gluten free, grain free, nut free option, Paleo-ish \
I’m shamelessly tooting my own horn here because baking with protein powder is actually really difficult. Mess up the ratio of ingredients and you end up with a result akin to tasteless cardboard. But when done right, angels can be heard singing….or something like that. Enter the Ultimate High Protein Bar.
This recipe took quite a few tries until I landed on a formula I’m really pleased with. Not only is it high in protein, it’s also high in all important carbohydrate, and micronutrients such as potassium, magnesium and Vitamin E. Not to mention the taste and texture are as far away from tasteless cardboard as you can get!
There are a fair few ingredients, but you’ll be rewarded with 16 serves of freezable, transportable high nutrient tastiness. The recipe can also be customised to add in your favourite nuts and dried fruit. How’s that for awesome, huh? I really like the combination of sour cherries or cranberries with the choc chips and pecans. Finally, the bars can easily be frozen, with no change to taste or texture after defrosting.
The Ultimate High Protein Bar with Choc Chips and Cranberries
- Part 1
- 2 cups 145g whey protein powder (either isolate or concentrate)
- 1 cup 135g raw sunflower seeds
- 1 cup 75g unsweetened shredded coconut
- 115 g dried fruit 1 heaped cup
- 3/4 cup 95g pecans (use extra sunflower seeds or pepitas for nut-free option)
- 1 teaspoon fine sea salt
- Part 2
- 3 large bananas
- 1 cup hot water
- 3 teaspoons vanilla essence
- 1/2 cup chocolate chips
- 2 tablespoons coconut flour
- Preheat the oven to 160C/320F fan forced.
- Roughly chop the pecans, or break by hand. If the dried fruit is large, chop in to 1/2cm size pieces.
- Measure out and mix all the ingredients listed under Part 1.
- Mash the bananas and add the hot water, combining well.
- Add the mashed banana mixture to the previously-mixed ingredients. Add in the chocolate chips and the coconut flour, combining thoroughly.
- Place the mixture in a square baking dish, either greased or lined with parchment/baking paper.
- Place in the oven for 30 minutes, turning at the halfway mark. The bars will be ready when the edges are a golden brown and a toothpick placed in the centre comes out clean.
- Cool in the pan for 20 minutes and then carefully flip out on to a cooling rack to completely cool.
- Cut as desired in to 16 pieces. May be eaten alone or with berries and yoghurt for breakfast.
- Store in the refrigerator for up to 5 days and in the freezer for up to 3 months. Best defrosted at room temperature or in the microwave for melted chocolate goodness.