Remember the hamburgers you could “have your way”? These protein bars definitely offer the same flexibility in your choice of nut butter, flour, and mix- ins. No matter what you do, there will be plenty of quick available protein for post workout renewal, or for that day when you are on the run. A yield of 9 makes approximately 28 small bars. Store extras in an airtight container until ready to take on the run!
Ingredients:
1 1/2 cup(s) peanut butter -- or almond, pecan, etc.
2 egg(s)
1/2 cup(s) sucanat -- add up to 1/2 c. more for sweeter
2 tsp vanilla extract
1 cup(s) quinoa -- ground to flour w/ coffee grinder
1 1/2 cup(s) flour -- or GF, ww pastry, oat, etc.
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 cup(s) dried fruit -- dried blueberries, cherries, raisins, etc.
1/2 cup(s) chopped nuts -- Brazil, hazelnut, walnut, etc.
Directions
1. Combine peanut butter, eggs, sucanat, vanilla, and 1/4 c. water in mixing bowl.
2. Grind quinoa and add to bowl along with flour, salt, and baking soda. Mix all until combined. Mix in dried fruit and nuts.
4. Lightly grease baking sheet with oil. Take handful of batter and roll/shape into a log approx. 7"x1”. Flatten slightly with palms.
5. Repeat and lay logs parallel on sheet. (Rinse hands if batter starts to stick.)
6. Bake for 15-17 min., or until very lightly browned. Cool completely, then remove from sheet and cut each log into three sections.
* 1/2 c. whey protein powder may be added to batter to increase protein content
* 1/2 c. chocolate chips will encourage consumption by chocolate lovers
* If you want to rinse the quinoa before grinding, preheat oven to 350 degrees. Put quinoa seeds in a bowl, cover with water, then tilt bowl to drain water. Pour seeds into baking pan and place in oven to dry.
OTL 2010
