It’s been almost a week, but I’m back with the protein bar recipe I said I would post. This was my first attempt at Jamie Eason’s protein bars. It was the easiest ingredient wise and sounded the yummiest. You can find the original recipe here, but I substituted a few things so that’s how I’m going to post the recipe. There’s a link at the bottom to download a pdf version. 🙂
Overall I think this bar turned out pretty good. It was SWEET, which I love. I had an egg-y layer on the bottom and I don’t know if I should have cooked it longer or the egg settled to the bottom or what. It didn’t taste bad though. It was just a little gooey-er than I expected. They were tasty so I must have done something right! I think the consistency might depend on the kind of protein powder you use. I used the Designer Whey this time, but I might use Jay Robb next time and see how they turn out.
1 cup oat flour
2 scoops vanilla whey protein
1/4 tsp salt
1/2 tsp baking soda
2 qt mix Crystal Light – Margarita flavor
4 egg whites (3/4 cup of egg white substitute)
1/2 cup Splenda
8 oz unsweetened applesauce
4 oz water
We’ll start by addressing the ingredients. As far as the oat flour goes, you can buy oat flour at the grocery, but I just made my own by grinding up whole oats. Here’s what it looks like all ground up.
The original recipe called for Lemon Crystal Light, preferably the Pure one that isn’t made with aspartame, but I had just purchased the Margarita flavor so I decided to use what I had. Jamie also recommends limiting your use of Splenda, but I’ve heard that Stevia doesn’t bake well and Xylitol is hard to find, so I went with Splenda. Unfortunately, my bars have more calories, carbs and sugars than they SHOULD because in a haste at the grocery I ended up picking up the Splenda Sugar Blend instead of the pure Splenda. Oy. Oh well, again, I just went with what I had.
Here are the ingredients I used that day…
- Preheat oven to 350 degrees.
- Mix oat flour, vanilla whey protein, salt, baking soda and crystal light, in large bowl.
- Mix egg whites, Splenda, applesauce and water in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray 8×8 glass pyrex dish with non-stick butter spray.
Instead of spraying with a non-stick spray, I used my coconut oil. Better for you, but it did add a couple (literally a couple) calories to each bar.
- Pour ingredients into dish.
- Bake 30 minutes.
Now, the original recipe said to bake for 23 minutes, but mine was still soupy in the middle at 23 minutes. I think all in all, I did 31 min and then left it in the oven while the oven cooled down for another 5-10. Remember, this was my first protein bar attempt so I’ve yet to perfect the timing. 😉
Calories: 77 per bar (16 bars total)
I’m not impressed with my per bar stats, but the counts will be different if you use Xylitol or regular Splenda instead of the blend, plus, I had to guess on my oat flour because I didn’t measure it out before grinding it up. When I grind some up again, I’ll get an exact calorie count. This is pretty close for now I think.
I’m always looking for new, yummy, clean(ish) recipes so if you have a favorite, do share!! 🙂
Download a pdf version of the recipe…Margarita Protein Bars
***Edited to Add: I made them again last night and this time I made them with lower sugar applesauce (Musselman’s Unsweetened Natural) and the zero calorie Splenda. Plus, because they were so watery last time I omitted the water. The results? Definitely less gooey, but bordering on dry. They weren’t as super sweet and they were more cake-like. No egg-y layer on the bottom either. Also, they were completely cooked in 25 min. Next time I think I will add just a touch more Splenda and 2-3 tbsp of water. Maybe then I will finally get that magic formula for perfection. They’re definitely still edible though. I might sprinkle them with some Stevia in the Raw and then they would be like traditional lemon bars. ;)***
Nutrition stats for the re-make: 64 cal – 7g carbs – 1g fat – 1g sugar – 4.5g protein