Strawberries and Cream Protein Bars
Strawberries and Cream Protein Bars might be just the side dish you are searching for. This recipe makes 8 servings with 429 calories, 11g of protein, and 20g of fat each. For $6.69 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Oh Sweet Basil requires maple syrup, chia seeds, coconut milk, and fisher nutspecans. A couple people made this recipe, and 97 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Similar recipes are Strawberries and Cream High Protein Breakfast, Strawberries And Cream Bars, and Strawberries and Cream Cookie Bars.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups Gluten Free Flour Blend or Coconut Flour and Almond Flour Blend
1 Tablespoon Chia Seeds
2-3 Tablespoons Coconut Milk or other dairy free milk
1 cup Freeze Dried Strawberries * see note
2 Tablespoons Honey
½ Cup Maple Syrup
½ Cup Fisher Nuts Almonds
1/3 cup Vanilla Protein (We use Complete or Vega)
¼ Cup Fisher NutsPecans
Equipment:
blender
whisk
bowl
baking paper
ziploc bags
baking pan
Cooking instruction summary:
In a blender, blend the nuts until smooth like almond butter, stopping and allowing it to cool if it starts to heat up at all.In a large bowl, whisk together the nut butter, protein, honey and maple syrup.Add in the flour and stir with a spoon. The mixture will be crumbly, add coconut milk a tablespoon at a time until you can squeeze the mixture in your hand and it holds together like pie dough. You may add more milk if needed but be careful to not overdo it.Fold in the berries and chia seeds and press into a parchment paper lined 8x8" baking pan. Refrigerate for 30 minutes, slice and store in ziploc bags in the fridge for up to 1 week.
Step by step:
1. In a blender, blend the nuts until smooth like almond butter, stopping and allowing it to cool if it starts to heat up at all.In a large bowl, whisk together the nut butter, protein, honey and maple syrup.
2. Add in the flour and stir with a spoon. The mixture will be crumbly, add coconut milk a tablespoon at a time until you can squeeze the mixture in your hand and it holds together like pie dough. You may add more milk if needed but be careful to not overdo it.Fold in the berries and chia seeds and press into a parchment paper lined 8x8" baking pan. Refrigerate for 30 minutes, slice and store in ziploc bags in the fridge for up to 1 week.
Nutrition Information:
covered percent of daily need
