This recipe was born out of my own love/addiction to high quality (often expensive) protein bars. When I have a full day and will be away from home gluten free protein bars do the trick for me. They are also a great go-to nutritious snack for my prenatal and postpartum clients. Give them a try and let me know what you think.
These protein bars saved me! Thank you! -A.G.
This is a base recipe. You can switch up the seeds, nuts and fruits to match your needs/mood. Better yet, it's a great place to use your dehydrated fruit surplus if you have one.
Homemade Gluten Free Protein Bars
Makes 8 bars
1 cup soaked, raw almonds (skins on or removed)
1/2 cup dried dates, pitted
1/2 cup goji berries
1 tablespoon molasses
1 tablespoon maple syrup
1/4 cup raw pumpkin seeds
2 tablespoons flax seeds
pinch of cinnamon
pinch of cardamom
1/2 teaspoon sea salt or kosher salt
Preheat the oven to 300° F and place a rack in the middle of the oven. Line an 8x8 inch square baking pan with parchment paper.
In a food processor place the nuts and seeds. Pulse a few times to break up the nuts and seeds. Add the remaining ingredients and pulse until the ingredients combine well and begin to stick together.
Scoop the mixture into the prepared baking pan and spread evenly with a large spatula. Press the mixture down firmly.
Bake for 12-15 minutes. Remove from the oven, let cool completely.
To cut remove the baked mixture and parchment out onto a flat surface. Cut bars to desired shape. Wrap individually and store in the fridge for up to a week. You can also double the batch and freeze half. When you want those extra bars just put them in the fridge for the next day.
Additions: I like to switch up the dried fruit and nuts depending on the season, weather and needs. Walnuts, sunflower seeds and chia seeds work well. You can also add 1/2 teaspoon of spirulina or other green superfood powder such as moringa for added nutrients.