As you probably already know from reading my blog, I am a huge protein bar buff. I pretty much eat at least one every day. My favorites are my beloved Pure Protein bars, with only 2-3 grams of sugar that taste awesome. I love having a protein bar for dessert, because I figure that although it isn’t the healthiest thing in the world, it beats the pants off of a sugar-laden cookie or bowl of ice cream.
Speaking of which, check out the new Pure Protein bar I finally found on sale at the grocery store and was able to try:
Holy yum! The stats weren’t quite as good as some of the other flavors, but the taste was amazing. The caramel is soooo good, it literally tastes like a candy bar.
But back to what I was saying. I don’t love the ingredient lists of the store-bought protein bars that I eat. So in an effort to eat more natural ingredients (and to save money – those babies are expensive!!!) I am always on the lookout for homemade protein bar recipes that I can try.
I’ve tried a number of different no-bake versions, but don’t love them. First of all, they are extremely messy and not convenient to take on the go. Second of all, I tend to have a lack of portion and/or self-control with them. I’m not sure why – whether it is because they are not individually wrapped and I make a big batch at a time, or whether they are cold and gooey (my downfall). But I find it nearly impossible to eat just one at a time.
So I’ve been looking for a good home-baked protein bar. When I saw Jamie Eason’s Carrot Cake Protein Bar recipe, I knew I had to try them.
I happened to find some pureed carrot baby food for 50% off at safeway, just because the container was dented! Score!! Love those discounted shelves in the back.
I didn’t have oat flour, so I made my own by grinding up some oats in the blender:
I also halved the recipe, because I wanted to make sure I liked them before I made a whole pan, and also because I can’t be trusted around a whole pan of protein bars.
Just a half hour later:
Perfection. This is definitely more like a carrot spice cake or bread than a protein bar, but it is absolutely delicious.
I will be making this again and will try some substitutions. I will probably try less oat flour and more ricotta, to up the protein content and to try to make it more dense and bar-ey and less bread-y. I also will use less splenda, because it was a little sweet for me. No, that wasn’t a typo. Can you believe that I actually just said that?!?!
Does anybody have any good baked protein bar recipes? If so, please share!!