The Five Best Protein Snack Recipes That Aren't Protein Pancakes

All of these recipes are super easy to make, healthy and delicious. We have also chosen something for everyone’s needs. So, whether you are gluten free, dairy free or 100% plant based (vegan), you will find healthy adaptations of some very popular snack recipes here. Some that you may have previously thought were not possible to be enjoyed as part of a healthy lifestyle.

Unique Variations That Nourish

The majority of people reading these recipes will be familiar with the unhealthy versions of each. That is why we have carefully crafted unique variations that will help nourish you instead of leaving your body overloaded and full of toxins that can’t even be digested properly.

You will notice each one has been given a supercharged ‘boost’ by adding the Half Human vanilla protein powder to each one. And because our protein powder isn’t chalky at all, you won’t find its inclusion overwhelming if this is perhaps your first time including protein powder to these types of recipes.

(NB: All of these recipes are healthier variations of these usual snacks. But to ensure they are uber healthy, opt for as many organically certified ingredients as possible.)

1) Gluten Free Sweet Potato High Protein Muffin Recipe

Yield: 10-12 (GLUTEN FREE, DAIRY FREE AND REFINED SUGAR FREE)

Ingredients:

• 2 cups rice flour
• 2 teaspoons xantham gum powder
• 1 cup of mashed sweet potato (roasted and peeled)
• 1 scoop of Half Human vanilla protein powder
• 1/2 cup coconut sugar
• 1/4 cup water
• 1/4 cup coconut oil
• 1 Tbsp. vanilla extract
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup strawberry jam (sugar free)
• 2 eggs

Method:

1. Preheat oven to 170º C.
2. Grease a 12-cup muffin tin. Set aside.
3. In a food processor, mix together sugar, water, oil, and vanilla. Add in sweet potato.
4. In a small bowl, whisk together flour, baking powder, salt and baking soda. Add dry ingredients into sweet potato mixture. Lightly mix in the strawberry jam and then the eggs, until all incorporated.
5. Distribute into the muffin tin, filling about 3/4 full. (This recipe will yield between 10-12 muffins depending on how big you want them to be.)
6. Place in oven and bake for about 30 minutes - or until a toothpick inserted comes out clean.
7. Once they are ready, take the muffins out of the oven and let them cool for 15- 20 minutes. After they pop out easily once being gently released with a blunt knife, it’s time to enjoy!

2) Spelt Banana Bread High Protein Recipe

Yield: 1 loaf / 8-10 slices (LOW GLUTEN, DAIRY FREE, REFINED SUGAR FREE)

Ingredients

• 3 ripe bananas
• 3 large organic free range eggs
• 2 tbsp maple syrup
• 1 scoop of Half Human vanilla protein powder
• 1 tsp lemon juice
• ¼ cup unrefined coconut oil
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 130 gm (1 cup + 2 tbsp) unrefined whole grain spelt flour
• ⅓ cup of cashew nuts, chopped
• ⅓ cup of pecan nuts, chopped

Instructions

1. Preheat oven to 170°C (340°F)
2. Line a loaf tin with parchment paper or lightly oil and dust with flour (any type), shaking out any excess.
3. In a food processor, mix together eggs and bananas until a smooth consistency forms
4. Add coconut oil, lemon juice & maple syrup to the mixture and combine well before adding all the dry ingredients to the mix.
5. Fold in chopped cashews and walnuts with a spatula and pour the mixture into the loaf tin.
6. Bake for 30-45 minutes until golden brown, and until a toothpick comes out clean. Wait for the bread to cool down completely before attempting to peel off the parchment paper (if you used it).

3) Vegan Chocolate Chip High Protein Cookie Recipe

Yield: 12 (VEGAN & GLUTEN FREE)

Ingredients:

• 1/3 cup solidified coconut oil (very important it is room temperature, and not too solid or too liquid)
• 1/2 cup coconut sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons almond milk (be guided by the mixture consistency)
• 1 cup macadamia flour
• 1 cup rice flour
• 1 scoop Half Human vanilla protein powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (dairy free)

Method:

1. Preheat the oven to 170°C, then place a sheet of parchment paper on a baking tray.
2. In a food processor, combine the coconut oil and coconut sugar first. Mixing for 1 minute on a high setting. Then add the vanilla extract and half the almond milk and mix again for another 1 minute.
3. Leave the food processor on and then add the rice flour, then the macadamia nut flour, followed immediately by the baking soda, baking powder and then the salt.
4. Mix for a further 30-40 seconds. Once it is has done, scrape down the sides and bottom of the food processor bowl and turn the food processor on to ensure all the ingredients are well mixed.
5. For this recipe to work the consistency should be a soft but not crumbly dough ball. If this is not the case, add more milk until this consistency is reached.
6. Mix the chocolate chips in by hand at the end.
7. Using your hands, make 1.5 inch sized dough balls and place them on the lined baking tray. Continue making until all the dough has been used, and be sure to place them about 2 inches away from each dough ball.
8. Take a spoon and flatten each dough ball, turning them into a true cookie shape.
9. Bake for 15-20 minutes, until the cookies are firm and golden. (You may want to turn the cookies half way through to ensure the back ones do not burn).
10. Let the cookies cool properly before tucking in and enjoying.

4) No Bake Almond & Date Bites

Yield: 12 (GLUTEN FREE (OPTIONAL), DAIRY FREE AND REFINED SUGAR FREE)

Ingredients:

• 1 ½ cups rolled oats (choose gluten free certified if you are celiac)
• 1 cup almond butter
• 1 cup dried dates (pitted and chopped)
• ¼ cup honey
• 2 tablespoons date syrup
• 1 scoop of Half Human vanilla protein powder

Method:

1. Add all ingredients to a food processor and ensure all ingredients are completely mixed.
2. Then shape into small bite sized balls by scooping and rolling by hand.
3. Place in the fridge until ready to serve. These can also be kept frozen for up to 3 months.

5) Dark Chocolate & Cranberry Protein Rich Date Ball Recipe  

Yield: 10 (GLUTEN FREE, DAIRY FREE AND REFINED SUGAR FREE)

Ingredients:

• 1 cup cashews
• 1 cup cranberries
• 3 tablespoons date syrup
• 1 cup quinoa (uncooked)
• 1 scoop Half Human vanilla protein powder
• ½ cup dark chocolate chips

Method:

1. Add all ingredients to a food processor and ensure all ingredients are completely mixed.
2. Then shape into small bite sized balls by scooping and rolling by hand.
3. Place in the fridge until ready to serve. These can also be kept frozen for up to 3 months.

Healthy Never Felt So Fun

So perhaps it really is possible to have your cake and eat it after all?! Especially when it comes to including vegetables in your muffin mix, like the sweet potato mash that keeps the sweet potato high protein muffin recipe deliciously moist. We hope you also feel inspired to go on and add more vegetables to other recipes you use regularly, and perhaps even a scoop of protein powder in snacks and meals you have never thought about before.