This past year I have been focusing on purely strength training, both for health reasons and also for appearance.
In October I wrote a post on some of the benefits of strength training.
After a workout I tend to have a protein shake, as do a lot of people. Protein delivers amino acids to muscles, this helps them to recover from workouts. One of the most popular type of protein powder is whey.
I will be using whey protein in this recipe, I get mine from http://www.theproteinworks.com. (They do great gluten-free flavours!)
These protein flapjacks are a lot tastier than a shake but still give you the source of protein you need. (And keep you going till dinner time!)
Protein is not just for all the aspiring body builders out there, nor are these flapjacks. Protein is extremely important in our diet whether or not we are working out. Our hair and nails are mostly made up of protein, our bodies uses it to repair and build tissue. We also need it to help towards making hormones, cartilage, blood, skin and other body chemicals! So these are a great source of protein for everyone!
You Will Need:
120g of Gluten-Free Oats
60g of Whey Protein
100g of Peanut Butter (Your own or Meridian)
150g of Dairy-Free Milk, I use Rude Health Almond Milk
15g of Honey (I use Raw Manuka)
50g of Chopped Almonds
50g of Raisins
20g of Pumpkin Seeds
In a large mixing bowl, add the oats and whey together and mix. In another smaller bowl whisk together the milk and the peanut butter, until they are completely mixed together!
Add the milk mixture into the oat mixture and mix together using a wooden spoon. Then add the rest of the ingredients in making sure everything is mixed evenly together. The mixture should be nice and sticky!
On a baking tray, line with baking parchment paper and grease with some melted coconut oil.
Place the flapjacks into the fridge for about 30 minutes. This will make the mixture bind together more when its cooking, meaning the mixture is more likely to hold when cut later on.
Pop your flapjacks into the oven for around 15 minutes on 180 degrees, or until they are golden brown.
Cut into squares and keep in an air tight container!
They are ready to eat whenever you want!
Enjoy!
MB
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This recipe is inspired from a company called LDNM (London Muscle) but I have added some extra bits and made it gluten free!
http://www.ldnmuscle.com - check them out!
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