PB & J POWER BARS February 10
pg 135 I Oxygen I Fat-Blasting Food Guide
1 cup dates *seeds removed
1/4 cup water
1/4 cup natural peanut butter, smooth or crunchy
1/4 cup ground flaxseed
1 cup whey protein powder
1/8 teaspoon salt
1/2 cup apricots *I used dried apricots
1/2 Grape Nuts Cereal, divided
1. In a food processor, blend together dates and water.
2. Add peanut butter and process until smooth. Add more water as needed.
3. Add protein powder, flaxseed and salt, and process to combine throughly. Add apricot pieces and half of the Grape Nuts. Pulse just enough to incorporate them into the mixture.
4. Place a 2 foot-long piece of wax paper in an 8×8 inch dish. Leave half of the wax paper hanging over he edge. Pour mixture into the dish. Use the wax paper to press the mixture evenly into the pan. For the best results, place in the freezer to firm. Cut into eight pieces. Roll each piece in the remaining cereal to coat evenly. Wrap individually and refridgerate or freeze.
I made a double batch and cut into smaller servings to share.
Nutrients per serving
Calories: 209, Total Fat:5g, Sat Fat: 1g, Trans Fat:0g, Cholesterol: 0mg, Sodium:79mg, Total Carbohydrates:25g, Dietary Fiber:4g, Sugars:16g, Protein:16g, Iron:2mg
PB & J POWER BARS February 10
pg 135 I Oxygen I Fat-Blasting Food Guide
1 cup dates *seeds removed
1/4 cup water
1/4 cup natural peanut butter, smooth or crunchy
1/4 cup ground flaxseed
1 cup whey protein powder
1/8 teaspoon salt
1/2 cup apricots *I used dried apricots
1/2 Grape Nuts Cereal, divided
1. In a food processor, blend together dates and water.
2. Add peanut butter and process until smooth. Add more water as needed.
3. Add protein powder, flaxseed and salt, and process to combine throughly. Add apricot pieces and half of the Grape Nuts. Pulse just enough to incorporate them into the mixture.
4. Place a 2 foot-long piece of wax paper in an 8×8 inch dish. Leave half of the wax paper hanging over he edge. Pour mixture into the dish. Use the wax paper to press the mixture evenly into the pan. For the best results, place in the freezer to firm. Cut into eight pieces. Roll each piece in the remaining cereal to coat evenly. Wrap individually and refridgerate or freeze.
I made a double batch and cut into smaller servings to share.
Nutrients per serving Calories: 209, Total Fat:5g, Sat Fat: 1g, Trans Fat:0g, Cholesterol: 0mg, Sodium:79mg, Total Carbohydrates:25g, Dietary Fiber:4g, Sugars:16g, Protein:16g, Iron:2mg