Low Sugar Gluten-Free Protein Bars With Blueberries

I am obsessed at the moment with trying to create a recipe for protein bars that are not loaded with sugars like ALL prepackaged ones are. I read the back of the labels of a standard protein bar and the list of ingredients is so long and indecipherable I know these things are not good for me yet I just love the idea of the convenience; to have something to adequately satisfy while on the go is great. Yet so far no one can do one that is actually good for you and not loaded with sugar. If anyone knows of one I am dying to try it! I have tried dozens of different brands and they all seem to run into the same problem of needing loads of syrups, sugars, sugar substitutes or a heap of dried fruit to make it palatable.

Hence my mission is to find a way to make a healthy protein bar that is natural, tasty and guilt free…… Keep checking in for updates as the quest contiunes to refine these bars further..

Dry Ingredients:

  • 1 cup gluten-free oat flour
  • ¾ cup ground almond meal
  • ½ cup finely chopped pecans (I whizzed them quickly in a food processor)
  • 1 cup protein powder (I used pea protein isolate powder)
  • 2 tsp cinnamon
  • 2 tsp cocoa powder
  • ½ tsp baking soda
  • 2 tsp baking powder

Wet Ingredients:

  • 1 whole egg plus 2 whites
  • 2 tbsp almond oil
  • 1 tsp pure vanilla essence
  • 1 tsp chocolate extract
  • 2 tbsp honey
  • Approx ½ cup of water
  • ½ – ¾ cup frozen blueberries

Method:

Preheat the oven to 200 degrees Celsius.

In a medium bowl whisk together the dry ingredients. In a separate bowl mix the wet ingredients together on a low to med speed until starting to foam. Add the wet ingredients into the dry mixture and stir. You may need to add some water to ensure all the flour and nut meal is soaked up. It should look like play dough and may be a bit awkward to handle. Once you have the dry and wet mix combined gently mix in the blueberries by hand.  It’s a bit messy! Once you have worked the berries through just enough pick up the ball of batter and transfer to a  medium sized square-baking pan lined with baking paper or aluminum foil. Flatten out the mixture to each corner of the pan and bake in the oven for approximately 30 minutes. You want the bars to be about 1.5 to 2cm thick.  The top should turn a deep brown.  Allow to cool for about 5 minutes before cutting into squares.  These will last for  about 4 days in an airtight container or alternatively wrap and freeze to keep for up to a month.

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