Protein Fitness Energy Bars Recipes

PROTEIN FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats, cereal and sesame seeds in 13" x 9" pan.
• bake, stirring occasionally, until oats are toasted, about 15 minutes.
• Add raisins, protein powder, wheat germ and benefiber; Mix till combined.
• Lightly coat pan with cooking spray.
• Combine rice syrup and splend in sauce pan over mediom heat and bring to boil.
• Reduce heat to low and stir in peanut butter, vanilla and cinnamon.
• Pour syrup over oatmeal mixture and stir well.
• Spread mixture into pan, pressing into thin even layer.
• Chill till firm (about 4 hours).
• Cut into 2"x3" bars.

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
• Bake, stirring occasionally, until oats are toasted, about 15 minutes.
• Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
• Add raisins, protein powder and wheat germ; toss with hands to mix.
• Lightly coat jelly roll pan with cooking spray.
• In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
• Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
• Quickly pour syrup over oatmeal mixture and stir well.
• With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
• (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours.
• Cut into 2" x 3" bars.
• Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
• They can be refrigerated for up to four weeks, or frozen for longer storage.

WHEY PROTEIN ENERGY BARS

Steps:

• Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
• Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
• Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
• Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
• Slice into 12 bars and serve.