seeds and nuts.
5. Slice up the bananas and add to mixture.
6. Put mixture in muffin cups. 
7. Bake for 20 minutes in center of the oven until solid.
8. Let cool down without forms.
9. Wrap in foil and freeze in freezer.
10. You can keep muffins for 5 days in the fridge.

Enjoy!

Snack