I’m having a great reduction in the frequency of my migraines since my diet changes, and I’m starting to add some of the foods back in. The first I’m trying is almonds (but no other nuts). I actually have seen conflicting information regarding almonds. Nuts are considered migraine triggers, but almonds are sometimes recommended to migraine sufferers because of the magnesium in them. I’m not having trouble eating them in moderate amounts, so I’m exploring recipes. Here is one of my favorites.
I am overjoyed to be able to make protein bars like these. Our other migraineur is still not able to eat any nuts, but she is able to eat Sunbutter. So, we still make these for her, but just do the replacement. Adding small amounts of almond butter into my diet has opened up many recipe options. For me, it is totally worth giving up so many other foods so that I am able to reintroduce this migraine trigger without pain:)
The original inspiration for this recipe didn’t include any other migraine triggers, but we did make some changes that suit our family better. As noted earlier, too much chia just doesn’t work well with my “insides”. The addition of hemp hearts boosts the nutritional value as outlined here. So, we worked with hemp hearts, chia, and flax to get a better combination for us. Finally, we included the option of using Sunbutter in the same amount as almond butter to suit individual needs.
Now, we have a great travel option that can be stored at room temperature for short time periods, frozen, or refrigerated:)
2 Tbsp. chia seeds
1/4 cup hemp hearts
1/4 cup milled flax seeds
1 cup rolled oats
1/4 tsp. sea salt
1 tsp. cinnamon
1/2 cup raw almonds, coarsely chopped (about 50 almonds)
2 Tbsp. honey
1/4 cup brown rice syrup
1/2 cup almond butter (or Sunbutter)
- In a large bowl, combine all dry ingredients.
- In a small, microwave-safe dish, combine honey, brown rice syrup, and almond butter (or Sunbutter). Microwave for 20 seconds to soften.
- Pour the wet ingredients over the dry ingredients and stir to thoroughly mix.
- Transfer to a parchment lined 8 x 8 baking dish. Press into an even layer with fingers.
- Bake at 350 degrees for 15 minutes.
- Allow to cool.
- Cut into 8 or 16 bars as desired.
- Cut parchment used for baking into pieces to wrap around each bar and refrigerate or freeze.