DIY Protein Powder
Every outlaw needs fuel for the road, and this DIY Protein Powder is the ultimate secret weapon for plant-powered strength! Forget the overpriced, chalky store-bought stuff packed with mystery ingredients—this homemade version is clean, delicious, and ridiculously easy to make. Packed with protein, fibre, and essential nutrients, it blends seamlessly into smoothies, oatmeal, and even baked goods, giving you a tasty boost without any artificial nonsense. Whether you're wrangling up a quick post-workout shake or fortifying your grub for the long haul, this versatile powder is a game-changer. Saddle up and mix your own—your body (and wallet) will thank you.
Ingredients
- 1 cup dried chickpeas (makes 1½ cups dry-roasted chickpeas)
- ¼ cup raw pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup ground flax seeds
- ¼ cup hemp seeds
- ½ cup almond flour
Instructions
- Soak 1 cup dried chickpeas overnight in water.1 cup dried chickpeas
- Preheat oven to 200°F. Drain and rinse the soaked chickpeas and spread in a single layer on a baking sheet. Cook in preheated oven for 60 minutes. Remove from heat and set aside.
- While the chickpeas cook, place in a food processor, ¼ cup raw pumpkin seeds, ¼ cup sunflower seeds, ¼ cup ground flax seeds, ¼ cup hemp seeds, and ½ cup almond flour. Process until the mixture becomes powdery (about 2-3 minutes). Remove from food processor and set aside.¼ cup raw pumpkin seeds, ¼ cup sunflower seeds, ¼ cup ground flax seeds, ¼ cup hemp seeds, ½ cup almond flour
- Add the dry-roasted chickpeas to the food processor and process until they become powdery (about 2-3 minutes). Add the previously processed mixture. Process until well combined
- Put in a glass jar and store in the freezer. Add protein powder to smoothies, in your breakfast cereal, or to make snack bars.
Breakout Trick
For nut-free, replace the almond flour with an additional 2 tbsp each of raw pumpkin seeds, sunflower seeds, flax seeds, and hemp seeds.
For the chickpeas, you can also use canned and drained chickpeas, chickpeas that have been soaked overnight and then boiled for 10 minutes, chickpeas that have been cooked under pressure in an instant pot or pressure cooker or sprouted chickpeas.
To sprout chickpeas: Rinse and drain 1 cup of dried chickpeas at least three times in cold water. Place rinsed peas in a bowl, cover with water, and sit overnight. The next day, drain and rinse the peas, put them in a mason jar, and cover with a mesh lid. Place the jar in a bowl with the mesh top facing downwards. Let sit overnight. A couple of times each day, rinse the peas with fresh water and return the jar to the bowl with the mesh top facing downwards. Do this for 2–3 days or until the peas sprout. Once sprouted, rinse one final time, remove from the jar, and dry roast as per above.
Nutrition
Calories: 153kcalCarbohydrates: 13gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 5mgPotassium: 202mgFiber: 5gSugar: 2gVitamin A: 34IUVitamin C: 1mgCalcium: 44mgIron: 2mg
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