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Four simple, Gluten-Free, excessive-Protein Vegan Snacks With just four materials

now and again I just need a quick, little snack. When it involves cooking or baking i am a person that desires issues finished with as little effort, within the shortest period of time, and with the least amount of parts as viable. That’s why these four yummy vegan snacks are among my go-to favorites. each and every of them includes simplest four primary  parts (with non-compulsory additions) and they are organized tremendous rapidly.

These gluten-free, protein-packed vegan snacks are the ideal deal with whenever you need one!
1. Protein Oat Cookies
Vegan Peanut Butter Oatmeal Chocolate Drizzled Cookies
elements:

  • 2 ripe medium bananas (240g)
  • 1 cup (90g) oats (use gluten free oats if necessary)
  • 1/8 cup (30g) peanut butter (or other nut butter) ~ 2 tablespoons
  • non-compulsory: cocoa powder, protein powder, dried fruit, chocolate chips, syrup

  • directions: 

  • Preheat oven to 350°F (a hundred and eighty°C)
  • Peel the bananas and mash with a fork. in case you like, go away some banana chunks
  • Add nut butter and oats and mix well
  • in case you are looking to have different flavored cookies separate the combo into diverse bowls now
  • Add optional components to separate bows (i love to make one undeniable one, one with cocoa, and one with some date syrup – play around with it!)
  • Bake for 12-15 minutes
  • Let cool fully
  • save in airtight container
  • 2. Chickpea Cookie Dough
    vegan chickpea cookie dough
    elements:

  • 1 can chickpeas
  • 1/2 cup (120g) creamy peanut butter (check out this convenient recipe selfmade Vegan Nut Butter)
  • 1/4 cup (87g) syrup (i take advantage of date syrup, but maple syrup works simply as first-rate)
  • 1/four cup (45g) chocolate chips
  • not obligatory: a pinch of vanilla extract

  • directions:

  • Drain the chickpeas. in case you use clean or dried chickpeas, boil in develop except gentle, then drain
  • mix the chickpeas, the syrup, and the peanut butter in a meals processor except creamy
  • Add the chocolate chips on the end and blend them into the dough
  • Serve correct away or let it take a seat in the fridge for 30-60 minutes
  • shop in airtight container within the fridge for up to four days
  • three. candy Potato Fudge cakes 
    sweet potato brownie ingredients  4 Simple Protein Packed Vegan Snacks With Just 4 Ingredients
    constituents:

  • 1 cup (200g) mashed sweet potato (i take advantage of one medium sized sweet potato)
  • 1/2 cup (120g) peanut butter (or different nut butter)
  • 1/four cup (30g) cocoa powder
  • 1/four cup (87g) syrup (date or maple)

  • directions: 

  • Preheat oven to 350°F (180°C)
  • cut and cook the sweet potato except gentle
  • blend all components in food processor except creamy
  • Pour combo right into a small 8×eight loaf pan (20x20cm) and distribute evenly (use larger pan if you need thinner cakes)
  • Bake for 15-20 minutes
  • Let cool completely before removing them from the pan
  • Serve with fruit, nut butter, or whip cream

  • note: They end up extremely fudgy and creamy. in case you desire extra crumbly brownies try adding some flour or go away within the oven for longer.
    4 Simple Protein Packed Vegan Snacks With Just 4 Ingredients  4 Simple Protein Packed Vegan Snacks With Just 4 Ingredients
    4. 4-Ingredient Protein Bars
    4 Simple Protein Packed Vegan Snacks With Just 4 Ingredients  4 Simple Protein Packed Vegan Snacks With Just 4 Ingredients
    constituents:

  • 1.5 cups (135g) oats (use gluten-free oats if necessary)
  • 1/2 cup (120g) nut butter (for nut-free edition, use sunbutter)
  • 1/2 cup (175g) syrup (date, maple, or agave)
  • 2/3 (70g)  vegan protein powder (i love banana or vanilla taste)
  • optional: chocolate chips, berries, bananas, nuts

  • directions: 

  • mix the entire materials together (melt the nut butter a bit of so it’s easier to combine)
  • Line a small pan (8×eight inches) with parchment paper and switch combination
  • unfold evenly and press all of the means down
  • keep in freezer unless fully tough
  • cut into bars
  • earlier than consuming, let thaw a little bit
  • store in airtight container in freezer

  • Notes: To make thinner bars simply use a smaller pan. in case you don’t have a pan at hand you could also just use a rectangular meals field.
    delight in these short vegan snacks!
    additionally by means of Rebecca: I’ve Lived everywhere & These Are The precise 3 Vegan-pleasant Cities
    connected: 4 Vegan Snacks To Make On Sunday For suit Grazing throughout The Week
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    photograph: Audrey Enjoli; Rebecca Willems