Gluten, grain & dairy free, Paleo, low sugar and DELICIOUS No-Bake Protein Bars for the whole family.
These are perfect for these warmer months when you don’t want to turn on the oven. They are a great bar option for both adults and kids. Throw a couple in your lunch cooler or beach bag for a quick & healthy on the go snack.
Makes 10 bars or 20 squares
Ingredients:
1/2 cup (56g) ground flaxseed
1/2 cup almond flour
1/2 cup coconut flour
2 TB erythritol granulated sweetener (can omit)
1/4 tsp Cinnamon and/or ginger (optional)
4 servings protein powder (110-120g) I prefer vanilla Bone broth with @terraorigin or Gains in Bulk @gainsinbulk grass fed whey
1/4 cup (28g) pumpkin seeds (sub other seeds or chopped nuts)
2 TB (15g) hemp hearts (or sub other seeds)
1/2 cup (120g) almond butter (or other nut butter)
1 TB (20g) pure raw honey
2 TB water
Directions:
In a large bowl, combine all the dry ingredients and whisk well. Add the nut butter & honey, then stir well. Add the water, 1 TB at a time, continuing to mix well with a wooden spoon.
Once mixed, use your hands to fully combine & knead into a ball. It should be cookie dough consistency; don’t add more water until you’ve formed into a ball and it all sticks together. You don’t want it to get too wet/sticky.
Line a Pyrex dish (I used a 8×8 square) with parchment paper (makes cutting & clean up so easy). Transger ball dough into pyrex. Use your hands or spatula and spread out evenly. Cover and keep in the fridge or even freezer for at least 30 minutes.
Use a chef’s knife to cut into servings. Tip: cut straight down (not a back & forth motion) to keep the bar structure.
Keep in the fridge until ready to eat! (They will keep for a few hours room temperature, but store in the fridge or freezer.)
Nutrition Info for entire batch:
2350 cals
180g protein
140g Fat
120g carbs (60g fiber 46g sugar)
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