Flax Breakfast Bars II
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 149.2
- Total Fat: 9.3 g
- Cholesterol: 36.0 mg
- Sodium: 103.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 5.6 g
- Protein: 9.1 g
View full nutritional breakdown of Flax Breakfast Bars II calories by ingredient
Introduction
Originally posted in Poon files by Roze Zee. My first version, I used the almond flour version and found them not bad, but a bit dry. This time, replacing almond flour with 2 Tbsp olive oil... Originally posted in Poon files by Roze Zee. My first version, I used the almond flour version and found them not bad, but a bit dry. This time, replacing almond flour with 2 Tbsp olive oil...Number of Servings: 12
Ingredients
-
2 cups ground flax
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 scoops protein powder*
2 tsp. erythritol sweetener (to taste)
2 eggs or equivalent if you are using egg whites
2 Tbsp olive oil
1 cup water
2 tsp Vanilla Extract
Tips
*I used Optimum Nutrition Gold Standard Whey, Vanilla, which has 2 g carbs per scoop. You can reduce the carbs per bar by using a lower carb protein powder.
Directions
In a large bowl, combine:
2 cups Ground flax
2 tsp Baking powder
1 tbsp cinnamon*varies to taste
Mix thoroughly
In a blender, add –
1 cup Water
2 scoops Protein powder
2 Tbsp olive oil
2 pckgs Sweetener*varies to taste
2 Eggs ( or equivalent in egg whites)
Blend till smooth, don’t over blend.
Add wet ingredients to dry ingredients. Pour slowly, stirring as you go.
The “batter” should come out stiff (mine wasn't stiff at all.)
In a 8x12 baking pan, either greased with oil or cooking spray.
Spread batter out evenly in the pan ( like a giant cookie).
Bake at 350F for 20 minutes.
Remove from oven and let cool for 5-10 minutes.
Cut into bars. Put the bars back in the pan, bottom side up.
Return to oven and bake another 10 minutes. (I skipped this step since mine were a bit dry already.)
Serving Size: Makes 12 bars.
2 cups Ground flax
2 tsp Baking powder
1 tbsp cinnamon*varies to taste
Mix thoroughly
In a blender, add –
1 cup Water
2 scoops Protein powder
2 Tbsp olive oil
2 pckgs Sweetener*varies to taste
2 Eggs ( or equivalent in egg whites)
Blend till smooth, don’t over blend.
Add wet ingredients to dry ingredients. Pour slowly, stirring as you go.
The “batter” should come out stiff (mine wasn't stiff at all.)
In a 8x12 baking pan, either greased with oil or cooking spray.
Spread batter out evenly in the pan ( like a giant cookie).
Bake at 350F for 20 minutes.
Remove from oven and let cool for 5-10 minutes.
Cut into bars. Put the bars back in the pan, bottom side up.
Return to oven and bake another 10 minutes. (I skipped this step since mine were a bit dry already.)
Serving Size: Makes 12 bars.