Vegan Protein Recipes — low FODMAP

Ingredients: - 1 cup oats - 1/2 cup almond butter - 1/4 cup honey (or maple syrup for vegan) - 3 tbsp That Protein's Blissful Cacao super protein powder - 1/4 cup dried fruits (raisins or cranberries) Instructions: 1. Mix all ingredients in a bowl until well combined. 2. Roll into bite-sized balls. 3. Refrigerate for 30 minutes before serving. Can be coated in coconut or anything think you love!

  One slice provides 210 calories, 6g of plant-based protein and 4g of fibre. NOTE: You can easily substitute black beans for kidney beans if you are that way inclined. You can also switch up the different nuts and seeds you use each time. I chose to use medjool dates on account of their sweetness, but dried figs or apricots have less natural sugars than dates if these are too sweet for you.   For the bars 175g Black Beans200g Medjool Dates60g Coconut Oil 30g That Protein - Nutty Nutty Peanut Butter Super Protein100g Jumbo Porridge Oats130-140g Mixed Nuts & Seeds...

1/2 cup of That Protein Double Chocolate Porridge300 ml of Hazelnut or Chocolate MIlk1 tbsp of chia seeds1 tbsp of maple syrupOptional toppings: Granola, blueberries and chocolate coconut yoghurtMix all the ingredients for the overnight oats together in a jarRest overnightAdd your optional toppings and enjoy

For the Nice Cream 4 frozen bananas1/2 cup of dairy free yoghurt1 tbsp of peanut butter2 tbsp of Raw Cacao That ProteinExtra: Chocolate cookies or granola for toppingFor the Protein Shake 250 ml of almond or other dairy free milk1 tsp of maple syrupBlend together all the ingredients for the nice-cream (apart from the toppings, if using)Add to a bread tin and cover with your toppingFreeze for at least 2 hoursMix together all the ingredients for the protein shakeFor assembling: Add ice to the bottom of a glass, add 2 scoops of your chocolate protein nice-cream and fill the glass...