After speaking with a couple of my clients overseas I realised that it can be difficult for them to get hold of tasty protein bar flavours like we have here in the UK so I thought i'd create a recipe for them.
This one got me thinking about all kinds of flavour possibilities but I thought i'd start with one of my favourites - birthday cake!
This recipe makes 5 full size bars or can be cut into mini bites if you fancy something a little smaller. They're great for providing a little sweet hit to take the edge of a sugar craving. They also travel well too, just wrap them up in a little cling film or foil & they're good to go.
Servings: Makes 5 bars (each bar can be cut into smaller pieces if desired)
Macros per bar: 167kcal / 13g protein / 14.5g carbs / 6g fat / 2g fibre
Ingredients:
50g vanilla protein powder
50g smooth cashew butter
80g oats (regular or gluten free)
2 tsp honey
1/2 tsp vanilla extract
Dash almond milk
Rainbow Sprinkles
Instructions:
1. Place all ingredients (except in a food processor (add milk a TINY bit at a time) mix should be thick like cookie dough not runny or sticky.
2. Place mix in a square tin of choice, lined with baking paper or cling film (for easy removal). I use a disposable foil brownie tray, available in most supermarkets when I make these to save washing up!
3. Flatten mix so top is smooth & add sprinkles to taste. To stop the sprinkles coming off when you eat the bars gently press them into the top of the bars using the back of a spoon.
4. Allow bars to harden in the fridge for at least 4 hours (overnight is best).
5. Eat within 3 days :-)
