Vanilla-Seed Protein Bar (Vegan/Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 279.9
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 5.9 g
- Protein: 10.1 g
View full nutritional breakdown of Vanilla-Seed Protein Bar (Vegan/Gluten Free) calories by ingredient
Introduction
This sweet and satisfying seed bar boasts 10 grams of vegan protein per serving and the delicious taste of vanilla. Gluten free, vegan, and raw, this tasty bar will provide a quick breakfast, snack, or dessert (!) for under 300 calories. This sweet and satisfying seed bar boasts 10 grams of vegan protein per serving and the delicious taste of vanilla. Gluten free, vegan, and raw, this tasty bar will provide a quick breakfast, snack, or dessert (!) for under 300 calories.Number of Servings: 12
Ingredients
-
1/2 cup hemp seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup almonds
1.5 cups dates (cut in half and soaked in water for 5 mins)
1 cup finely ground large flake gluten-free oats
1/4 cup unsweetened shredded coconut
1/4 cup ground flax
1.5 scoops vegan protein powder, vanilla flavour
2 tbsp brown rice syrup
1/2 tbsp agave syrup
1.5 tbsp almond butter
1 teaspoon vanilla extract
Directions
1) Roast hemp, pumpkin, and sunflower seeds and almonds in an oven heated to 350 F for 10 minutes or until fragrant, turning once. Let cool for 10 minutes.
2) Add toasted seeds and almonds to food processor and pulse until medium sized crumbs form.
3) Add pre cut and soaked dates handful at a time while food processor is running. Pause between additions.
4) Add finely ground oats, coconut, and ground flax. Pulse to combine.
5) Add protein powder. Quickly pulse.
6) Add brown rice syrup and agave syrup. Pulse to combine.
7) Add almond butter and vanilla extract. Pulse to combine, using spatula and hands (when not running!) to assist food processor.
8) Dump mixture into a parchment paper lined 8x8 inch baking pan. Distribute mixture evenly across base of pan, pressing firmly with palms of hands and flat spatula.
9) Put in freezer for 30 minutes. Take out and slice into 12 bars. Store in fridge.
Enjoy!
Serving Size: Makes 12 4x1 inch bars.
2) Add toasted seeds and almonds to food processor and pulse until medium sized crumbs form.
3) Add pre cut and soaked dates handful at a time while food processor is running. Pause between additions.
4) Add finely ground oats, coconut, and ground flax. Pulse to combine.
5) Add protein powder. Quickly pulse.
6) Add brown rice syrup and agave syrup. Pulse to combine.
7) Add almond butter and vanilla extract. Pulse to combine, using spatula and hands (when not running!) to assist food processor.
8) Dump mixture into a parchment paper lined 8x8 inch baking pan. Distribute mixture evenly across base of pan, pressing firmly with palms of hands and flat spatula.
9) Put in freezer for 30 minutes. Take out and slice into 12 bars. Store in fridge.
Enjoy!
Serving Size: Makes 12 4x1 inch bars.