The Fairy Tale of all Protein Bars: A Recipe
I’ll admit it, I am Goldilocks when it comes to protein bars, or granola bars as I called them growing up. Too hard and it hurts to chew, too soft and it doesn’t last 5 minutes in my purse. After all, besides the nutritional facts, the convenience is what it’s all about right?
Too bland and you might as well be eating cardboard, too sweet and you feel like you’re eating candy (that’s a different fairy tale).
I recently discovered chia seeds. So they are a superfood, great! But just how can I get them in my diet? I have the same challenges with flax seed, so I spent the better part of one Saturday morning looking for inspiration besides the classic smoothie. I was won-over with protein bars.
The recipe below was Frankenstein’d together by many recipes found on the web, so I was nervous I would end up with a sticky mess.
To my delight, the bars came out juuuuuuust right! I also didn’t break the bank to make them, since equivalent store bought bars are at least three dollars a pop, enjoy!
Gluten Free Organic Protein Bars
- 1/2 cup dry quinoa
- 1/2 cup chia seeds
- ¼ cup ground flax seeds
- 1 cup rolled oats (gluten free)
- 1/4 tsp. pink Himalayan salt
- 1 tsp. cinnamon
- 1/2 cup raw almonds; coarsely chopped
- 3 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
- ¼ cup maple syrup
- 1/2 cup grass fed happy cow butter (as the naturopathic docs here at the office call it!) You can also use almond butter!
- Preheat oven to 350F.
- In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt and chopped raw almonds. Stir to combine.
- In a small, microwave-safe dish, combine butter, honey and maple syrup. Stir to mix, then microwave for 1 minute to soften.
- Pour the wet ingredients over the dry ingredients and stir with a spoon to thoroughly mix.
- When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass dish), and pat down mixture with a spoon to make a single, even layer.
- Bake on middle rack of oven for 15 minutes.
- When finished, remove from oven and let cool for 10 minutes.
- After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
- Cut finished bars with a non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
- Store bars in refrigerator, until you are ready to enjoy them!
By Katie Gillis
Katie Gillis is the Digital Marketing Manager at Emerson Ecologics, focused on delivering practitioners information and inspiration via our online platforms including websites and social media channels.