Protein Bar Recipe
September 30, 2008
Hi everyone: this recipe is submitted by Michelle in our Powerful Woman Yoga Boot Camp class, it looks delicious.
She has a question: “I was wondering if you had any suggestions to replace the peanut butter with something that is not a nut (there is a strict no nut policy at my son’s school)”
Anyone have suggestions on what to replace Nut Butters with in recipes?? My suggestion is to add Tahini!
Protein Bars from Food Network.com
Prep Time: 25 min, Cook Time: 35 min, Level: Easy, Serves: 24 (2-inch) squares
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Note about the recipe: Use a thermometer as described in the recipe to check for doneness else they can end up under or overcooked and will taste awful. I use a 9″ by 9″ pan so it takes about 40-45 minutes in my oven.
When whisking the silken tofu and liquid ingredients it is best whisk it extremely well, there should be no small lumps at all in the liquid, else the bars will end up with a grainy texture.
You can substitute dried cranberries for cherries and currants or other small dried fruit for the blueberries. I’ve even used cherries and substituted cranberries for the blueberries to get a more tart taste. Don’t chop the fruit too finely.
All of the ingredients are cheapest at Bulk Barn, except the soy protein powder which I got in the Natural section at Loblaws. Cut the finished slab when completely cool and they can be put in small ziplock snack bags and freeze extremely well. They will spoil within a few days even in the refrigerator.
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I asked at yoga class this morning if anyone had suggestions about replacing peanut butter in the protein bar recipe-
Good alternatives to nut butters would be
Soynut Butter
Pea-Nut Butter or
Hempseed Butter or ground hemp seed