GLUTEN-FREE | DAIRY-FREE | GRAIN-FREE
Feed these home-made protein bars to kids for breakfast on the go, pack them into school lunches, and hand them out as a healthy snack.
They're a healthy alternative to store-bought granola bars full of sugar, corn syrup, inflammatory fats, preservatives, and processed grains. In fact, these bars don't have any grains at all so they're naturally gluten-free. They don't contain any added sweeteners but they are full of protein, fiber, healthy fat, and antioxidants.
Use a high quality protein powder for this recipe. I used PureLean natural vanilla protein powder, a combination of rice and pea protein made by Pure Encapsulations.
½ cup dried unsweetened coconut flakes
½ cup cacao nibs
½ cup raw Brazil nuts, soaked for several hours or overnight, and drained
½ cup raw walnuts, soaked for several hours or overnight, and drained
½ cup dried unsweetened cherries
½ cup chopped dried unsweetened peaches (about 4 halves)
4 pitted dates, roughly chopped
¼ cup freshly ground flax seeds
Pinch sea salt
¼ teaspoon ground cinnamon or more to taste
½ cup protein powder
2 eggs, well-beaten
½ cup coconut oil
½ cup raw almond butter
Feed these home-made protein bars to kids for breakfast on the go, pack them into school lunches, and hand them out as a healthy snack.
They're a healthy alternative to store-bought granola bars full of sugar, corn syrup, inflammatory fats, preservatives, and processed grains. In fact, these bars don't have any grains at all so they're naturally gluten-free. They don't contain any added sweeteners but they are full of protein, fiber, healthy fat, and antioxidants.
Use a high quality protein powder for this recipe. I used PureLean natural vanilla protein powder, a combination of rice and pea protein made by Pure Encapsulations.
½ cup dried unsweetened coconut flakes
½ cup cacao nibs
½ cup raw Brazil nuts, soaked for several hours or overnight, and drained
½ cup raw walnuts, soaked for several hours or overnight, and drained
½ cup dried unsweetened cherries
½ cup chopped dried unsweetened peaches (about 4 halves)
4 pitted dates, roughly chopped
¼ cup freshly ground flax seeds
Pinch sea salt
¼ teaspoon ground cinnamon or more to taste
½ cup protein powder
2 eggs, well-beaten
½ cup coconut oil
½ cup raw almond butter
- Preheat the oven to 300°F.
- Line a 7- by 9-inch oven-safe glass dish with parchment paper. Set it aside.
- To a food processor add the coconut flakes, cacao nibs, Brazil nuts, walnuts, cherries, peaches, and dates. Pulse until all of the ingredients are finely chopped.
- Add the ground flax seeds, salt, cinnamon, and protein powder. Pulse to combine.
- Add the well-beaten eggs, coconut oil, and almond butter and process until the mixture starts to stick together.
- Transfer the mixture to the prepared glass dish, then to the oven.
- Bake for 20 to 25 minutes, until the center has cooked through, then cool the bars completely. Do not over-bake them. Coconut oil may separate during processing or baking. This is normal and it will be reabsorbed as the bars cool.
- Use a sharp knife to cut the bars. Serve them immediately or cover with an air-tight lid and store them at room temperature for future use. If you're taking the bars to go, wrap them individually in wax or parchment paper.
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