Sunday, November 15, 2009

Protein bars - Homemade!

I do use protein bars as part of my diet. They keep my blood sugar from dropping and stave off the grazing I tend to do during the day. Store bought bars are expensive and tend to be too much like "candy bars" for me. Thus, I probably use them inappropriately. So, this recipe is a stand-by for me. I make them up over the weekend and get 16 bars to use during the week. I use whatever protein powder I have on hand. This week it was cookies and cream. Here's a tip when making these - DONT OVERBAKE. Also, when they are cool, put in ziploc bag in refrigerator and they will be more moist the next day.
Protein Bars
Nutritional Info
Fat: 5.4g
Carbohydrates: 5.5g
Calories: 95.3
Protein: 7.1g

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 egg
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

Mix dry ingredients and set aside. In a separate bowl, beat egg and add remaining ingridients. Add to the dry and mix until a very sticky cookie-like batter forms.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 16 bars.


Angie Coleman said...

I don't have soy flour, is there something that I can sub? Real flour? More Almond meal?

JoeKnee said...

Real flour should be fine, Angie. Just acct for your extra carbs. Also, if you think you'll use it - Soy flour is found at Walmart and is only about 3 or 4 dollars for the bag. I probably wouldnt use more almond flour, they wouldnt be as firm and would be a little less portable.