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Homemade Protein Bars

20 Jan

Original Recipe:

Nonstick Cooking Spray
1 c. roasted soy nuts
1/2 c. raw pumpkin seeds
1-1/2 c. quick-cooking oats
1/2 c. nonfat dry milk
1/3 c. brown sugar
1/2 tsp. salt
1 tsp cinnamon
1 large egg, beaten
1-1/2 c. plain nonfat Greek yogurt
1 Tbsp orange zest
1 c. dried tart cherries, roughly chopped

1. Preheat oven to 350 F.  Coat a 13″x9″ baking pan with nonstick cooking spray.
2. In a food processor, pulse soy nuts and pumpkin seeds until roughly chopped, about 30 sec.
3. In a large mixing bowl, combine chopped soy nuts and pumpkin seeds, oats, dry milk, brown sugar, salt, and cinnamon.
4. In a small bowl, whisk together egg, yogurt, and orange zest.
5. Pour wet mixture into large bowl containing dry ingredients.  Add cherries.  Mix well until all ingredients are combined.  Pour into prepared baking dish and smooth with knife or spatula until batter is evenly distributed.
6. Bake for 25 minutes.  Remove from oven and allow to cool completely before cutting into 15 equal-size (roughly 3″x2″) bars.

Makes: 15 bars
Per Bar: 170 cal, 5g fat (1 g sat), 22 g carbs, 11g sugar, 105 mg sodium, 4g fiber, 8 g protein.
From: Women’s Health (Nov 2011), p. 85.

My Adaptation: No added sugar, less dairy, soy-free = even healthier and still delicious!

Nonstick Cooking Spray
1 c. roasted pine nuts
1/2 c. raw pumpkin seeds
1-1/2 c. quick-cooking oats (If you need to avoid gluten, make sure your oats say “gluten-free”)
1/2 c. protein powder (I used Nutiva Organic Hemp Protein Powder)
1/3 c. xylitol (available at health food stores)
1/2 tsp. salt
1 tsp cinnamon
1 large egg, beaten (if it needs to be egg free, you could substitute with Ener-G brand Egg Replacement)
1-1/2 c. plain nonfat Greek yogurt
1 Tbsp orange zest
1 c. dried tart cherries, roughly chopped (I used dried cranberries that hadn’t been juiced)

1. Preheat oven to 350 F.  Coat a 13″x9″ baking pan with nonstick cooking spray.
2. In a food processor, pulse pine nuts and pumpkin seeds until roughly chopped, about 30 sec.
3. In a large mixing bowl, combine chopped pine nuts and pumpkin seeds, oats, protein powder, xylitol, salt, and cinnamon.
4. In a small bowl, whisk together egg, yogurt, and orange zest.
5. Pour wet mixture into large bowl containing dry ingredients.  Add cherries (or cranberries).  Mix well until all ingredients are combined.  Pour into prepared baking dish and smooth with knife or spatula until batter is evenly distributed.
6. Bake for 25 minutes.  Remove from oven and allow to cool completely before cutting into 15 equal-size (roughly 3″x2″) bars.

Makes: 15 bars

By individually wrapping and freezing them, they’ll keep for up to three months!

Enjoy! 🙂

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Posted by on January 20, 2012 in Recipes

 

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