Protein Bars - Part DeuxSubmitted by: JOEKNEE
IntroductionI took my original recipe and upped the protein to 3 scoops and took out some of the dry milk to lower carbs. These stats are based on a low carb protein powder (20 gms a scoop). I took my original recipe and upped the protein to 3 scoops and took out some of the dry milk to lower carbs. These stats are based on a low carb protein powder (20 gms a scoop).
1/2 cup almond flour (grind almonds in blender until fine)
1 cup oats (just plain Quaker works fine)
1/2 cup dried powdered milk
3 scoops Protein Powder (I used Matrix Chocolate)
1/2 cup soy flour
1/4 cup Sugar Free Flavored Syrup (I used Davinci vanilla)
1/2 cup Sugar Free Pancake syrup
1/4 cup vegetable oil
1 tsp vanilla
Spray a 8x8 cake pan with nonstick cooking spray (I also put parchment on the bottom) and add the dough. Spread until even. Bake at 350 Degrees for 20 minutes (or until sides are browned).
Cool on baking rack and cut into 9 squares. Keep in airtight container in the refrigerator. (There is no sugar to keep preserved).
This makes 9 bars.
Number of Servings: 16
Recipe submitted by SparkPeople user JOEKNEE.
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Member Ratings For This Recipe
This recipe has a lot of fat, 50% of calories from fat, yet these came out a bit dry for my taste. I liked "homeade protein bars-chocolate" much better. - 8/23/09
Reply from JOEKNEE (9/2/09)
If they were dry, you overcooked them. Seriously, you need to only bake until the edges are browned, then remove.
Also, if you store them in the fridge in a ziploc bag, they will be moist the next day.
I dont really care about fat, as a lot of the fat is from the almonds - that's GOOD fat!