Protein Bars
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1. For best results, weigh the ingredients with a digital scale
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until well combined. The dough is quite thick.
4. Add the chopped roasted nuts and seeds and mix until combined.
5. Transfer into an 8x8 inch baking pan lined with parchment paper.
6. Spread evenly then top with more chopped roasted nuts and seeds. Use the back of a spoon to press down the nuts and seeds gently so that they will stick to the dough.
7. Freeze for 30 minutes or until hardened.
8. Once hardened, cut into half then cut into single servings. Make sure you use a sharp knife and cut straight down with pressure. It is best to wrap the bars individually with foil or parchment paper then refrigerate. They can also be frozen and eaten straight.
9. As an option, you can bake them after cutting in a preheated oven at 340F or 170C for about 15 to 20 minutes. They will be soft once out of the oven but will harden once cooled. The texture will be dry and crispy like cookies, and they can keep at room temperature in an airtight container. It is also best to wrap them individually with foil or parchment paper before storing in an airtight container. You could also refrigerate them, and the only difference is that their texture will be drier and not so chewy like the unbaked ones.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 8.9 g
Dietary Fiber = 3.6 g
Net Carb = 5.3 g
Calories = 279
Total Fat = 22.9 g
Protein = 13.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
