Sugar-Free Protein Bar

by Vashte on September 30, 2012

This is a recipe I tried so that I could avoid the nasty sweet artificially flavoured protein bars and sugar laden rubbish out there. I am just like you when my blood sugars drop, usually around 3pm if I have been lax in my eating. This feeling is pretty stock standard for most people. The way to get around this is to be prepared! This sugar free bar I made was probably not sweet enough for most people- so I added melted dark choc as a topping to make it more ‘attractive’. That worked;)  High quality dark chocolate in small amounts is fine- and certainly better that the cheap chocolate laden, poor quality protein bars available out there currently..

Best as a snack before 5pm due to the oats (carbs) but if you are really hanging for a sweet fix later, this is still a better choice than most! It is easy to make and is a fraction of the cost of packaged bars with no glycerine, preservatives, sugar or artificial sweeteners! You have here: a low fat treat, rich in fibre, high in protein and  tastes delicious with or without the dark chocolate and cran-raisan topping.

TIP: You can replace oil in a recipe with an equal amount of natural apple sauce! Apple sauce will add the same amount of moisture, without the fat, and it will not affect the flavour. Please note that we DO need fat in our diets. GOOD fats like coconut oil in recipes is great, but ..too much of a good thing is still…too much of a good thing. xx

Whats in it?:

280g quick oats; 140g skimmed milk powder; 120ml honey (more if you need it); 2 egg whites beaten; 60ml OJ; 1 tspn vanilla; 125g natural apple sauce; 4 scoops of 100% natural protein power of your choice.

How to make it work:

  • Preheat the over to 160 C.
  • Mix all dry ingredients in a bowl and blend well.
  • I a separate bowl, combine egg whites, OJ, apple sauce and honey, blend well.
  • Stir liquids into the dry ingredients until mixed. The consistency will be thick and similar to biscuit dough. Add water if you need to.
  • Spread batter onto a 9 x 12 baking dish or similar flat surface, sprayed with coconut oil to avoid sticking.
  • Bake for approx 20 minutes or until the edges are crisp and browned. Test: insert a knife and ensure the edges come out clean.
  • Best to slice whilst still warm. Top with quality dark melted chocolate, sprinkle with cran-raisins if you like.
  • Store in an airtight container and keep refrigerated! Enjoy!

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: