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Sweets awaken such positive feels deep inside that I just can’t say no. Over the years, though, I have started to be a little more attentive to my indulgences, especially since it seems to happen every day. Once it’s made, this snack will last (theoretically, really who would know?) up to a week, and it is simply perfect for a quick breakfast, snack, or pick-me-up during a coffee break.
2 ripe bananas, pureed
60 g vegan protein, I always use the toffee flavor by MGC Nutraceutical
1 tablespoon of oatmeal
2 tablespoons of almond butter
Mix everything together with a wooden spoon, then spread it thinly on a sheet of baking paper. Bake for 12 minutes at 180 degrees. Cool it in the oven for the next 5 minutes.
Cut it into pieces however big you choose. Serve with almond yogurt and hot sugar-free raspberry marmalade.