Squash Hermits Protein Bars Recipes

NO-BAKE LOW-CARB PROTEIN BARS

Steps:

• 1. Mix all dry ingredients well.
• 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
• 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
• 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
• 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
• 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.

SPICY HERMIT BARS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

SQUASH HERMITS (PROTEIN BARS)

Steps:

• Preheat oven to 350°.
• In separate bowls, combine dry ingredients and wet ingredients. Mix together.
• Stir in chopped nuts and fruits.
• Spray or grease parchment paper and place on a baking sheet or bar pan; spread mixture evenly onto paper.
• Bake at 350° for 30 minutes, or until golden.
• Let cool; cut into squares.

NO-COOK PROTEIN BARS

Steps:

• Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
• In a large bowl, combine the oatmeal, whey powder,flax seeds and nonfat dry milk; mix together.
• In a separate bowl, whisk together the peanut butter,water and vanilla. Add the peanut butter mixture to the dry ingredients and stir to form a sticky dough. Stir or knead in the raisins.
• Using wet hands or a rubber spatula sprayed with cooking spray, spread the mixture evenly into the prepared pan.
• Freeze for one hour or refrigerate for several hours, until the mixture is firm enough to cut.
• Cut into nine squares. Wrap individually and store in your refrigerator to grab on your way out the door.

CHOCOLATE-BANANA PROTEIN BARS

Steps:

• Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
• We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein (e.g., 23 g protein per bar).
• If you don't want the fat replace the oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.

PROTEIN BARS WITH BEANS!

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in one bowl.
• Melt cocoa butter with canola oil in a small glass bowl in the microwave. 2 minutes at 75% power should do it.
• Mash beans well with a potato masher in a medium bowl.
• Add cocoa butter and oil, honey, apple sauce and eggs to beans, stirring well with each addition.
• Alternatively, put beans, butter and oil, honey, apple sauce and eggs in a blender and blend until smooth.
• Add bean mixture to dry mixture and stir to combine.
• Spread mixture into a 9x13" non-stick (or greased) cake pan.
• Bake for 20 to 30 minutes, until dry to the touch and lightly browned at the edges.
• Cut into 12 bars.

HOMEMADE ORGANIC PROTEIN BARS

Steps:

• Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
• Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).

CHEERIOS BARS!

Steps:

• Melt syrup and peanut butter together.
• Once smooth add cereal inches.
• Press into an 8x8 pan and cool. (you may want to refrigerate it to get it to harden).