Prep 10 mins
Cook 30 mins
A quick breakfast that I can take with me on the run. I like to make these and store them individually in the freezer so I can grab when I need to. I also like to add extra veggies such as carrots or zucchini to get them in where I can.
- 1 1⁄2 cups cornmeal
- 1 cup soymilk (or any non-dairy milk substitute)
- 1 teaspoon baking powder
- 1 cup egg substitute, egg beaters
- 1 banana, mashed
- 2 tablespoons peanut butter
- 1 cup yam, mashed
- 1 teaspoon cinnamon
- 2 scoops protein powder (I like the vanilla one)
- 1⁄2 cup sesame seeds
- 1 teaspoon flax seed, ground
- 1⁄2 teaspoon stevia
- 1⁄4 cup honey
- Combine all ingredients.
- Pour in large greased casserole pan.
- Bake at 350 for 30 minutes.
- Let cool and cut into squares.
- Store in an air-tight container or individually wrap and freeze.
Was looking for a GF snack with lots of fiber and protein. I used rice milk, 4 eggs, 1/2 C flax seed (instead of sesame), 1/4 C hemp protein powder (with fiber) and the rest the same. Had to bake it 40 minutes, but it came out nice and firm. Actually tasted better, cold, the next day.
Most premade protein bars have gluten, dairy or soy in them. But when I substituted the soy milk in this recipe for rice milk, to helped to make a very easy and "on the go" breakfast substitute. Plus, they tasted very good and the ingredients are all easy to find at a co-op.