Persimmon Protein Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 183.0
- Total Fat: 3.3 g
- Cholesterol: 39.6 mg
- Sodium: 333.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.0 g
- Protein: 12.2 g
View full nutritional breakdown of Persimmon Protein Bars calories by ingredient
Introduction
I love the persimmon pulp that I get and freeze from our Farmers Market every fall and am always looking for new ways to make protein bars. From that combination this recipe was born. The texture is that of a very moist bar- not quite a pudding. Gluten free, sugar-free and delicious any way you eat it, but my favorite is warm and with a fork. I love the persimmon pulp that I get and freeze from our Farmers Market every fall and am always looking for new ways to make protein bars. From that combination this recipe was born. The texture is that of a very moist bar- not quite a pudding. Gluten free, sugar-free and delicious any way you eat it, but my favorite is warm and with a fork.Number of Servings: 12
Ingredients
-
2 C Oat Flour
5 scoops Vanilla or Angel Food Cake UMP Protein Powder
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cinnamon
1/2 tsp Salt
16-18 ounce Persimmon Pulp (about 2 C)
1.2 cup unsweetened apple sauce
1/2 C calorie-free sweetener
2 large eggs
3/4 C nonfat milk
Tips
- UMP is my favorite protein and what I always have on hand, but another casein-based protein powder may be used in it's place.
- 1/2 C granulated sugar may be substituted for the non-caloric sweetener, if you prefer
- Nut or soy milk may be substituted for the regular milk
Directions
Heat oven to 350F. Grease a 13x9-inch baking pan.
Mix together in a medium bowl the oat flour, protein powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the persimmon pulp with the applesauce, sweetener, and eggs until well blended.
Alternate stirring the flour mixture and the milk into the pumpkin mixture, beginning and ending with the flour mixture. (I do about 1/3 the flour mixture, mix well, then 1/4 C of the milk, mix, then repeat and end with the last 1/3 of the flour mixture.)
Spread the batter evenly into the prepared pan. (It will be thick.) Bake for 30 minutes.
Serving Size: Makes 12, 2x2-inch, squares
Mix together in a medium bowl the oat flour, protein powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the persimmon pulp with the applesauce, sweetener, and eggs until well blended.
Alternate stirring the flour mixture and the milk into the pumpkin mixture, beginning and ending with the flour mixture. (I do about 1/3 the flour mixture, mix well, then 1/4 C of the milk, mix, then repeat and end with the last 1/3 of the flour mixture.)
Spread the batter evenly into the prepared pan. (It will be thick.) Bake for 30 minutes.
Serving Size: Makes 12, 2x2-inch, squares