Sweet Potato Ginger Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 whole eggs beaten1 package Mori-Nu light silken tofu (349 g)2 cups mashed, cooked sweet potato (orange flesh)1 tbsp. ginger root, finely grated or chopped1 tsp vanilla extract.75 cup Splenda1 cup chopped walnuts.5 cup hemp seed1 tsp baking powder1 tsp baking soda1 cup soy flour1 cup quinoa flakes2 tbsp unsweetened soy protein powder1 tsp cinnamon1 tsp nutmeg.5 tsp salt
Grease and flour a 9x13 baking dish. Preheat the oven to 350.
Whisk the eggs in a large bowl. Open the package of tofu and drain. Add the tofu to the eggs and "chop" it up with the whisk, then whisk vigorously for about a minute until the tofu and eggs resemble cottage cheese. Fold in the mashed sweet potato, then the Splenda and vanilla. Fold in the walnuts and the hemp seed.
In another bowl, add all the rest of the dry ingredients and whisk to combine. Fold the dry ingredients into the sweet potato mixture and mix just until combined. Spread the batter evenly in the prepared pan.
Cook at 350 for about 30 min, or until a toothpick inserted in the centre comes out clean. Cool on a rack in pan. Slice into 24 bars.
Whisk the eggs in a large bowl. Open the package of tofu and drain. Add the tofu to the eggs and "chop" it up with the whisk, then whisk vigorously for about a minute until the tofu and eggs resemble cottage cheese. Fold in the mashed sweet potato, then the Splenda and vanilla. Fold in the walnuts and the hemp seed.
In another bowl, add all the rest of the dry ingredients and whisk to combine. Fold the dry ingredients into the sweet potato mixture and mix just until combined. Spread the batter evenly in the prepared pan.
Cook at 350 for about 30 min, or until a toothpick inserted in the centre comes out clean. Cool on a rack in pan. Slice into 24 bars.
Nutritional Info Amount Per Serving
- Calories: 118.7
- Total Fat: 5.7 g
- Cholesterol: 15.5 mg
- Sodium: 172.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.4 g
- Protein: 8.2 g
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