Homemade Protein Bar Food

HOMEMADE NO-BAKE PROTEIN BARS

Steps:

• Line a 9x11-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• Place peanut butter, protein powder, and honey in a large bowl; mix with a wooden spoon to combine. Add goji berries, flax seeds, and oats, stirring well to combine. Spread mixture evenly in baking pan.
• Place baking pan in the refrigerator and chill until mixture is set, about 1 hour. Lift out of the baking pan; cut into 3-inch squares.

HOMEMADE PROTEIN BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread oats onto an unlined baking sheet.
• Toast in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and allow to cool, about 5 minutes. Transfer oats to a large bowl.
• Clean the baking sheet and line with parchment paper.
• Add protein powder, flour, flaxseed, and chia seeds to the oats; mix until thoroughly combined. Mix in applesauce, peanut butter, and honey. Stir in almonds, pumpkin seeds, and chocolate chips. Transfer dough onto the parchment-lined baking sheet and press into a 1/2-inch layer.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes.
• Remove from the oven and cut into 16 bars while warm. Allow bars to cool, 20 to 25 minutes. Wrap each bar in plastic wrap and refrigerate until ready to eat.

HOMEMADE ORGANIC PROTEIN BARS

Steps:

• Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
• Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).

5-INGREDIENT HOMEMADE PROTEIN BARS (EASY RECIPE)

Steps:

• In a food processor place the protein powder and coconut flour and process to combine.
• While the food processor is running, add the almond butter.
• Slowly add the almond milk, 1 tablespoon at a time until you get a firm dough you can shape with your hands.
• Divide the dough between six 3×1,5 inch silicone molds and press firmly.
• Freeze for minimum 2 hours.
• Remove the bars from the freezer.
• Dip each bar into the melted chocolate, then drizzle with the remaining melted chocolate.
• Freeze for another 30 minutes.
• Keep the bars in an airtight container in the refrigerator or freezer.

HOMEMADE PROTEIN BAR

Steps:

• Preheat the oven to 350°F (325°F for a glass pan).
• Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.
• Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.
• Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined.
• Add the wet mixture to the dry, and mix patiently until thoroughly blended.
• (May use your hands-- it will be a thick batter, almost like a dough.) Transfer the mixture to the prepared pan, patting it evenly into place with your hands.
• Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape.
• Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.
• (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.
• For maximum crispness,"refresh" them in a toaster oven after defrosting.
• You can make the main recipe with any combination of the following adjustments: Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• Replace the yogurt with mashed silken tofu (soft or firm).
• Add 2 to 3 tablespoons powdered egg whites.
• Add up to 1 cup chopped nuts and/or sunflower seeds.
• For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana.
• Add an extra pinch of salt if using pumpkin or silken tofu.

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
• Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.

PROTEIN BARS

Steps:

• Stir all ingredients except optional chips to form a dough. Either shape into bars with your hands or smooth into a lined 8x8 pan, refrigerate until chilled, then cut into bars. For the optional chocolate coating, spread the melted chocolate over the pan before chilling. (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it's not required.) Or you can dip the bars into the chocolate sauce individually and then chill to set. View Nutrition Facts