Place all sunflower seeds, chia seeds and protein powder in a blender and blend to a rough meal.
Add in the tahini, lemon juice, lemon zest and dates.
Blend till well combined.
Once your dough has come together, roll into balls around the size of a twenty cent piece. Roll in desicated coconut if desired.
Store in the fridge and eat within 2 weeks
60 g Open To Play Chocolate Protein ( You can use vanilla too)
2 1/2 cups rolled oats
1 tablespoon chia seed
1/2 teaspoon gluten free baking powder
1/4 cup honey
1/4 cup coconut oil
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 ripe banana
1/2 cup dried raisins ( chopped )
Preheat your oven to 180 C. (160 C FAN FORCED)
Combine oats, honey, oil, cinnamon, protein, vanilla, banana and baking powder into a food processor.
Mix for about 20 seconds in the food processor until the mixture comes together to form a soft dough and the add the raisins and mix through by hand.
Spoon the scone dough into prepared bear shaped formes .
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy with a dollop of Greek Yogurt